The weather here’s been more wet and dreary than crisp and wintery of late, so comfort food in the form of holiday baking has definitely been in order. I’ve had a cider-based cookie in mind ever since I made boiled cider for those doughnuts a while back. I was envisioning something a little more crisp than your typical apple cookie, so I decided to substitute the boiled cider for molasses in a spiced cookie, resulting in a lighter, more soft and mellow ginger snap type treat.
Recipe: Cider Snap Cookies
Adapted from Martha Stewart
- 2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 large egg
- 1/4 cup boiled cider*
- 1 teaspoon vanilla extract
- Additional cinnamon sugar/maple sugar for rolling cookies
*About the boiled cider: If you don’t have boiled cider prepared (or purchased), boil down 1/2 cup apple cider over medium heat until reduced by half and slightly thickened. Cool to room temperature before using.
1. Whisk flour, baking powder, cinnamon, ginger, allspice and salt together in a large bowl.
2. In mixing bowl, cream butter and sugars. Add egg, boiled cider and vanilla and mix until well combined.
3. Slowly add dry ingredients and mix on low until just combined.
4. Refrigerate dough for 20 minutes to make it easier to handle. Meanwhile, preheat oven to 350 degrees.
5. Roll chilled dough into 1-inch balls, then roll each quickly in cinnamon sugar or maple sugar. Place about 2 inches apart on parchment-lined baking sheets. Bake until edges are firm and cookies appear set in the middle, 10-15 minutes. Cool on cooling rack. Makes about 3 dozen.
Note: I mixed equal parts maple sugar and turbinado sugar for the coating, but a cinnamon-sugar mixture will work as well if you don’t have maple sugar on hand.