Sourdough Apple Cider Snickerdoodles
These Sourdough Apple Cider Snickerdoodles are everything you could want in a fall cookie. They’re big, chewy, buttery, and made with reduced apple cider for the most apple flavor. If you love snickerdoodles and all things fall, you have to make these and enjoy one with a cold glass of apple cider.
Why You’ll Love This Recipe
- Thick + chewy texture: Soft centers, chewy edges, and that perfect snickerdoodle texture.
- Real apple cider flavor: Reduced apple cider concentrates the flavor without adding too much moisture to the dough.
- Brown butter makes them better: Nutty brown butter pairs perfectly with the apple cider and warm cinnamon.
- A great way to use up discard: Have discard hanging out in the frig? This recipe puts it to good use. You can also let this cookie dough rest overnight in the frig for extra fermentation benefits!
Tools You’ll Need:
- Medium sized pot- for reducing the apple cider and browning the butter.
- Large mixing bowl or stand mixer bowl- for mixing your cookie dough.
- Whisk- for stirring the apple cider reduction and brown butter.
- Electric mixer (stand or hand-held)– for combining dough.
- Spatula– for scraping down bowl.
- Parchment paper or silicone mats– to line cookie sheet to avoid burning.
- Baking sheets– to bake cookies.
- 2-ounce (approximately 4 tablespoons) cookie scoop– for shaping large cookies linked here. You can also use a kitchen scale to weigh them out if you prefer.
- Large circular cookie cutter (optional)– for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
- Small bowl- for cinnamon sugar coating.
- Wire cooling rack- for allowing cookies to rest properly.
Gather Your Ingredients:
- Unsalted Butter – Cooked down to make the brown butter that is so delicious in these cookies.
- Egg + egg yolk– Adds richness and moisture to the cookie.
- Apple cider– Make sure you use 100% apple cider, not one that has additives of juice or water. This is key for the cider to get thick and caramelized for you to get that rich apple cider flavor. Martinelli’s cider (not carbonated), is my favorite.
- Sourdough Discard– Adds tangy flavor and moisture and is the magic that ferments your dough. Can be used fed, past peak, or straight from the fridge.
- Brown Sugar- adds sweetness and gives the cookies chew.
- White Granulated Sugar- Sweetens cookies and encourages the cookie to spread nicely. You’ll also need this for coating the cookies.
- Vanilla Extract – Adds depth and warmth to cookies.
- All-purpose flour – Provides structure and lift to the cookies.
- Baking Soda – Creates the perfect lift without over puffing the cookies.
- Cream of Tartar- Gives the cookies that classic snickerdoodle flavor.
- Sea Salt – Enhances overall flavor.
- Cinnamon, Nutmeg, and Cardamom- Rounds out the apple cider flavor and gives the cookies that classic snickerdoodle flavor.
Instructions
Step 1: Reduce the Apple Cider
The key to intense apple cider flavor is to cook down the apple cider. Cook the apple cider over medium heat, whisking frequently.
This process can take about 20-30 minutes, and once the cider has cooked down to about 1 cup start to watch it carefully so it doesn’t burn. This can happen quickly so be careful!
Continue whisking the reduction so the cider doesn’t burn, and simmer it down to about 1/3 cup. It should be syrupy! Remove the cider reduction from the heat once it has cooked down, and let it cool. As it cools it will become like the consistency of caramel.
Let the reduction cool completely before you add it to the cookie dough.
Step 2: Brown the Butter
In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes.
Once butter is browned, remove the saucepan from heat and transfer the butter to a the mixer bowl to cool to become thicker again. It should be cooled but still liquid.
Step 3: Prepare the Dough
In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is well combined. It’ll be a bit crumbly, that’s okay!
Add the reduced apple cider, egg, egg yolk, vanilla, and sourdough discard to the sugar butter mixture.
Mix all of the wet ingredients on LOW until just combined.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, cardamom, and salt.
