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Apple Cider Cookies

Apple cider cookies with warm spices and a cinnamon-sugar coating, baked until the edges set and the centers stay tender. The reduced apple cider adds a soft, lightly crinkled texture and concentrated flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 120
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
Cookie dough
  • 0.75 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 0.25 cup apple cider, reduced to 1/4 cup
Cinnamon sugar rolling
  • 3 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 small saucepan

Method
 

Reduce the apple cider
  1. Simmer apple cider in a small saucepan over medium heat until syrupy, about 8–12 minutes, then cool completely.
  2. When the cider is cool, set it aside so it’s ready to mix into the dough.
Prep the oven and make the dry mix
  1. Preheat the oven to 350°F and line baking sheets with parchment.
  2. Whisk together all-purpose flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt until evenly combined.
Mix the dough
  1. Beat the softened butter with both sugars until light and fluffy, about 2–3 minutes.
  2. Beat in the egg, then mix in the vanilla extract and the cooled reduced apple cider.
  3. Add the flour mixture and stir until just combined, with no dry streaks remaining.
Shape, roll, and bake
  1. Scoop dough into 1 1/2 tablespoon balls and roll each ball in cinnamon sugar to coat all sides.
  2. Place the cookies on prepared baking sheets, spacing them about 2 inches apart.
  3. Bake at 350°F for 10–12 minutes, until the edges are set and the tops look slightly cracked.
  4. Cool on the pan for 5 minutes before transferring the cookies to a rack to cool further.

Notes

Cool the reduced cider completely before mixing so the butter doesn’t melt and the dough stays scoopable. Store cookies airtight at room temperature up to 3 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend and bake until edges set (start checking at 9 minutes).