Introduction

These gingersnap cookies are a delightful blend of warm spices and rich molasses, offering a perfect balance of sweet and spicy flavors. Soft on the inside with a slightly crisp exterior, they make an ideal treat for cozy afternoons or festive gatherings.

Four round, golden brown cookies with cracked tops are arranged closely on a white plate. Each cookie has a slightly rough texture with a light dusting of white powdered sugar, adding a soft contrast on the warm tones of the cookies. The plate rests on a dark woven mat, with a blurred red fruit in the background. The white marbled surface underneath adds a clean and simple touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (softened to room temperature)
1-1/2 cups sugar (divided)
1/4 cup unsweetened applesauce
1/4 cup apple cider
1/4 cup molasses
1 egg
1 teaspoon vanilla
2-1/3 cups gluten free baking flour blend WITH binder
2 teaspoons baking soda
2 teaspoons cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

Instructions

Step 1: Cream together the softened butter and 1 cup of sugar in a mixing bowl on high speed until the mixture is light and fluffy.
Step 2: Add the applesauce, apple cider, molasses, egg, and vanilla to the butter mixture. Mix until well combined, even if the mixture looks slightly curdled.
Step 3: In a separate bowl, whisk together the gluten free baking flour blend, baking soda, cinnamon, ground ginger, ground cloves, salt, and the remaining 1/2 cup sugar.
Step 4: Add the dry ingredients to the wet ingredients in three batches, mixing gently until just combined after each addition. Avoid overmixing.
Step 5: Cover the dough and refrigerate for at least two hours or up to overnight. The dough will be soft.
Step 6: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 7: Scoop the chilled dough by the tablespoon into a bowl of sugar and roll each portion to coat thoroughly.
Step 8: Place the coated dough balls on the prepared baking sheets, spacing them evenly.
Step 9: Bake for 10-12 minutes, until the cookies are set and just starting to crack on top. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a more intense ginger flavor, try adding 1/2 teaspoon of freshly grated ginger to the dough.
If you prefer a chewier cookie, reduce the baking time by 1-2 minutes.
Substitute the apple cider with orange juice for a fruity twist.
Use a gluten free flour blend that contains xanthan gum or another binder to ensure the best texture.
Chilling the dough overnight enhances the flavors and helps achieve the perfect texture.

Storage

Store the cooled gingersnap cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or freezer bag for up to three months. To enjoy, thaw at room temperature and, if desired, warm briefly in the oven to refresh their crispness.

How to Serve

The image shows four round cookies on a white plate placed on a white marbled surface. Each cookie has a rough, cracked texture with a golden-brown color and a light dusting of white sugar on top. The cookies have a slightly raised center and appear soft but slightly crunchy on the edges. The background includes blurred red and brown colors that hint at an autumn setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten free flour?

Yes, you can substitute regular all-purpose flour in the same quantity if gluten is not a concern. The texture may be slightly different but still delicious.

Why does the dough look curdled after mixing wet ingredients?

It’s normal for the mixture to look curdled after adding liquids like applesauce and apple cider to creamed butter and sugar. It will smooth out once the dry ingredients are incorporated.