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Apple Cider Cookies

Apple cider cookies with a cinnamon-sugar coating and a lightly spiced, tender crumb. Reduced apple cider adds flavor depth, while short bake time keeps the cookies soft with a slight crinkle.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

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
  • 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
  • 3 tbsp sugar For cinnamon sugar rolling.
  • 1 tsp cinnamon For cinnamon sugar rolling.

Equipment

  • 1 sheet pan
  • 1 small saucepan

Method
 

Reduce the apple cider
  1. Reduce the apple cider in a small saucepan over medium heat until syrupy, then cool completely. You should see it thicken and coat the back of a spoon.
Mix and portion the dough
  1. Preheat the oven to 350F and line baking sheets with parchment. Arrange racks so the cookies bake evenly.
  2. Whisk the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt in a bowl. Whisk until the spices are evenly distributed.
  3. Beat the softened unsalted butter and both sugars until light and fluffy, about 2-3 minutes. The mixture should look paler and feel aerated.
  4. Add the egg, vanilla extract, and reduced apple cider, then mix just until combined. The batter will loosen slightly and look glossy.
  5. Stir in the flour mixture until just combined. Stop as soon as no dry streaks remain for a tender cookie.
  6. Scoop the dough into 1-1/2 tablespoon balls and roll each ball in the cinnamon sugar made from sugar and cinnamon. The surface should look fully coated.
Bake and cool
  1. Place the dough balls on the prepared baking sheets, spacing them apart. Arrange them so they have room to spread.
  2. Bake at 350F for 10-12 minutes, until the edges are set. The centers should still look slightly soft.
  3. Cool on the pan for 5 minutes before transferring. The cookies will finish setting as they cool.

Notes

Pro tip: fully cool the reduced apple cider before mixing so the butter doesn’t seize and the cookies spread evenly. Store cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 plant-based butter stick (solid, for baking) to maintain the same texture.