Apple Cider Snickerdoodles

Based on King Arthur Baking Apple Cider Snickerdoodles, these are an unusual and delicious fall cookie.

Ingredients

Dough

  • 8 tablespoons (113g) unsalted butter
  • ¾ cup (149g) granulated sugar
  • 2 tablespoons (43g) boiled cider
  • 1 large egg (50g)
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1½ cups (180g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
  • 1 1/4 teaspoons King Arthur Apple Pie Spice
  • 1 teaspoon baking powder
  • ½ teaspoon table salt

Coating

  • 3 tablespoons (37g) granulated sugar
  • 1 teaspoon King Arthur Apple Pie Spice

Instructions

  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.
  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.
  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.
  4. Transfer the dough to a small bowl and chill, covered, in the refrigerator for at least 4 hours, or overnight.
  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.
  6. To make the coating: In a small bowl or medium zip-top bag, mix the sugar and apple pie spice until well blended.
  7. Scoop the cookie dough into 2-tablespoon portions (about 36g each) and roll into balls; a jumbo cookie 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.
  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).
  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.
  10. Remove the cookies from the oven and allow them to cool completely on the baking sheet.
  11. Storage information: Store leftover apple cider snickerdoodles, covered, at room temperature for several days; freeze for longer storage.

Notes

21-22 October 2024: I made as specified. Ended up with 543 grams of dough, which works out to 14 cookies each 38 grams. I baked the cookies on a half-sheet pan lind with Silpat liner, on rack 3. I baked 4 cookies first, then two batches of 5. For the first batch, I rolled them into balls, baked 6 minutes, rotated the pan, baked 5 minutes, and removed to cooling rack immediately. These had burned edges and a high dome from the ball shape. I was able to trim off the edges. For batch #2, I flattened the balls into disks about 1/3” thick. Baked 6 minutes, rotated pan, baked 4½ minutes. These had a much nicer shape and no burned edges. Seems like a good bake time. For batch #3, I flattened them again, but made sloped edges rather than squared edges, hoping to get the puddly/layered effect of the first batch but without the burned edges. Same bake time. This was OK, but the second batch came out the best, appearance-wise. I put the dough back into the fridge after forming each batch.