Go Back

Apple Cider Cookies

Apple cider cookies with a cinnamon-sugar coating and tender, lightly crinkled edges. Reduced apple cider in the dough keeps the flavor warm and aromatic, then a drizzle-free glaze isn’t needed thanks to the built-in cider reduction.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 0.25 cup apple cider reduced to 1/4 cup over medium heat
Cinnamon sugar rolling
  • 3 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 small saucepan

Method
 

Reduce apple cider
  1. Reduce apple cider in a small saucepan over medium heat until syrupy. Cool completely.
Preheat and prep
  1. Preheat oven to 350F and line baking sheets with parchment. Keep the sheets ready for portioning.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Whisk until evenly combined.
Cream butter and sugars
  1. Beat softened unsalted butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, then the vanilla extract and reduced apple cider.
Combine dough
  1. Stir the flour mixture into the wet ingredients until just combined. Stop mixing as soon as no dry streaks remain.
Roll and portion
  1. Scoop dough into 1-1/2 tablespoon balls and roll them in cinnamon sugar. Coat each ball evenly, then space on prepared baking sheets.
Bake
  1. Bake for 10-12 minutes at 350F until the edges are set. The centers may look slightly soft.
Cool and transfer
  1. Cool cookies on the pan for 5 minutes. Transfer to a rack to finish cooling.

Notes

Pro tip: Cool the reduced apple cider completely before mixing so the butter creams instead of melting. Store in an airtight container at room temperature up to 3 days; refrigerate up to 7 days. Freeze baked cookies up to 2 months. For a lower-sugar option, replace the brown sugar with an equal amount of a brown-sugar substitute that measures 1:1 (check that it’s designed for baking).