Apple Cider Cookies
Delightful cookies that capture the essence of fall with fresh diced apples, warm spices, and a tangy apple cider glaze.
Ingredients
For the Cookies Base
- 1 cup unsalted butter, softened to room temperature Kerrygold for rich flavor
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1/4 cup apple cider, freshly pressed Makes all the difference!
- 1 tsp vanilla extract Use pure vanilla for best flavor
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp cinnamon Saigon cinnamon for a bolder taste
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup diced apples About 1 medium apple, preferably Granny Smith or Honeycrisp
For the Glaze
- 1/2 cup powdered sugar For glaze
- 1–2 tbsp apple cider For glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together your softened butter, brown sugar, and granulated sugar until light and fluffy—about 2-3 minutes.
- Add in your room temperature egg, vanilla extract, and apple cider; mix until fully combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet ingredients. Mix until just combined.
- Gently fold in the diced apples until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet.
Baking
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Drizzle with a glaze made of powdered sugar mixed with apple cider after they have cooled completely.
Notes
Store in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.