Why You’ll Love These Apple Cider Cookies

• Soft, Tender Texture: Enjoy the soft and tender cookies that have just the right amount of chew.
• Taste Symphony: Each bite delivers a wonderful blend of warm cinnamon, fresh apple, and buttery goodness.
• Make-Ahead Magic: Prepare the dough in advance and refrigerate it. Bake fresh cookies to impress whenever guests arrive or cravings strike!
• Gift-Worthy Gems: These cookies keep their texture and flavor wonderfully, making them perfect for holiday exchanges, care packages, or thoughtful homemade gifts.

Ingredients

• Apple Cider: Gives the cookies a rich apple taste with a touch of tartness.
• Unsalted Butter: Adds tenderness and helps the cookies spread perfectly while baking.
• Light Brown and Granulated Sugar: Brown sugar brings moisture and caramel notes, while granulated sugar creates crispy edges.
• Egg: Provides structure and richness, binding all ingredients together.
• All-Purpose Flour: Forms the cookie structure and ensures a tender crumb.
• Baking Soda: Assists in rising, creating a softer texture that beautifully complements the apple cider.
• Ground Cinnamon and Nutmeg: These warm spices highlight the apple flavor and fill your kitchen with an aromatic fall scent.
• Salt: Balances the sweetness and enhances all the flavors in the dough and glaze.
• Powdered Sugar: Essential for a smooth, sweet glaze that beautifully tops the cookies.

How to Make Apple Cider Cookies

While these cookies do require a bit of effort, the results are absolutely rewarding! Here’s how to make them:

1. Reduce the cider: Pour 1 cup of apple cider into a small saucepan. Bring it to a simmer over medium heat, then reduce it to about 1/4 cup after 8-10 minutes, stirring occasionally to prevent burning. Set aside to cool to room temperature.
2. Cream the butter and sugar: In a mixer, add the softened butter and both types of sugar. Blend at medium speed until the mixture becomes light and fluffy, around 2-3 minutes. Add the egg and the cooled apple cider, mixing on low speed until just combined, scraping down the sides as needed.
3. Whisk the dry ingredients: In a separate bowl, combine the all-purpose flour, baking soda, ground cinnamon, nutmeg, and salt. Whisk together until well-mixed.
4. Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture in 2-3 additions, mixing at low speed after each addition until just blended. Be careful not to overmix, as this will ensure your cookies remain tender.
5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. Chilling helps to control spreading during baking—don’t skip this crucial step!
6. Prep for baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Roll the chilled dough into balls, about 1 to 1.5 tablespoons each, and place them on the baking sheets, spacing them 2 inches apart.
7. Bake the cookies: Bake for 10-12 minutes, or until the edges turn golden brown while the centers are set or slightly underbaked. Rotate the sheets halfway through to ensure even baking. Start checking around the 10-minute mark; it’s better to remove cookies early as they set while cooling.
8. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9. Make the glaze: In a medium bowl, whisk together powdered sugar, ground cinnamon, and a pinch of salt (if desired). Gradually add 2-3 tablespoons of apple cider, mixing until the glaze is smooth and at your preferred consistency. Adjust as necessary with more powdered sugar or apple cider.
10. Glaze the cookies: Once the cookies are completely cool, use a spoon or piping bag to drizzle the glaze over each cookie. Allow the glaze to set for about 20 minutes before serving.

Tips for the Best Apple Cider Cookies

Follow these handy tips for perfect cookies every time!

• Go nice and slow: Reduce the apple cider slowly; this concentrated flavor enriches your dough.
• Room temperature is key: Ensure your butter and eggs are at room temperature for better incorporation.
• Measure accurately: Always spoon and level the flour instead of scooping directly. This prevents dry cookies from excess flour.
• Uniformity matters: Use a cookie scoop or tablespoon to create evenly sized cookies for even baking.
• Consistency counts: Start with less liquid for the glaze and gradually add until reaching a drizzle-compatible thickness.
• Prep ahead: You can refrigerate cookie dough for up to 3 days or freeze it for 3 months! If freezing, roll into balls and thaw in the refrigerator overnight before baking.

Variations

Get creative with these fun variations:

• Spice it up: Adjust the cinnamon and nutmeg quantities to your liking, but be careful not to overpower the apple cider flavor.
• Mix things up: Consider adding chopped dried apples, caramel, or white chocolate chips. For a festive touch, sprinkle fine sea salt or colorful sprinkles on the glaze!

How to Store

To Store: Keep glazed cookies in an airtight container with wax paper between layers, storing at room temperature for up to 5 days. For up to 2 weeks, refrigerate them, but note that the glaze may become slightly sticky.

To Freeze: Store unglazed cookies in a freezer-safe container with layers of parchment paper, freezing for up to 3 months. Thaw at room temperature when ready to serve, and add the glaze once completely defrosted.

Frequently Asked Questions

Can I use apple juice instead of apple cider?

While you can substitute apple juice, the flavor may not be as rich as using cider. Cider has a deeper apple flavor that enhances the cookies.

How can I make these cookies gluten-free?

You can substitute all-purpose flour with a gluten-free blend. Additionally, ensure that your other ingredients are gluten-free certified.

Can I freeze the cookie dough?

Absolutely! You can roll the dough into balls and freeze them. When you’re ready, simply thaw overnight in the fridge and bake as usual.

How thick should the glaze be?

The glaze should be thick enough to drizzle but still pourable. Start with less apple cider to create a thicker consistency, then gradually add more if needed.

Are these cookies better the next day?

Yes! They often taste even better the day after baking as the flavors continue to meld and develop.