GET THE RECIPE HERE.
Don't be fooled by their appearance. These cookies aren't your everyday snickerdoodles. In fact, they're not snickerdoodles at all. They're SO. MUCH. BETTER. Not only are they stuffed with caramel (yesss!), they're flavored with apple cider (what?!). Translation: You're going to want eat about five of them every single day this fall. Send help, fast.
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Most apple cider cookie recipes floating around on the internet call for apple cider mix, which I wanted to avoid. I wanted to use the real deal stuff you get from the orchard ... or what your grocery store gets from the orchard. But in its liquid form, cider would make the dough way too loose and runny. So I concentrated its flavor by reducing it a syrup — just two tablespoons packs a serious autumnal punch.
The stuffing part is easy. Once the dough is scooped into balls, just press a soft caramel candy into the middle then freeze the dough for 20 minutes. You'll be tempted to just bake the cookies right away, but please don't. Freezing is important for a couple reasons: (1) It makes the dough easier to roll into balls before coating in cinnamon sugar. (2) If you skip this step, the cookies will spread too much and the caramel might leak. Don't say I didn't warn ya.
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