A traditional snickerdoodle cookie with apple cider, cinnamon and nutmeg. These delicious cookies are perfect for lunches, an after school treat or for a holiday cookie tray.
I make a lot of cookies and I love a variety of cookies. Snickerdoodles are one of the cookies I remember from my childhood but it's been awhile since I've made them. These apple cider snickerdoodles are a twist on an old favorite.
Snickerdoodles are a classic sugar cookie rolled in cinnamon sugar before baking. Once baked you have a delicious cookie full of warm flavors perfect for nibbling.
These are a classic snickerdoodle, but they have added apple cider and nutmeg. Most snickerdoodle recipes just call for cinnamon. In order to get maximum flavor from the apple cider, the apple cider is reduced from 1 ½ cups down to a ¼ cup of cider. Reducing intensifies the flavor. Reducing apple cider is the same technique I use in my baked apple cider donuts.
Snickerdoodles are often considered a Christmas cookie and they are perfect for adding to a holiday cookie tray or using in a cookie exchange. But don't just make these for the holidays! They are perfect all year long!
A great snickerdoodle is crispy on the outside and soft on the inside. Snickerdoodles are rolled in cinnamon and sugar and have a slight tangy taste that comes from the cream of tartar. These cookies are perfect for making ahead of time and packing into a cookie gift box.
My snickerdoodles are thin because I make without refrigerating the dough. If you wanted a thicker cookie, you could refrigerate the dough before baking.
Key steps to make snickerdoodles
A complete list of instructions is available below! Just scroll to the bottom!
- Reduce apple cider
- Combine butter and sugar together until light and fluffy
- Add eggs
- Slowly drizzle in apple cider
- Combine flour, baking soda, cream of tartar, salt, cinnamon and nutmeg
- Add flour mixture to butter mixture
- Form dough into balls with a cookie scoop
- Drop balls into a mixture of sugar, cinnamon and nutmeg
- Place on a cookie sheet lined with parchment paper, silicone liner or light lightly greased
- Bake in a preheated 350 degree oven for 10 minutes
- Allow baked cookies to cool for 2 minutes and remove from cookie sheet and place on a cooling rack
What is cream of tartar?
Cream of tartar is an acid that is often used as a leavening agent when combined with baking soda. When cream of tartar and baking soda are combined, they create carbon dioxide. Cream of tartar is often used to help stabilize egg whites when making meringue.
I used a small cookie scoop when making these cookies. The scoop is measured at 18/8 and holds 1 tablespoon of dough. Using the small scoop yields 6 dozen cookies. You can also use the medium scoop, if you'd prefer a larger cookie. It's measurement is 18/3 and holds 2 tablespoons of dough.
Tips for making snickerdoodles
- Reduce apple cider over medium low heat to avoid scorching the cider.
- Estimate when you think it has reduced to ¼ cup. Remeasure before adding to dough. If cider has reduced to less than a ¼ cup, add a bit of undiluted cider to complete measurement.
- Allow reduced cider to cool before adding to cookie dough.
- This dough is very soft. You will need a cookie scoop to form the balls of dough.
- Grease baking sheet or line with parchment paper before adding cookie dough.
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Apple Cider Snickerdoodles
Ingredients
Cider
- 1 ½ cups apple cider
Dough
- 2 ½ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup butter
- 1 ½ cups granulated sugar
- 2 eggs
Coating
- ⅓ cup granulated sugar
- 3 teaspoons cinnamon
- ¼ teaspoon nutmeg
Instructions
- Preheat oven to 350 degrees
- Prepare cookie sheets by lining with parchment paper or by spraying with a nonstick spray.
Apple Cider
- Place apple cider in a sauce pan over medium low heat. Reduce to ¼ cup of cider. Set aside and allow to cool to room temperature.
Dough
- Combine flour, cream of tartar, baking soda, cinnamon, nutmeg and salt together in a bowl.
- In a separate bowl, cream butter and sugar together.
- Add eggs and combine.
- Slowly drizzle in cooled apple cider and mix until combined.
- Stir in flour mixture.
Topping
- Combine remaining sugar, cinnamon and nutmeg in a bowl.
- Use a cookie scoop to create balls of cookie dough. Place balls in sugar mixture. Roll each ball so it is coated on all sides with sugar.
- Place on prepared cookie sheet
- Bake in preheated 350 degree oven for 10 minutes.
- Allow cookies to cool for 2 minutes and then remove to a baking rack to continue cooling.
Notes
Tips for making snickerdoodles
- Preheat oven to 350 degrees.
- Reduce apple cider over medium low heat to avoid scorching the cider.
- Estimate when you think it has reduced to ¼ cup. Remeasure before adding to dough. If cider has reduced to less than a ¼ cup, add a bit of undiluted cider to complete measurement.
- Allow reduced cider to cool before adding to cookie dough.
- This dough is very soft. You will need a cookie scoop to form the balls of dough.
- Grease baking sheet or line with parchment paper before adding cookie dough.
Alison says
These smell amazing while baking, and are excellent snickerdoodles, but they don’t taste like apple cider at all. I followed the directions exactly. Would love a more concentrated flavor!
Rahul @samosastreet says
Snickerdoodles are my favorite…I love how you used the apple cider to add to the cookie flavor!!!! Gorgeous shot Kathy
Dawn - Girl Heart Food says
Ooooh, these look and sound so good! I bet they smell as good as they taste! Love to have one (or more like 3) with my afternoon coffee!
David @ Spiced says
Woah! Mind blown. I've always loved a good snickerdoodle cookie, too, but the thought of adding in apple cider (reduced for more flavor - excellent idea) would add such a fun twist. I'm absolutely putting these on my list of things to bake!
Alex says
How delicious! This is such a clever twist on a classic Snickerdoodles and will become my new favourite with my coffee!