Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ cup unsweetened applesauce
- ½ cup apple cider
- 1 tsp vanilla extract
- Additional granulated sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, applesauce, apple cider, and vanilla extract gradually, mixing until fully incorporated.
- Slowly fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Using a tablespoon or cookie scoop, portion the dough into balls. Roll each ball in granulated sugar.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm or store in an airtight container once cooled.
Notes
The cookies remain soft for several days if stored properly.
You can add chopped nuts, dried fruit, or a drizzle of dairy-free glaze for variety.
Chilling the dough before baking can enhance flavor and texture.
- Prep Time: 15
- Cook Time: 12