Apple Cider Cookies Recipe

Introduction

Apple Cider Cookies are a delightful treat that capture the warm, cozy flavors of fall in every bite. Soft and spiced with apple pie seasoning, these cookies are perfect for enjoying with a cup of tea or sharing during seasonal gatherings.

Ingredients

• 2 cups apple cider
• 20 tablespoons unsalted butter
• 2½ cups all-purpose flour
• 2 teaspoons apple pie spice or pumpkin spice
• 1 large egg (room temperature)
• 1¼ cup light brown sugar
• ¾ cup granulated sugar
• 1 teaspoon baking powder
• Ground cinnamon (for topping)

Instructions

1. Step 1: In a small saucepan, simmer the apple cider over medium heat until reduced to about ½ cup, stirring occasionally. Allow it to cool completely.
2. Step 2: In a large bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
3. Step 3: Beat in the egg until fully incorporated.
4. Step 4: Add the cooled apple cider reduction and mix well.
5. Step 5: In a separate bowl, whisk together the all-purpose flour, apple pie spice (or pumpkin spice), and baking powder.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Step 7: Cover the dough and refrigerate it for at least 2 hours to firm up.
8. Step 8: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Step 9: Scoop dough into tablespoon-sized balls and roll them lightly in ground cinnamon.
10. Step 10: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
11. Step 11: Bake for 12–15 minutes or until the edges are lightly golden but the centers remain soft.
12. Step 12: Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra texture, add ½ cup chopped nuts or raisins to the dough before baking.
• Substitute apple pie spice with an equal amount of cinnamon and nutmeg for a customized flavor.
• Make sure the apple cider reduction is fully cooled before mixing into the dough to prevent melting the butter.

Storage

Store apple cider cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Reheat briefly in a warm oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled apple cider or does it need to be fresh?

You can use either bottled or fresh apple cider. Just be sure to reduce it properly to concentrate the flavor and avoid excess moisture in the dough.

What can I substitute for apple pie spice if I don’t have any?

If you don’t have apple pie spice, a mix of ground cinnamon, nutmeg, and a pinch of ground cloves works well as a flavorful substitute.

Apple Cider Cookies Recipe

Print Recipe

★★★★★

4.8 from 82 reviews

Delight in the cozy flavors of fall with these Apple Cider Cookies. Infused with real apple cider and warm spices like apple pie or pumpkin spice, these soft, perfectly sweetened cookies are a seasonal favorite that come topped with a hint of cinnamon for an extra touch of warmth.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 cups apple cider
• 20 tablespoons unsalted butter
• 1 large egg (room temperature)

Dry Ingredients

• 2½ cups all-purpose flour
• 2 teaspoons apple pie spice or pumpkin spice
• 1 teaspoon baking powder

Sugars & Toppings

• 1¼ cup light brown sugar
• ¾ cup granulated sugar
• Ground cinnamon (for topping)

Instructions

1. Reduce the Apple Cider: Pour 2 cups of apple cider into a saucepan over medium heat and simmer until reduced to about ¼ cup, stirring occasionally. This concentrates the apple flavor and helps avoid excess liquid in the dough.
2. Prepare Butter and Sugars: In a mixing bowl, cream together the 20 tablespoons unsalted butter, 1¼ cups light brown sugar, and ¾ cup granulated sugar until light and fluffy, incorporating air for a tender cookie.
3. Add Egg and Reduced Cider: Beat in the large egg and the cooled reduced apple cider to the butter-sugar mixture until fully combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together 2½ cups all-purpose flour, 2 teaspoons apple pie spice (or pumpkin spice), and 1 teaspoon baking powder.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Avoid overmixing to keep cookies tender.
6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
7. Shape the Cookies: Scoop dough by tablespoonfuls onto the baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon or your fingers.
8. Add Cinnamon Topping: Lightly sprinkle ground cinnamon over the tops of each cookie for a warm, aromatic finish.
9. Bake: Bake in the preheated oven for 12–15 minutes or until the edges are set and lightly golden but the center remains soft.
10. Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

• If apple pie spice is not available, use a combination of cinnamon, nutmeg, and cloves as a substitute.
• Make sure the reduced apple cider is cooled to room temperature before adding it to the butter mixture to prevent melting the butter.
• For a chewier texture, slightly underbake the cookies by reducing baking time by 1–2 minutes.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• Use room temperature butter and egg for better mixing and texture.

Keywords: apple cider cookies, fall cookies, spiced cookies, apple pie spice cookies, autumn desserts