The aroma of fall baking is one of my absolute favorite things. There’s just something so comforting about the warm spices filling the house, especially when it means a batch of Apple Cider Gingersnap Cookies are in the oven. These aren’t just any cookies; they’re a little slice of autumn happiness.

I remember the first time I tried to make these. I was so excited, picturing perfectly crisp gingersnaps with a hint of apple, but they came out flat as pancakes! I was so bummed. It turns out, I hadn’t chilled the dough long enough. Rookie mistake, I know, but we’ve all been there, right? But after that learning experience, these Apple Cider Gingersnap Cookies have become a family favorite.

My kids love them with a glass of milk after school, and honestly, I love sneaking one (or two!) with my afternoon coffee. They’re the perfect little treat. I actually started perfecting this Apple Cider Gingersnap Cookies recipe about five years ago. I wanted a cookie that screamed “fall” but wasn’t just another pumpkin spice everything. The apple cider adds a beautiful depth of flavor that you just can’t get anywhere else. It gives the cookies a subtle tanginess and enhances the warmth of the spices.

Life gets crazy busy with school, soccer practice, and everything in between, but these Apple Cider Gingersnap Cookies are actually surprisingly easy to whip up. You can even make the dough ahead of time and bake them off when you need a little something special.

It really is funny, this recipe started with almost epic failure. Now, the smell of them baking always bring smiles to faces. These Apple Cider Gingersnap Cookies really are special, and I’m so excited to share this recipe with you. So, grab your apron and let’s get baking! I just know you and your family are going to love them as much as mine does.

If you feel like your baking skill is a bit rusty, I would recommend checking this Caramel Apple Cookies to get some more ideas about cookie making!

Ingredients for Apple Cider Gingersnap Cookies

Here’s what you’ll need to create these delightful cookies:

2 1/4 cups all-purpose flour – I always use unbleached flour for my Apple Cider Gingersnap Cookies, but regular all-purpose works just fine.
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg – This is my secret ingredient! It adds such a warm, cozy flavor to the Apple Cider Gingersnap Cookies.
1 cup (2 sticks) unsalted butter, softened – Make sure it’s softened, not melted! The butter needs to be soft enough to cream properly with the sugars, creating a light and airy texture.
3/4 cup granulated sugar
1/2 cup packed light brown sugar – I like to use dark brown sugar sometimes for a richer flavor in my Apple Cider Gingersnap Cookies. The molasses in brown sugar adds moisture and depth of flavor.
1 large egg
1/4 cup apple cider – I always use unfiltered apple cider for the best flavor. When making Apple Cider Gingersnap Cookies, you can find this at most grocery stores in the fall. Unfiltered cider retains more of the apple’s natural flavors and sediment.
1 teaspoon vanilla extract
1/2 cup granulated sugar, for rolling

Here’s a little kitchen wisdom I learned from my mom: always measure your flour correctly! Spoon it into your measuring cup and level it off with a knife. Don’t just scoop it out of the bag, or you’ll end up with too much flour and dry cookies. Speaking of mom, it reminds me of this amazing Pineapple Condensed Milk Cake that she used to make every summer!

For a cost-saving tip, check your local farmers market for apple cider. Sometimes you can find it cheaper there than at the grocery store. And for ingredient storage, keep your spices in a cool, dark place to maintain their flavor. These Apple Cider Gingersnap Cookies are better with fresh spices!

I’ve started buying my spices in bulk. So worth it, and keeps me set up to make amazing batches of spiced apple cookies through the year!

