Apple Cider Cookies
Soft, chewy apple cider cookies bursting with warm spices and real apple flavor, finished with a gorgeous cider glaze. These bakery-style fall cookies are cozy, aromatic, and perfect for gifting or snacking all season long.
Equipment
- Small saucepan for cider reduction
- Large mixing bowl
- Electric mixer hand or stand
- Cookie scoop or tablespoon
- 2 baking sheets
- Parchment paper
- Wire cooling rack
- Small bowl for glaze
Ingredients
- 2 cups fresh apple cider
- 1 cinnamon stick
- 2 whole cloves
- 2¼ cups all-purpose flour (270g)
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cardamom (optional)
- ¼ tsp ground ginger
- ½ cup unsalted butter, softened (115g)
- ½ cup brown sugar, packed (100g)
- ½ cup granulated sugar (100g)
- 1 large egg, room temperature
- ½ cup reduced apple cider
- 1 tsp vanilla extract
- 1½ cups powdered sugar (180g)
- 3–4 tbsp reduced apple cider (for glaze)
- 1 tbsp butter, melted (15g)
- 1 pinch salt (for glaze)
Instructions
- In a small saucepan, combine apple cider, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer 15–20 minutes until reduced to about ½ cup. Let cool completely.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cardamom, and ginger.
- Cream butter and both sugars until light and fluffy (3–4 minutes). Beat in the egg, cooled reduced cider, and vanilla extract.
- Gradually mix in the dry ingredients until just combined. Chill dough for 15–20 minutes if it's too soft.
- Use a cookie scoop or spoon to portion dough onto baking sheets, spacing about 2 inches apart.
- Bake 10–12 minutes until edges are set and centers look slightly underdone. Let cool 5 minutes on sheet, then transfer to wire rack.
- For the glaze, whisk together powdered sugar, reduced cider, melted butter, and salt until smooth. Adjust cider for drizzling consistency.
- Once cookies are completely cool, drizzle glaze in zigzag patterns and let set 10 minutes before serving.
Notes
Make these ahead by freezing the dough or baking without glaze and adding it later. For gluten-free or dairy-free versions, simple swaps work beautifully. Want extra flair? Add mini cinnamon chips or toasted walnuts to the dough.