Irresistible Soft Batch Apple Cider Gingersnap Cookies Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:souzanfood
Total Time:30 minutes
Yield:24 servings 1x
Description
Indulge in irresistible Soft Batch Apple Cider Gingersnap Cookies Perfect recipe for a cozy treat blending sweet apple cider spicy gingersnap
Ingredients
Scale
1 cup unsalted butter (softened)
1 cup packed brown sugar
1 large egg
1 tablespoon apple cider
2¼ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
Optional: 1 cup of chocolate chips or nuts
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Beat in the egg until well combined, then mix in the apple cider.
In another bowl, combine the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Whisk until uniform.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in any optional chocolate chips or nuts.
If time allows, chill the dough in the refrigerator for about 30 minutes.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
Bake for 10-12 minutes or until the edges are lightly golden; the center should remain soft.
Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
