Soft Batch Apple Cider Gingersnap Cookies Recipe

Yields: About 24 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes (optional)
Bake Time: 10-12 minutes


Dry Ingredients:

  • 2 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1 cup granulated sugar, plus extra for rolling
  • 1/4 cup unsweetened applesauce
  • 1/4 cup apple cider
  • 1/4 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract


  • Whisk dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
  • Cream butter & sugar: In a large bowl or bowl of a stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
  • Incorporate wet ingredients: Beat in the applesauce, apple cider, molasses, egg, and vanilla extract until well combined. The mixture might look a little curdled at this point – don’t worry about it.
  • Add dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Avoid overmixing.
  • Chill (optional): For slightly thicker cookies, cover the dough and chill in the refrigerator for at least 30 minutes. This step isn’t strictly necessary but helps the cookies hold their shape better when baked.
  • Preheat oven: Preheat your oven to 375 degrees F (190 degrees C) and line baking sheets with parchment paper or silicone baking mats.
  • Form dough balls: Pour some granulated sugar into a shallow dish. Scoop out about 1.5 tablespoons of dough for each cookie and roll into balls. Coat the dough balls in the sugar.
  • Bake: Place the dough balls on theprepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  • Cool: Let the cookies cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely.


  • Don’t overbake: The cookies will continue to firm up slightly as they cool, so pull them out while they still have a bit of softness in the middle.
  • Adjust spices to your liking: If you love a strong gingerbread flavor, add an extra 1/2 teaspoon of ground ginger.
  • Store in an airtight container: The cookies will stay soft for several days if stored at room temperature in an airtight container.

Enjoy your deliciously soft, chewy, and flavorful apple cider gingersnap cookies!


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