Apple Cider Snickerdoodle Cookies combine the warm, comforting spices of classic snickerdoodles with the rich, fruity flavor of reduced apple cider.
These cookies are the perfect blend of tangy apple and sweet cinnamon, making them a delightful fall treat.
Whether you’re hosting a cozy autumn gathering or just craving something sweet, these cookies are sure to hit the spot.
Apple Cider Snickerdoodle Cookies
Warm apple cider meets sweet cinnamon spice—your new fall favorite!
Ingredients
- 1 cup apple cider
- ½ cup unsalted butter, softened
- ½ cup sugar
- ¼ cup light brown sugar, gently packed
- 1 large egg
- 1/8 teaspoon salt
- 1½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 2 tablespoons sugar
- ¾ teaspoon nutmeg
- ½ teaspoon allspice
- ¾ teaspoon cinnamon
Instructions
1. Reduce the Apple Cider
Begin by pouring 1 cup of apple cider into a medium-sized pot. Set the heat to medium and allow the cider to simmer. Stir occasionally as it cooks, ensuring the liquid reduces evenly. You’ll need to continue simmering for about 25 minutes until the cider reduces down to 2 tablespoons. This reduction will concentrate the apple flavor, adding a rich, fall-inspired taste to the cookies. Once done, remove the pot from the heat and let the reduced cider cool for at least 15 minutes before adding it to the dough. This cooling step prevents the heat from scrambling the eggs in the dough mixture.
2. Prepare the Baking Sheets
While the apple cider cools, preheat your oven to 350°F (175°C). Line two baking sheets with silicone baking mats or parchment paper to prevent sticking and ensure easy cleanup. This preparation step is important, as it gives the cookies a smooth, golden-brown base without the risk of burning.
3. Cream the Butter and Sugars
In a large mixing bowl, add the softened unsalted butter, granulated sugar, and light brown sugar. Using an electric mixer fitted with a paddle attachment, beat the butter and sugars together on medium speed for about 3 minutes. The mixture should become light, fluffy, and creamy. Scrape down the sides of the bowl as needed to make sure everything is evenly incorporated. This step helps to create a soft texture in the cookies by incorporating air into the batter.
4. Add the Egg and Reduced Cider
Once the butter and sugar are fully creamed, crack in one large egg and beat it into the mixture. After the egg is well combined, pour in the cooled, reduced apple cider and mix again. The apple cider will enhance the cookie dough with a subtle, fruity flavor that pairs perfectly with the spices. Make sure to scrape the sides of the bowl to incorporate all the ingredients evenly.
5. Combine the Dry Ingredients
In a separate medium-sized bowl, whisk together the dry ingredients: 1 ½ cups of all-purpose flour, 1 teaspoon of cream of tartar, ½ teaspoon of baking soda, and 1/8 teaspoon of salt. Stir until the dry mixture is fully combined, and no lumps remain. The cream of tartar gives the cookies their classic snickerdoodle tang, while the baking soda helps them rise and stay light.
6. Mix the Wet and Dry Ingredients
Gradually add the dry ingredients into the butter mixture, about ½ cup at a time, mixing on low speed to avoid overworking the dough. Continue adding and mixing until the flour is fully incorporated, and you have a smooth, cohesive dough. Be careful not to overmix, as this can cause the cookies to become tough. The dough should be soft but firm enough to handle.
7. Prepare the Spiced Coating
In a small bowl, mix together 2 tablespoons of sugar, ¾ teaspoon of nutmeg, ½ teaspoon of allspice, and ¾ teaspoon of cinnamon. Stir until the spices and sugar are evenly distributed. This coating will give the cookies their signature snickerdoodle flavor with an added warm spice twist from the apple cider.
8. Shape the Dough
Using a tablespoon or cookie scoop, portion the dough into 1-tablespoon-sized balls. Roll each ball in your hands until smooth, then drop it into the spiced sugar mixture. Roll the dough ball around until it’s fully coated in the cinnamon-sugar mixture. Place the coated dough balls on the prepared baking sheets, spacing them about 2.5 inches apart to allow for spreading.
9. Bake the Cookies
Place the baking sheets in the preheated oven and bake the cookies for about 10 minutes. You’ll know they’re ready when the tops are golden brown, slightly crackled, and the edges are set. The centers should remain soft and chewy. Keep an eye on them to prevent overbaking. After removing the cookies from the oven, let them cool on the baking sheets for 2 minutes to firm up slightly before transferring them to a cooling rack to finish cooling.
FAQs
1. Can I use store-bought apple cider for this recipe?
Yes, store-bought apple cider works perfectly. Just make sure it’s pure apple cider, not juice, as the concentrated flavor is what gives these cookies their unique taste.
2. What if I don’t have cream of tartar?
If you don’t have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar, which will help the cookies achieve their signature chewy texture.
3. Can I freeze the dough?
Yes, you can freeze the dough for up to 2 months. Roll the dough into balls, coat with the spice mixture, and freeze on a baking sheet. Once frozen, transfer the dough balls to a zip-top bag and store in the freezer. When ready to bake, add 1-2 minutes to the baking time.
4. Can I substitute the butter with a dairy-free option?
Absolutely! You can use a dairy-free butter alternative or coconut oil in equal amounts for a dairy-free version of these cookies.
5. How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, they can be frozen for up to 3 months.
