Description
Enjoy these warm, soft batch apple cider gingersnap cookies that are perfect for cozy fall evenings with family and friends.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup apple cider
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
- In another large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the apple cider, egg, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Drop rounded tablespoons of dough onto a baking sheet.
- Bake for 10-12 minutes or until the edges are set and the center is soft.
- Remove from the oven and allow cooling for a few minutes before transferring to a wire rack.
Notes
- For chewier cookies, do not overbake.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Soft Batch Apple Cider Gingersnap Cookies, cookies, fall recipes, gingersnap cookies