Apple Cider Snickerdoodle Cookies

Ingredients:

• 1 1/4 cups non-alcoholic apple cider (straight-pressed apple juice)
• 1.5 cups premium wheat flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon of baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp coarse salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar plus 3 tablespoons for breading
• 1/4 tbsp. light brown sugar (compacted)
• 1 large egg
• 1/4 cup plus 2 tablespoons finely chopped red and green crisp apple chips; plus whole chips for garnish
• 2 teaspoons apple pie spice

Preparation:

1. Preheat oven to 205C.
2. Heat the cider in a medium skillet over high heat until it comes to a boil. Continue cooking for 12-14 minutes, until it reaches a syrupy consistency and has reduced to 2 tablespoons. Set aside to cool slightly.
3. In a medium bowl, combine the flour, cream of tartar, baking soda, cinnamon, and salt. In a separate bowl, beat the butter with 1/2 cup granulated sugar and the brown sugar on medium-high speed for 2-3 minutes, until light and fluffy. Add the reduced cider and egg (the mixture may curdle slightly). Stir in the flour mixture and 1/4 cup chopped apple chips and beat until smooth.
4. In a small bowl, combine the remaining 3 tablespoons granulated sugar, 2 tablespoons chopped apple chips, and apple pie spice. Roll a heaping tablespoon of dough into a ball (if the dough is too sticky, lightly wet your hands with water) and roll in the sugar mixture. Place the balls 3-3 inches apart on an ungreased baking sheet and top with a few whole apple chips. Bake for 11-13 minutes, rotating the baking sheet halfway through, until the edges are set and the centers are still soft. Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.