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Apple Cider Cookies

Apple cider cookies with a cinnamon sugar roll and lightly crinkled edges. Reduced apple cider keeps the flavor concentrated while the dough stays soft in the bake.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 0.5 cup apple cider reduce to 1/4 cup over medium heat and cool
Cinnamon sugar rolling
  • 3 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 small saucepan
  • 1 stand mixer

Method
 

Reduce the apple cider
  1. Simmer apple cider in a small saucepan over medium heat until thick and syrupy, then cool completely.
Prep the oven and pan
  1. Preheat the oven to 350F and line baking sheets with parchment.
Mix the dry ingredients
  1. Whisk together flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.
Cream the butter and sugars
  1. Beat the softened butter and both sugars until light and fluffy, about 2 minutes.
Add egg, vanilla, and reduced cider
  1. Beat in the egg and vanilla, then mix in the cooled reduced cider until smooth.
Combine dough
  1. Fold the flour mixture into the wet ingredients until no dry streaks remain.
Shape and coat
  1. Scoop dough into 1-1/2 tablespoon balls, roll them in cinnamon sugar, and place on the baking sheets.
Bake
  1. Bake for 10-12 minutes at 350F until the edges are set and the centers look slightly underdone.
Cool and transfer
  1. Cool on the pan for 5 minutes before transferring to a rack to finish cooling.

Notes

Pro tip: make sure the reduced cider is fully cool before mixing it into the butter so the dough doesn’t loosen. Store baked cookies in an airtight container at room temperature for up to 4 days; freeze for up to 2 months (freeze cookies baked or unbaked dough balls). For a lighter option, try substituting part of the butter with neutral oil or using a 1:1 baking butter substitute (texture may vary slightly).