Apple Cider Sugar Cookies

 

If you love soft sugar cookies, apples, and those instant apple cider drink mixes, you will probably love this cookie!  This treat is taken from a Betty Crocker recipe that calls for a pouch of sugar cookie mix and I was surprised and pleased when I saw the short ingredient list!  Feel free to use their recipe and a mix if it is something you have on hand.  For us it still has corn syrup (allergies) and is just not something we ever buy since it is so easy to make from scratch in just a few minutes.  (Incidentally, Hain baking powder is corn free.)  So this is just a scratchified version of the Betty Crocker cookie.  They are fabulous, so soft and tender. 

 

I recommend using a crisp, tart apple like a Fuji or Granny smith for these cookies.  Something that will hold its shape and give a pop of appleness.  Hubby loves soft cookies, and these ones elicited a moan and eye rolling so I would say they are good!

 

 

Apple Cider Sugar Cookies 

makes ~ 3 dozen

 

2 tbsp sugar

1 package (0.74 oz) apple cider instant drink mix (do not prepare), divided

1 + ½ tsp ground cinnamon, divided

 

¾ cup granulated sugar

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 cups flour 

¼ cup oil 

½ cup butter, (one stick) softened

1 egg

1 tsp vanilla (optional)

¾ cup finely chopped peeled apple (1 medium)

Heat oven to 375°F. In a small bowl, mix 2 tbsp sugar, 1 tsp of the apple cider drink mix, and ½ tsp of the cinnamon and set aside.

In large bowl or mixer, combine ¾ cup sugar, remaining drink mix, 1 tsp cinnamon, soda, baking powder, salt and flour together.  Pour in oil while stirring on low and mix for 1-2 minutes until fully incorporated and mixture is a coarse powder consistency.  Stir in the softened butter and egg until a soft dough forms. Stir in apple pieces until combined. If using a mixer, stir for no more than 30 seconds. Shape dough into ~36 (1¼-inch) balls. 

Basic sugar cookie mix + oil

egg and butter mixed in

add finely diced apples

mix just to combine

Roll balls in the reserved sugar mixture.  Place 2 inches apart on parchment lined cookie sheets.  Discard remaining sugar-spice mixture after rolling balls.

Bake 7 to 9 minutes or until edges are set and light golden brown.  Cool 1 minute on cookie sheet then remove to cooling rack.  Cool completely, about 20 minutes.  Store covered in airtight container.