Mix the dry ingredients into the wet ingredients on low just until no dry streaks remain. Avoid overmixing the cookie dough or the cookies will get tough.
Using a 2-ounce cookie scoop (approximately 4 tablespoons or 70g balls), portion out your cookie dough and roll into balls. Transfer to a parchment lined baking sheet, and cover with plastic wrap. Transfer to the refrigerator to chill.
Chilling of this dough is key to a a perfect cookie; make sure you chill the cookies at least 2 hours before you bake them for the best results.
Overnight Fermentation Option: For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough balls to rest at room temperature for about 20 minutes before proceeding with baking as listed below.
Step 4: Roll and Bake the Cookies
Preheat the oven to 350°F. Allow the cookies to rest at room temperature while your oven preheats.
Stir together the granulated sugar, cinnamon, nutmeg, and cardamom in a small bowl.
Roll the cookie dough balls well in the cinnamon sugar mixture. You want to make sure they get really well coated!
Arrange the cookies on a parchment-lined baking sheet with plenty of room between them for spreading. I like to arrange six to a sheet in 2 rows of 3 cookies.
Smash down the tops of the dough balls slightly with your palms, and sprinkle the tops with more cinnamon sugar mixture.
Bake the cookies for 16–18 minutes, or until the edges are set and the centers still look slightly soft. Don’t wait for the centers to look completely done, they’ll continue baking on the hot pan.
As soon as you remove the cookies from the oven, smack the pans on the counter to encourage them to spread and crinkle. I love how this causes them to flatten and shape them.
For a perfectly round cookie, place a large cookie cutter or small bowl over the top of the cookie and amd move it in a circular motion to nudge all of the edges perfectly into shape.
Sprinkle the tops with more cinnamon sugar for extra flavor.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. As they cool, the centers will finish setting while staying soft and chewy.
Yields 14 2 oz cookies
How to Store:
Room temperature- Keep in an airtight container for 6-7 days. Place a slice of bread in the container to keep them soft.
Freezing- store baked cooled cookies in a Ziplock with all of the air removed first. Freeze for up to one month.
To freeze the cookie dough, portion and roll the dough into balls before freezing. Freeze on a baking sheet until firm, then transfer to a freezer-safe bag or container. Allow the dough to thaw overnight in the refrigerator, then roll in the spiced sugar before baking.
FAQ’S
No, you can use melted butter but the texture may not be as chewy.
Reducing it concentrates the apple flavor while removing excess water. Using regular cider without reducing it would add too much liquid to the dough.
If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my sourdough apple recipes!
Sourdough Apple Recipes:
Sourdough Apple Cider Snickerdoodles
Equipment
- Medium sized pot – for reducing the apple cider and browning the butter.
- Large mixing bowl or stand mixer bowl – for mixing your cookie dough.
- Electric mixer (stand or hand-held) – for combining dough.
- Spatula – for scraping down bowl.
- Whisk – for stirring the apple cider reduction and brown butter.
- Parchment paper or silicone mats – to line cookie sheet to avoid burning.
- Baking sheets – to bake cookies.
- 2-ounce (approximately 4 tablespoons) cookie scoop – for shaping large cookies linked here. You can also use a kitchen scale to weigh them out if you prefer.
- Large circular cookie cutter (optional) – for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
- Small Bowl – for cinnamon sugar coating.
- Wire cooling rack – for allowing cookies to rest properly.
