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Perfect Cinnamon Apple Cider Snickerdoodle Cookies

apple cider snickerdoodle cookies - featured image
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Soft, chewy snickerdoodle cookies infused with apple cider reduction and coated in cinnamon sugar. Perfect for fall gatherings and cozy baking sessions.

Ingredients

Scale
  • 1 cup apple cider (unfiltered is best)
  • 2 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves (optional)
  • 1 cup unsalted butter, softened to room temperature
  • 1 ¼ cups granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 3 tablespoons apple cider reduction (cooled to room temperature)
  • ¼ cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Make the apple cider reduction: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer gently until reduced to about 3 tablespoons, about 15-20 minutes. Pour into a small bowl and let cool completely.
  2. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  3. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In a large bowl (or stand mixer), beat softened butter and 1 ¼ cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides as needed.
  5. Add egg, vanilla extract, and cooled apple cider reduction. Beat on medium speed until fully combined, about 1 minute. Scrape bowl again.
  6. With mixer on low speed, gradually add flour mixture. Mix until just combined—do not overmix. Dough will be soft and slightly sticky.
  7. In a small bowl, stir together ¼ cup granulated sugar and 2 teaspoons cinnamon for coating.
  8. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake one sheet at a time for 10-12 minutes. Cookies should look puffed, slightly cracked on top, with edges set but centers still soft.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tang and soft texture. Use room temperature ingredients for best results. Measure flour correctly by spooning and leveling. Watch the cider reduction closely to avoid burning. Chilling the dough for 30 minutes to 1 hour will yield thicker, chewier cookies. Bake one sheet at a time for even browning.

Nutrition

Keywords: snickerdoodle, apple cider, cinnamon, fall cookies, soft cookies, chewy cookies, apple cookies

Find it online: https://grubella.com/perfect-cinnamon-apple-cider-snickerdoodle-cookies-recipe/