Apple Cider Snickerdoodles
Picture this: the warm, comforting spices of fall combined with the soft, chewy texture of a snickerdoodle. That’s exactly what you get with these delightful Apple Cider Snickerdoodles. They’re a perfect treat for crisp autumn days, bringing together the tangy sweetness of apple cider with the classic cinnamon-sugar coating of a snickerdoodle. These cookies are soft, chewy, and bursting with fall flavors.
I love how these cookies capture the essence of fall in every bite. The apple cider adds a unique depth of flavor that perfectly complements the cinnamon and sugar. They’re a welcome change from traditional snickerdoodles, and I think you’ll really enjoy them. This Apple Cider Snickerdoodle recipe is a must-bake!
This recipe involves reducing apple cider to concentrate its flavor, then incorporating it into a classic snickerdoodle dough. The cookies are then rolled in cinnamon sugar before baking.
How to Make It
First, we’ll reduce the apple cider. This intensifies its flavor and gives the cookies a lovely apple aroma. We’ll simmer it on the stovetop until it’s reduced by about half.
Next, we’ll cream together the butter and sugars, just like we do for traditional snickerdoodles. This creates a light and fluffy base for the dough.
Then, we’ll beat in the reduced apple cider, egg, and vanilla extract. The apple cider adds moisture and a unique tanginess to the dough.
In a separate bowl, we’ll whisk together the dry ingredients: flour, cream of tartar, baking soda, salt, and cinnamon. The cream of tartar is what gives snickerdoodles their signature tang and chewy texture.
We’ll gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, it’s important not to overmix.
Finally, we’ll roll the dough into balls and coat them generously in cinnamon sugar. This creates a beautiful crispy exterior and adds an extra layer of sweetness and spice.
We’ll bake the cookies until they’re lightly golden brown and the edges are set. The centers should still be soft and chewy.
Make Ahead Method
You can make the dough ahead of time and store it in the refrigerator for up to 3 days. Let it sit at room temperature for about 15-20 minutes before scooping and baking. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to 5 days.
Pro Tips
- Use good quality apple cider: This will make a big difference in the flavor of the cookies.
- Don’t skip the cream of tartar: It’s essential for the signature snickerdoodle texture and flavor.
- Chill the dough: This helps prevent the cookies from spreading too much during baking.
- Roll generously in cinnamon sugar: This creates a beautiful crispy exterior.
- Don’t overbake: The cookies should be soft and chewy in the center.
- For a stronger apple flavor: Use apple cider concentrate or apple pie spice in the dough.
Storage
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Tools For This Recipe
- Baking sheets
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Small saucepan
- Cookie scoop (optional)
Apple Cider Snickerdoodles
Ingredients
- Ingredients:
- 1 cup apple cider
- 1 cup 2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar for rolling
- 2 teaspoons ground cinnamon for rolling
Instructions
- Instructions:
- In a small saucepan, bring apple cider to a simmer over medium heat. Reduce heat to low and simmer for 15-20 minutes, or until reduced to about 1/2 cup. Let cool.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and 1 1/2 cups sugar until light and fluffy.
- Beat in reduced apple cider, egg, and vanilla extract.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- In a small bowl, combine 2 tablespoons sugar and 2 teaspoons cinnamon.
- Roll dough into 1-inch balls and roll each ball in cinnamon-sugar mixture.
- Place cookies on prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until edges are lightly golden brown and centers are still soft.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Begin by reducing the apple cider. Pour the cider into a small saucepan and bring it to a simmer over medium heat. Then, reduce the heat to low and let it simmer gently for about 15-20 minutes, or until the cider has reduced to approximately ½ cup. This concentrates the apple flavor. Remove from heat and allow it to cool completely.
- While the cider is cooling, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and 1 ½ cups of granulated sugar until the mixture is light and fluffy.
- Add the cooled, reduced apple cider, the egg, and the vanilla extract to the butter-sugar mixture. Beat until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. This ensures the dry ingredients are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough.
- In a small bowl, combine the remaining 2 tablespoons of granulated sugar and the 2 teaspoons of ground cinnamon to create the cinnamon-sugar coating.
- Roll the cookie dough into 1-inch balls. Then, roll each ball generously in the cinnamon-sugar mixture, making sure it’s fully coated.
- Place the coated cookie dough balls onto the prepared baking sheets, leaving some space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the centers are still soft and slightly puffy.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
