Apple Cider Cookies
Soft, chewy apple cider cookies made with brown sugar, cinnamon, and real reduced apple cider. Autumn in cookie form: cozy, warmly spiced, and gently sweet with a gorgeous apple-caramel note. Top with an easy cider glaze or enjoy plain. Perfect for chilly days with tea, cider, or just straight from the cooling rack.
24
cookies
Ingredients
Cookies
- 1 cup (240 ml) apple cider for reducing
- 1/2 cup (113 g) unsalted butter room temperature
- 2/3 cup (133 g) light brown sugar packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg room temperature
- 2 cups (250 g) all-purpose flour
- 3/4 tsp (0.75 tsp) baking soda
- 1 tsp ground cinnamon
- 1/4 tsp (0.25 tsp) ground nutmeg
- 1/2 tsp (0.5 tsp) kosher salt
Glaze (optional)
- 1 cup (120 g) powdered sugar
- 1/4 tsp (0.25 tsp) ground cinnamon
- 2–3 tbsp (30–45 ml) apple cider as needed for drizzling consistency
- pinch of kosher salt optional (for glaze)
Equipment
- Saucepan
- Mixing bowls
- Electric mixer
- Whisk
- Baking Sheets
- Parchment paper
- Cooling rack
Instructions
- Reduce the cider: Pour 1 cup of apple cider into a small saucepan. Simmer over medium until reduced to 1/4 cup (about 8–10 minutes), stirring often and cooling completely when done.
- Cream the butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar together until fluffy, 2–3 minutes.
- Add egg and cider: Mix in the egg and cooled reduced cider. Beat gently until combined.
- Stir dry ingredients: In another bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
- Combine: Add the dry ingredients to the butter mixture in 2–3 batches, mixing gently after each. Do not overmix.
- Chill the dough: Cover and chill dough for at least 30 minutes, or up to 1 hour.
- Scoop & bake: Preheat oven to 350°F (175°C). Line baking sheets. Roll chilled dough into balls (1–1.5 tablespoons each) and space 2 inches apart. Bake for 10–12 minutes, until edges are golden and centers are just set. Rotate pans halfway.
- Cool: Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Make the glaze: Whisk powdered sugar, cinnamon, and a pinch of salt (if using). Add cider a little at a time until drizzly. Adjust consistency if needed.
- Decorate: Once cookies are fully cool, drizzle with glaze. Let set for about 20 minutes before serving.
Notes
Storage: Once cool and set, store cookies in an airtight container at room temp up to 4 days, or refrigerate for a slightly firmer texture.
Freezing: Freeze unbaked dough balls and bake straight from frozen (add a few extra minutes), or freeze glazed or unglazed baked cookies, separating glazed cookies with parchment.
Variations: Swap in a pinch of cardamom or ginger for extra warmth; use a gluten-free flour blend 1:1; try browned butter for caramel flavor; mix in chopped dried apples or toasted pecans.
Freezing: Freeze unbaked dough balls and bake straight from frozen (add a few extra minutes), or freeze glazed or unglazed baked cookies, separating glazed cookies with parchment.
Variations: Swap in a pinch of cardamom or ginger for extra warmth; use a gluten-free flour blend 1:1; try browned butter for caramel flavor; mix in chopped dried apples or toasted pecans.
Nutrition
Calories: 128kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 71mg | Potassium: 25mg | Sugar: 12g | Vitamin A: 110IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.4mg