How to Make Apple Cider Gingersnap Cookies – Step-by-Step

Follow these easy steps to create your own batch of autumn-inspired cookies:

Whisk together dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside. This ensures that the spices are evenly distributed throughout the dough.
Cream together butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The goal here is to get the mixture light and airy. Don’t skimp on the creaming time! Properly creaming the butter and sugars incorporates air, which helps create a tender cookie.
Beat in egg, apple cider, and vanilla: Beat in the egg, then stir in the apple cider and vanilla extract. Don’t worry if your Apple Cider Gingersnap Cookies dough looks a little curdled at this point; it’ll all come together in the end. I learned the hard way with Apple Cider Gingersnap Cookies that adding the wet ingredients slowly helps prevent curdling. Adding the wet ingredients gradually helps them emulsify properly.
Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! That’s another secret to tender cookies. Overmixing develops the gluten in the flour, which can result in tough cookies.
Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or preferably overnight. This is crucial for preventing the cookies from spreading too much while baking. In my kitchen, Apple Cider Gingersnap Cookies dough usually chills overnight. This is a very important step to maintain cookie shape. Chilling allows the butter to solidify, which reduces spreading.
Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. I’ve also used silicone baking mats, and they work great too! Parchment paper or silicone mats prevent the cookies from sticking to the baking sheets.
Roll dough into balls: Roll the chilled dough into 1-inch balls. I find it easiest to use a small cookie scoop to ensure they’re all the same size. Uniformity helps with even baking.
Roll in sugar: Roll each ball in granulated sugar, coating completely. This gives the crisp gingersnaps a lovely sparkle and added sweetness. The sugar coating also helps create a slightly crisp exterior.
Place on baking sheets: Place the sugared cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. This allows for proper air circulation and prevents the cookies from baking together.
Bake: Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. While the Apple Cider Gingersnap Cookies are cooking, I usually tidy up the kitchen or start thinking about what I’m going to make for dinner.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Your Apple Cider Gingersnap Cookies should smell like warm spices and sweet apples! Allowing the cookies to cool slightly on the baking sheets before transferring them helps them firm up and prevents them from breaking.
Enjoy: Enjoy your delicious Apple Cider Gingersnap Cookies!

For more tips on getting that perfect gingersnap texture, you might find this recipe Mrs. Bean’s Nutmeg Ginger Apple Snaps from Fantastic Mr. Fox helpful.

Serving Suggestions

My family loves our Apple Cider Gingersnap Cookies when I serve them warm with a scoop of vanilla ice cream. The contrast of the warm, spiced cookie and the cold, creamy ice cream is just heavenly!

These Apple Cider Gingersnap Cookies are perfect for fall gatherings, holiday parties, or just a cozy night in. I especially love making them for Thanksgiving and Christmas. They’re always a hit! They are also wonderful with a cup of coffee or tea, or as a sweet treat after dinner.

For presentation, I like to arrange the cookies on a pretty platter and dust them with a little powdered sugar. It makes them look extra festive. This Apple Cider Gingersnap Cookies will surely catch your guest attention.

If you have extra Apple Cider Gingersnap Cookies, they’re delicious crumbled over yogurt or oatmeal. You can also use them to make a gingersnap crust for a cheesecake or pie.

I’ve also tried adding chopped walnuts or pecans to the dough for a little extra crunch. And for a seasonal twist, try using pumpkin pie spice instead of cinnamon, ginger, cloves, and nutmeg. You may also consider creating a Super Easy Apple Crisp with Gingersnap Crumble!

My friends always ask for this Apple Cider Gingersnap Cookies recipe whenever I make them. They can’t believe how easy they are to make and how delicious they taste.

Frequently Asked Questions

Here are some common questions about making these cookies:

Q: Can I use apple juice instead of apple cider?

A: While you can use apple juice, I highly recommend using apple cider for the best flavor. Apple cider is unfiltered, so it has a richer, more intense apple flavor. You know what I do when my Apple Cider Gingersnap Cookies turns out flat? I did not chill it long enough. You may also want to check this Honeycrisp Apple and Feta Salad recipe if you have extra apple cider left.

Q: Can I make the dough ahead of time?

A: Absolutely! In fact, I highly recommend it. The dough needs to chill for at least 2 hours anyway, so making it a day or two in advance is perfectly fine. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out.

Q: My cookies spread too much while baking. What did I do wrong?

