Apple Cider Ginger Cookies Recipes

APPLE CIDER COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix sugar, 1 teaspoon of the apple cider drink mix and 1/2 teaspoon of the cinnamon; set aside.
• In large bowl, stir cookie mix, softened butter, egg, remaining apple cider drink mix and cinnamon with spoon until soft dough forms. Stir in apple pieces until combined. Shape dough into 40 (1 1/4-inch) balls. Roll balls in sugar-spice mixture. Place 2 inches apart on ungreased cookie sheets. Discard sugar-spice mixture after rolling balls.
• Bake 7 to 9 minutes or until edges are set and light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

SOFT BATCH APPLE CIDER GINGERSNAP COOKIES

Steps:

• Cream together butter and sugar in a mixing bowl on high speed until light and fluffy. Add applesauce, apple cider, molasses, egg, and vanilla then mix until combined - mixture may look curdled. In a separate bowl whisk together the remaining ingredients then add to the wet ingredients in three batches, mixing until just combined before adding the next batch. Cover then refrigerate for at least two hours or up to overnight (dough will be soft.)
• Preheat oven to 350 degrees then line baking sheets with parchment paper. Scoop cookie dough by the Tablespoon into a bowl of sugar then roll to coat and place on prepared baking sheet. Bake for 10-12 minutes then let cool for a few minutes before transferring to cooling racks. Store in an airtight container for 3-4 days.

ULTIMATE GINGER COOKIE

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

GINGER APPLE CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray mini-muffin tins with non-stick cooking spray.
• Combine Mott's® Natural Applesauce and 2 teaspoons cinnamon in a small saucepan. Bring to a simmer over medium hear. Lower heat and continue to simmer, stirring occasionally, until thickened, about 8 minutes. Remove from heat and cool.
• Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.
• Cream together in a large bowl the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and place then into prepared mini-muffin tins.
• Bake until light brown, 8 to 10 minutes. Allow cookies to cool in pan for 10 minutes. To make a well for the filling, press down centers of cookies with your fingertip or rounded end of a cooking utensil. Cool completely on a wire rack. If not serving immediately, store in airtight container.
• Prior to serving, fill cups with a small spoonful of applesauce mixture.
• Stir together confectioners sugar and cider. Drizzle filled cups with glaze.

SPARKLING GINGER HARD APPLE CIDER

Steps:

• In pitcher or punch bowl, mix bourbon, liqueurs, maple syrup and bitters. Slowly add hard cider.
• Carefully add ice. Garnish with apple slices.

TRIPLE THE GINGER COOKIES

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

HOT APPLE CIDER WITH GINGER

Steps:

• Using a vegetable peeler, peel lemon zest in long strips (avoiding the white pith). Squeeze 2 tablespoons lemon juice.
• In a medium pot, combine cider, cinnamon, cloves, ginger, and lemon zest. Bring to a boil over high heat, then reduce to a simmer; cover and cook 10 minutes. Remove from heat; let stand 10 minutes. Add lemon juice and strain; discard solids. Serve warm, with lemon slices.

APPLE CIDER GINGER COOKIES

Steps:

• Whisk together flour, baking soda, salt, cinnamon, ginger, allspice, and cloves; set aside.
• Using electric mixer,.
• Cream butter and brown sugar until light and fluffy, about 2min. Add egg, vanilla, and apple butter; mix until just combined. Stir in the flour mixture in two batches, beating after each addition at low speed until just incorporated. Cover and refrigerate dough 1 hour.
• Heat oven to 350°F Line 2 baking sheets with parchment paper. Form chilled dough into 2-tbsp-size balls, then roll in red sanding sugar to coat.
• Place balls on prepared baking sheet 2 inches apart. bake 10 to 12 min until lightly browned around edges.
• Cool on baking sheet for 5 minutes, then transfer to rack to cool completely.

APPLE CIDER GINGERBREAD

Steps:

• Preheat oven to 350°.
• Into an 8 inch round cake pan, sift together the flour, brown sugar, ground ginger, and baking soda.
• Make a well in the center of the flour mixture and add the apple cider, oil, molasses, vinegar and crystallized ginger.
• With a fork just stir until the batter is smooth.
• Bake for 30-35 minutes or until a toothpick comes out clean.
• Transfer the cake to a wire rack to cool.

GINGER SUGAR COOKIES

Steps:

• Sift flour, baking soda, and salt into a medium bowl. Cream butter and sugars with a mixer until pale and fluffy. Beat in ginger, then yolk.
• Reduce speed to low, and add flour mixture gradually, beating until just combined. Wrap in plastic, and refrigerate for 1 hour (or up to 2 days).
• Preheat oven to 350 degrees. Turn out dough onto lightly floured parchment. Roll out until 1/4 inch thick, and cut out cookies using a 1 3/4-inch heart-shaped cutter. Transfer to parchment-lined baking sheets. Brush each cookie with a damp pastry brush, then sprinkle with sanding sugar. Refrigerate for 15 minutes.
• Bake until cookies are set and light gold around edges, 10 to 12 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks, and let cool. Cookies will keep, covered, for up to 3 days.