Apple Cider Cookies

These heavenly apple cider cookies are so full of delicious flavors!

Each delicate bite features sweet, reduced apple cider and warming spices like cinnamon and nutmeg. 

But the magic happens when these soft, pillowy cookies are dressed with a cinnamon apple cider glaze. It’s irresistible!

These cookies are simple yet sophisticated treat no one can resist.

Why You’ll Love These Apple Cider Cookies

Soft, Tender Texture: These cookies are soft and tender, with just the right amount of chew.

Taste Symphony: Each bite delivers layers of warm cinnamon, fresh apple, and buttery cookie.

Make-Ahead Magic: The dough can be prepared in advance and refrigerated. Bake fresh cookies whenever guests arrive, or cravings strike.

Gift-Worthy Gems: These cookies maintain their texture and taste well. They’re ideal for holiday cookie exchanges, care packages, or thoughtful homemade gifts.

Ingredients

• Apple Cider: It provides a rich apple taste and slight tartness in the cookies and glaze.
  
• Unsalted Butter: It creates a tender texture and helps the cookies spread while baking.
  
• Light Brown and Granulated Sugar: Brown sugar adds moisture and caramel notes. Granulated sugar helps the cookies spread and creates crispy edges.
  
• Egg: It provides structure and richness and helps bind ingredients together.
  
• All-Purpose Flour: It forms the cookie’s structure and provides the perfect tender crumb.
  
• Baking Soda: It helps the cookies rise and creates a softer texture by reacting with the apple cider’s acidity.
  
• Ground Cinnamon and Nutmeg: Warm spices complement the apple flavor and add classic fall aromatics to the cookies.
  
• Salt: It enhances all the flavors and balances the sweetness in the cookie dough and glaze.
  
• Powdered Sugar: It helps create a smooth, sweet glaze to top the cookies. Its fine texture prevents graininess in the topping.

How to Make Apple Cider Cookies

These cookies take a little effort, but they’re more than worth it!

1. Reduce the cider. Pour 1 cup of apple cider into a saucepan. Bring it to a simmer over medium heat. Reduce it to 1/4 cup, about 8–10 minutes, stirring occasionally to prevent burning. Set aside and let cool to room temperature.

2. Cream the butter and sugar. Add the butter and sugars to a hand mixer or stand mixer. Beat at medium speed until the mixture is light and fluffy, about 2–3 minutes. Add the egg and the cooled reduced apple cider. Mix on low speed until combined, scraping down the sides of the bowl as needed.

3. Whisk the ingredients. Add the all-purpose flour, baking soda, ground cinnamon, nutmeg, and salt to a medium bowl. Whisk to combine. 

4. Combine the wet and dry. Gradually add the dry ingredients to the wet in 2–3 additions. Mix at low speed after each addition until just combined. Avoid overmixing to ensure tender cookies.

5. Chill the dough. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour. Chilling helps prevent the cookies from spreading too much during baking. Don’t skip this step. 

6. Prep for baking. Preheat the oven to 350°Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats. Roll the chilled dough into balls, about 1–1 1/2 tablespoons each. Place them on the prepared baking sheets, spacing them 2 inches apart.

7. Bake the cookies. Bake for 10–12 minutes or until the edges are golden brown and the centers are set or slightly under. Rotate the baking sheets halfway through baking for even cooking. Start checking around the 10-minute mark. It’s better to take them out early as they will set as they cool. 

8. Cool. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.

9. Make the glaze. Add powdered sugar, ground cinnamon, and a pinch of salt (if using) to a medium bowl. Whisk to combine. Gradually add 2–3 tablespoons of apple cider, stirring until the glaze is smooth and reaches your desired consistency. Add more powdered sugar to thicken or more apple cider to thin, as needed.

10. Glaze. Once the cookies cool, drizzle the glaze over the top using a spoon or piping bag. Let the glaze set for about 20 minutes before serving.

Tips for the Best Apple Cider Cookies

For perfect cookies, follow these easy tips.

• Go nice and slow. Always reduce the apple cider slowly, and don’t rush the process. A proper reduction concentrates the flavor and prevents excess liquid in your dough.
  
• Room temperature is a must. Ensure the butter and eggs are at room temperature. This allows for better incorporation and an even texture in the final cookie.
  
• Be accurate. Spoon and level flour into measuring cups rather than scooping directly. This helps avoid using too much flour, which can make cookies dry.
  
• Ensure evenly sized cookies. Use a cookie scoop or tablespoon measure for uniform sizing to ensure even baking across all cookies.
  
• Consistency is key. Start with less liquid when making the glaze. Gradually add more until you reach a thick but drizzle-able consistency.
  
• Get a step ahead. The cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months. For freezing: roll the dough into balls first and thaw in the refrigerator overnight before baking.

Variations

Switch things up with these fun variations.

• Adjust the spices. Adjust the cinnamon and nutmeg quantities to taste, but avoid overpowering the apple cider flavor.
  
• Get creative. Add chopped dried apples, caramel, or white chocolate chips. Add a sprinkle of fine sea salt or seasonal/event-colored sprinkles on the glaze.

How to Store

To Store: Place the glazed cookies in an air-tight container with wax paper between layers. Store at room temperature for 5 days. You can keep them in the refrigerator for up to 2 weeks, but the glaze may become slightly sticky.

To Freeze: Place the unglazed cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw the cookies at room temperature when you’re ready to serve. Add the fresh glaze once completely defrosted.