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- 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1 large egg - 1/4 cup apple cider (not alcoholic) - 1 teaspoon vanilla extract - 1/4 cup molasses - 1/2 cup coarse sugar (for rolling) When I make these Soft Batch Apple Cider Gingersnap Cookies, I love the blend of flavors. The dry ingredients mix perfectly, creating a warm and spicy base. Flour, baking soda, cinnamon, ginger, nutmeg, and salt come together nicely. The spices give the cookies that cozy fall taste. In the next step, I focus on the wet ingredients. The softened butter, granulated sugar, and brown sugar should be creamed until light and fluffy. This step is key for a soft texture. Adding the egg, apple cider, vanilla extract, and molasses brings moisture and richness. The apple cider makes these cookies extra special. Once I have both mixtures ready, I combine them. It's important to mix just until combined. Overmixing can make cookies tough. After mixing, I chill the dough for 30 minutes. This makes shaping the cookies much easier. Finally, I roll the cookie dough balls in coarse sugar. This gives them a sweet, crunchy crust. The blend of spices and apple cider makes every bite delightful. You can follow the Full Recipe for exact steps to make these treats. - Preheat the oven to 350°F (175°C). - Line two baking sheets with parchment paper. - In a medium bowl, whisk together: - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - In a large mixing bowl, beat: - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed until light and fluffy, about 2-3 minutes. - Mix in: - 1 large egg - 1/4 cup apple cider (not alcoholic) - 1 teaspoon vanilla extract - 1/4 cup molasses until well combined. - Gradually add the dry ingredients to the wet mixture, mixing until just combined. - Chill the cookie dough for 30 minutes. - Scoop out tablespoon-sized portions of dough. - Roll them into balls and coat with: - 1/2 cup coarse sugar - Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. - Bake for 10-12 minutes, allowing cookies to cool on racks. Make sure to check out the Full Recipe for all the details! To make your cookies soft, chill the dough. This helps keep the cookies from spreading too much. After chilling, bake them until the edges are set, but the centers stay soft. This method keeps that lovely chewy texture. Want to add some zing? Try adding a bit of citrus zest from an orange or lemon. This will brighten the flavor. You can also change up the spices. Use cloves or allspice if you prefer. Be bold and make it your own! When serving, stack the cookies on a festive plate. This makes them look extra special. Dust some powdered sugar on top for a snowy look. Pair them with a warm cup of apple cider to complete the cozy vibe! For the full recipe, check it out! {{image_2}} You can easily make these cookies gluten-free. Just substitute all-purpose flour with a gluten-free blend. Look for a mix that works well in baking. This change keeps the cookies soft and chewy. You won’t miss the gluten at all! Craving a vegan treat? Replace the butter with coconut oil. For the egg, use a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This swap keeps the cookies rich and tasty without any animal products. Want to add some fun? Incorporate chopped nuts or chocolate chips for texture. Walnuts or pecans add a nice crunch. If you love chocolate, mini chocolate chips work great. Mix them in before chilling the dough to ensure even distribution. This small twist brings a new flavor to each bite. For the full recipe, check out the detailed instructions and measurements. I recommend storing your Soft Batch Apple Cider Gingersnap Cookies in an airtight container. This keeps them fresh and soft. You can enjoy them for up to a week. If you want to keep that perfect texture, avoid leaving them out for too long. You can freeze the unbaked cookie dough. Just wrap it tightly and store it for up to 3 months. When you’re ready to bake, let it thaw in the fridge overnight. If you prefer to freeze baked cookies, that’s easy too! They can stay good for up to 2 months. Just place them in a container and make sure they cool down first. When you're ready to eat them, let the cookies thaw at room temperature. This way, you can enjoy fresh cookies anytime! For the full recipe, check earlier in the article. Proper baking time and chilling dough are essential steps. First, chill the dough for at least 30 minutes. This helps the cookies hold their shape. When baking, keep an eye on the timer. Bake them just until the edges set. The centers should look soft and underbaked. They will firm up as they cool. Apple juice can be used but may result in a different flavor profile. Cider has a rich, spiced taste that enhances the cookies. If you prefer apple juice, your cookies will be sweeter. This change may also affect the spice balance. Experiment to see what you like best! You can use honey or maple syrup as alternatives, affecting taste and texture. Both options will add sweetness. Honey gives a floral note, while maple syrup adds a unique warmth. Keep in mind that this will change the flavor slightly. Adjust your spices to balance the sweetness if needed. The cookies should have set edges but soft centers; they'll firm up while cooling. Look for a light golden color around the edges. The middle should still appear soft and slightly shiny. If you wait too long, they may become crisp. Trust your instincts; a little underbaking is key! Chilling the dough helps maintain shape and results in softer cookies. Chilled dough prevents cookies from spreading too much in the oven. This step also allows the flavors to blend better. If you're short on time, you can skip it, but the cookies might not be as soft. You now have a simple and tasty cookie recipe that highlights cozy spices. We covered the key ingredients, step-by-step instructions, and helpful tips to achieve the perfect cookie. Remember to chill your dough for the best texture and feel free to get creative with flavors. Whether you stick to the classic recipe or explore variations, these cookies will bring smiles. Enjoy baking and sharing them with friends and family!

Soft Batch Apple Cider Gingersnap Cookies

Indulge in the delicious flavors of fall with these Soft Batch Apple Cider Gingersnap Cookies! This simple recipe combines warm spices and apple cider for the perfect cozy treat. With just a few easy steps, you can create soft, chewy cookies that are sure to impress. Click through to explore the full recipe and learn how to make these delightful cookies that are perfect for any gathering or a special treat just for you!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1/4 cup apple cider (not alcoholic)

1 teaspoon vanilla extract

1/4 cup molasses

1/2 cup coarse sugar (for rolling)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

      Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

        Add Egg and Flavorings: Beat in the egg, apple cider, vanilla extract, and molasses until well combined.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

            Chill the Dough: Chill the cookie dough in the refrigerator for 30 minutes to make it easier to handle.

              Shape the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the coarse sugar to coat.

                Bake: Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.

                  Cool Down: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: About 24 cookies

                      - Presentation Tips: Stack a few cookies on a festive plate and dust with powdered sugar for a snowy look. Serve with a warm mug of apple cider for a cozy treat!