Apple Cider Snaps
User Reviews
4.7
Apple Cider Snaps
Description
Apple Cider Snaps combine a long-reduced apple cider molasses with traditional baking ingredients to create a uniquely flavored biscuit. The cider is simmered down to a thick syrup over several hours, concentrating its sweetness and apple essence, which is then mixed into a spiced dough with brown sugar, vegetable oil, and warm spices including cinnamon, cloves, and ginger. The dough is formed into small cookies coated in granulated sugar before baking, which gives a sweet, slightly crunchy exterior.
The texture of these cookies is crisp and snapping, as the name suggests, and the flavor carries subtle fruity undertones from the cider molasses balanced with the gentle heat of the spices. Baking at 350°F ensures a firm structure with a slight chew inside. Their distinctive apple-based sweetness offers a twist on traditional molasses snap cookies.
These cookies can be enjoyed as a snack, paired with tea or coffee, or served during the cooler season to showcase fall flavors. They hold well in an airtight container, making them suitable to bake ahead and store for several days.
Ingredients
- 1/3 cup apple cider molasses
- 1/2 cup vegetable oil
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 egg
- 1/4 tsp. salt
- 1/4 tsp. cloves ground
- 1/2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 2 cups all-purpose flour
- 1/4 cup granulated sugar garnish
Instructions
Apple Molasses
- Place 4 cups of apple cider into a saucepan. Heat the cider to a boil over medium/high heat. Once the cider comes up to a boil, reduce heat to medium/low. Let the cider simmer until it reduces to a thick molasses. Mine took 3 - 4 hours to cook down. It doesn't need much attention until the last half an hour when the cider has cooked down substantially. Then stir often to avoid burning. Just cook it down to 1/3 of a cup and let it sit at room temperature as you prepare the cookie dough.
Apple Cider Snaps
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
- In a large bowl, add in vegetable oil, brown and granulated sugar. Mix on medium until combined. Add in the eggs and cider molasses and mix on medium until incorporated.
- In a separate bowl, sift all the dry ingredients. Pour them into the wet mixture and mix on low until combined.
- Scoop the dough and roll into the 1/4 cup granulated sugar. Place on cookie sheet. Space them 2" apart. I only had 6 scoops on my cookie sheet.
- Bake for 14 minutes until golden brown. Let them cool on the baking pan about 5 minutes before trying to move them with a spatula onto a cooling rack. Move to the cooling rack and let them finish cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15large cookies
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 10mg | 3% |
| Sodium | 132mg | 6% |
| Potassium | 146mg | 3% |
| Sugar | 22g | 44% |
| Vitamin A | 15IU | 0% |
| Calcium | 32mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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