Cozy Apple Cider Snickerdoodle Cookies
These snickerdoodle cookies combine the classic cinnamon sugar crust with a subtle tang of apple cider, creating a warm, cozy treat perfect for autumn and beyond.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345 g) all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cream of tartar
- ½ teaspoon salt
- 1 cup (227 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ cup (60 ml) apple cider
- Cinnamon sugar blend for rolling: ½ cup granulated sugar + 2 tablespoons ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- Whisk together the dry ingredients: sift or whisk 2 ¾ cups (345 g) all-purpose flour, 1 teaspoon baking soda, 1 tablespoon cream of tartar, and ½ teaspoon salt in a medium bowl. Set aside.
- Cream butter and sugar: In a large bowl, beat 1 cup (227 g) softened unsalted butter with 1 ½ cups (300 g) granulated sugar until light and fluffy, about 3 to 4 minutes.
- Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract until fully combined.
- Incorporate apple cider: Slowly add ¼ cup (60 ml) apple cider to the wet mixture, mixing gently.
- Combine wet and dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
- Prepare the cinnamon sugar coating: Mix ½ cup granulated sugar with 2 tablespoons ground cinnamon in a small bowl.
- Form and coat the dough: Scoop dough balls using a cookie scoop or tablespoon, roll each ball lightly between your hands, then coat thoroughly in the cinnamon sugar mixture.
- Arrange on baking sheets: Place the coated dough balls about 2 inches (5 cm) apart on the prepared sheets.
- Bake for 10 to 12 minutes, until edges are set and just beginning to brown but centers still look slightly soft.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
If dough is too soft to roll, chill for 15 minutes. Avoid overbaking to keep cookies soft and chewy. Use a silicone baking mat for best results. Store cookies in an airtight container with a slice of bread to keep them soft longer. Reheat in a 300°F oven for 5 minutes or microwave for 10-15 seconds to refresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14
- Sodium: 120
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
Keywords: snickerdoodle cookies, apple cider cookies, cinnamon sugar cookies, fall cookies, cozy cookies, easy cookie recipe