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Chewy Apple Cider Cookies

A close-up of several apple cider cookies, one broken in half to show its soft interior, coated in cinnamon sugar.
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Enjoy the taste of fall with these soft and chewy apple cider cookies. They feature reduced apple cider for intense flavor and warm spices. You can coat them in cinnamon sugar or a simple glaze.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup reduced apple cider (simmer 1 cup cider until 1/2 cup remains)
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon apple pie spice
  • 1/2 teaspoon ground cinnamon
  • For Cinnamon-Sugar Coating: 1/4 cup granulated sugar, 1 teaspoon ground cinnamon
  • For Glaze: 1 cup powdered sugar, 2-3 tablespoons apple cider

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and the reduced apple cider.
  4. In a separate bowl, whisk together the flour, baking soda, salt, apple pie spice, and ground cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. For the cinnamon-sugar coating: In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon cinnamon.
  7. Roll rounded tablespoons of dough into balls. Roll each ball in the cinnamon-sugar mixture.
  8. Place the dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. For the glaze: Whisk together powdered sugar and 2 tablespoons of apple cider until smooth. Add more cider if needed to reach desired drizzling consistency. Drizzle over cooled cookies.

Notes

  • To reduce apple cider, simmer 1 cup of apple cider in a small saucepan over medium heat until it reduces to 1/2 cup. Let it cool before using.
  • For make-ahead: You can prepare the cookie dough, cover it, and refrigerate it for up to 3 days. You can also freeze dough balls for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
  • These cookies are perfect for holiday gift boxes and bake sales.

Nutrition

Find it online: https://letsmakecookies.com/apple-cider-cookies/