Hard Apple Cider Snickerdoodles

Hard Apple Cider Snickerdoodles

It's kind of funny how these cookies came about. I couldn't decide between an apple pie cookie or a snickerdoodle for the last recipe. Then just randomly I saw that the food network did an apple cider snickerdoodle, so the idea came from there. I changed it up by adding some of my favorite hard cider, Samuel Smith's organic hard cider. The liquor cooks out, but if you wanted to make these with just regular apple cider you totally could do that instead!
This cookie would be very good with an apple cider glaze too.

1 1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 stick, unsalted butter at room temp
1/2 cup sugar
1/4 cup brown sugar
2 tablespoons hard apple cider (I used Samuel Smith's organic hard cider--you may also use regular apple cider instead)
1 tsp REAL maple syrup
1 egg
1 apple*, cored, peeled and shredded (using a food processor or cheese grater--I would use an apple with a more sturdy base... don't use a soft apple like a pink lady, etc. A granny smith or gala would do well)

*You must use a real apple for these cookies. I made the mistake using dried apples and when baked inside these cookies, they stay kind of hard. So trust me, use real apples!!

topping:
3 tablespoons sugar
1 tsp cinnamon
1/2 tsp grated nutmeg
1/4 tsp cloves

oven @ 375 (or 350 if your oven runs hot, like mine does)

- combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment until fluffy
- add the egg, maple syrup, and hard cider. Mixture will look somewhat curdled--don't fret, this is OK.
- in a separate bowl combine all of the dry ingredients, then add to the butter mixture and mix until well incorporated.
- add the shredded, chunked or however you like to cut it, apple

line cookie sheets with parchment paper, then make the topping:

- combine all ingredients in a bowl

Take a tablespoon size of dough and roll into a ball, then roll around in the topping until fully covered. Place about 2-3" apart on cookie sheets lined with parchment paper, and lightly flatten with the palm of your hand. Bake for 10-12 minutes.

This seems to be happening a lot lately; these cookies tasted much better the following day. Something magical must be happening during the night, maybe some little elves are coming and sprinkling elve dust (is there such a thing?) on them? More likely: it's probably just that the ingredients have time to intermingle during the night which makes them magically taste they way they were intended only 24 hours post baking.