Apple Cider Cookies
These Apple Cider Cookies combine the warm flavors of cinnamon and nutmeg with the unique tartness of apple cider, creating a chewy, delightful autumn treat perfect for sharing.
Ingredients
For the Cookie Dough
- 1 cup apple cider Look for fresh, high-quality cider for the best flavor.
- 1/2 cup unsalted butter, room temperature Make sure it’s softened for better mixing.
- 3/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons apple pie spice A blend of cinnamon, nutmeg, and ginger adds a cozy flavor.
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
For Coating and Glaze
- 1/4 cup granulated sugar for coating
- 1 teaspoon apple pie spice for coating
- 1 cup confectioners sugar for glaze
- 2-3 tablespoons apple cider for glaze, this is crucial for that sweet finish
Instructions
Preparation
- In a small saucepan over medium heat, add the apple cider. Cook for about 20 minutes, stirring frequently, until it’s reduced to about 1/4 cup. Set aside to cool completely.
- In a mixing bowl, combine the room temperature unsalted butter and light brown sugar, mixing on medium speed until light and fluffy—about 2-3 minutes. The mixture should have a pale color.
- Add the large egg, vanilla extract, and the cooled, reduced apple cider to the butter-sugar mixture. Mix on low speed until just combined.
- In a separate bowl, whisk together the all-purpose flour, apple pie spice, baking soda, and kosher salt.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined, taking care not to overmix. The dough will be slightly sticky, and that’s what you want!
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Baking
- In a small bowl, combine the granulated sugar and apple pie spice for coating. Use a 2-tablespoon cookie scoop to scoop out portions of dough, then roll each ball in the sugar mixture.
- Place the coated dough balls on the baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set and lightly browned. They will continue to cook a little on the sheet, so don’t over-bake!
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- For the glaze, combine the confectioners' sugar with 2-3 tablespoons of apple cider, whisking until you reach your desired consistency. Drizzle the glaze over the cooled cookies and let set.
Notes
If your cookies spread too much, consider chilling the dough for 30 minutes before baking. Store your cookies in an airtight container at room temperature for up to one week, or in the fridge for 10-14 days. You can freeze the dough. Just scoop the dough balls, freeze them, and store them in a bag. Bake directly from the freezer, but add an extra minute or so to the baking time.