Apple Cider Snickerdoodles
A delightful twist on the classic snickerdoodle cookie, infused with apple cider for a perfect fall treat.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup reduced apple cider Make sure to reduce on stovetop.
- 2 large eggs large eggs
- 3 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cream of tartar Can substitute with baking powder.
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
For rolling
- 1/4 cup sugar mixed with 2 tsp cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the reduced apple cider and eggs until well combined.
- In another bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Roll the dough into balls and then roll in the cinnamon-sugar mixture.
- Place on baking sheets lined with parchment paper.
Baking
- Bake for 10-12 minutes, or until edges are set and lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
These cookies are fantastic on their own or served warm with cider or vanilla ice cream. Store in an airtight container for up to a week.