Apple Cider Snickerdoodles

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These Apple Cider Snickerdoodles are a fall twist on a classic snickerdoodle. Apple cider is reduced to concentrate its flavor, then added to the cookie dough along with apple pie spice. The cookies are rolled in a spiced sugar mixture before baking.

Why You’ll Love Them

• A fun fall twist on a classic snickerdoodle

• Made with concentrated apple cider for a deeper apple flavor

• Warmly spiced with apple pie spice

• Rolled in cinnamon-spiced sugar before baking

• The dough can be made ahead and refrigerated overnight

What You’ll Need

For the Cookies

• Unsalted butter

• Granulated sugar

• Reduced apple cider

• Large egg

• Vanilla extract

• All-purpose flour

• Apple pie spice

• Baking powder

• Salt

For the Coating

• Granulated sugar

• Apple pie spice

How to Make Them

Start by reducing the apple cider. This concentrates the flavor before it is added to the cookie dough. Let the reduced cider cool before continuing with the recipe.

Beat the butter and granulated sugar together until light and fluffy. Add the reduced apple cider, egg, and vanilla and mix until combined.

Add the flour, apple pie spice, baking powder, and salt. Mix just until the dough comes together. Cover the dough and refrigerate for at least 4 hours, or overnight.

Combine the granulated sugar and apple pie spice for the coating. Scoop the chilled dough into portions and roll each portion into a ball. Roll the dough balls in the spiced sugar until evenly coated.

Place the cookies on parchment-lined baking sheets, leaving room between them for the cookies to spread. Bake the cookies for 12 to 15 minutes, rotating the baking sheets halfway through baking.

The cookies should be lightly golden around the edges while the centers remain soft. Let them cool on the baking sheets before transferring them to a cooling rack.

Tips for Making Apple Cider Snickerdoodles

• Use apple cider, not apple juice: Cider has a richer, more concentrated apple taste that works especially well when reduced for these cookies. Apple juice won't give you the same result.
• Buy boiled cider to save time. I reduced apple cider myself for this recipe, but you can save a step by using prepared boiled cider instead. 
• Plan ahead. The dough needs to chill for at least 4 hours, so make the dough early enough to allow plenty of chilling time. You can also refrigerate the dough overnight.
• Use a cookie scoop: It makes it easier to portion the dough evenly, so the cookies bake at the same rate.
• Don't overbake. The cookies should still look soft in the centers when they come out of the oven. They'll continue to set as they cool.

More Recipes to Make with Apple Cider

• Baked Apple Cider Donuts
• Slow Cooker Apple Cider Beef Stew
• Apple Cider Biscuits

These Apple Cider Snickerdoodles are part of our Fall Flavors celebration, where we are sharing recipes inspired by the flavors of the season.  Check out their recipes using the links down below.

Apple Cider Snickerdoodles

Author: Jolene's Recipe Journal

Ingredients

For the Cookies

• 1 cup apple cider
• 8 tablespoons butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons apple pie spice *see note
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Coating

• 3 tablespoons granulated sugar
• 1 teaspoon apple pie spice *see note

Instructions

1. Reduce the apple cider. Pour 1 cup apple cider into a small saucepan. Bring to a simmer over medium heat and cook for 15 to 20 minutes, or until reduced to 2 tablespoons. The reduced cider should be thick and syrupy. Set aside to cool slightly.
2. Cream the butter and sugar until light and fluffy, about 3–5 minutes. Beat in the reduced apple cider, then add the egg and vanilla. Mix until combined, scraping down the sides of the bowl as needed.
3. Add the flour, apple pie spice, baking powder, and salt. Mix just until the dough comes together and no streaks of flour remain. Cover the dough and refrigerate for at least 4 hours or overnight.
4. Preheat the oven to 375°F. Line two baking sheets with parchment paper. Combine the sugar and apple pie spice for the coating.
5. Scoop about 2 tablespoons of dough for each cookie and roll into balls. Roll each ball in the spiced sugar and place on the prepared baking sheets at least 2 inches apart.
6. Bake for 12–15 minutes, rotating the baking sheets halfway through. The cookies should be lightly golden around the edges while the centers still look soft. Let the cookies cool completely on the baking sheets.

Notes

*If you don't have store-bought apple pie spice, you can make your own using 1 teaspoon cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon allspice. 

Slightly adapted from: https://www.kingarthurbaking.com/recipes/apple-cider-snickerdoodles-recipe

Apple Cider Snickerdoodle Cookies

Cookies dessert

American

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