Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup apple cider
- 1 teaspoon vanilla extract
- 1/4 cup cinnamon sugar (for rolling)
In my family, substitutions were often made with what was available. If you’re out of apple cider, apple juice can be a good substitute, though it might lack a bit of the tang. And if you prefer, you can use whole wheat flour instead of all-purpose for a slightly nuttier flavor.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This is crucial to prevent sticking and ensure even baking.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes. This step reminds me of my abuela, who always said the secret to perfect cookies was in the creaming of the butter and sugar.
- Beat in the egg, apple cider, and vanilla extract until well combined. The mixture might look a bit curdled, but don’t worry, it will come together.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Scoop tablespoon-sized amounts of dough and roll them into balls. Then, roll each ball in the cinnamon sugar until fully coated.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. As you do, enjoy the nostalgic scent that fills your kitchen, much like those cherished afternoons at home.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International