Description
These quick and easy apple cider snickerdoodle cookies come together in one bowl, no mixer required, and bake up soft and chewy with a crackly cinnamon top and a sweet apple cider icing. Perfect for busy weeknights or fall gatherings.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) apple cider
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
- 1 cup (120g) powdered sugar, sifted (for icing)
- 2–3 tablespoons apple cider (for icing)
- 1/4 teaspoon vanilla extract (optional, for icing)
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined.
- Add the egg, vanilla extract, and apple cider, and whisk vigorously until smooth and slightly thickened, about 30 seconds.
- Sprinkle the flour, cream of tartar, baking soda, cinnamon, and salt over the wet mixture. Stir with a spatula or wooden spoon until just combined. Do not overmix.
- In a small bowl, stir together the 3 tablespoons of granulated sugar and 1 tablespoon of cinnamon for the coating.
- Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough per cookie. Roll each portion into a smooth ball, then roll in the cinnamon sugar mixture to coat evenly.
- Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, until edges are set and lightly golden but centers still look slightly soft and puffy.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
- While the cookies are cooling, whisk together the powdered sugar, 2 tablespoons of apple cider, and vanilla extract (if using) in a small bowl. Add more cider if needed to reach a thick but pourable consistency.
- Once the cookies are completely cool, drizzle the icing over the tops. Let the icing set for about 10 minutes before serving.
Notes
Don’t skip the cream of tartar—it gives snickerdoodles their signature tangy flavor and chewy texture. Use real apple cider, not apple juice, for the best flavor. The cookies are done when edges are set but centers still look slightly underdone; they will continue to bake on the hot sheet. For even baking, make all dough balls the same size and don’t overcrowd the baking sheet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 14
- Sodium: 85
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 22
- Fiber: 0.5
- Protein: 2
Keywords: apple cider cookies, snickerdoodle, iced cookies, fall cookies, quick cookies, easy dessert