Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup apple cider
- 1 large egg
- 1/4 cup molasses
- 1/2 cup coarse sugar, for rolling
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until creamy.
4. Add the apple cider, egg, and molasses, and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, beating until just combined.
6. Scoop the dough into 1-inch balls and roll in the coarse sugar.
7. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are set and the centers are slightly soft.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 160
Fat: 6g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 105mg
Carbohydrates: 26g
Fiber: 0g
Sugar: 17g
Protein: 1g
Substitutions for ingredients:
- You can use dark brown sugar instead of light brown sugar for a more intense flavor.
- If you don't have apple cider, you can use apple juice or water instead.
Variations:
- Add 1/2 cup chopped crystallized ginger to the dough for extra spice and texture.
- Drizzle the cooled cookies with a simple glaze made from powdered sugar and apple cider.
Tips and tricks:
- Don't overmix the dough, or the cookies will be tough.
- If the dough is too sticky to roll, chill it in the refrigerator for 30 minutes before rolling.
- To make the cookies more chewy, slightly underbake them.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle the cookies with cinnamon sugar or top with a dollop of whipped cream.
Pairings:
Serve the cookies with a glass of cold apple cider or a hot cup of tea.
Suggested side dishes:
These cookies are perfect on their own, but you could also serve them with a cheese plate or a fruit salad.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of apple cider to the dough.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Gingersnaps are a classic cookie that originated in Europe in the 16th century. They were originally made with honey and spices, and were often used for medicinal purposes. The addition of molasses and ginger came later, and the cookies became popular in America in the 19th century.
Flavor profiles:
These cookies are sweet and spicy, with a hint of apple flavor from the cider.
Serving suggestions:
Serve these cookies as a snack or dessert, or bring them to a holiday party as a festive treat.
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