Apple Cider Snickerdoodle Cookies
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup apple cider (reduced to 1/4 cup)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- For the coating: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Reduce the Apple Cider: In a small saucepan over medium heat, simmer the 1 cup of apple cider until it has reduced to exactly 1/4 cup. This should take about 10 to 15 minutes. Set it aside to cool completely before using.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, 1 cup of granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and the cooled, reduced apple cider syrup. Beat until well combined, scraping down the sides of the bowl as needed.
- Combine the Dry Ingredients: In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1 teaspoon of cinnamon.
- Mix the Dough: Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour disappears. Do not overmix, as this can make the cookies tough.
- Chill the Dough: Cover the bowl and refrigerate the dough for at least 30 minutes. This makes the dough easier to handle and prevents the cookies from spreading too much in the oven.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, mix the coating ingredients (sugar and cinnamon).
- Roll and Coat the Cookies: Scoop about 2 tablespoons of dough at a time and roll into balls. Roll each ball in the cinnamon-sugar mixture until evenly coated. Place them on the prepared baking sheets about 2 inches apart.
- Bake to Perfection: Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.