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Cozy Iced Apple Cider Snickerdoodle Cookies: Easy Fall Recipe

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Soft, chewy snickerdoodle cookies infused with reduced apple cider and topped with a sweet-tart apple cider glaze. A perfect fall treat that’s quick and easy to make.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup reduced apple cider (from 1 cup fresh cider)
  • ¼ cup granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • 1 cup powdered sugar, sifted (for glaze)
  • 2–3 tablespoons apple cider (for glaze)
  • ¼ teaspoon ground cinnamon (optional, for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Reduce the apple cider: Pour 1 cup of 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 ⅓ cup, roughly 15-20 minutes. It should be thick and syrupy. Pour into a small bowl and let cool completely.
  2. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  3. Whisk the dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
  4. Cream the butter and sugar: In a large bowl, beat the softened butter and 1 ½ cups granulated sugar together until light and fluffy, about 3-4 minutes with a hand mixer on medium speed. Scrape down the sides halfway through.
  5. Add the wet ingredients: Beat in the eggs one at a time, fully incorporating each. Then mix in the vanilla extract and the cooled, reduced apple cider. The batter may look slightly curdled.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Prepare the cinnamon-sugar coating: In a small bowl, mix together ¼ cup granulated sugar and 1 ½ teaspoons ground cinnamon.
  9. Shape the cookies: Using a cookie scoop or your hands, roll the dough into 1 ½-inch balls (about 2 tablespoons each). Roll each ball in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing about 2 inches apart.
  10. Bake: Bake for 10-12 minutes, or until edges are set and lightly golden. Centers will still look soft and slightly puffed. Do not overbake.
  11. Cool: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely before glazing.
  12. Make the glaze: While cookies cool, whisk together powdered sugar, 2 tablespoons apple cider, cinnamon (if using), and a pinch of salt. Add more cider if too thick, or more powdered sugar if too thin. Aim for honey consistency.
  13. Glaze the cookies: Once cookies are completely cool, drizzle glaze over tops using a spoon or piping bag. Let glaze set for 15-20 minutes before serving.

Notes

Don’t rush the cider reduction; it should be syrupy. Room temperature ingredients are important for proper creaming. Chilling the dough is crucial to prevent spreading. Use a cookie scoop for even sizing. Watch oven temperature closely.

Nutrition

Keywords: apple cider, snickerdoodle, fall cookies, iced cookies, easy fall recipe

Find it online: https://dinadinnertable.com/cozy-iced-apple-cider-snickerdoodle-cookies-easy-fall-recipe/