Appledoodles

Appledoodles (Apple Cider Cookies)

• • 3/4 cup unsalted butter, softened to room temperature

  • 1 cup granulated sugar, plus 1/4 cup for rolling the cookies

  • 3/4 cup dark brown sugar

  • 2 eggs

  • 1/4 cup boiled apple cider

  • 2 teaspoons vanilla

  • 3 1/2 cups all-purpose flour

  • 1/2 cup old-fashioned oats

  • 1/2 cup pecans, finely chopped

  • 1 tablespoon cornstarch

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon coarse Kosher salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and dark brown sugar for 4-5 minutes, scraping the bowl several times, until fluffy. Beat in the eggs, one at a time, then beat in the boiled cider and vanilla. Scrape the bowl down again and beat to combine well.

In a separate bowl, combine all the dry ingredients. With the mixer on low, add the dry ingredients by spoonfuls, mixing just to combine. Use a spatula if you need to bring it together to incorporate all the flour.

Use a cookie scoop to portion the dough into balls. Roll each ball in the remaining 1/4 cup granulated sugar. Place on a baking sheet, lined with parchment paper, and flatten each ball with the palm of your hand. Refrigerate the dough balls while you preheat the oven.

Preheat the oven to 350. Bake the cookies for 8 minutes (small cookie scoop) or 10 minutes (large cookie/cupcake scoop). Cool on the pan for several minutes, then transfer to a wire rack to cool.

Depending on the size of the cookies, this recipe yields 2-4 dozen.

Recipe from Curly Girl Kitchen