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Apple Cider Cookies

Apple cider cookies with a soft, lightly crinkled finish and a cinnamon-sugar coating. The method starts by reducing apple cider to a thick syrup for concentrated apple flavor, then baking until just set.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Apple cider cookies 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
Apple cider cookies wet ingredients
  • 0.75 lb 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 and cooled
Cinnamon sugar rolling
  • 3 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Reduce the apple cider
  1. In a small saucepan over medium heat, reduce the apple cider until thick and syrupy, then cool completely.
Prep and preheat
  1. Preheat the oven to 350F and line baking sheets with parchment.
Mix the dry ingredients
  1. Whisk the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt until evenly combined.
Cream and add flavor
  1. Beat the softened unsalted butter and both sugars until light and fluffy, then beat in the egg, vanilla extract, and reduced cider.
Combine dough
  1. Fold the flour mixture into the wet ingredients just until no dry streaks remain, and the dough looks cohesive.
Shape and coat
  1. Scoop into 1-1/2 tablespoon balls, roll each in the cinnamon sugar mixture, and place on the prepared baking sheets.
Bake
  1. Bake for 10-12 minutes at 350F until the edges are set but the centers still look slightly soft.
Cool and finish
  1. Cool on the pan for 5 minutes, then transfer so the cookies finish setting without overbaking.

Notes

For best flavor, reduce the apple cider until truly thick and syrupy so it doesn’t water down the dough; let it cool completely before mixing. Store cookies in an airtight container for up to 4 days at room temperature. Freeze baked cookies for up to 2 months. For a dairy-free swap, use vegan butter in the same amount and keep it softened for creaming.