The Apple Cider Snickerdoodle Cookie Recipe is brought to you by Just Plum Crazy.
Apple Cider Snickerdoodle Cookie Recipe!
It’s no secret that I love Snickerdoodle cookies. So when I found this recipe for an Apple Cider Snickerdoodle Cookie Recipe, I thought Oh-Em-Gee…I am in heaven! So without further ado, let’s get baking!
Cookie Ingredients:
- 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:
1. Preheat the oven to 350 degrees.
2. Line cookie sheets with parchment paper.
3. 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.
4. Set aside to cool.
5. Add the dry ingredients into a bowl, whisk to blend well, except the apple pie spice, white and brown sugar.
6. Put the butter and both sugars into a mixing bowl beating until smooth on medium-hight speed.
7. Add in the apple cider syrup and the egg mixing until blended.
8. Slowly add the flour mixture a little at a time until all ingredients are well blended.
9. With a small ice cream scoop, make dough balls placing them on the lined cookie sheets.
10. Place in the refrigerator until the dough balls are slightly cooled and not sticky.
11. Put the 3 tablespoons and apple pie spice into a small bowl.
12. Mix the two together.
13. Remove the dough balls from the refrigerator.
14. While the dough balls are still cooled roll them into the sugar/apple pie spice mixture then transfer to another lined cookie sheet.
15. Bake at 350 degrees for about 12 minutes or until the edges are firm but the centers are soft.
16. Allow to cool on the cookie sheet for a few minutes before transferring to a wire rack to completely cool.
Apple Cider Snickerdoodle Cookie Recipe
Ingredients
- 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
Instructions
-
Preheat the oven to 350 degrees.
-
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-hight 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.
-
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.
Be sure to check out all our other apple recipes!
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Karleigh
I made this recipe for a group of friends and they were an all around hit! I followed the recipe exactly except I accidentally put all the white sugar in the cookie dough instead of leaving the extra 3 tablespoons for rolling.
superfighters
I will try this recipe tomorrow for my family.
denise low
Thank you for sharing. These look wonderful. We will be sure to make these cookies.
John Smith
Yummy! Snickerdoodles!
Kathy
Always looking for new cookie recipe Thanks just in time for thee Holliday.