Soft and Chewy Apple Cider Cookies
Take the best fall drink and incorporate it into your baking. Apple cider cookies are perfectly spiced and sweet. They are soft, chewy and coated in cinnamon sugar too! You will love baking these cookies because they will instantly put you in the fall mood!
I think I hit the jackpot with the best fall cookie. Seriously, these apple cider cookies are probably my new favorite fall recipe on the blog! They are perfectly soft and chewy with just the right amount of sweetness. The apple cider flavor really comes through in each bite. You are going to love them!
Why this recipe works
The cookies turn out soft and chewy every time. The cookie dough is chilled, which guarantees the perfect texture. The dough and the icing use apple cider reduction for the ultimate apple cider flavor (I use the same trick for my cider muffins). To seal the deal, each cookie dough ball is rolled in cinnamon sugar for extra flavor and a beautiful finish.
- Apple cider: Spiced cider will provide the best flavor in these cookies.
- Spices: Cinnamon is the natural complement to apple desserts. I also included a generous pinch of ground cloves for a little extra bite.
- Unsalted butter: Make sure it is at room temperature to create a smooth consistent dough.
- Brown sugar and granulated sugar: The combination of both makes the cookies chewy and sweet.
The apple cider cookie dough is best as is, but you can switch up the exterior by rolling the cookie dough balls in chopped pecans. Another alternative is drizzling salted caramel on top of the cookies instead of icing. Pick your favorite!
How to make apple cider cookies
- Reduce the apple cider: In a small saucepan, simmer apple cider until reduced to 1/4 cup. Cool completely.
- Whisk dry ingredients: flour, cinnamon, cloves, baking soda and salt. Set aside.
- Beat wet ingredients: In the bowl of a stand mixer (or using a hand mixer), beat butter, brown sugar and granulated sugar until light and fluffy. Add egg, vanilla and 3 Tablespoons reduced apple cider. Mix until well combined. Scrape down the sides and bottom of the bowl if necessary.
- Add flour mixture to wet ingredients and mix just until combined. Chill the dough for 30 minutes.
- Bake cookies: Preheat oven to 350° F. Scoop dough and roll it into a ball. Roll the dough ball in cinnamon sugar and place on prepared baking sheet. Bake cookies at 350° F for 10 minutes. Cool on a wire rack completely.
- Add glaze: Whisk together confectioners’ sugar and 1 Tablespoon reduced apple cider. Drizzle it over the cooled cookies and serve.
Be patient while reducing the apple cider. Let it simmer all the way down to 1/4 cup. This is key to the best apple cider flavor! Then let the apple cider cool completely before using it in the recipe. Remember to reserve 1 Tablespoon reduced apple cider for the icing at the end.
Chill the cookie dough before baking if you want nice chewy cookies. It prevents the cookies from spreading too much in the oven and instead makes them turn out thick and soft. Be generous when coating the cookie dough balls in cinnamon sugar. It gives them the beautiful sparkle and extra cinnamon spice flavor!
Frequently Asked Questions
I don’t recommend it because the cookies won’t taste the same. If that is all you have, I suggest simmering the apple juice with spices, such as cinnamon sticks, nutmeg and whole cloves.
Yes, it has a huge impact on the flavor of the cookies. Regular apple cider won’t provide nearly as much flavor. This step can be done up to 24 hours ahead of time.
Yes, the cookie dough may be frozen for up to 3 months. Defrost in the refrigerator before baking.
Yes, this recipe can be doubled for a larger batch of cookies.
These cookies are best when they are eaten the day they are baked, but they may also be stored in an airtight container for up to 5 days. Make sure the cookies are completely cooled and icing is set before storing. Place parchment paper between layers of cookies so the icing stays intact.
You can also freeze the cookies for up to 1 month. After the cookies have cooled, place them in a freezer bag with the air removed. For best results, wrap the cookies in plastic wrap to prevent freezer burn. Defrost the cookies in the refrigerator before bringing to room temperature and serving.
With apple season comes plenty of apple recipes. Here are a few of my favorites:
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Get the Recipe: Apple Cider Cookies
- 1 cup reduced apple cider, start with 1 cup spiced apple cider
- 2 cups 250 g all purpose flour
- 1 teaspoon ground cinnamon
- Generous pinch of ground cloves or allspice
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 113 g unsalted butter, room temperature
- ½ cup 100 g light brown sugar
- ¼ cup 50 g granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- ½ cup 100 g granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup confectioners’ sugar
- 1 Tablespoon reduced cider
- Reduce the apple cider: Place cider in a small saucepan. Cook over medium heat until reduced to ¼ cup, about 10 to 15 minutes (keep a close eye on it). Set aside in a measuring cup to cool completely.
- In a large bowl, whisk together the flour, cinnamon, cloves, baking soda and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter, brown sugar and granulated sugar until light and fluffy. Add egg, vanilla and 3 Tablespoons reduced apple cider. Mix until well combined. Scrape down the sides and bottom of the bowl if necessary. Add flour mixture to wet ingredients and mix just until combined.
- Cover the mixing bowl and chill the dough for 30 minutes.
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Prepare cinnamon sugar coating by whisking together the sugar and ground cinnamon. Using a medium cookie scoop, scoop dough and roll it into a ball. Roll the dough ball in cinnamon sugar and place on prepared baking sheet. Place each cookie 2 inches apart.
- Bake cookies at 350° F for 10 minutes or until edges are set and centers are soft. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together confectioners’ sugar and remaining 1 Tablespoon reduced apple cider. Drizzle it over the cooled cookies and serve.