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Spiced Apple Cider Snickerdoodles

spiced apple cider snickerdoodles - featured image
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These ultra-soft, chewy snickerdoodle cookies are infused with instant apple cider mix and warm spices, then rolled in a cinnamon-sugar coating for the ultimate fall treat. Perfect for sharing at gatherings or enjoying with a mug of hot cider.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 2 packets (about 0.74 oz/21g each, total 1.5 oz/42g) instant apple cider mix
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • For the Cinnamon-Sugar Coating:
  • 1/3 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon instant apple cider mix (optional, for extra zing)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together flour, instant apple cider mix, baking powder, baking soda, cream of tartar, salt, cinnamon, nutmeg, and allspice. Break up any clumps in the cider mix.
  3. In a separate large bowl, beat softened butter with granulated sugar and brown sugar on medium speed for 2-3 minutes, until light and fluffy.
  4. Beat in eggs one at a time, then add vanilla extract. Scrape down the sides of the bowl as needed.
  5. Add dry ingredients to wet ingredients, mixing on low just until combined. Do not overmix. If dough is sticky, let it sit for 5-10 minutes to firm up.
  6. In a shallow bowl, stir together granulated sugar, cinnamon, and optional apple cider mix for the coating.
  7. Scoop dough into balls (about 2 tablespoons each), then roll each ball generously in the cinnamon-sugar mixture.
  8. Place dough balls 2 inches apart on prepared baking sheets.
  9. Bake for 10-12 minutes, until edges are set but centers are soft and puffy. Do not overbake.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For thicker cookies, chill dough for 30 minutes before baking or use up to 3 cups flour. For extra apple tang, add more cider mix to dough or coating.

Notes

Use room temperature butter and eggs for best texture. Do not overmix the dough. Chill dough for puffier cookies or if your kitchen is warm. Dough and baked cookies freeze well. For gluten-free or dairy-free adaptations, use 1:1 gluten-free flour blend and plant-based butter. For extra apple flavor, add finely diced dried apples to the dough.

Nutrition

Keywords: snickerdoodles, apple cider cookies, fall cookies, cinnamon, autumn dessert, easy cookies, chewy cookies, holiday baking

Find it online: https://tessierecipes.com/spiced-apple-cider-snickerdoodles-recipe-easy-soft-fall-cookies/