A: The most likely culprit is that the dough wasn’t chilled long enough. Chilling the dough helps the butter solidify, which prevents the cookies from spreading too much in the oven. Another possibility is that your oven temperature is too low. I have had this problem many times with Apple Cider Gingersnap Cookies.

Q: Can I freeze the cookies?

A: Yes, you can freeze both the unbaked dough and the baked cookies. To freeze the dough, roll it into balls, coat them in sugar, and then freeze them on a baking sheet. Once they’re frozen solid, transfer them to a freezer bag. To bake, just bake them straight from the freezer, adding a few extra minutes to the baking time. Baked Apple Cider Gingersnap Cookies can be frozen in an airtight container for up to 2 months.

Q: Can I reduce the amount of sugar?

A: You can try reducing the amount of sugar slightly, but keep in mind that sugar not only adds sweetness but also contributes to the texture of the cookies. Reducing it too much may result in dry, crumbly cookies. My family prefers these Apple Cider Gingersnap Cookies when they are a bit sweeter, so I rarely make them with less sugar.

Q: Can I make these cookies gluten-free?

A: I haven’t tried making these cookies gluten-free, but you could experiment with using a gluten-free all-purpose flour blend. Just be sure to use a blend that contains xanthan gum, which helps bind the ingredients together. Feedback from blog readers suggests that a 1:1 gluten-free flour substitute works well in this recipe.

Q: The edges of my cookies are getting too brown before the centers are cooked. What should I do?

A: This can happen if your oven runs hot. Try lowering the oven temperature by 25 degrees and baking the cookies for a few extra minutes. You can also try placing a piece of aluminum foil loosely over the cookies during the last few minutes of baking to prevent them from browning too much. You may also want to check this Ginger-molasses spice cookies (copycat Ivins’ Spice Wafers … for inspiration!

My Final Thoughts on Apple Cider Gingersnap Cookies

These Apple Cider Gingersnap Cookies hold a special place in my heart because they remind me of cozy fall days spent baking with my family. They’re simple to make, but they’re packed with flavor and always bring a smile to everyone’s face.

My Apple Cider Gingersnap Cookies Pro Tips:

Don’t skip the chilling time! It’s crucial for preventing the cookies from spreading too much.
Use good-quality apple cider for the best flavor.
Don’t overbake the cookies. They should be slightly soft in the center when you take them out of the oven.

Here are a few Apple Cider Gingersnap Cookies variations I’ve tried with my family:

Chocolate Chip: Add 1 cup of chocolate chips to the dough for a chocolatey twist.
Walnut: Add 1/2 cup of chopped walnuts to the dough for a little extra crunch.
Spiced Glaze: Drizzle the cooled cookies with a simple glaze made from powdered sugar and apple cider.

My kids love the chocolate chip version the best, while my husband prefers the classic Apple Cider Gingersnap Cookies. I secretly love all of them! I am not picky at all!

I really hope you try this Apple Cider Gingersnap Cookies recipe. I’m confident that you and your family will love them as much as we do. Just remember to have fun in the kitchen and don’t be afraid to experiment with different flavors. Baking should be enjoyable, so relax, put on some music, and enjoy the process. Happy baking!

Now go and create some amazing Apple Cider Gingersnap Cookies that your family and friends will remember for many years!

Apple Cider Gingersnap Cookies

Print Recipe

These Apple Cider Gingersnap Cookies perfectly blend the warm spices of gingersnaps with the comforting flavor of apple cider. Soft, chewy, and bursting with autumnal goodness, they’re the perfect treat for a cozy day.

Author: Zoubida
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 2 hours 37 minutes
Yield: 24 cookies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup molasses
1/4 cup apple cider, reduced to 2 tablespoons
1 teaspoon vanilla extract
Granulated sugar, for rolling

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Instructions

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg, molasses, reduced apple cider, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Cover the dough and chill for at least 2 hours.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll the dough into 1-inch balls. Roll each ball in granulated sugar.
Place the cookies on the prepared baking sheets, about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For a more intense apple cider flavor, brush the baked cookies with a mixture of reduced apple cider and powdered sugar.