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Best Easy Apple Cider Snickerdoodle Cookie Recipe

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Soft, crackly snickerdoodles with a subtle apple tang from reduced fresh apple cider. Perfect for fall baking, these cookies are quick, easy, and made with simple ingredients.

Ingredients

Scale
  • 2 cups fresh apple cider
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar, divided (1 cup for dough, 1/2 cup for coating)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (for dough)
  • 2 tablespoons ground cinnamon (for coating)
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon fine sea salt
  • Tiny pinch ground cloves (optional)

Instructions

  1. Reduce the apple cider: Pour 2 cups fresh apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about 1/4 cup thick syrup, about 15-20 minutes. Stir occasionally. Let cool completely.
  2. Prep dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, 1 teaspoon cinnamon, nutmeg, cloves (if using), and salt. Set aside.
  3. Cream butter and sugar: In a stand mixer with paddle attachment (or using a hand mixer), beat softened butter and 1 cup granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down sides as needed.
  4. Add wet ingredients: Beat in egg and vanilla extract until combined. Add cooled apple cider reduction and mix until incorporated (mixture may look slightly curdled).
  5. Incorporate dry ingredients: With mixer on low, gradually add flour mixture. Mix just until no streaks remain. Dough will be soft and slightly sticky.
  6. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (up to 48 hours).
  7. Preheat and prep: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  8. Make cinnamon-sugar coating: In a small shallow bowl, whisk together remaining 1/2 cup granulated sugar and 2 tablespoons cinnamon.
  9. Shape and coat cookies: Using a 1.5-tablespoon cookie scoop, portion dough. Roll each portion into a ball, then roll in cinnamon-sugar mixture to coat. Place on prepared baking sheets, spacing 2 inches apart.
  10. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should look puffed and slightly cracked on top with golden edges; centers will look soft. Let cool on baking sheet for 5 minutes, then transfer to wire rack.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tang and chew. Measure flour correctly by spooning and leveling. Chilling dough is essential to prevent spreading. For best results, bake one sheet at a time. Cookies can be stored in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: apple cider snickerdoodles, fall cookies, snickerdoodle recipe, apple cider cookies, easy cookie recipe

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