I may have been compensated for this post. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at email@example.com
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!
Apple Cider Snickerdoodle Cookies
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
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.