Let’s be real about our fall flavor preferences. You may have realized I’m partial to pumpkin, but while that’s something I love year-round, I’m a bit more subtle about it until fall comes around and it’s acceptable to scream it from the rooftops. Apples, on the other hand, really only get my attention in the Fall. Outside of autumn, if the apples aren’t honeycrisps and/or baked and covered with sugar, I’m not really interested.
My apple affection surfaces the most when it’s apple orchard time. This weekend, for example, I went with my family, including my socuteicouldjustdie little nephews, to an orchard where we ate apple cinnamon donuts, got lost in a corn maze, picked pumpkins, rode on a wagon around the rows of fruit, and then browsed for apple goodies in the store. After I picked up my honeycrisps, I walked by a table marked “Ciderdoodles” and covered in containers of fluffy, spiced cookies. Fall-spiced snickerdoodles?! Inspiration led me to buy apple cider for some ciderdoodle experimentation.
Why didn’t I just buy the pre-made ciderdoodles, you ask? First, that’s for quitters. Second, pre-packaged cookies are usually full of hydrogenated oils and preservatives. I’ll take my cookies natural, thanks. Full fat, buttery, covered in sugar, but natural gosh darn it.
- 1/2 cup unsalted butter, room temperature
- 2/3 cup plus 2 tablespoons white sugar
- 1 whole egg
- 1 teaspoon vanilla extract
- 1/4 cup apple cider
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons granulated sugar
- 2 teaspoons cinnamon
Preheat the oven to 375.
In a medium-sized bowl, combine the flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, cream of tartar, baking soda, and salt. Set aside.
In a larger bowl, cream the butter, then add the 2/3 cup plus 2 tablespoons sugar and beat until fluffy. Add the egg and the vanilla, beat well, and then add the cider. Gradually mix in the dry ingredients.
Combine 4 tablespoons sugar and 2 teaspoons cinnamon in a shallow bowl. Use a tablespoon to scoop out the batter, roll into a ball, and then roll in the cinnamon sugar, coating all sides. Place on a greased/parchment-lined baking sheet.
Bake for 8-9 minutes.
These are suuuuuuuuper fluffy, light-as-air, and scream of fall. The spices are just enough to give each bite that apple cider flair, without overpowering the delicate cookies.
To keep your ciderdoodles extra soft, store them in an air-tight container, and add a piece of bread to sit with the cookies. I actually do this with all my cookies, but it’s especially important for softies like these.
Ciderdoodles are the perfect vehicle for my autumnal apple love: mostly sugar and butter, with just enough warm apple flavor to make me want to curl up in a blanket and feel cozy and fall-ish. If you ever over-pumpkin yourself during this season, take a break with ciderdoodles.