Apple Cider Snickerdoodles
These Apple Cider Snickerdoodles are a cozy fall twist on the classic cookie, made with real reduced apple cider for concentrated flavor and rolled in apple pie spice sugar. Soft, chewy, and perfectly crackled, they're ideal for fall gatherings, bake sales, and holiday dessert boards.
Servings: 24 cookies
Calories: 128kcal
Cost: 4
Equipment
- wide skillet
- mixing bowls
- electric mixer
- measuring cups and spoons
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 1 cup fresh apple cider
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar for coating
- 2 tsp apple pie spice
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
Instructions
- In a wide skillet, simmer the apple cider until reduced from 1 cup to about 2 tablespoons of thick syrup. Set aside to cool slightly.
- Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl.
- In a small bowl, combine the coating sugar and apple pie spice. Set aside.
- Cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
- Add the cooled apple cider reduction and egg, mixing until combined.
- Mix in the dry ingredients just until incorporated and a soft dough forms.
- Scoop heaping tablespoons of dough and roll into balls.
- Roll each dough ball in the apple pie spice sugar mixture until fully coated.
- Place the dough balls on parchment-lined baking sheets, spacing them a few inches apart.
- Bake at 350°F (175°C) for 9–11 minutes until the edges are set and the tops are puffed and crackled.
- Cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Notes
Reduce the apple cider until thick and syrupy for the strongest flavor. Allow the reduction to cool slightly before adding it to the dough. Cookies are best removed from the oven when the centers still appear slightly soft. Store in an airtight container for up to 1 week or freeze for up to 2 months.