Description
Indulge in the warm flavors of fall with these delightful Apple Cider Gingersnap Cookies. The perfect blend of spices and apple cider makes these cookies a cozy treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- ¼ cup unsulphured molasses
- ¼ cup apple cider, preferably reduced
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Combine wet ingredients: In a large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Beat in the egg, molasses, apple cider, and vanilla extract until well combined.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Shape and bake: Scoop the dough into tablespoon-sized balls, roll in granulated sugar, and place on baking sheets. Bake for 10–12 minutes until set. Cool before serving.
Notes
- For a more intense apple flavor, simmer the apple cider until reduced by half before adding to the dough.
- Cookies can be stored in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
