Cider Ginger Cookies


Cider Ginger Cookies

The tang of cider mixed with the sweet spice of ginger makes for great, moist ginger cookies.

Written and photographed by Tess Jewell-Larsen

My grandmother makes the best gingersnap cookies you will ever have. Honestly. And for some reason I’ve never been able to perfectly recreate them. So I’ve decided I’m giving up trying to make them exactly alike and create my own recipe I can pass down—and then also spend some time with her so she can teach me her tricks.

The other day a friend found molasses in a store here in Spain and we got really excited to make ginger cookies. So I pulled out my grandma’s recipe and decided to add cider to the mix. Actually, we tried one batch with cider and another with dark vermouth. Both batches turned out delicious, and neither of us could decide which we liked better.

So here you go, a new take on Grandma’s Ginger Cookies.

Cider Ginger Cookies

3/4 cup butter
1 cup brown sugar
1 egg, beaten
1/4 cup molasses
2 tsp grated fresh ginger
2 Tbsp cider (I used a dry, acidic cider)
2 1/2 cup flour
4 tsp baking powder
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp ginger
1/2 cup white sugar (to roll the cookie-balls in)

In a large bowl, cream butter and brown sugar thoroughly. Beat in egg, molasses, fresh ginger and cider.
Sift flour with baking powder and spices into a separate bowl.
Add flour mixture in stages to the creamed mixture, mixing well.
Cover and chill for at least one hour.
Heat oven to 375F (190C).
Shape balls to the size of walnuts and roll in white sugar.
Place on a greased cookie sheet.
Drop a couple drops of water on the top of the cookies, to crack the sugar when the cookies bake.
Bake for 10 to 15 minutes.
Makes around three dozen cookies.