Apple Cider Snickerdoodle Cookies
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 18 pcs.
Complexity: easily
Quantity: 18 pcs.
Apple cider (straight-pressed apple juice) is a seasonal product, so celebrate its arrival with these thin and crumbly traditional cookies. Ground cinnamon and brown sugar give them a classic warm flavor, while a sugar coating with apple pie spices provides the caramelized crust for which these cookies are famous. Crispy apple chips, added to the dough and as a garnish, impart a subtle fruity aroma to the cookies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 1/4 cups non-alcoholic apple cider (straight-pressed apple juice)
- 1.5 cups premium wheat flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon of baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp coarse salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar plus 3 tablespoons for breading
- 1/4 tbsp. light brown sugar (compacted)
- 1 large egg
- 1/4 cup plus 2 tablespoons finely chopped red and green crisp apple chips; plus whole chips for garnish
- 2 teaspoons apple pie spice
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Recipes with similar ingredients: apple cider, flour, cream of tartar, cinnamon, brown sugar, eggs, apple chips, apple pie seasoning
Cooking the dish according to the recipe:
- Preheat oven to 205C.
- Heat the cider in a medium skillet over high heat until it comes to a boil. Continue cooking for 12-14 minutes, until it reaches a syrupy consistency and has reduced to 2 tablespoons. Set aside to cool slightly.
- In a medium bowl, combine the flour, cream of tartar, baking soda, cinnamon, and salt. In a separate bowl, beat the butter with 1/2 cup granulated sugar and the brown sugar on medium-high speed for 2-3 minutes, until light and fluffy. Add the reduced cider and egg (the mixture may curdle slightly). Stir in the flour mixture and 1/4 cup chopped apple chips and beat until smooth.
- In a small bowl, combine the remaining 3 tablespoons granulated sugar, 2 tablespoons chopped apple chips, and apple pie spice. Roll a heaping tablespoon of dough into a ball (if the dough is too sticky, lightly wet your hands with water) and roll in the sugar mixture. Place the balls 3-3 inches apart on an ungreased baking sheet and top with a few whole apple chips. Bake for 11-13 minutes, rotating the baking sheet halfway through, until the edges are set and the centers are still soft. Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
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