Apple Ginger Snap Cookies are a delightful treat that combines the warm spice of ginger with the sweet, tangy flavor of apples.
These cookies are perfect for fall baking, bringing together classic seasonal ingredients in a crunchy, chewy snack. Serve them fresh from the oven for the best texture, and watch them disappear at any gathering. They’re great with a cup of tea or a glass of milk, making for a comforting, homey dessert. Add a sprinkle of cinnamon or nutmeg to enhance the fall flavors.
Enjoy baking these delicious cookies that bring a twist to the traditional ginger snap, making them a new favorite for cookie lovers and seasonal celebrations!
Apple Ginger Snap
These Apple Ginger Snaps are a delicious twist on a classic cookie. The combination of warm spices and sweet apples make for a perfect fall treat. Enjoy with a cup of hot tea or cider on a chilly day.
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper or non-stick spray
- Whisk
- Measuring cups and spoons
- Grater or zester
- Knife
- Cutting board
- Rolling Pin
- Cookie cutter
- Cooling rack
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup grated apple about 1 medium apple
- 1/4 cup chopped crystallized ginger
- 1/4 cup granulated sugar for rolling
Instructions
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or lightly grease with non-stick spray.
- In a mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
- In a separate mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Add in the molasses, egg, and vanilla extract, and mix until well combined.
- Gradually add in the dry ingredients to the wet ingredients, mixing until just incorporated.
- Fold in the grated apple and crystallized ginger.
- On a floured surface, roll out the dough to about 1/4 inch thickness.
- Use a cookie cutter to cut out desired shapes and place them onto the prepared baking sheet.
- Use a small amount of granulated sugar to lightly sprinkle over the top of each cookie.
- Bake for 10-12 minutes, or until the edges are slightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
If you don’t have crystallized ginger, you can substitute with 1/4 tsp of ground ginger.
For an extra burst of apple flavor, add 1/4 tsp of apple pie spice to the dry ingredients.
These cookies can be stored in an airtight container for up to 5 days.
To make a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
Nutrition
Calories: 120kcal
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