Apple Cider Snickerdoodles

By King Arthur Baking · 30 min

Ingredients

Instructions

1. Cream the butter and sugar until light and fluffy, about 3 to 5 minutes on medium speed.
2. Beat in the boiled cider, then the egg and vanilla, until combined. Scrape down the sides and bottom of the bowl.
3. Add the flour, apple pie spice, baking powder and salt and mix until a dough forms with no streaks of flour.
4. Cover and refrigerate the dough for at least 4 hours or overnight.
5. Preheat the oven to 375°F with racks in the upper and lower thirds. Grease 2 baking sheets or line them with parchment.
6. Mix the 3 tablespoons of sugar with 1 teaspoon apple pie spice until blended.
7. Scoop the dough into 2-tablespoon portions (about 36 g) and roll into balls. Roll each ball in the coating until fully covered.
8. Space the balls at least 2 inches apart on the sheets. Sprinkle the remaining coating over them (about 1/8 teaspoon per cookie).
9. Bake 12 to 15 minutes, swapping the pans top to bottom and front to back halfway through. They are done when domed with set, golden edges and soft centers.
10. Cool completely on the baking sheet.

Summarized from King Arthur Baking's video. Watch it for the details.

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