Soft & Chewy Apple Cider Snickerdoodles filled with yummy fall spices and apple cider.
These Apple Cider Snickerdoodles are perfectly soft, coated in a cinnamon-sugar mixture, and topped with a sweet apple cider icing.
I think these might be my new favorite fall cookie. They are perfectly spiced with cinnamon and nutmeg and filled with reduced apple cider that makes this recipe *chef’s kiss*
The cookies are coated in a cinnamon-sugar mixture then finished with a icing made from reduced apple cider, powdered sugar, cinnamon, and nutmeg.
My husband said these were the best cookies he’s ever made, so I hope that will convince you enough to try these!
How to make these Apple Cider Snickerdoodles:
- Add apple cider to a medium saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until reduced by two-thirds. Cook until reduce to a little less than ¼ cup. This should take 20-25 minutes. Pour into a heat proof bowl and set aside to cool.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, use a handheld mixer on medium-high speed to cream together the butter, ½ cup granulated sugar, and brown sugar until light and fluffy. Add 2 tbsp of the reduced apple cider, vanilla, cream of tartar, cornstarch, baking soda, and salt. Beat on medium speed until combined. Add the flour and spices. Beat on low until a soft dough forms.
- To make the cinnamon sugar, whisk together ¼ cup granulated sugar and 1 tbsp cinnamon. Use a 1.5 tbsp cookie scoop to portion dough. Roll the dough into a ball, coat in cinnamon sugar mixture, then roll again to form an even ball. Place dough balls on prepared baking sheet.
- Bake cookies for 11-12 minutes. The cookies will be puffy and soft and will form some cracks once cooled. Cool cookies on the baking sheet for 10 minutes before transferring to a wire cooling rack. While cookies are cooling, prepare the icing. Whisk together powdered sugar, reduced apple cider, and spices until creamy. Top cookies with icing and enjoy!
Why you’ll love these Apple Cider Snickerdoodles:
- 100% dairy and egg free
- Perfect soft and chewy
- Filled with warming spices of cinnamon and nutmeg and sweet reduced apple cider
- Simple and easy to make
- The BEST fall cookie, in my opinion
If you’re looking for more fall cookie recipes, you’ll also love these Maple Brown Butter Chocolate Chip Cookies, these Chewy Dark Chocolate Banana Bread Cookies, and these Pumpkin Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft & Chewy Apple Cider Snickerdoodles filled with yummy fall spices and apple cider.
- 1 cup apple cider
- ½ cup room temperature vegan butter
- ¾ cup (161g) granulated sugar, divided
- ¼ cup (52g) light brown sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp cream of tartar
- ¾ tsp baking soda
- ¼ tsp salt
- 1 ½ cups (200g) all-purpose flour
- 1 tbsp + ½ tsp ground cinnamon, divided
- ¼ tsp ground nutmeg
- 1 cup powdered sugar
- 2 tbsp reduced apple cider
- ⅛ tsp each: ground cinnamon and nutmeg
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Add apple cider to a medium saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until reduced by two-thirds. Cook until reduce to a little less than ¼ cup. This should take 20-25 minutes. Pour into a heat proof bowl and set aside to cool.
-
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
-
In a large mixing bowl, use a handheld mixer on medium-high speed to cream together the butter, ½ cup granulated sugar, and brown sugar until light and fluffy. Add 2 tbsp of the reduced apple cider, vanilla, cream of tartar, cornstarch, baking soda, and salt. Beat on medium speed until combined. Add the flour and spices. Beat on low until a soft dough forms.
-
To make the cinnamon sugar, whisk together ¼ cup granulated sugar and 1 tbsp cinnamon. Use a 1.5 tbsp cookie scoop to portion dough. Roll the dough into a ball, coat in cinnamon sugar mixture, then roll again to form an even ball. Place dough balls on prepared baking sheet.
-
Bake cookies for 11-12 minutes. The cookies will be puffy and soft and will form some cracks once cooled. Cool cookies on the baking sheet for 10 minutes before transferring to a wire cooling rack. While cookies are cooling, prepare the icing. Whisk together powdered sugar, reduced apple cider, and spices until creamy. Top cookies with icing and enjoy!
