Instructions

1. First, make the apple cider reductions. In a medium saucepan, add the apple cider and apple sauce. Cook over medium heat, stirring occasionally until reduced down to ¼ cup (80g). This can take 45 minutes to an hour. You leave it unattended at the beginning, but as it starts to really reduce down, stir it constantly to prevent burning or caramelization. Once reduced, set aside to cool completely.
2. Once the reduction is cooled, make the snickerdoodles. In a large mixing bowl, add the apple cider reduction, melted butter, granulated sugar, and brown sugar. Use a silicone spatula to stir to combine. Add the egg and vanilla extract and mix until combined and glossy.
3. Add the flour, baking soda, cream of tartar, salt, cinnamon, ginger, and nutmeg. Use the spatula to fold together until just combined and no streaks of flour remain. Cover the bowl and place in the fridge for 30 minutes to chill.
4. While the dough chills, prep the cinnamon sugar coating. In a medium mixing bowl add the granulated sugar, cinnamon and salt. Stir to combine. Set aside.
5. Preheat the oven to 350°F and line a baking sheet with parchment paper. Use a 1.5 ounce cookie scoop to portion out cookies. Roll the balls in your hands to smooth out the edges, then drop the cookie dough balls in the cinnamon sugar mixture, rolling them around until evenly coated on all sides. Place 2 inches apart on the prepared baking sheet. Bake for 11 to 12 minutes or until puffed up and set on the edges, but still gooey in the middle. Let the cookies cool for 5 minutes on the baking sheets, then dip in the cinnamon sugar mixture again. Allow to cool completely before serving!