Apple Cider Snickerdoodles

Ingredients
1 1/4 cups apple cider
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup Land O Lakes unsalted butter, at room temperature
1/2 cup granulated sugar, plus 3 tablespoons for rolling
1/4 cup packed light brown sugar
1/4 cup egg beaters (or 1 egg)
1/4 cup plus 2 tablespoons finely chopped Granny Smith crispy apple chips
3 teaspoons Pampered Chef 'Sweet Apple Sprinkle'

Directions
Preheat the oven to 400 degrees F. Whisk the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl until smooth. Set aside.

Heat the cider in a small pot over medium-high heat until it comes to a boil. Cook about 14 min, stirring often and making sure it doesn't boil over. When it is syrupy and reduced to about 2 tablespoons remove from heat. Set aside to cool slightly.

Beat the butter with 1/2 cup of the granulated sugar and the light brown sugar in a separate bowl on medium-high speed until fluffy and smooth, 2 to 3 minutes. Beat in the reduced cider and the egg (the mixture may look slightly curdled). Stir in the flour mixture and 1/4 cup of the chopped apple chips until combined.

Stir together the remaining 3 tablespoons of granulated sugar, 2 tablespoons of chopped apple chips and the Sweet Apple Sprinkle in a small bowl. Roll heaping tablespoons of dough into balls, using lightly moistened hands if the dough is too sticky, and then roll in the spiced sugar mixture. Place the dough balls 3 inches apart on ungreased baking sheets and top with a few pieces of whole apple chips.

Bake until the edges are just set but centers are still soft, 11 to 13 minutes, rotating pans halfway through the baking time. Cool 2 to 3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

-Lily Padua