Apple Cider Snickerdoodles
Apple Cider Snickerdoodles are soft, chewy fall cookies made with real reduced apple cider syrup and coated in apple pie spice sugar. Packed with warm autumn flavor and classic snickerdoodle texture, they're perfect for bake sales, holiday gatherings, dessert tables, and cozy seasonal baking.
Equipment
- wide-bottomed skillet for reducing cider
- stand mixer or mixing bowl
- mixing bowls
- cookie scoop
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 1 1/4 cups fresh apple cider
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1/4 cup granulated sugar (for coating)
- 2 tsp apple pie spice
Instructions
- Bring the apple cider to a boil in a wide-bottomed skillet over medium heat. Reduce until approximately 2 tablespoons of thick syrup remain. Allow to cool slightly.
- In a small bowl, whisk together the flour, cream of tartar, baking soda, and sea salt.
- In another small bowl, combine the coating sugar and apple pie spice. Set aside.
- Cream the softened butter and sugar together in a stand mixer or large bowl until light and fluffy, about 2 minutes.
- Add the cooled apple cider syrup and egg to the butter mixture. Mix until incorporated, even if the mixture appears slightly curdled at first.
- Add the dry ingredients and mix just until the flour disappears. Do not overmix.
- Using a tablespoon or cookie scoop, portion the dough into balls.
- Roll each dough ball in the apple pie spice sugar mixture until fully coated.
- Place dough balls a few inches apart on parchment-lined baking sheets.
- Bake at 375°F (190°C) for 10 to 12 minutes until the edges are set and lightly golden while the centers remain soft.
- Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Notes
Take your time reducing the apple cider until thick and syrupy for the best flavor. If the syrup firms up after cooling, warm briefly before using. Do not overbake—remove the cookies when the edges are lightly golden and the centers still appear slightly soft. Store in an airtight container for up to 4 days or freeze for up to 2 months.