Description
Soft, chewy, and bursting with cozy fall flavors, these Soft Batch Apple Cider Gingersnap Cookies are the perfect comfort treat. Bake up a batch in just 5 minutes for a quick and easy holiday dessert or snack.
Ingredients
– 2 1/4 cups all-purpose flour
– 2 teaspoons ground ginger
– 1 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 3/4 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1/4 cup apple cider
– 1 teaspoon vanilla extract
Instructions
1. – Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. – In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
3. – In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg, apple cider, and vanilla until combined.
4. – Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. – Scoop the dough by the tablespoonful onto the prepared baking sheet, spacing them about 2 inches apart.
6. – Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
7. – Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
– For chewier cookies, bake for the lower end of the time range.
– Store cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 10
- Cook Time: 8
- Category: Dessert
- Method: Baking
- Cuisine: American