Ingredients
Apple Cider Reduction:
- 3 (720g) cups apple cider (be sure to use 100% apple cider)
Wet Ingredients:
- 1 (226g) cup unsalted butter browned
- 1 (200g) cup granulated white sugar
- 1 (200g) cup brown sugar
- â…“ (80g) cup apple cider reduction
- 1 large egg
- 1 large egg yolk
- â…“ (80g) cup sourdough discard
- 1½ tsp vanilla extract
Dry Ingredients:
- 3 (350g) cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- â…› tsp ground cardamom optional
- ¾ tsp fine sea salt
Cinnamon Sugar Coating:
- ½ (100g) cup granulated sugar
- 1½ tsp ground cinnamon
- â…› tsp ground nutmeg
- Pinch of ground cardamom optional
Instructions
Step 1: Reduce the Apple Cider
- The key to intense apple cider flavor is to cook down the apple cider. Cook the apple cider over medium heat, whisking frequently.3 (720g) cups apple cider
- This process can take about 20-30 minutes, and once the cider has cooked down to about 1 cup start to watch it carefully so it doesn’t burn. This can happen quickly so be careful!
- Continue whisking the reduction so the cider doesn’t burn, and simmer it down to about 1/3 cup. It should be syrupy! Remove the cider reduction from the heat once it has cooked down, and let it cool. As it cools it will become like the consistency of caramel.
- Let the reduction cool completely before you add it to the cookie dough.
Step 2: Brown the Butter
- In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes.1 (226g) cup unsalted butter
- Once butter is browned, remove the saucepan from heat and transfer the butter to a the mixer bowl to cool to become thicker again. It should be cooled but still liquid.
Step 3: Prepare the Dough
- In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is well combined. It’ll be a bit crumbly, that’s okay!1 (200g) cup granulated white sugar, 1 (200g) cup brown sugar
- Add the reduced apple cider, egg, egg yolk, vanilla, and sourdough discard to the sugar butter mixture.⅓ (80g) cup apple cider reduction, 1 large egg, 1 large egg yolk, ⅓ (80g) cup sourdough discard, 1½ tsp vanilla extract
- Mix all of the wet ingredients on LOW until just combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, cardamom, and salt.3 (350g) cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, 2 tsp ground cinnamon, ¼ tsp ground nutmeg, ⅛ tsp ground cardamom, ¾ tsp fine sea salt
- Mix the dry ingredients into the wet ingredients on low just until no dry streaks remain. Avoid overmixing the cookie dough or the cookies will get tough.
- Using a 2-ounce cookie scoop (approximately 4 tablespoons or 70g balls), portion out your cookie dough and roll into balls. Transfer to a parchment lined baking sheet, and cover with plastic wrap. Transfer to the refrigerator to chill.
- Chilling of this dough is key to a a perfect cookie; make sure you chill the cookies at least 2 hours before you bake them for the best results.
- Overnight Fermentation Option: For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough balls to rest at room temperature for about 20 minutes before proceeding with baking as listed below.
Step 4: Roll and Bake the Cookies
- Preheat the oven to 350°F. Allow the cookies to rest at room temperature while your oven preheats.
- Stir together the granulated sugar, cinnamon, nutmeg, and cardamom in a small bowl.½ (100g) cup granulated sugar, 1½ tsp ground cinnamon, ⅛ tsp ground nutmeg, Pinch of ground cardamom
- Roll the cookie dough balls well in the cinnamon sugar mixture. You want to make sure they get really well coated!
- Arrange the cookies on a parchment-lined baking sheet with plenty of room between them for spreading. I like to arrange six to a sheet in 2 rows of 3 cookies.
- Smash down the tops of the dough balls slightly with your palms, and sprinkle the tops with more cinnamon sugar mixture.
- Bake the cookies for 16–18 minutes, or until the edges are set and the centers still look slightly soft. Don’t wait for the centers to look completely done, they’ll continue baking on the hot pan.
- As soon as you remove the cookies from the oven, smack the pans on the counter to encourage them to spread and crinkle. I love how this causes them to flatten and shape them.
- For a perfectly round cookie, place a large cookie cutter or small bowl over the top of the cookie and amd move it in a circular motion to nudge all of the edges perfectly into shape.
- Sprinkle the tops with more cinnamon sugar for extra flavor.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. As they cool, the centers will finish setting while staying soft and chewy.
- Yields 14 2 oz cookies