Turn classic snickerdoodles into a fall treat with these apple cider snickerdoodles. Cinnamon sugar and apple cider combine to make these soft and chewy cookies, perfect for fall.
Apple Cider Snickerdoodles Cookies
If classic snickerdoodle cookies are your cookie of choice, let me introduce you to these apple cider snickerdoodle cookies. These cookies combine everything you love about a classic snickerdoodle and add in apple cider for a rich apple flavor that is perfectly spiced.
To get that blend of spice and apple flavor, I like to reduce the apple cider before it is added to the batter. This creates a thick, almost syrup-like texture to the cider that concentrates the flavor. This step is essential to the recipe, so make sure you don't skip it. Otherwise, you'll end up with a runny batter that isn't all that flavorful.
Like classic snickerdoodle cookies, cream of tartar is the main rising agent in the recipe. The cream of tartar gives the cookies a chewy texture and the snickerdoodles their signature taste.
Looking for more apple recipes to make this fall? Check out my apple cider donut holes and apple pie cookies.
Why You'll Love These Apple Cider Snickerdoodle Cookies
- Fall Flavors - The reduced apple cider gives these cookies an excellent fall flavor.
- Freezer Friendly - If you have extra cookies or want to double the batch, these cookies keep very well in the freezer.
- Spice Balance - The warming spices plus the apple cider knock the flavors of this cookie out of the park.
Ingredients Needed To Make Apple Cider Snickerdoodle Cookies
- Cream of Tartar - Makes the cookies a signature snickerdoodle and keeps them chewy.
- Apple Cider - Reduce the apple cider to a thick consistency.
- Warming Spices - combine ginger, nutmeg, and cinnamon to give the cookies a fall flavor.
- Butter - Keep the butter soft to make the cookies.
- Brown Sugar - Keeps the cookies soft and subtly sweet.
Directions For How To Make Apple Cider Snickerdoodle Cookies
- Prepare.
Preheat the oven to 350 and prepare a cookie sheet with parchment. Set to the side.
- Reduce the cider.
In a small saucepan, reduce the apple cider over medium heat.
- Combine the dry ingredients.
In a bowl, mix together the cream of tartar, salt, ginger, nutmeg, and cinnamon. Set to the side.
- Combine wet ingredients.
Using a hand mixer or a stand mixer, cream the butter with the sugars. Add in the egg, vanilla, and cooled cider. Scrape down the side of the bowl as needed.
- Make the batter.
Add the dry ingredients to the wet ingredients, mixing and scraping down the bowl as needed.
- Form the cookies.
Use a cookie scoop to shape the cookies into balls and then roll them in the cinnamon sugar mixture.
- Bake the cookies.
Bake the cookies for 8-12 minutes. Let the cookies slightly cook on the cookie sheet before moving them to a cooling rack.
Serving Suggestion
Apple cider snickerdoodles are the ultimate fall dessert. To up the game, turn them into an ice cream sandwich and put your favorite ice cream flavor in between two cookies.
Make Ahead and Storage
These apple cider snickerdoodle cookies can easily be made ahead of time. Make the cookies and store them in an airtight container for 2-3 days until ready to serve. The cookies can also be frozen and defrosted when ready to eat.
You can also freeze this cookie dough. Make the cookies as you would, but skip rolling them in cinnamon and sugar. Place them in the freezer in an airtight container for 2-3 months. When ready to use, let thaw and roll in cinnamon and sugar before baking.
Tips and Variations
- Classic Snickerdoodle - Not feeling the apple cider in the snickerdoodle? Try out my pumpkin snickerdoodles or classic snickerdoodles to still get the cinnamon sugar flavor.
- Reducing the cider - Keep an eye on the cider, as the time it takes to reduce can vary.
- Butter - Make sure the butter is soft when you cream it with sugar. Using cold butter will change the texture of the batter and the cookies.
FAQs
Snickerdoodles use cream of tartar, which sugar cookies do not. The cream of tartar adds a tangy flavor to the snickerdoodles, making them different from sugar cookies.
If you find yourself without cream of tartar, you probably have ingredients in your pantry for a simple substitute. One teaspoon of white vinegar or lemon juice can be substituted for ½ teaspoon of cream of tartar.
Apple juice isn't the same as apple cider and won't thicken up when reduced. Stick to using apple cider in this recipe.
Apple Cider Snickerdoodle Cookies
Equipment
- Hand mixer or stand mixer
- cookie sheet
- Parchment Paper
Ingredients
- 1 ¼ cup apple cider, reduced to ¼ cup
- 1 ¾ cup all-purpose flour
- 1 teaspoon cream of tartar
- ½ tsp salt
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ tsp cinnamon
- ½ cup, 1 stick butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla
Cinnamon Sugar Topping
- 3 tablespoon granulated sugar
- 3 tablespoon cinnamon
Instructions
- Preheat the oven to 350 and prepare a cookie sheet with parchment paper. Set to the side.
- Reduce the apple cider in a small saucepan on medium-low heat. Reduce the mixture to ¼ cup. When done, set it to the side to cool.
- Mix the flour, cream of tartar, salt, and spice in a small bowl and set the side.
- In a medium bowl, cream the butter with the sugars using a hand mixer or a stand mixer with a paddle attachment. Scrape down the bowl as needed. Add the butter, vanilla, and reduced cider mixture. Mix until combined.
- Add in the dry ingredients and mix until combined. Scrape down the sides of the bowl as needed.
- Form the cookie dough into balls using a cookie scoop. Roll the balls in the cinnamon and sugar mixture. Then, place the cookie dough balls on the prepared parchment sheet and bake for 8-12 minutes. The cookies will be firm on the outside when done.
- When done, let the cookies cool slightly on the cookie sheet before moving to a cooling rack to fully cool.
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