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Apple Cider Snickerdoodles

These Apple Cider Snickerdoodles are soft, spiced cookies infused with reduced apple cider, perfect for cozy gatherings or simple desserts.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 cup apple cider Adds a rich, sweet flavor that enhances the cookies.
  • 1 cup unsalted butter Provides a creamy texture and richness to the dough.
  • 1 cup sugar Sweetens the cookies for a delightful taste.
  • 1 cup light brown sugar Adds depth of flavor and moisture to the cookies.
  • 1 large egg Binds the ingredients together and contributes to the texture.
  • 1/2 teaspoon salt Balances and enhances the sweetness of the cookies.
  • 2 cups all-purpose flour The foundation for the cookie dough, providing structure.
  • 1 teaspoon cream of tartar Helps create a soft and chewy texture.
  • 1 teaspoon baking soda Acts as a leavening agent for a soft cookie.
For the coating
  • 1/4 cup sugar Adds sweetness and a touch of crunch.
  • 1 teaspoon nutmeg Infuses a warm, spicy note to the coating mixture.
  • 1 teaspoon all spice Provides a rich blend of spices that enhance flavor.
  • 1 tablespoon cinnamon Adds a classic fall flavor that complements other spices.

Method
 

Preparation
  1. Heat apple cider in a medium-sized pot over medium heat and simmer until it reduces to 2 tablespoons, about 25 minutes. Let cool for 15 minutes.
  2. Set your oven to 350°F and line baking sheets with silicone baking mats or parchment paper.
  3. Use an electric mixer to beat together butter, sugar, and brown sugar until fluffy, about 3 minutes.
  4. Beat in the egg and the 2 tablespoons of cooled apple cider until well combined.
  5. In a small bowl, stir together salt, flour, cream of tartar, and baking soda, then gradually mix this into the butter mixture.
  6. In another small bowl, mix together the ingredients for the coating.
  7. Scoop dough into 1 tablespoon-sized balls, roll them in the coating, and place them on the prepared cookie sheets, about 2.5 inches apart.
  8. Bake for 10 minutes, or until the tops are golden brown. Let cool on the cookie sheets for 2 minutes before transferring them to a cooling rack.

Notes

For even more flavor, consider using fresh apple cider and let the butter reach room temperature for easier mixing. Chill the dough for 30 minutes before baking for a thicker cookie.