Delicious Apple Cider Snickerdoodles: Your Perfect Fall Baking Companion
There’s nothing quite like the crisp air, vibrant foliage, and cozy ambiance of autumn. And what better way to embrace the season than with the comforting aroma of freshly baked cookies filling your home? These **Apple Cider Snickerdoodles** take everything you adore about the classic snickerdoodle and infuse it with the irresistible, tangy-sweet essence of fresh apple cider. It’s a truly spectacular **apple cinnamon spiced snickerdoodle recipe** that perfectly captures the spirit of fall in every soft, chewy bite.
Here at our kitchen, we eagerly await autumn for its cozy sweaters, cooler weather, and the magical transformation of leaves. But let’s be honest, the homemade goodies are what truly usher in that quintessential fall mood. This **apple snickerdoodle cookie recipe** is designed to do just that! From the moment the apple-infused dough comes together, to the warm, spiced cookies emerging from the oven, every step of the process promises to fill you with seasonal joy and delightful aromas. These cookies aren’t just a treat; they’re an experience, blending nostalgic flavors with a fresh, autumnal twist that will make them a new family favorite.
What Makes Apple Cider Snickerdoodle Cookies So Special?
Imagine your favorite classic snickerdoodle: soft, chewy, with that signature tangy kick from cream of tartar, all rolled in a generous coating of cinnamon sugar. Now, picture that beloved cookie elevated with the delightful, concentrated flavor of apple cider. That’s exactly what these cookies deliver! We achieve this unique fall twist through the addition of a homemade apple cider syrup, which is carefully reduced to intensify its fruity notes. When combined with the traditional cinnamon and a hint of nutmeg in the sugar coating, these cookies become a symphony of perfectly balanced fall flavors and spices. The recipe is surprisingly straightforward, making these **apple cider snickerdoodle cookies** a low-maintenance, yet incredibly impressive, dessert ideal for any fall gathering or a simple cozy evening at home.
Essential Ingredients for Your Apple Snickerdoodle Creation
Crafting these delectable Apple Cider Snickerdoodles requires a thoughtful selection of ingredients, each playing a vital role in achieving their perfect taste and texture. Here’s a detailed look at what you’ll need:
– **Butter:** You’ll need ½ cup (one stick) of softened butter. Butter is crucial for rich flavor and contributes to the tender crumb of the cookies. Using softened butter ensures it creams smoothly with the sugar, incorporating air for a lighter texture.
– **Shortening:** Adding ½ cup of shortening provides additional fats without adding excess moisture, which can make cookies spread too much. Shortening helps create a wonderfully soft and chewy texture that holds its shape. We recommend butter-flavored Crisco for an extra layer of richness without compromising structure.
– **Granulated Sugar:** A generous 1 ½ cups of granulated sugar is used in the dough. This is key for sweetness, of course, but also plays a role in the cookie’s texture, contributing to that desirable chewy quality.
– **Eggs:** Two large eggs are essential for binding the dough ingredients together. Eggs add moisture, structure, and richness, preventing the cookies from becoming crumbly and ensuring a cohesive dough.
– **Vanilla Extract:** One tablespoon of vanilla extract is a must-have for enhancing the overall flavor profile. A high-quality vanilla will provide a stronger, more complex aroma and taste, but use whatever you have on hand – it will still be delicious!
– **Apple Cider Syrup:** This is the star ingredient that gives these snickerdoodles their distinctive fall flavor. You will need ⅓ cup of this concentrated syrup. Making it yourself is simple: boil down 6 cups of apple cider on the stove until it reduces to about 1 cup of thick, flavorful syrup. This reduction process intensifies the apple flavor dramatically. You can easily triple the initial cider quantity if you wish to make more syrup for future baking projects or to drizzle over pancakes.
– **All-Purpose Flour:** Use 2 ¾ cups of all-purpose flour to form the gluten-filled base of these cookies. Flour provides the necessary structure, allowing the cookies to hold their shape while maintaining a tender interior.
– **Cream of Tartar:** Two teaspoons of cream of tartar are fundamental for authentic snickerdoodles. This acidic powder reacts with the baking soda to create that signature tangy flavor and contributes significantly to the cookies’ characteristic soft and chewy texture.
– **Baking Soda:** One teaspoon of baking soda works in conjunction with the cream of tartar to leaven the cookies. It helps them rise properly, creating a soft, airy crumb rather than a dense, flat cookie.
– **Salt:** A ½ teaspoon of salt is vital for balancing and enhancing all the other flavors in the cookies. Salt doesn’t just make things taste “salty”; it brightens and deepens the sweetness and spices, making the overall flavor more complex and satisfying.
– **Cinnamon-Sugar Coating:** This mixture is essential for the classic snickerdoodle finish. You’ll need a blend of 6 tablespoons of granulated sugar, 1 tablespoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. This fragrant coating is applied to the dough balls just before baking, providing a delightful spiced crust and an inviting aroma.
