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The Twelve Days of Christmas Cookies: Apple Cider Snickerdoodles

Monday, December 19, 2011

by Amy, (

PHILADELPHIA, PA -- Many holiday cookie recipes tend to come from relatives, passed down generation after generation like a family heirloom. They're familiar, comforting, and something to look forward to every year.

But sometimes a new twist to a traditional cookie can be just the thing to spice up your dessert table. Today's recipe takes a classic favorite, the snickerdoodle, and turns it into something a little extra special. And instead of apple chips, this recipe could be modified with your own creative add-in!

Apple Cider Snickerdoodles
Recipe courtesy of

Prep time: 20 minutes
Cook time: 25 minutes

1 1/4 cups apple cider
1 1/2 cups all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar, plus 3 tablespoons for rolling
1/4 cup packed light brown sugar
1 large egg
1/4 cup plus 2 tbsps. finely chopped red and green crispy apple chips, plus whole chips for garnish
2 tsps. apple pie spice

1. Preheat the oven to 400 degrees F.

2. Heat the cider in a medium skillet over medium-high heat until it comes to a boil. Continue to cook until syrupy and reduced to about 2 tablespoons, 12 to 14 minutes. Set aside to cool slightly.

3. Whisk the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl until smooth.

4. Beat the butter with 1/2 cup of the granulated sugar and the light brown sugar in a separate bowl on medium-high speed until fluffy and smooth, 2 to 3 minutes.

5. Beat in the reduced cider and the egg (the mixture may look slightly curdled). Stir in the flour mixture and 1/4 cup of the chopped apple chips until combined.

6. Stir together the remaining 3 tablespoons of granulated sugar, 2 tablespoons of chopped apple chips and the apple pie spice in a small bowl.

7. Roll heaping tablespoons of dough into balls, using lightly moistened hands if the dough is too sticky, and then roll in the spiced sugar mixture.

8. Place the dough balls 3 inches apart on ungreased baking sheets and top with a few pieces of whole apple chips.

9. Bake until the edges are just set but centers are still soft, 11 to 13 minutes, rotating pans halfway through the baking time. Cool 2 to 3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

Be sure to check back tomorrow for our next recipe: Soft Gingersnaps!

Did you miss one of our previous cookie recipes? Find them here:
Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses
Day 3 - Banana Bread Cookies
Day 4 - Melomakarona
Day 5 - The Original Chocolate Chip Cookie
Day 6 - Chocolate Chip Bites with Salted Caramel Glaze

photo credits: Amy Johnson,,,


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