Irresistible Apple Cider Cookie Recipe You’ll Love

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I’m excited to share this incredible Apple cider cookie recipe with you! I’ve been on a mission to create the perfect fall cookie, and I think I’ve finally nailed it. I’m talking about a soft, chewy cookie that is absolutely bursting with the warm, cozy flavors of spiced apple cider.

I’m obsessed with how the concentrated apple cider reduction infuses every bite with that unmistakable autumn taste. I love how the cinnamon sugar coating gives it a little crunch on the outside while the inside stays perfectly tender.

I’ll be making these all season long, and I know you will also want to. This isn’t just another cookie; it’s an experience. It’s the feeling of a crisp fall day, a warm sweater, and a mug of hot cider, all wrapped in one delicious treat. I can’t wait for you to try this recipe!

The Ultimate Apple Cider Cookie Recipe

Get ready to fall in love with your new favorite cookie. This Apple cider cookie is everything you could want in a seasonal treat. It’s packed with flavor, has a fantastic texture, and fills your home with the most wonderful aroma as it bakes.

You don’t need to be a professional baker to make these. Follow the steps, and you’ll have a batch of bakery-worthy cookies in no time.

Why You’ll Love This Recipe

You’re going to adore this recipe for so many reasons. The flavor is the biggest star here. Reducing the apple cider creates a super-concentrated syrup that delivers a powerful punch of apple flavor you can’t get from using regular cider or applesauce. It makes a huge difference.

Another standout feature is the texture. These cookies are wonderfully soft and chewy, not dry or cakey. The slightly crispy cinnamon-sugar exterior provides the perfect contrast to the tender inside. It’s a texture combination that is simply irresistible.

Plus, this recipe is straightforward and fun to make. It’s an excellent project for a weekend afternoon, and the results are so rewarding that your friends and family will beg you for the recipe.

Tools and Preparation

Gathering all your tools and ingredients before you start is always a good idea. This makes the baking process smooth and enjoyable. Here’s what you’ll need:

• Small Saucepan: This is used to reduce the apple cider.
• Large Mixing Bowl: This is for combining your cookie dough.
• Medium Mixing Bowl: This is for whisking your dry ingredients.
• Electric Mixer (Stand or Handheld): This makes creaming the butter and sugar much easier.
• Whisk: For the dry ingredients and the glaze.
• Spatula: For scraping the sides of the bowl.
• Measuring Cups and Spoons: For accurate measurements.
• Baking Sheets: You’ll need at least two.
• Parchment Paper or Silicone Baking Mats: To prevent the cookies from sticking.
• Small Bowl: For the cinnamon-sugar coating.
• Wire Cooling Rack: This is for cooling the cookies completely.

Full Ingredients List

Here are the exact measurements you’ll need for the cookies and the glaze. Using a kitchen scale for grams is always the most accurate way to bake!

For the Apple Cider Cookies:

• 480 ml Apple Cider (the unfiltered, cloudy kind is best)
• 385 g All-Purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 2 teaspoons Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Ginger
• 227 g Unsalted Butter, softened to room temperature
• 200 g Granulated Sugar
• 110 g Packed Light Brown Sugar
• 1 Large Egg, at room temperature
• 1 teaspoon Vanilla Extract

For the Cinnamon-Sugar Coating:

• 50 g Granulated Sugar
• 1 teaspoon Ground Cinnamon

For the Apple Cider Glaze:

• 120 g Powdered Sugar, sifted
• 2-3 Tablespoons (30-45 ml) of the Apple Cider Reduction

Step-by-Step Instructions

Follow these detailed steps carefully to achieve the perfect apple cider cookie.

Step 1: Make the Apple Cider Reduction

This is the most crucial step for getting a deep apple flavor. Please do not skip it!

1. Pour the 480 ml of apple cider into your small saucepan.
2. Please bring it to a boil over medium-high heat.
3. Once boiling, reduce the heat to a steady simmer.
4. Let it simmer, stirring occasionally, until the cider has reduced to about 120 ml. This can take 20-25 minutes. It will become thicker, like a syrup.
5. Remove the reduction from the heat and let it cool completely. You can speed this up by placing it in the fridge. You will use some of this in the cookie dough and glaze.

Step 2: Combine the Dry Ingredients

While your cider is cooling, prepare your dry ingredients.

1. In your medium mixing bowl, whisk together the 385 g of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ginger.
2. Whisk until everything is well combined and there are no lumps. Set this bowl aside.

Step 3: Cream the Butter and Sugars

This step creates the light and airy base for your cookies.

1. In your large mixing bowl, use an electric mixer to beat the 227 g of softened unsalted butter, 200 g of granulated sugar, and 110 g of light brown sugar.
2. Beat on medium-high speed for about 3-4 minutes, or until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl as needed.

Step 4: Add the Wet Ingredients

Now it’s time to add the egg, vanilla, and that excellent cider reduction.

1. Add the large egg and 1 teaspoon of vanilla extract to the creamed butter and sugar mixture. Beat on medium speed until just combined.
2. Add 60 ml (or 1/4 cup) of your cooled apple cider reduction to the bowl. Mix on low speed until it’s fully incorporated. The mixture might look a little curdled, but that’s okay.