How to Make Apple Cider Snickerdoodle Cookies: A Step-by-Step Guide
Creating these delightful fall cookies is a straightforward process, beginning with the star ingredient: homemade apple cider syrup. Follow these instructions carefully for the best results:
Making the Apple Cider Syrup:
The first crucial step is to prepare the apple cider syrup, which imparts the deep, tangy apple flavor to your cookies. Measure out 6 cups of your favorite apple cider into a large, heavy-bottomed pot. Place the pot over medium-high heat and bring the cider to a rolling boil. Once it’s boiling vigorously, reduce the heat slightly to maintain a steady simmer. Allow the cider to boil for approximately 45-55 minutes, stirring it every 10 minutes or so to prevent sticking and ensure even reduction. You’ll notice the cider thickening and significantly reducing in volume. The goal is to reduce the 6 cups down to about 1 cup of rich, concentrated syrup. Once achieved, remove it from the heat and let it cool completely before incorporating it into your cookie dough or storing it in the fridge. This syrup can be made ahead of time and stored in an airtight container in the refrigerator for up to one month.
Preparing the Snickerdoodle Dough:
Once your apple cider syrup is ready and cooled, you can begin on the cookie dough. First, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures your oven is at the correct temperature for even baking.
In a large mixing bowl, combine the softened butter, shortening, 1 ½ cups of granulated sugar, eggs, vanilla extract, and the prepared apple cider syrup. Using an electric mixer, cream these wet ingredients together until they are light, fluffy, and well combined. This process can take a few minutes and is vital for creating a tender cookie.
Next, gradually add the dry ingredients: the all-purpose flour, cream of tartar, baking soda, and salt to the wet mixture. Mix on low speed until all the dry ingredients are just incorporated into the wet, being careful not to overmix. Overmixing can develop the gluten too much, leading to tough cookies. Stop mixing as soon as no streaks of flour remain.
Shaping and Baking the Cookies:
Once the dough is ready, it’s time to shape your cookies. Using a small cookie scoop or a spoon, form the dough into rounded balls, roughly 1 to 1.5 inches in diameter.
In a small, separate bowl, whisk together the cinnamon sugar and nutmeg mixture. Roll each dough ball thoroughly through this spiced sugar mixture, ensuring it’s completely coated. You can spoon the mixture over the dough ball, turn it once, and repeat to ensure an even coating on all sides. This coating is what gives snickerdoodles their distinctive crisp exterior and spicy aroma.
Place the coated dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading during baking. Bake in your preheated oven for 8-9 minutes. Keep a close eye on them; snickerdoodles are best when they are just set at the edges and still slightly soft in the center.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for an additional 5 minutes. This cooling period on the hot sheet helps them firm up without becoming brittle. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Allowing them to cool on a rack ensures air circulation, preventing the bottoms from getting soggy. Enjoy these warm, spiced delights!
Apple Cider Snickerdoodles
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Ingredients
- ½ cup softened butter
- ½ cup shortening I used butter flavored Crisco
- 1 ½ cups sugar
- 2 large eggs
- 1 TBSP vanilla
- ⅓ cup apple cider syrup see instructions below
- 2 ¾ cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
cinnamon-sugar mixture
- 6 TBSP granulated sugar
- 1 TBSP cinnamon
- ¼ tsp nutmeg
Instructions
To Make Apple Cider Syrup:
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Measure out about 6 cups apple cider into a large pot. Heat over medium-high heat. Once cider comes to a boil, decrease heat slightly. Let boil for 45-55 minutes, stirring every 10 minutes or so, until mixture is reduced and thickened slightly. The final mixture amount should be 1 cup. Let cool, then store in an airtight container. Syrup will stay fresh for up to 1 month in the fridge.
Apple Cider Snickerdoodle Cookies:
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Preheat oven to 400 degrees F.
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Cream together butter, shortening, 1 1/2 cups sugar, eggs, vanilla and apple cider syrup.
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Blend in the flour, cream of tartar, soda and salt.
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Shape dough by rounded scoops into balls.
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Whisk together the cinnamon-sugar mixture.
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Roll balls of dough in mixture, spooning cinnamon-sugar mixture over each cookie dough ball, turning once and doing the same on the other side.
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Place 2 inches apart on baking sheets lined with parchment paper.
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Bake 8-9 minutes.
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Remove from oven and let cookies cool on the baking sheets for an additional 5 minutes.
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Transfer to a cooling rack to cool completely. Enjoy!
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Notes
Nutrition
Tips for Getting an Even Stronger Apple Cider Flavor
If you’re an absolute apple cider enthusiast and want to maximize that vibrant, tangy apple flavor in your snickerdoodles, there’s a simple trick you can use. After mixing your cookie dough, cover the bowl tightly with plastic wrap and let it chill in the refrigerator overnight. This cold resting period allows the flavors, particularly the apple cider, to meld and deepen within the dough, creating a more pronounced taste in the final baked cookie. When you’re ready to bake the next day, simply remove the dough from the fridge and let the bowl sit on the counter for a couple of hours until it returns to room temperature. This makes the dough easier to scoop and roll, ensuring your cookies bake perfectly. Then, proceed with shaping and baking as usual, and prepare for an explosion of apple cider goodness!
