Apple Cider Snickerdoodles
The classic snickerdoodle cookie gets a makeover for fall with the addition of boiled cider and apple pie spice. These Apple Cider Snickerdoodles are the ultimate fall treat!
- Total time
- 4 hr 35 min
- Active time
- 20 min
- Yield
13, 13 medium (3 1/4") cookies13, 13 medium (3 1/4") cookies
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
Ingredient watchpoints1 watchpoint
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All-purpose flour
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: King Arthur Gluten-Free Measure For Measure Flour
Source: Apple Cider Snickerdoodles
Additional ingredient notes
Tips from our Bakers
If you don’t have any Apple Pie Spice, combine the following spices in a small bowl: 1 teaspoon cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon allspice.
Use 1 1/4 teaspoons of this spice mixture in the dough and use the remaining 1 teaspoon in the coating.
Method Timeline
Prep
ActivePrep
20 min
Prep time from the source recipe card.
Cook
ActiveCook
15 min
Cook time from the source recipe card.
Total
PassiveTotal
4 hr 35 min
Total time from the source recipe card.
Step 1
To make the dough: In the bowl of a stand mixer fitted with the flat beater attachment or working in a large bowl with an electric hand mixer, cream the butter and sugar until light and fluffy, about 3 to 5 minutes at medium speed.
3 min-5 minStep 2
Beat in the boiled cider, followed by the egg and vanilla and continue mixing until combined. Stop the mixer and scrape the sides and bottom of the bowl.
Step 3
Add the flour, apple pie spice, baking powder, and salt and mix until a dough forms and there are no visible streaks of flour.
Step 4
Transfer the dough to a small bowl and chill, covered, in the refrigerator for at least 4 hours, or overnight.
Image detailsChilled cookie doughKing Arthur Baking · Apple Cider SnickerdoodlesDev reference Checks1
TimingInfoTiming4 hours
Target: 240 minute
Expected state: Transfer the dough to a small bowl and chill, covered, in the refrigerator for at least 4 hours, or overnight.
Why and source
This step has reviewed source-backed guidance.
- Source: Apple Cider Snickerdoodles
Step 5
To bake the snickerdoodles: Once the dough has chilled, preheat the oven to 375°F with racks in the upper and lower thirds. Lightly grease 2 baking sheets or line them with parchment.
Step 6
To make the coating: In a small bowl or medium zip-top bag, mix the sugar and apple pie spice until well blended.
Step 7
Scoop the cookie dough into 2-tablespoon portions (about 36g each) and roll into balls; a 2 Tablespoon Scoop works well here. Working with one piece at a time, transfer the portioned dough into the bowl or bag and roll or toss in the coating until completely covered.
Step 8
Arrange the cookies on the prepared baking sheets, spacing them at least 2" apart. Sprinkle the remaining coating on top of the cookies (you’ll use about 1/8 teaspoon per cookie).
Step 9
Bake the cookies for 12 to 15 minutes, swapping the position of the pans (top to bottom and back to front) halfway through. The cookies are done when they're domed, with fully set, golden brown edges; the center of each cookie should still be soft.
Step 10
Remove the cookies from the oven and allow them to cool completely on the baking sheet.
Step 11
Storage information: Store leftover apple cider snickerdoodles, covered, at room temperature for several days; freeze for longer storage.
Learn More
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Recipe structure
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Main recipe
Recipe card ingredients and steps.
13, 13 medium (3 1/4") cookies
Dough
Source step 1 creates or uses dough.
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Source and Origin
Origin declaration
Adapted from source
Imported from the king-arthur-baking page for dev review.
Copy risk: Unchecked
Apple Cider Snickerdoodles
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