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Cozy Apple Cider Caramel Snickerdoodles: Easy Fall Recipe

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Soft, chewy snickerdoodles infused with concentrated apple cider and topped with a silky caramel drizzle. A happy accident turned into the perfect fall cookie that tastes like autumn in every bite.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup apple cider (reduced to 2 tablespoons)
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 3 tablespoons granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 10 soft caramel candies, unwrapped
  • 2 tablespoons heavy cream
  • Pinch of flaky sea salt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Reduce the apple cider: Pour ½ cup of apple cider into a small saucepan and bring to a simmer over medium heat. Let it bubble gently until it reduces to about 2 tablespoons (8-10 minutes). Set aside to cool completely.
  3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and 1 ½ cups of granulated sugar together until light and fluffy (2-3 minutes on medium speed).
  4. Add the wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract and cooled apple cider reduction.
  5. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.
  6. Prepare the cinnamon sugar coating: In a small bowl, stir together 3 tablespoons of sugar and 1 tablespoon of cinnamon.
  7. Shape the cookies: Using a cookie scoop or spoon, portion out about 1.5 tablespoons of dough. Roll into smooth balls, then roll each ball in the cinnamon sugar mixture until fully coated.
  8. Arrange on baking sheets: Place dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake: Bake for 10-12 minutes until puffed and set around the edges with slightly soft centers.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Make the caramel drizzle: In a small saucepan, combine unwrapped caramels and heavy cream. Warm over low heat, stirring constantly, until melted and smooth (3-4 minutes). Stir in flaky sea salt if using.
  12. Drizzle and serve: Using a spoon or piping bag, drizzle caramel over cooled cookies. Let set for 10 minutes before serving.

Notes

Don’t skip the cream of tartar – it gives the signature tang and soft texture. For thicker cookies, chill dough for 30 minutes before baking. The caramel drizzle should be thin to prevent soggy cookies. Cookies taste even better the day after baking as flavors deepen.

Nutrition

Keywords: snickerdoodles, apple cider, caramel, fall cookies, easy recipe, soft cookies, cinnamon sugar

Find it online: https://sparklespoon.com/cozy-apple-cider-caramel-snickerdoodles-easy-fall-recipe/