Description
Soft, chewy, and bursting with the cozy flavors of apple cider and ginger, these homemade gingersnap cookies are the ultimate fall treat. Bake up a batch for holiday gatherings, cozy nights in, or as a thoughtful homemade gift.
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
– 1 cup granulated sugar
– 1 egg
– 1/4 cup apple cider
Instructions
1. – Preheat oven to 350°F. Line two baking sheets 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 together until light and fluffy, about 2 minutes. Beat in the egg and then the apple cider.
4. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. – Scoop 2-tablespoon sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. – Bake for 8-10 minutes, until the edges are set but the centers are still slightly soft. Allow to cool on the baking sheets 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. For crispier cookies, bake for the higher end. Store cookies in an airtight container for up to 1 week.
- Prep Time: 10
- Cook Time: 8
- Category: Dessert
- Method: Baking
- Cuisine: American