The Indispensable Role of Cream of Tartar in Snickerdoodles
For those new to baking, “cream of tartar” might sound like an exotic ingredient, but it’s actually a key player in what makes a snickerdoodle, well, a snickerdoodle! Cream of tartar is an acidic powder, a byproduct of winemaking, and it performs several critical functions in this classic cookie. Firstly, it’s responsible for the distinctive tangy flavor that sets snickerdoodles apart from other cinnamon-sugar cookies. Without it, your cookies would simply taste like basic sugar cookies with cinnamon. Secondly, cream of tartar is crucial for achieving that characteristic soft and chewy texture. It inhibits the crystallization of sugar, preventing the cookies from becoming brittle and instead promoting a delightful chewiness.
While often associated with leavening, cream of tartar itself doesn’t cause much lift on its own. Instead, it works in tandem with baking soda. Baking soda needs an acid to react and produce carbon dioxide gas, which creates air pockets and helps the cookies rise. In a snickerdoodle recipe, the cream of tartar provides that essential acidic component, ensuring the baking soda does its job effectively. This powerful duo results in cookies that are perfectly puffed, tender, and infused with that irresistible tangy sweetness.
Storage and Serving Suggestions for Your Apple Cider Snickerdoodles
Once your Apple Cider Snickerdoodles are baked and cooled, proper storage will ensure they stay fresh and delicious. Store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked cookies for up to 2-3 months. Simply place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container, separating layers with parchment paper. Thaw at room temperature before serving.
These cookies are incredibly versatile and can be enjoyed in many ways. They are perfect on their own with a cup of hot coffee or tea, making for an ideal afternoon treat. For a more decadent dessert, serve them warm with a scoop of vanilla bean ice cream, perhaps with a drizzle of extra apple cider syrup or a sprinkle of toasted pecans. They also make a wonderful addition to a fall dessert platter, alongside other seasonal treats like pumpkin pie and pecan bars. Pack them in lunchboxes, bring them to potlucks, or simply enjoy them during a cozy movie night – they’re guaranteed to bring smiles.
Troubleshooting Common Snickerdoodle Issues
Even experienced bakers can encounter a few common issues. If your cookies are spreading too much, ensure your butter and shortening are not *too* soft (verging on melted) and that your oven temperature is accurate. A dough that’s too warm will spread more. Chilling the dough, as mentioned for a stronger apple flavor, can also help prevent excessive spreading. If your cookies are too dry or crumbly, it might be due to over-measuring flour or overmixing the dough, which develops gluten too much. Always spoon and level your flour, and mix just until combined. On the other hand, if they are too dense, check your baking soda and cream of tartar; they might be old and less effective. Fresh leavening agents are key!
Discover More Snickerdoodle Cookie Recipes
If you’ve fallen in love with the chewy, tangy goodness of snickerdoodles, you’re in luck! There’s a whole world of variations to explore. Here are some other fantastic snickerdoodle recipes from our collection that you might enjoy:
- PUMPKIN SNICKERDOODLE COOKIE BARS
- BIG FAT SNICKERDOODLE COOKIES
- SNICKERDOODLE COOKIE BARS
- HOLIDAY SPICED SNICKERDOODLES
- PUMPKIN SNICKERDOODLES
- BEST SNICKERDOODLE RECIPE
- CINNAMON ROLL SNICKERDOODLES
- CARAMEL APPLE SNICKERDOODLES
- SNICKERDOODLE APPLE PIE COOKIE CUPS
- PEACH SNICKERDOODLES
Having two daughters has been one of life’s greatest joys and adventures. When my first girl arrived, I was absolutely thrilled. And when her sister came along, my heart swelled knowing she’d have a lifelong companion. Sisters have a wonderful, unique bond – they can squabble like playful kittens one moment, only to be inseparable best friends the next! It’s a joy to watch them grow and share these sweet moments, like the one captured below. Baking these Apple Cider Snickerdoodles often becomes a fun, bonding activity in our home, filling the kitchen with laughter and the irresistible scent of autumn.
This **apple cider snickerdoodle recipe** is truly a gem, one you’ll want to keep on hand year after year for instant access to delightful fall flavors. With just a few basic steps and readily available ingredients, these cookies are incredibly simple to make and yield an amazing treat suitable for any occasion. Whether you’re hosting a holiday party, looking for a comforting snack, or simply wanting to fill your home with the inviting aromas of autumn, these snickerdoodles are the perfect choice. Their soft, chewy texture and tangy apple-cinnamon spice make them an undeniable crowd-pleaser and a staple for cozy fall baking.
