Get the Recipe: Apple Cider Cookies
Apple cider cookies are perfectly spiced and sweet. They are soft, chewy and coated in cinnamon sugar too!
Ingredients
Cookies
- 1 cup (240 ml) reduced apple cider, start with 1 cup spiced apple cider
- 2 cups (250 g) all purpose flour
- 1 teaspoon (3 g) ground cinnamon
- Generous pinch of ground cloves or allspice
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (2 g) salt
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 (1) large egg, room temperature
- 1 teaspoon (5 ml) vanilla extract
Cinnamon Sugar Coating
- ½ cup (100 g) granulated sugar
- ½ teaspoon (2 g) ground cinnamon
Glaze
- ½ cup (60 g) confectioners’ sugar
- 1 Tablespoon (15 ml) reduced 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.
Serving: 1cookie, Calories: 157kcal, Carbohydrates: 27g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 92mg, Potassium: 38mg, Fiber: 0.4g, Sugar: 17g, Vitamin A: 154IU, Vitamin C: 0.1mg, Calcium: 12mg, Iron: 1mg