Apple Cider Snickerdoodles

Ingredients

• 1 1/2 cups apple cider
• 2 3/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 1 1/2 cups granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar, for coating
• 2 tablespoons ground cinnamon, for coating

Method

1. 1

   Pour the apple cider into a small saucepan and simmer over medium heat until reduced to about 1/4 cup, 15 to 20 minutes. Set aside to cool completely.

   15:00 · Reduce cider
2. 2

   In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.

3. 3

   In a large bowl, beat the butter, shortening, and sugar together until light and fluffy, about 2 minutes.

   2:00 · Cream butter mixture
4. 4

   Beat in the egg, vanilla, and cooled reduced cider until fully combined.

5. 5

   Add the flour mixture to the wet ingredients and mix on low speed just until a soft dough forms.

6. 6

   Cover the dough and chill in the refrigerator until firm enough to scoop, at least 1 hour.

7. 7

   Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

8. 8

   In a small bowl, stir together the granulated sugar and cinnamon for coating.

9. 9

   Scoop the dough into 1 1/2-tablespoon balls and roll each in the cinnamon-sugar mixture to coat completely.

10. 10

    Arrange the coated dough balls 2 inches apart on the prepared baking sheets, 12 per sheet.

11. 11

    Bake until the edges are set and the tops look slightly cracked, 9 to 11 minutes, baking one sheet at a time.

    9:00 · Bake cookies
12. 12

    Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

    5:00 · Cool on sheet