Try our latest fall cookie creation, apple cider ginger doodles! It's apple cider mingling with a gingersnap and a snickerdoodle! These cookies boast 100% real ingredients and NO apple cider packets.
I have a problem. I'm often thinking up new cookie and dessert creations. Apple cider combinations are definetely one of my favorite fall combinations. You can pair so many different flavors with it like white chocolate and caramel.
Some of my favorites are:
Today's creation doesn't use apple cider packets with that fake appley taste.
Nope these cookies are the real deal! 100% real apple cider!
We make our cookies with real apple cider syrup and it's delicious!
Apple Cider Ginger Doodle Cookies
- ⅓ cup apple cider syrup (see notes for making syrup in instructions)
- ¼ cup vegetable oil or melted coconut oil
- ¼ cup molasses
- ¾ cup brown sugar, packed (can substitute coconut sugar)
- ⅛ cup granulated sugar (can substitute raw cane sugar)
- 1 egg
- ¼ tsp salt
- ¼ tsp ground cloves
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 2 cups all purpose flour, or gluten free flour
- ¼ cup granulated sugar garnish
- ¼ tsp cinnamon
To Make the Apple Cider Syrup: In a saucepan, place a half gallon apple cider. Simmer on low, stirring occasionally until mixture boils down to one cup. (This can take up to several hours. I usually just start boiling it and check on it throughout the day. It's taken up to 4-6 hours before). Cool and then use for the apple cider syrup.
In a mixing bowl with the mixer set to low, mix all ingredients minus the ¼ cup granulated sugar and ¼ tsp cinnamon. Mix until well blended. Roll dough into tablespoon sized balls and then place on a sheet and cover with plastic wrap. Refrigerate dough for 30 minutes to one hour.
Preheat oven to 350 degrees. Lightly grease a cookie sheet or line with parchment paper. In a small bowl, mix together the ¼ cup granulated sugar and cinnamon. Roll dough in the sugar mixture, covering the dough ball in the sugar mixture completely.
Place the dough on the cookie sheets, leaving a couple of inches of space between each cookie. Bake at 350 degrees for 12-15 minutes until cookies begin to crack slightly on the top and edges are lightly browned. Remove from oven and allow cookies to cool for several minutes on the cookie sheet before moving cookies to a wire cooling rack to finish cooling completely.