I’ve always had a special place in my heart for cozy, autumn-inspired treats, and these Soft Batch Apple Cider Gingersnap Cookies are a perfect reflection of that love. The moment I made them for the first time, the warm aroma of spiced apple cider and ginger filled my kitchen, instantly bringing a sense of comfort and nostalgia. There’s something magical about cookies that are soft, chewy, and bursting with flavor, and these are no exception.
You will love this recipe because it combines the crisp sweetness of apples with the warm, spicy notes of ginger and cinnamon, creating a delightful balance that’s hard to resist. Unlike traditional gingersnaps, these cookies are soft and tender on the inside while still holding their shape beautifully, making them perfect for dipping into a mug of hot tea, coffee, or even dairy-free milk. Their texture alone makes them incredibly satisfying, and the subtle tang from the apple cider adds a depth of flavor that will keep you reaching for one more bite.
These cookies are versatile in many ways. You can serve them at holiday gatherings, pack them in lunchboxes, or even gift them in a festive tin to friends and family. You can also experiment by adding mix-ins such as finely chopped nuts, dried cranberries, or even a light drizzle of dairy-free glaze to create a seasonal variation. Their soft texture ensures they remain enjoyable for several days, making them ideal for batch baking and sharing.
Affordability is another reason these cookies stand out. The ingredients are simple and pantry-friendly, meaning you won’t need to hunt for anything exotic or spend a fortune. With common baking staples and a bit of apple cider, you can create a batch of cookies that feels luxurious yet costs very little.
Ingredients for Soft Batch Apple Cider Gingersnap Cookies:
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2 ½ cups all-purpose flour
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1 tsp baking soda
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1 ½ tsp ground ginger
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1 tsp ground cinnamon
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½ tsp ground cloves
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¼ tsp salt
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¾ cup unsalted butter, softened
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1 cup brown sugar
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½ cup granulated sugar
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1 large egg
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½ cup unsweetened applesauce
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½ cup apple cider
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1 tsp vanilla extract
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Additional granulated sugar for rolling
How to Prepare Soft Batch Apple Cider Gingersnap Cookies
Preparing these cookies is both straightforward and satisfying. The first step is to gather all your ingredients to ensure a smooth workflow. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. This ensures that the spices are evenly distributed throughout the cookie dough, giving each bite a perfect balance of warmth and sweetness. Set the dry ingredients aside while you work on the wet mixture.
In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes using a hand mixer or stand mixer. Gradually add the egg, applesauce, apple cider, and vanilla extract, mixing after each addition to ensure everything is fully incorporated. The apple cider adds a subtle tang and moisture, helping the cookies remain soft and tender.
Next, slowly fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined; avoid overmixing to prevent the cookies from becoming dense. The dough should be slightly sticky but manageable for rolling.
Using a tablespoon or small cookie scoop, portion out the dough and roll it into balls. Roll each ball in granulated sugar to create a lightly crisp exterior that contrasts beautifully with the soft interior. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the cookies for 10–12 minutes, or until the edges are set but the centers remain soft. Keep in mind that they will continue to firm up as they cool, so avoid overbaking to preserve that chewy texture. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These cookies are quick and easy to prepare, making them perfect for weekday treats or last-minute gatherings. They are highly customizable; you can add chopped nuts, dried fruit, or even a drizzle of dairy-free glaze for added flair. Their universal appeal makes them popular with both children and adults alike, and they are sure to become a favorite in your recipe collection.
By following these steps, you’ll end up with soft, flavorful cookies that are packed with spiced apple cider goodness. Their tender texture and rich flavor make them ideal for sharing, gifting, or simply enjoying with a warm beverage on a cozy afternoon.
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Soft Batch Apple Cider Gingersnap Cookies
These Soft Batch Apple Cider Gingersnap Cookies are tender, chewy, and filled with warm autumn spices. Perfect for cozy afternoons, they combine the sweet tang of apple cider with the aromatic flavors of ginger, cinnamon, and cloves. They are versatile, affordable, and ideal for sharing with family and friends.
- Total Time: 27 minutes
- Yield: 24 1x
Ingredients
- 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
FAQs
Q: Can I make these cookies vegan?
A: Yes! Replace the butter with a plant-based alternative and use a flax egg or chia egg instead of a regular egg. The cookies will remain soft and flavorful.
Q: Can I use fresh apple juice instead of apple cider?
A: Absolutely. Fresh apple juice works as a substitute and still provides moisture and a subtle tang, though the flavor may be slightly less pronounced.
Q: How should I store these cookies?
A: Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 2 months and thaw at room temperature before serving.
Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough and refrigerate it for up to 24 hours. Chilling the dough can also enhance the flavors and make the cookies even more tender.
Q: Can I add mix-ins like nuts or dried fruit?
A: Definitely. Chopped nuts, dried cranberries, or even chocolate chips can be folded into the dough to add extra texture and flavor without affecting the soft texture.