For the creative cookie exchange the theme was apples. I happened to have a half gallon of apple cider in the fridge. So, I went to work with writing down ideas and ingredients. Before I knew it, I had jotted down a recipe for cider snaps. To make my snaps, I had to make some apple cider molasses.
It was a timely recipe, but definitely worth it. These cookies are amazing and full of spicy apple flavor. They definitely shout fall. I love it. My son has just started really enjoying apples. What a perfect time to do so too. I’ve only let him have a few sips of the apple cider because that could be a terrible mess, but I just introduced him to apples and peanut butter. Like myself, he found them heavenly. I came to this conclusion by the loud MMMMMM after every bite he takes. Gosh, he is so cute.
I love the cracked look of these cookies. They have a great snap to them, but are also chewy. They are a beautiful golden brown color and coated with a dusting of sugar before they are baked. Seriously, you have to put the time in and make these. Also, did them in some coffee. I’m in love.
- ⅓ cup apple cider molasses
- ½ cup vegetable oil
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 egg
- ¼ tsp. salt
- ¼ tsp. ground clove
- ½ tsp. ginger
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 2 cups all-purpose flour
- ¼ cup granulated sugar, garnish
- 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 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 the molasses from burning. Let cool. Mine cooked down to about ⅓ cup.
- 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 ¼ cup granulated sugar. Place on cookie sheet. Space them 2" apart. I only had 6 scoops on my cookie sheet.
- Bake for 14-16 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.