Go Back
–+ servings
orange hazelnut olive oil-cookies

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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24 pieces
Calories 120 kcal

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
Keyword Apple, Baking, Cookie, Dessert, Fall, Ginger, Snack
Tried this recipe?Please consider Leaving a Review!