Cookies
Apple Cider Snickerdoodle Cookies

Apple Cider Snickerdoodle Cookies

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Fall is  a perfect time for pumpkins, apples and even apple cider! These apple cider snickerdoodle cookies are totally the bomb! They blend all the flavors of fall apples and make your taste buds dance. Trust me, this is one recipe to add to your files!

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Apple Cider Snickerdoodle Cookies


Cookie Ingredients: snickerdoodle-5-2
1 1/2 C flour
2 tsp apple pie spice
1/2 tsp baking soda
1/4 C brown sugar, packed
1/2 tsp cinnamon
1 tsp cream of tartar
1/2 C white sugar + 3 tablespoons
1/2 tsp salt
1 1/4 C natural apple cider
1/2 C unsalted butter, room temp
1 egg, room temp

Baking cookies:
Line cookie sheets with parchment paper. Using a double boiler, pour in the apple cider , stirring occasionally until it’s texture become like a syrup. The syrup should equal to about 2 tablespoons. Set aside to cool. Add the dry ingredients into a bowl, whisk to blend well, except the apple pie spice, white and brown sugar. Put the butter and both sugars into a mixing bowl beating until smooth on medium-high speed. Add in the apple cider syrup and the egg mixing until blended. Slowly add the flour mixture a little at a time until all ingredients are well blended. With a small ice cream scoop, make dough balls placing them on the lined cookie sheets. Preheat the oven to 350 degrees. Placed in the refrigerator until the dough balls are slightly cooled and not sticky. Put the 3 tablespoons and apple pie spice into a small bowl Mix the two together. Remove the dough balls from the refrigerator. While the dough balls are still cooled roll them into the sugar/apple pie spice mixture then transfer to another lined cookie sheet. Bake at 350 degrees for about 12 minutes or until the edges are firm but the centers are soft. Allow to cool on the cookie sheet for a few minutes before transferring to a wire rack to completely cool.

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Yield: 20 - 24 cookies

Apple Cider Snickerdoodle Cookie

apple snider snickerdoodles by Operation40k.com

Fall is  a perfect time for pumpkins, apples and even apple cider! These apple cider snickerdoodle cookies are totally the bomb!

Prep Time 25 minutes
Cook Time 12 minutes
Additional Time 30 minutes
Total Time 1 hour 7 minutes

Ingredients

  • 1 1/2 cups flour
  • 2 tsp apple pie spice
  • 1/2 tsp baking soda
  • 1/4 cup brown sugar, packed
  • 1/2 tsp cinnamon
  • 1 tsp cream of tartar
  • 1/2 cup white sugar + 3 tablespoons
  • 1/2 tsp salt
  • 1 1/4 cup natural apple cider
  • 1/2 cup unsalted butter, room temp
  • 1 egg, room temperature

Instructions

Line cookie sheets with parchment paper.

Using a double boiler, pour in the apple cider, stirring occasionally until it’s texture become like a syrup. The syrup should equal to about 2 tablespoons. Set aside to cool.

Add the dry ingredients into a bowl, whisk to blend well, except the apple pie spice, white and brown sugar.

Put the butter and both sugars into a mixing bowl beating until smooth on medium-high speed.

Add in the apple cider syrup and the egg mixing until blended.

Slowly add the flour mixture a little at a time until all ingredients are well blended.

With a small ice cream scoop, make dough balls placing them on the lined cookie sheets.

Preheat the oven to 350 degrees.

Place in the refrigerator until the dough balls are slightly cooled and not sticky.

Put the 3 tablespoons and apple pie spice into a small bowl.

Mix the two together.

Remove the dough balls from the refrigerator.

While the dough balls are still cooled roll them into the sugar/apple pie spice mixture then transfer to another lined cookie sheet.

Bake at 350 degrees for about 12 minutes or until the edges are firm but the centers are soft.

Allow to cool on the cookie sheet for a few minutes before transferring to a wire rack to completely cool.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 115Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 96mgCarbohydrates: 16gFiber: 0gSugar: 9gProtein: 1g

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