1cupreduced apple cider, start with 1 cup spiced apple cider
2cups250 g all purpose flour
1teaspoonground cinnamon
Generous pinch of ground cloves or allspice
½teaspoonbaking soda
½teaspoonsalt
½cup113 g unsalted butter, room temperature
½cup100 g light brown sugar
¼cup50 g granulated sugar
1large egg, room temperature
1teaspoonvanilla extract
Cinnamon Sugar Coating
½cup100 g granulated sugar
½teaspoonground cinnamon
Glaze
½cupconfectioners’ sugar
1Tablespoonreduced cider
Instructions
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.
Notes
Apple cider: Use spiced cider for the best results. I do not recommend apple juice because it won't provide the same flavor.Store cookies in an airtight container for up to 5 days. Place parchment paper between layers to keep icing intact.Freeze cookie dough in an airtight container for up to 3 months. Defrost in the refrigerator.