Apple Cider Cookies Recipe

Introduction

Apple cider cookies are soft, chewy, and packed with cozy fall flavors. Made with reduced apple cider, browned butter, warm spices, and finished with a sweet cinnamon sugar coating and apple cider glaze, these cookies taste like a delightful apple cider donut in cookie form.

Ingredients

• 1 1/2 cups apple cider (to reduce to 1/4 cup)
• 3/4 cup unsalted butter
• 2 1/4 cups all-purpose flour
• 2 teaspoons apple pie spice or pumpkin spice
• 2 teaspoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• Apple Cider Butter: 2 tablespoons melted unsalted butter + 1 tablespoon apple cider
• Cinnamon Sugar: 1/3 cup granulated sugar + 1 1/2 teaspoons ground cinnamon
• Apple Cider Glaze: 3/4 cup powdered sugar + 1/2 teaspoon vanilla extract + 1 to 2 tablespoons apple cider

Instructions

1. Step 1: In a saucepan over medium-high heat, reduce the apple cider until it is concentrated to 1/4 cup. Let it cool completely.
2. Step 2: In another saucepan, brown the butter until it smells nutty and turns golden. Pour it into a heat-safe bowl and refrigerate until it firms slightly.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, apple pie or pumpkin spice, and salt.
4. Step 4: In a large bowl, mix the cooled browned butter with the brown sugar and granulated sugar until smooth and creamy.
5. Step 5: Add the egg, egg yolk, vanilla extract, and reduced apple cider to the butter mixture and stir until well combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Let the dough rest while you preheat your oven to 375°F (190°C).
7. Step 7: Scoop the dough using a medium cookie scoop onto lined baking sheets, spacing them about 3 inches apart.
8. Step 8: Bake the cookies for 9 to 11 minutes, until the edges are set and the centers look puffed but soft.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Step 10: Whisk together melted butter and apple cider for the apple cider butter. In a separate bowl, mix the granulated sugar with ground cinnamon for the cinnamon sugar.
11. Step 11: Brush each cookie with the apple cider butter, then press both sides into the cinnamon sugar to coat evenly.
12. Step 12: Whisk together the powdered sugar, vanilla extract, and 1 to 2 tablespoons apple cider for the glaze. Drizzle the glaze over the cooled cookies before serving.

Tips & Variations

• Reducing the apple cider concentrates the flavor and is essential for a rich apple taste.
• Use pumpkin spice instead of apple pie spice for a different warm spice profile.
• If short on time, skip browning the butter and use cooled melted butter, though the cookies will lose some depth of flavor.
• Unsweetened, unpasteurized apple juice can be used as a 1:1 substitute for apple cider.
• Chill the dough for a few hours or overnight to develop deeper flavors and a chewier texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer in a container or freezer bag. Thaw at room temperature before serving. Reheating is not necessary as the cookies are perfect fresh or thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip reducing the apple cider?

It’s best not to skip this step. Reducing the cider intensifies the apple flavor, which is key to the cookies’ rich taste. It takes about 15 to 20 minutes and is well worth the effort.

What can I use instead of apple cider?

Unsweetened, unpasteurized apple juice works well as a substitute in equal amounts. Make sure the juice isn’t too watery for best results.

Why do I need to brown the butter?

Browning the butter adds a deep, nutty flavor that enriches the cookies. It’s a favorite step but can be skipped if you’re in a hurry—just use cooled melted butter instead.

Can I make the dough ahead of time?

Yes, chilling the dough for a few hours or overnight actually improves the flavor and texture. If the dough becomes too firm, let it sit at room temperature for 15 minutes before scooping.

Do I need to glaze the cookies?

The glaze adds extra sweetness and a beautiful shine, but the cookies are delicious even without it. If pressed for time, just coat them with the cinnamon sugar.

Apple Cider Cookies Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

These apple cider cookies are soft, chewy, and bursting with cozy fall flavors. Made with reduced apple cider, brown butter, warm spices, and finished with a cinnamon sugar coating and a sweet apple cider glaze, these cookies capture the essence of an apple cider donut in a delightful cookie form, perfect for autumn treats.

• Author: Kai
• Prep Time: 30 minutes
• Cook Time: 10 minutes per batch
• Total Time: 40 minutes
• Yield: 22 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Cookies:

• 1 1/2 cups apple cider (to reduce to 1/4 cup)
• 3/4 cup unsalted butter
• 2 1/4 cups all-purpose flour
• 2 teaspoons apple pie spice or pumpkin spice
• 2 teaspoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract

For the Apple Cider Butter:

• 2 tablespoons melted unsalted butter
• 1 tablespoon apple cider (not reduced)

For the Cinnamon Sugar:

• 1/3 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon

For the Apple Cider Glaze:

• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons apple cider (not reduced)

Instructions

1. Reduce Apple Cider: In a saucepan over medium-high heat, reduce the apple cider by simmering until it reaches 1/4 cup. This step concentrates the flavor. Once reduced, allow it to cool completely before using.
2. Brown the Butter: In another saucepan, melt and brown the unsalted butter by cooking until it turns golden and gives off a nutty aroma. Transfer the browned butter to a heat-safe bowl and refrigerate briefly until it firms up slightly.
3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, cornstarch, apple pie or pumpkin spice, and salt until well combined.
4. Cream Sugars and Butter: In a large bowl, combine the cooled browned butter with light brown sugar and granulated sugar. Mix until creamy and smooth.
5. Add Wet Ingredients: To the butter and sugar mixture, add the egg, egg yolk, vanilla extract, and the cooled reduced apple cider. Stir thoroughly until the mixture is smooth and well incorporated.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing half at a time, until a soft dough forms. Allow the dough to rest while you preheat the oven to 375°F (190°C).
7. Scoop Dough: Using a medium cookie scoop, portion the dough onto baking sheets lined with parchment paper or silicone mats, spacing the cookies about 3 inches apart to allow for spreading.
8. Bake Cookies: Bake the cookies in the preheated oven for 9–11 minutes, until the edges are set and the centers appear puffed and soft.
9. Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Prepare Apple Cider Butter and Cinnamon Sugar: Whisk together the melted unsalted butter and 1 tablespoon of apple cider in a small bowl. In another bowl, mix granulated sugar with ground cinnamon to create the cinnamon sugar.
11. Coat Cookies: Brush each cooled cookie with the apple cider butter mixture, then press both sides of each cookie into the cinnamon sugar to fully coat.
12. Make Apple Cider Glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and 1 to 2 tablespoons of apple cider until smooth.
13. Glaze Cookies: Drizzle the glaze over the coated and cooled cookies for a finished sweet shine. Allow glaze to set before serving.

Notes

• Reducing the apple cider is essential to intensify the flavor; do not skip this step.
• Browning the butter adds a rich, nutty depth but can be substituted with melted butter if you’re short on time, though the flavor will be less complex.
• Chilling the cookie dough for a few hours or overnight enhances flavor development and results in chewier cookies.
• Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen in a single layer and thawed before serving.
• These cookies are best served at room temperature and do not require reheating.

Keywords: apple cider cookies, fall cookies, brown butter cookies, cinnamon sugar cookies, apple pie spice cookies, autumn dessert, spiced cookies, soft chewy cookies