Love snickerdoodles? Crazy for apple cider? Then you're in for a treat! These Apple Cider Snickerdoodles bring together the best of both worlds. They're a fun twist on the classic cookie that captures the cozy flavors of fall.
With a hint of apple and warm spices, these cookies are perfect for chilly days. They're soft, chewy, and rolled in cinnamon sugar for that classic snickerdoodle taste. But the secret ingredient - reduced apple cider - takes them to a whole new level.
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These Apple Cider Snickerdoodles are a fall favorite in our house, but they're delicious any time of year. What makes them special is the concentrated apple cider that's mixed into the dough. It gives the cookies a subtle apple flavor that pairs perfectly with the cinnamon sugar coating. And let me tell you, the smell when these are baking is absolutely incredible!
One thing I love about this recipe is how easy it is to make. You can whip up a batch in no time, making it perfect for last-minute gatherings or when you're craving a sweet treat. The hardest part is waiting for the apple cider to reduce and cool, but trust me, it's worth it for that extra punch of flavor.
I've found that using a cookie scoop really helps to get consistently sized cookies. And don't skip the step of rolling them in cinnamon sugar - it gives them that classic snickerdoodle look and taste. If you want to switch things up, try making your own apple pie spice blend. It's an easy way to customize the flavor to your liking.
These cookies stay soft and chewy for days when stored properly, but in our house, they rarely last that long!
Ingredient Notes
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Apple Cider - This is the star ingredient. Reducing it concentrates the flavor, giving the cookies a nice apple kick.
- Butter - Make sure it's softened to room temperature for easier mixing. I recommend unsalted butter so you can control the salt.
- Sugars - The mix of granulated sugar and brown sugar gives these cookies great flavor and texture.
- Apple Pie Spice - You can buy this pre-made or easily mix your own with cinnamon, nutmeg, and allspice.
- Cream of Tartar - This gives snickerdoodles their signature tangy flavor and chewy texture.
- Baking Soda - Helps the cookies rise and spread just right.
- Cinnamon - Used in the coating to give that classic snickerdoodle finish.
- Egg - Binds everything together. Room-temperature eggs are best for mixing.
- Salt - Just a bit enhances all the other flavors.
How To Make Apple Cider Snickerdoodles
First, let's get that apple cider ready. Pour a cup of apple cider into a small saucepan and let it simmer until it reduces to 1/4 cup. This usually takes about 10 minutes. Once it's done, set it aside to cool completely.
While that's cooling, preheat your oven to 350°F and line a cookie sheet with parchment paper. This will make your life so much easier when it's time to remove the cookies.
In a small bowl, mix together 1/3 cup sugar and 1 teaspoon cinnamon for the coating. Set this aside for later.
Now, grab a large bowl and cream together the softened butter with both sugars until it's nice and fluffy. Add in the egg and that cooled apple cider you made earlier. Mix it all up until it's well combined.
Time for the dry ingredients. Add in the flour, apple pie spice, cream of tartar, baking soda, and salt. Mix everything until it's just combined. Don't overdo it here - we want these cookies to be soft and chewy!
Here's the fun part: use a cookie scoop (or a tablespoon if you don't have one) to form balls of dough. Roll each ball in that cinnamon-sugar mixture you made earlier until it's evenly coated.
Place these sugar-coated dough balls about an inch apart on your prepared cookie sheet. They'll spread a bit as they bake.
Pop them in the oven for 10 minutes. When they're done, they should be lightly golden around the edges but still soft in the middle.
Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Variations
- Add nuts. Fold in 1/2 cup of chopped pecans or walnuts to the dough for a nutty twist.
- Try a glaze. Drizzle the cooled cookies with a simple apple cider glaze made from powdered sugar and reduced apple cider.
- Add white chocolate. Mix in 1/2 cup of white chocolate chips to the dough for a sweet complement to the apple flavor.
Make-Ahead, Storing and Freezing
Make Ahead: If you want warm, fresh cookies anytime, freeze balls of dough instead. Roll them in the cinnamon-sugar mixture before freezing. When you're ready to bake, just add an extra minute or two to the baking time. No need to thaw!
Store: These cookies stay fresh for 5 days when stored in an airtight container at room temperature. Make sure they're completely cool before you store them. If your kitchen is warm, you can keep them in the fridge, but let them come to room temperature before eating for the best texture and flavor.
Freeze: Want to save some for later? These cookies freeze really well. Place them in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They'll keep in the freezer for up to 2 months. When you're ready to enjoy them, just take out as many as you want and let them thaw in the fridge overnight. You can also warm them up for a few seconds in the microwave if you want that fresh-baked taste.
Recipe Tips
- Take the time to reduce the apple cider. It really concentrates the flavor and makes a big difference in the cookies.
- Make sure your butter is softened, but not melted. This helps create the right texture in your apple cider snickerdoodles.
- Don't skip the cream of tartar. It's what gives snickerdoodles their signature tangy flavor and chewy texture.
- Use a cookie scoop if you have one. It makes portioning the dough much easier and ensures all your cookies are the same size.
- Don't overbake these apple cider snickerdoodles. They might look a bit underdone when you take them out, but they'll continue to set as they cool.
- Let the cookies cool on the baking sheet for a few minutes before moving them. They're quite soft when they first come out of the oven.
My cookies spread too much. What went wrong?
This could be due to butter that's too soft or warm. Make sure your butter is at room temperature but still slightly cool to the touch. Also, chilling the dough for 30 minutes before baking can help prevent spreading.
Can I use apple juice instead of apple cider?
You can, but I wouldn't recommend it. Apple cider gives these cookies their special flavor. Apple juice is a bit too mild and won't pack the same punch. If you can't find apple cider, look for unfiltered apple juice as a second choice. It's not quite the same, but it'll get you closer to that apple goodness we're after.
As soon as the weather cools we are ready to enjoy all the apple cider recipes like these Apple Cider Muffins, Apple Cider Donuts, and Apple Cider Smoothie.
These Apple Cider Snickerdoodles are a tasty twist on a classic cookie. They're soft and chewy, with just the right amount of apple and cinnamon flavor. If you're looking for a new fall treat, these cookies definitely fit the bill.
Apple Cider Snickerdoodles Recipe
Ingredients
- 1 cup apple cider
- ½ cup butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 cups all-purpose flour
- 1 egg
- 2 teaspoons apple pie spice
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
Cinnamon Topping
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside. Mix together sugar and cinnamon for coating and set aside.
- In a small saucepan, simmer the apple cider until it boils down to ¼ cup, about ten minutes. Allow to cool all the way to room temperature.
- Cream together butter and sugars. Add in egg and cooled apple cider.
- Add the flour, apple pie spice, cream of tartar, baking soda and salt. Mix until well combined.
- Use a 1 tablespoon cookie scoop to form balls of dough and roll in the cinnamon sugar, coating evenly. Place balls an inch apart on the cookie sheet. Bake for ten minutes then remove from the oven and allow to cool.
Julie
Sunday 27th of October 2024
These sound like autumn in a cookie! Yum!
Joanne
Wednesday 23rd of October 2024
Ooh! These are combining two of my favorite flavors. We're going to have to try these.
Mary
Friday 18th of October 2024
You forgot to add the flour to the recipe.How many cups please
Judy Wilson
Friday 18th of October 2024
Hi Mary! It's 2 cups of flour. Thank you for letting me know. I've updated the recipe card.