Soft and chewy apple cider cookies are packed with warm fall spices and rich apple flavor. These cookies have a crisp, cinnamon-sugar-coated exterior with a tender, melt-in-your-mouth center, making them the perfect cozy treat for autumn.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 cup apple cider, reduced to 3 tablespoons
1/2 cup cinnamon-sugar (for rolling)
Directions
In a small saucepan, simmer 1/2 cup of apple cider over medium heat until it reduces to 3 tablespoons. Let it cool completely.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg, vanilla extract, and the cooled reduced apple cider.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Chill the dough in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the chilled dough into 1-inch balls and coat each one in cinnamon-sugar.
Place the cookies 2 inches apart on the prepared baking sheet and bake for 10-12 minutes, or until the edges are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Servings and Timing
Prep Time: 40 minutes
Cooking Time: 12 minutes
Total Time: 52 minutes
Servings: 24 cookies
Calories: 160 kcal per cookie
Variations
Apple Chunk Cookies: Fold in small diced apple pieces for added texture.
Glazed Version: Drizzle the cookies with an apple cider glaze made from powdered sugar and apple cider.
Maple Twist: Substitute half of the granulated sugar with maple syrup for a deeper fall flavor.
Nutty Addition: Add chopped pecans or walnuts for a bit of crunch.
Spiced Sugar Coating: Mix a pinch of cardamom into the cinnamon-sugar for extra warmth.
Storage/Reheating
Room Temperature: Store cookies in an airtight container for up to 5 days.
Refrigerator: Keep cookies in the fridge for up to a week if you prefer a slightly firmer texture.
Freezer: Freeze baked cookies in a sealed container for up to 3 months. Let them thaw at room temperature before serving.
Reheating: Warm cookies in the microwave for 10-15 seconds to bring back their soft texture.
FAQs
How do I reduce apple cider for this recipe?
Simmer 1/2 cup of apple cider over medium heat until it reduces to 3 tablespoons. This concentrates the apple flavor, making the cookies even more delicious.
Can I make the dough ahead of time?
Yes, I can prepare the dough in advance and store it in the refrigerator for up to 48 hours before baking. I just let it sit at room temperature for a few minutes if it’s too firm to scoop.
Why do I need to chill the dough?
Chilling the dough helps solidify the butter, preventing the cookies from spreading too much while baking. This results in thick, chewy cookies.
Can I use apple juice instead of apple cider?
Apple cider has a richer, deeper flavor, but apple juice can be used in a pinch. However, I recommend reducing it the same way to concentrate the flavor.
What’s the best way to get soft and chewy cookies?
I make sure not to overbake them. The cookies should look slightly underdone in the center when I take them out of the oven. They will firm up as they cool.
Conclusion
These apple cider cookies are the ultimate fall treat, combining warm spices, deep apple flavor, and a crisp cinnamon-sugar coating. They are easy to make, perfect for cozy gatherings, and taste incredible with a hot drink. Whether I’m making them for a seasonal celebration or just to enjoy at home, they always disappear fast.
Recipe:
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Apple Cider Cookies
Soft and chewy apple cider cookies are bursting with warm fall spices and rich apple flavor. Rolled in a crisp cinnamon-sugar coating, these cozy autumn treats are perfect for any occasion.
- Total Time: 52 minutes
- Yield: 24 cookies
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 cup apple cider, reduced to 3 tablespoons
1/2 cup cinnamon-sugar (for rolling)
Instructions
- In a small saucepan, simmer ½ cup of apple cider over medium heat until reduced to 3 tablespoons. Let cool completely.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and cooled reduced apple cider.
- Gradually mix in the dry ingredients until just combined.
- Chill dough in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into 1-inch balls and coat each in cinnamon-sugar.
- Place 2 inches apart on the baking sheet and bake for 10-12 minutes, until edges are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
To ensure maximum apple flavor, don’t skip reducing the apple cider.
For a softer cookie, remove from the oven when the center is still slightly underdone.
Chilling the dough prevents spreading and enhances the chewy texture.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 24 cookies
- Calories: 160 kcal
