Serves 20 Cookies

These Snickerdoodle Cookies are sure to be a hit amongst friends and family! They are soft, chewy, and oh-so-delicious. The secret ingredient….. Martinelli’s Unfiltered Apple Juice!


  1. Heat apple juice in a medium sized pot over medium heat. Simmer until it has reduced to 1/4 cup. This will take about 10-15 minutes. Let it cool to room temperature.
  2. Preheat oven to 400F. Prepare cookie sheets by lining with parchment paper.
  3. Whisk the flour, cream of tartar, baking soda, apple pie spice and salt in a medium bowl and set aside.
  4. In a medium bowl, beat the butter with granulated sugar and the light brown sugar on medium-high speed until fluffy and smooth, 2 to 3 minutes. Beat in the reduced apple juice and the egg. Stir in the flour mixture.
  5. Use a cookie scoop to create balls of cookie dough. Place balls in sugar mixture. Roll each ball so it is coated on all sides with sugar. Place the dough balls 3 inches apart on baking sheets.
  6. Bake for 11 to 13 minutes. Remove from the oven and cool 3-4 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

Snickerdoodle Cookies