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Best Easy Iced Apple Cider Snickerdoodle Cookies Recipe

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These soft and chewy snickerdoodle cookies are infused with concentrated apple cider for a cozy fall flavor, topped with a simple apple cider icing. A kid-approved treat that’s perfect for autumn baking.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup apple cider, reduced to ¼ cup
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • 1 cup powdered sugar (for icing)
  • 2 tablespoons apple cider, reduced to 1 tablespoon (for icing)
  • ½ teaspoon vanilla extract (for icing)
  • 1–2 tablespoons milk (for icing)

Instructions

  1. Reduce the apple cider: Pour ½ cup apple cider into a small saucepan. Bring to a simmer over medium heat, then reduce heat to low. Let bubble gently for 10-12 minutes, stirring occasionally, until reduced to ¼ cup. Remove from heat and let cool completely.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a small bowl, mix together ¼ cup sugar and 2 teaspoons cinnamon for the coating. Set aside.
  3. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes on medium speed. Scrape down sides halfway through.
  4. Beat in eggs one at a time, mixing well after each. Add vanilla extract and cooled reduced apple cider. Mix until just combined.
  5. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Finish mixing by hand with a spatula.
  6. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes (up to 24 hours).
  7. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball in cinnamon-sugar mixture until completely coated. Place on prepared baking sheets about 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly soft. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  9. Make the icing: Whisk together powdered sugar, reduced apple cider, vanilla extract, and 1 tablespoon milk. Add more milk, 1 teaspoon at a time, until icing is thin enough to drizzle but thick enough to hold its shape.
  10. Once cookies are completely cool, drizzle icing over them using a spoon or piping bag. Let icing set for about 20 minutes before serving or storing.

Notes

Don’t skip reducing the apple cider—it concentrates the flavor and removes excess liquid. Chill the dough for at least 30 minutes to prevent spreading. Cool cookies completely before icing to prevent melting. For softer cookies, store with a piece of bread in the container.

Nutrition

Keywords: apple cider, snickerdoodle, cookies, fall baking, kid-approved, iced cookies

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