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)

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.

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.