Ultra soft, thick, and delightfully chewy Snickerdoodles infused with the tart sweetness of hot apple cider!
“If you build it, they will come.” – Field of Dreams
This past week has been quite the whirlwind for me, to say the least. It’s amazing how quickly things can happen when you LEAST expect it. I was contacted by ABC’s “The Chew” asking to showcase one of my very own recipes they had found on the Internet, then bada boom, bada bing, Clinton Kelly and the rest of the Chew gang are falling into diabetic comas over my No-Bake Candy Bar Pie on national television!
This all took place within a matter of 6 days, people–not even a full week! Check it out!
The funny thing is, this was a recipe that I created over three years ago. Back when I was starting out and a total amateur when it came to photography. It definitely was not one of the popular or most-pinned recipes, however, somehow the right person discovered it among the baJillians of other recipes all over the Internet.
Magic, I say!!
As a food blogger, this was an absolute dream come true. I can only imagine the possibilities that lie ahead if I keep “building” 😉
Ok, ENOUGH of the bragging, Jillian!! Just get on with this week’s recipe already!
With fall upon us and Christmas rearing its jolly red and green head, I couldn’t think of a more perfect time to unveil these Apple Cider Snickerdoodles!
If you remember my Eggnog Snickerdoodles from almost three years ago, I’m sure you’re just as giddy with excitement for these little puffs of cinnamon sugar greatness. Just like my Eggnog Snickerdoodles, these cookies are soft, thick, and pillowy to perfection. Instead of using eggnog, however, I infused these little guys with the warm sweetness of hot apple cider. Not only is there apple cider baked into the dough, but the cinnamon-sugar coating has cider mixed in as well. Double the cider, double the deliciousness!
With the subtle tartness of the apple and the warm cinnamon sweetness in these cookies, it’s no surprise that apple cider and snickerdoodles were meant to be. Speaking as someone who’s not crazy about apple cider, I have to say that these cookies are bomb. (Bomb means good, BTW.) (BTW means by the way.)
As I’ve mentioned in plenty of other posts, hard, overly crisp cookies have absolutely no place on this planet. (No one likes to bite into a hockey puck!) These snickerdoodles, on the other hand, have lightly crisp exteriors with moist and chewy centers. Watching them bake up so nice and puffy in the oven was especially satisfying. (Yes, I have no life.)
Speaking of, try to avoid the temptation to overbake. I know I say this ALL the time, but it bears repeating when you’ve bitten into far too many rocks disguised as snickerdoodles. These cookies should bake for 8-10 minutes–preferable 9 minutes. There should be NO browning around the edges, and they should be mostly dry to the touch. The residual heat will continue to bake the cookies as they cool.
Because I’m ALLLLL about that addictively crisp cinnamon sugar coating, I like to sprinkle on some additional cinnamon sugar right after I take them out of the oven. The warmth from the cookie helps the sugar crystals stick, allowing for maximum sugar sparkle!
And if you’ve got a sugar addiction like I do, you’ll dip each and every bite into any leftover cinnamon sugar…
Apple Cider Snickerdoodles
Yields: 25-28 cookies
For the Dough:
1/3 cup hot water (slightly less)
1 (.74 oz) packet instant apple cider*
2 and 1/4 cup all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar
1/2 teaspoon vanilla
1/4 cup granulated sugar
1 teaspoon cinnamon
1 (.74 oz) packet instant apple cider*
Pour apple cider mix into a glass measuring cup and add enough hot water to equal 1/3 cup. Stir to dissolve. Place in the refrigerator to cool completely.
In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, ground cloves, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 1 to 2 minutes. Add both sugars and continue beating on medium speed until smooth and creamy.
Scrape down the sides of the bowl, add the egg, and beat just until combined. Add the apple cider and vanilla and continue beating. The mixture might look a little odd and curdled at this point, but this will change once you add the dry ingredients.
Add the flour mixture and beat on low just until combined, about 1 minute. Tightly wrap the dough in plastic wrap, shape into a flat disc, and refrigerate for at least 2 hours, or up to 5 days. Do not skip this step.
Preheat oven to 375ºF degrees and line a baking sheet with parchment paper or spray with cooking spray. In a small bowl, combine the sugar, cinnamon, and cider mix.
Roll dough into 1-inch balls, then coat in the cinnamon sugar. Place onto the lined baking sheet, at least 2 inches apart. Bake for 8-10 minutes or until edges have set and the tops appear slightly undercooked. Cookies will firm up as they cool. Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.
Cookies will stay fresh in an airtight container at room temperature for up to 1 week.
*I used Alpine Spiced Apple Cider instant drink mix.