Step 5: Mix the Dough

Time to bring it all together!

1. Add the dry ingredient mixture to the wet ingredients in two or three additions.
2. Mix on low speed until just combined. Be careful not to overmix the dough, as this can make your cookies tough. Stop mixing as soon as you no longer see streaks of flour.
3. Use a spatula to scrape the bottom and sides of the bowl to ensure everything is evenly mixed.

Step 6: Chill the Dough

Chilling the dough is crucial for thick, chewy cookies.

1. Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 1 hour. You can even chill it overnight.
2. Chilling prevents the cookies from spreading too much in the oven and allows the flavors to meld together.

Step 7: Roll and Bake

Now for the fun part!

1. Preheat your oven to 175°C (350°F)—line two baking sheets with parchment paper.
2. Mix 50 g of granulated sugar and 1 teaspoon of cinnamon in a small bowl to make the coating.
3. Remove the chilled dough from the fridge. Scoop out portions of dough about 1.5 tablespoons in size and roll them into balls.
4. Roll each ball in the cinnamon-sugar mixture until it’s completely coated.
5. Place the coated dough balls on the prepared baking sheets, leaving about 5 cm (2 inches) of space between them.
6. Bake for 11-13 minutes until the edges are lightly golden brown and the centers are set. The cookies will look a little puffy.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 8: Make the Apple Cider Glaze

While the cookies cool, you can whip up the simple but delicious glaze.

1. Whisk together the 120 g of sifted powdered sugar and 2 tablespoons (30 ml) of the remaining cooled apple cider reduction in a small bowl.
2. Whisk until the glaze is smooth. If it’s too thick, add another tablespoon of the reduction until you reach a good drizzling consistency. If it’s too thin, add a bit more powdered sugar.

How to Decorate Your Apple Cider Cookie

Once your cookies are completely cool, it’s time to decorate! The glaze is the perfect finishing touch.

1. The Drizzle: This is the most effortless and classic look. Use a spoon or a whisk to drizzle the glaze back and forth over the cookies on the wire rack. Place a piece of parchment paper under the rack to catch drips for easy cleanup.
2. The Dip: For a more uniform coating, you can dip the top of each cookie directly into the bowl of glaze. Gently lift the cookie out, letting any excess glaze drip off, and place it back on the wire rack to set.
3. Add Some Sparkle: While the glaze is still wet, sprinkle some extra cinnamon sugar on top for some sparkle and crunch. A pinch of coarse sanding sugar would also look beautiful.
4. Get Fancy: If you want a more controlled design, pour the glaze into a small piping bag or a zip-top bag with the corner snipped off. You can then pipe lines, swirls, or any pattern you like onto your apple cider cookie.

Variations and Substitutions

Feel free to get creative with this recipe! Here are a few ideas:

• Add Nuts: Mix about 100 g of chopped pecans or walnuts into the dough for a nutty crunch.
• Salted Caramel Drizzle: Instead of the apple cider glaze, drizzle the cooled cookies with a rich salted caramel sauce.
• Brown Butter: For an even deeper, nuttier flavor, brown the butter before creaming it with the sugars. Let it cool before using.
• Different Spices: Feel free to adjust the spices to your liking. A pinch of cardamom or allspice would also be lovely.

Common Mistakes to Avoid

Here are a few things to watch out for to ensure your apple cider cookie batch is perfect.

• Not Reducing the Cider Enough: If you don’t reduce the cider, the apple flavor will weaken, and the extra liquid will make your dough too sticky. Be patient and let it simmer down to a syrup.
• Skipping the Chilling Time: If you bake the dough immediately, your cookies will spread too much and become thin and crispy instead of thick and chewy. Don’t skip this step!
• Overmixing the Dough: Once you add the flour, mix until it’s combined. Overmixing develops the gluten too much, resulting in tough, dense cookies.
• Glazing Warm Cookies: Ensure your cookies are completely cool before adding the glaze. The glaze will melt and slide right off if they are even slightly warm.

Servings and Timing

• Yields: About 24-30 cookies
• Prep Time: 20 minutes
• Cider Reduction Time: 25 minutes
• Chill Time: 1 hour (minimum)
• Bake Time: 11-13 minutes per batch

Storage Instructions

Store your cookies in an airtight container at room temperature for up to 5 days. If you stack them, place a piece of parchment paper between the layers to prevent the glaze from sticking. You can freeze the baked cookies (without glaze) for up to 3 months.

FAQs

• Can I use apple juice instead of apple cider? You can, but the flavor won’t be as robust. Unfiltered apple cider has a much deeper, more complex flavor that is perfect for this recipe.
• Why is my dough so sticky? The dough will be sticky before chilling due to the reduction in cider. Chilling the dough is essential to make it firm enough to handle and roll.
• Can I make the dough ahead of time? Absolutely! You can prepare the cookie dough and store it, tightly covered, in the refrigerator for up to 3 days before baking.

Final Thoughts

This is truly the ultimate Apple cider cookie recipe. It captures all the best fall flavors in a soft, chewy, and perfectly spiced package. I hope you enjoy baking and sharing these cookies as much as I do. They are guaranteed to become a new seasonal favorite in your home. Happy baking!