Apple Cider Snickerdoodles
These Apple Cider Snickerdoodles are deliciously soft, chewy cookies that blend the warm fall flavors of apple cider and apple pie spices for a tasty autumnal twist on the traditional snickerdoodle.
Servings: 15 cookies
Ingredients
For the Cookies
- 1 cup apple cider
- ½ cup (4 ounces) unsalted butter at room temperature
- ½ cup granulated sugar
- ¼ cup gently packed light brown sugar
- 1 extra-large egg at room temperature
- ¼ teaspoon kosher salt
- 1 ½ cups unbleached all purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 ¼ teaspoons apple pie spice
For the Apple Pie Spice Sugar Coating
- 3 tbsp granulated sugar
- 1 teaspoon apple pie spice
Instructions
- Heat apple cider in a medium-sized saucepan over medium heat. Simmer until the cider has reduced to 2 tablespoons, about 25 minutes. Let cool for about 15 minutes before using the cider in cookies.
- In a small bowl, stir together salt, flour, cream of tartar, and baking soda; set aside.
- Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat butter, sugar, and brown sugar until fluffy, about 3-5 minutes. Beat in the egg, vanilla, and the 2 tbsp of reduced, cooled apple cider. Mix until well incorporated, scraping down the sides as needed. Gradually beat the flour mixture into the butter mixture, about ½ cup at a time. Scrape down the sides and bottom of the bowl to ensure everything is incorporated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until firm.
- When ready to bake, place an oven rack in the middle position and preheat the oven to 375°F. Line a baking sheet with a silicone baking mat or parchment paper. In a small bowl, stir together the apple pie spice-sugar coating ingredients.
- Using a #40 (1-ounce) ice cream scoop or measuring spoons, scoop dough into about 2 tablespoon-sized round balls. Roll the balls in the coating, then place them on the prepared cookie sheet about 2 ½ inches apart.
- Bake for 12-15 minutes, or until tops are set and edges are golden brown. Let cool on cookie sheets for 2 minutes, then move to a cooling rack to cool completely. Repeat with remaining cookie dough. Enjoy!
Notes
Make ahead: You can mix the cookie dough in advance and store it tightly covered in the refrigerator for up to three days. If the dough becomes too firm to scoop, let it sit at room temperature for 20 to 30 minutes before scooping, rolling it in cinnamon sugar, and baking.
To Freeze: You can freeze cookie dough balls for up to three months. Roll them in the cinnamon sugar coating right before baking, and add 1-2 minutes to the baking time if they are still frozen. You can also freeze baked cookies for up to three months; simply thaw them at room temperature before enjoying.
Nutrition
Calories: 162kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 82mg | Potassium: 75mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 206IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg
