Welcome to your new favorite fall recipe! These incredible Apple Cider Cookies pack all the warm, cozy flavors of autumn into a perfectly soft and chewy treat. We’ve crafted this recipe to ensure every bite is bursting with concentrated apple spice, thanks to a simple but game-changing apple cider reduction. If you’ve been searching for the perfect cookie to enjoy with a warm drink on a crisp day, you’ve found it. These cookies are simple to make and destined to disappear fast.
This isn’t just another cookie recipe; it’s an experience. The dough comes together beautifully, and the resulting cookies have a tender, cake-like crumb with delightfully chewy edges. Topped with a sweet and tangy apple cider glaze, these Apple Cider Cookies are truly irresistible.
Why These Are the BEST Apple Cider Cookies
There are many recipes out there, but this one stands out for a few key reasons. We focus on developing a deep, authentic apple flavor that doesn’t get lost after baking.
- Intense Apple Flavor: The secret is reducing apple cider on the stovetop. This simmers off excess water, leaving a thick, syrupy concentrate that infuses the entire cookie with pure apple goodness.
- Perfectly Soft & Chewy Texture: We use the perfect ratio of butter, sugar, and flour to create a cookie that is supremely soft in the center with a satisfyingly chewy bite. Chilling the dough is a crucial step that prevents spreading and deepens the flavor.
- Warm Spice Blend: A classic combination of cinnamon, nutmeg, and allspice complements the apple cider, creating that quintessential fall flavor profile that feels like a warm hug.
Key Ingredients for Perfect Apple Cider Cookies
This recipe uses simple pantry staples to create something truly special. Here’s what you’ll need:
- Apple Cider: The star of the show! Look for a good quality, fresh apple cider for the best flavor. We’ll be reducing it to concentrate its essence.
- All-Purpose Flour: Provides the structure for our cookies. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off.
- Baking Soda: This is our leavening agent, which helps the cookies rise and become soft.
- Spices: We use a warming blend of ground cinnamon, nutmeg, and allspice.
- Unsalted Butter: Use room temperature butter for a smooth, creamy dough. This is the foundation for that melt-in-your-mouth texture.
- Sugars: A mix of granulated and brown sugar provides the perfect balance of sweetness, moisture, and chewiness.
- Egg: Binds the ingredients together. One large, room temperature egg is all you need.
- Vanilla Extract: Enhances all the other flavors in the cookie.
- For the Glaze: Powdered sugar, a splash of milk or cream, and a bit of your apple cider reduction create a simple yet delicious finishing touch.
How to Make Apple Cider Cookies (Step-by-Step)
Making these cookies is a straightforward process. Just follow these steps for perfect results every time.
Step 1: Make the Apple Cider Reduction
Pour 1 1/2 cups of apple cider into a small saucepan. Bring it to a boil, then reduce the heat to a simmer. Let it simmer gently for about 20-25 minutes, or until it has reduced to about 1/2 cup. It should be slightly thickened and syrupy. Set it aside to cool completely. This step is essential for amazing Apple Cider Cookies.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt. Set this mixture aside.
Step 3: Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the room temperature butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Step 4: Mix the Wet Ingredients
Add the egg and vanilla extract to the butter mixture and beat until well combined. Pour in 1/4 cup of the cooled apple cider reduction and mix until just incorporated. Be careful not to overmix.
Step 5: Combine and Chill the Dough
Add the dry ingredients to the wet ingredients in two additions, mixing on low speed until just combined. The dough will be soft. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour. This step is non-negotiable for thick, chewy cookies!
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the prepared sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
The Perfect Apple Cider Glaze
While the cookies are cooling, prepare the simple glaze. In a small bowl, whisk together 1 cup of powdered sugar with 2 tablespoons of the remaining apple cider reduction. If the glaze is too thick, add a teaspoon of milk or cream until you reach your desired consistency. Once the cookies are completely cool, drizzle or spread the glaze over the top.
Pro Tips for Success
- Don’t Skip the Chill Time: Chilling the dough solidifies the fat, which prevents the cookies from spreading too much in the oven. It also allows the flavors to meld together for a more delicious cookie.
- Use a Cookie Scoop: For uniformly sized cookies that bake evenly, use a medium (1.5 tablespoon) cookie scoop.
- Watch for Doneness: The key to a soft cookie is to slightly underbake it. Pull the cookies from the oven when the edges are set and lightly golden, but the center still looks a little soft. They will continue to bake on the hot pan.
Storing Your Cookies
You can store these Apple Cider Cookies in an airtight container at room temperature for up to 4 days. To freeze the cookie dough, scoop it into balls and place them on a baking sheet. Freeze until solid, then transfer to a zip-top bag. You can bake them straight from the freezer; just add 1-2 minutes to the baking time. Baked cookies can also be frozen for up to 3 months.
Frequently Asked Questions
Yes! You can freeze the unbaked cookie dough balls for up to 3 months and bake them directly from the freezer (adding 1-2 minutes to the bake time). You can also freeze the fully baked and cooled cookies in an airtight container for up to 3 months.
Absolutely! A good quality, fresh-pressed apple cider from the grocery store works perfectly for this recipe. Avoid using apple juice, as it won’t provide the same depth of flavor.
Yes, this step is crucial and should not be skipped. Chilling the dough for at least one hour solidifies the butter, which prevents the cookies from spreading too thin in the oven. It results in thicker, chewier cookies and also allows the flavors to deepen.
Store the cookies in an airtight container at room temperature. They will stay fresh and soft for up to 4 days. If you stack them, you can place a piece of parchment paper between the layers to prevent the glaze from sticking.
The key is to make an apple cider reduction. By simmering fresh apple cider on the stovetop, you cook off the excess water and are left with a concentrated, syrupy liquid that packs a powerful apple flavor into every bite of the cookies and glaze.
More Cozy Fall Recipes to Try
If you loved these cookies, you’ll surely enjoy our famous Pumpkin Roll Recipe. For another fantastic fruit-based dessert, don’t miss this Easy Apple Crisp. And if you’re looking for a breakfast treat, our Cinnamon Streusel Coffee Cake (coming soon) is a must-try. You can even make your own delicious Crock Pot Apple Butter to spread on toast!
The Ultimate Apple Cider Cookies Recipe
Apple Cider Cookies: The Ultimate Soft & Chewy Recipe
Ingredients
Equipment
Instructions
- Make the Apple Cider Reduction: Pour 1 1/2 cups of apple cider into a small saucepan. Bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes until the cider has reduced to about 1/2 cup. Set aside to cool completely.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt.
- Cream Butter and Sugars: In a large bowl with a stand or hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
- Mix Wet Ingredients: Beat in the egg and vanilla extract. Then, mix in 1/4 cup of the cooled apple cider reduction until just combined.
- Combine and Chill: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Cover the bowl and chill the dough for at least 1 hour.
- Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the sheets. Bake for 10-12 minutes, until the edges are lightly golden. Cool on the pan for 5 minutes before moving to a wire rack.
- Make the Glaze: While cookies cool, whisk together the powdered sugar and 2 tablespoons of the apple cider reduction. Add milk if needed to reach desired consistency. Drizzle over completely cooled cookies.
Notes
Ensure your apple cider reduction has cooled completely before adding it to the butter mixture to prevent melting.
Store cookies in an airtight container at room temperature for up to 4 days.
Share Your Creation!
We know you’ll fall in love with these amazing Apple Cider Cookies. They are the perfect treat for any autumn gathering, holiday party, or quiet evening at home. If you make them, be sure to leave a comment and rating below! We love hearing from you. For more delicious recipe inspiration, follow us on Pinterest!
