Apple Cider Snickerdoodles

1. In a medium sized bowl, place all the dry ingredients (flour, cream of tartar, salt, cinnamon and baking soda). Stir to combine and set aside.

2. In a separate larger bowl, using a hand mixer (or you can do this in a stand mixer), cream together the butter and sugar until light and fluffy. Add in the egg yolks and vanilla, mix until incorporated. Add apple cider and mix until combined.

3. Combine the dry ingredients with the wet and mix until a soft dough forms. Dough will be a little loose. Refrigerate for at least 2 hours before baking.

4. Preheat oven to 375 F. Mix extra cinnamon and sugar in a small bowl.

5. Roll chilled dough into 1 inch balls and roll in cinnamon and sugar mixture. Place on a sheet pan about 2 inches apart, they will spread. Bake for 10-12 minutes. When done edges will be golden and center will be puffy. Remove pan from the oven. Let them sit on sheet pan for about 5 minutes then remove them to a rack to cool completely. The centers will fall while cooling which will give you a flatter, chewier cookie.