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Apple Cider Snickerdoodle Cookies

A close-up of a stack of three freshly baked apple cider snickerdoodle cookies, dusted with cinnamon sugar.
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Enjoy a cozy fall twist on classic snickerdoodles with these soft and chewy apple cider cookies, featuring a warm cinnamon-sugar coating and an optional sweet glaze.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup apple cider, reduced to 1/4 cup (boiled cider)
  • For the Cinnamon-Sugar Coating:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • For the Optional Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons apple cider

Instructions

  1. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the reduced apple cider until the dough is smooth.
  6. In a small bowl, combine the 1/4 cup granulated sugar and 1 tablespoon cinnamon for the coating.
  7. Roll rounded tablespoons of dough into balls, then roll each ball in the cinnamon-sugar mixture.
  8. Place the dough balls 2 inches apart on baking sheets lined with parchment paper.
  9. Bake in a preheated oven at 375°F (190°C) for 9-11 minutes, or until the edges are lightly golden and the centers are still soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. For the optional glaze, whisk together the powdered sugar and 2 tablespoons of apple cider until smooth. Add more cider, a teaspoon at a time, if needed to reach desired consistency. Drizzle over the cooled cookies.

Notes

  • To reduce apple cider, simmer 1/2 cup of apple cider in a small saucepan over medium heat until it reduces to 1/4 cup. Let it cool before using.
  • For make-ahead dough, prepare the dough, roll into balls, coat in cinnamon-sugar, and freeze on a baking sheet until firm. Transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.

Nutrition

Find it online: https://delicerecipe.com/apple-cider-snickerdoodle-cookies/