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Soft Chewy Apple Cider Snickerdoodle Cookies

apple cider snickerdoodle cookies - featured image
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These soft, chewy cookies combine the classic tang of snickerdoodles with the warm, tart flavor of reduced apple cider, creating a perfect autumn treat.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) reduced apple cider
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon salt
  • 1/2 cup (100g) granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Pour 2 cups of fresh apple cider into a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then reduce to medium-low. Simmer until reduced by half (about 1 cup), which takes 15-20 minutes. Stir occasionally and let cool completely.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and the cooled, reduced apple cider until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, mix the 1/2 cup sugar and cinnamon for the coating.
  8. Scoop the dough into balls (about 1.5 tablespoons each). Roll each ball in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing them 2 inches apart.
  9. Bake for 10-12 minutes, or until edges are set and lightly golden but centers still look soft. Rotate sheets halfway through if needed.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure butter is room temperature but not melted. Do not skip the chilling step to prevent excessive spreading. If using apple juice instead of cider, boil it down significantly to concentrate flavor. Cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: apple cider cookies, snickerdoodle, holiday baking, fall recipes, soft cookies, chewy cookies, cinnamon sugar

Find it online: https://livelybite.com/soft-chewy-apple-cider-snickerdoodle-cookies-easy-holiday-treat/