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Gingersnap Cookies Recipe

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★★★★★

4.7 from 148 reviews

These delicious Gingersnap Cookies are soft, chewy, and packed with warm spices like cinnamon, ginger, and cloves. Made with gluten-free flour and naturally sweetened with molasses and apple cider, these cookies offer a perfect balance of sweetness and spice. Ideal for holiday gatherings or anytime a cozy treat is desired, they are easy to prepare, requiring refrigeration for dough resting and a simple baking process.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup butter, softened to room temperature
  • 1/4 cup unsweetened applesauce
  • 1/4 cup apple cider
  • 1/4 cup molasses
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup sugar (for creaming)

Dry Ingredients

  • 1–1/2 cups sugar (divided; 1 cup for creaming, 1/2 cup for coating)
  • 2–1/3 cups gluten free baking flour blend with binder (see notes)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1–1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  1. Make dough: In a mixing bowl, cream together the softened butter and 1 cup of sugar on high speed until the mixture becomes light and fluffy. Add the applesauce, apple cider, molasses, egg, and vanilla extract, mixing until the ingredients are fully combined. The mixture may appear curdled, which is normal at this stage.
  2. Mix dry ingredients: In a separate bowl, whisk together the gluten-free baking flour blend, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
  3. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients in three batches, mixing just until incorporated after each addition. Avoid overmixing to keep the dough tender.
  4. Refrigerate dough: Cover the dough and chill it in the refrigerator for at least two hours or up to overnight. The dough will be soft but firmer after chilling, making it easier to scoop and shape.
  5. Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  6. Shape cookies: Scoop cookie dough by the tablespoon and roll each piece into the 1/2 cup sugar to coat completely. Place the coated dough balls on the prepared baking sheets, spacing them evenly to allow for spreading.
  7. Bake cookies: Bake the cookies in the preheated oven for 10 to 12 minutes. Remove them when the edges are set but the centers are still soft to avoid overbaking.
  8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step helps them firm up and develop their characteristic chewy texture.

Notes

  • Use a gluten-free baking flour blend that contains a binder such as xanthan gum or guar gum to achieve the proper texture.
  • Do not overbake the cookies; they should be soft and chewy in the center when done.
  • Storing the dough overnight improves flavor and texture.
  • If you don’t have apple cider, substitute with apple juice or a mix of water and a teaspoon of apple cider vinegar for acidity.
  • For a stronger ginger flavor, consider adding an extra 1/4 teaspoon of ground ginger.

Keywords: Gingersnap cookies, gluten free cookies, molasses cookies, holiday cookies, soft gingersnaps, cinnamon cookies

Find it online: https://cheframi.com/gingersnap-cookies-recipe/