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Cozy Apple Cider Snickerdoodle Cookies: Easy Fall Recipe

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These impossibly soft, cinnamon-sugar-dusted cookies taste like the first sip of hot apple cider on a chilly October afternoon. Made with real reduced apple cider, they have a concentrated apple flavor and a chewy, buttery texture that stays soft for days.

Ingredients

Scale
  • 2 cups (480 ml) apple cider (unfiltered)
  • 1 cup (226 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, packed
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 ¾ cups (345 g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ½ teaspoon salt
  • For the coating: ¼ cup (50 g) granulated sugar mixed with 3 tablespoons ground cinnamon

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until reduced to about ¼ cup of thick syrup (15-20 minutes). Watch closely toward the end to prevent burning. Remove from heat and let cool completely.
  2. Cream the butter and sugars: In a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 1 ½ cups granulated sugar, and ¼ cup packed light brown sugar on medium speed until light, fluffy, and pale (about 3 minutes). Scrape down the bowl halfway through.
  3. Add the wet ingredients: Add the egg and extra egg yolk one at a time, beating well after each addition. Add 2 teaspoons vanilla extract and the cooled apple cider syrup. Beat on low speed until just combined (mixture may look slightly curdled).
  4. Whisk the dry ingredients: In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, and ½ teaspoon salt.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 48 hours.
  7. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a small bowl, mix ¼ cup granulated sugar with 3 tablespoons ground cinnamon for coating.
  8. Shape and coat: Using a medium cookie scoop (about 1.5 tablespoons), scoop dough and roll into smooth balls. Roll generously in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart (8-9 cookies per sheet).
  9. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffed, set around edges, and slightly soft in the center. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Repeat: Let baking sheets cool completely between batches.

Notes

Do not skip the cream of tartar—it gives snickerdoodles their signature tang and chewy texture. Chilling the dough is non-negotiable for preventing spread. For best results, use unfiltered apple cider. Cookies taste even better on day two as flavors meld. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: apple cider snickerdoodles, fall cookies, soft snickerdoodles, apple cider cookies, cinnamon sugar cookies, autumn baking, easy cookie recipe

Find it online: https://leilameals.com/cozy-apple-cider-snickerdoodle-cookies-easy-fall-recipe/