Go Back
–+ servings
Apple Cider Snickerdoodles

Apple Cider Snickerdoodles: A Cozy Fall Treat You’ll Love

Delightful Apple Cider Snickerdoodles combine rich apple and spice flavors, perfect for fall. Enjoy these soft, chewy cookies for a cozy baking adventure.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Cider Reduction Time 15 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Fresh Apple Cider Use real cider for best results.
  • 2 3/4 cups All-Purpose Flour Provides structure for the cookies.
  • 2 teaspoons Cream of Tartar Essential for classic tang.
  • 1 teaspoon Baking Soda Helps cookies rise.
  • 1/2 teaspoon Fine Sea Salt Balances sweetness.
  • 1 cup Unsalted Butter (softened) Rich base for dough.
  • 1 1/2 cups Granulated Sugar Sweetens and gives chewiness.
  • 1 large Egg Binds ingredients together.
For the Coating
  • 1/4 cup Granulated Sugar (for coating) Provides a sweet finish.
  • 1 tablespoon Apple Pie Spice Enhances apple flavor.

Equipment

  • Stand mixer
  • Skillet
  • mixing bowls
  • Parchment paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Pour fresh apple cider into a wide-bottom skillet and bring to a boil. Cook down until reduced to about 2 tablespoons, approximately 10-15 minutes.
  2. In a mixing bowl, combine all-purpose flour, cream of tartar, baking soda, and fine sea salt. Whisk until evenly mixed.
  3. In another bowl, mix granulated sugar and apple pie spice. Set aside.
  4. Cream softened butter and granulated sugar in a stand mixer on medium speed for about 2 minutes until light and fluffy.
  5. Add the cooled apple cider reduction and a large egg to the creamed mixture. Mix on low speed until just combined.
  6. Slowly incorporate the dry ingredient mixture into the wet mixture. Mix on low speed until just combined.
  7. Portion out the dough and roll each piece into a ball. Roll each ball in the spiced sugar mixture until coated.
  8. Place on parchment-lined baking sheets, spaced apart. Preheat oven to 375°F (190°C) and bake for 10-12 minutes until edges are set.
  9. Cool cookies on the baking sheet for several minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 24gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 80mgPotassium: 30mgSugar: 10gVitamin A: 150IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 4 days. Freeze for up to 2 months, and reheat to enjoy their softness again.

Tried this recipe?

Let us know how it was!