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Apple Cider Cookies Recipe

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3.9 from 55 reviews

  • Author: Sophia
  • Total Time: 56 minutes
  • Yield: About 24 cookies

Description

These Apple Cider Cookies are a delightful fall treat, bursting with warm apple pie spices and the rich flavor of reduced apple cider. Featuring a chewy texture with a crisp edge, they are finished with an irresistible cinnamon sugar coating and a sweet apple cider glaze. Perfect for cozy autumn afternoons or holiday baking, these cookies combine brown butter, spices, and apple cider in a uniquely flavorful way.

Ingredients

Apple Cider Cookies

  • 2 cups (474 ml) apple cider
  • 20 tablespoons (283 g) unsalted butter
  • 2½ cups (300 g) all purpose flour
  • 2 teaspoons apple pie spice or pumpkin spice
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cup (250 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 large egg (US), room temperature
  • 1 large egg yolk (US), room temperature
  • 1 teaspoon (5 ml) vanilla extract

Apple Cider Butter

  • 4 tablespoons (57 g) unsalted butter, melted
  • 2 tablespoons (30 ml) apple cider (not reduced)

Cinnamon Sugar

  • ¾ cup (150 g) granulated sugar
  • 2 teaspoons ground cinnamon or spice blend

Apple Cider Glaze

  • 1 cup (120 g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1 – 2 tablespoons (15 – 30 ml) apple cider (not reduced)

Instructions

  1. Reduce the Apple Cider: Pour 2 cups (474 ml) of apple cider into a small saucepan and bring to a gentle boil or simmer over medium-high heat. Continue cooking until the cider reduces to ¼ cup (59 ml), which takes about 15 to 20 minutes. Remove from heat and set aside to cool to room temperature.
  2. Make Brown Butter: In another saucepan or pot, melt 20 tablespoons (283 g) of unsalted butter over low heat. Stir frequently as the butter begins to foam. Continue cooking until the foam subsides and the butter develops nutty aroma with lightly toasted brown bits at the bottom. Pour the brown butter into a heat-safe bowl and let it cool for 15 minutes at room temperature, then refrigerate for an additional 15 minutes to firm up slightly.
  3. Mix Dry Ingredients: In a separate bowl, whisk together 2½ cups (300 g) all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon cornstarch, 2 teaspoons apple pie or pumpkin spice, and ½ teaspoon salt until evenly combined.
  4. Combine Wet Ingredients: In a large mixing bowl, whisk the cooled brown butter with 1¼ cups (250 g) light brown sugar and ¼ cup (50 g) granulated sugar until well blended. Add 1 large egg, 1 large egg yolk, the reduced apple cider (¼ cup), and 1 teaspoon vanilla extract, whisking until smooth.
  5. Form Dough: Gradually stir the dry ingredients into the wet ingredients in two additions, mixing just until combined. Avoid overmixing. Allow the dough to rest while preheating the oven.
  6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) for about 30 minutes. Line a large baking sheet with parchment paper.
  7. Scoop and Bake Cookies: Using a medium cookie scoop (about 2 tablespoons or 30 ml), portion out dough balls and place them 3 inches (8 cm) apart on the lined baking sheet. Bake the cookies at 375°F (190°C) for 9 to 11 minutes or until edges are set and centers are slightly puffed.
  8. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire cooling rack to cool completely to room temperature while preparing the apple cider butter and cinnamon sugar.
  9. Prepare Apple Cider Butter: In a bowl, whisk together 4 tablespoons (57 g) melted unsalted butter and 2 tablespoons (30 ml) apple cider until well combined. Set aside.
  10. Mix Cinnamon Sugar: In a separate bowl, combine ¾ cup (150 g) granulated sugar with 2 teaspoons ground cinnamon or spice blend, whisking until evenly mixed.
  11. Coat Cookies: Brush the top and sides of each cooled cookie with the apple cider butter mixture. Immediately press the buttered side into the cinnamon sugar to coat. Flip the cookie so the buttered side coated with cinnamon sugar faces up. Then coat the bottom of the cookie with cinnamon sugar as well. Transfer coated cookies back to the cooling rack. Repeat for all cookies.
  12. Make the Glaze: Whisk 1 cup (120 g) powdered sugar with ½ teaspoon vanilla extract and 1 to 2 tablespoons (15 to 30 ml) apple cider until smooth. Adjust consistency by adding more powdered sugar for thicker glaze.
  13. Glaze and Serve: Drizzle the apple cider glaze over the top of each cinnamon sugar-coated cookie. Allow the glaze to set slightly before serving. Enjoy your chewy, flavorful apple cider cookies!

Notes

  • Reducing the apple cider concentrates its flavor and sweetness, essential for authentic taste.
  • Brown butter adds a rich, nutty complexity to the cookies.
  • Resting the dough briefly helps fully hydrate the flour and improve texture.
  • Spacing cookies adequately on the baking sheet prevents them from spreading into each other.
  • Cinnamon sugar coating adds a sweet and spicy crunch.
  • The glaze can be adjusted in thickness to your preference by adding more powdered sugar or apple cider.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • Prep Time: 45 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/apple-cider-cookies-recipe/