Apple Cider Cookies
These apple cider cookies are soft and delicious! They are made with apple cider, applesauce, and fall spices and are generously coated with cinnamon sugar. They're topped with the most delicious apple cider glaze.
Servings: 20 cookies
Calories: 150kcal
Ingredients
Apple Cider Cookies
- 2½ cups apple cider reduced to ¼ cup
- 6 tablespoons unsalted butter room temperature
- 1¾ cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ teaspoons cinnamon
- ¼ teaspoon ginger
- ½ teaspoon nutmeg
- ½ cup granulated sugar
- ⅓ cup brown sugar light or dark, packed
- ¼ cup apple butter or unsweetened applesauce
- 2 large eggs room temperature
- ¼ teaspoon vanilla extract
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 2 tablespoons unsalted butter melted, for brushing on the cookies
Apple Cider Glaze
- ½ tablespoon apple cider add an additional ½ tablespoon apple cider if needed
- ¼ teaspoon vanilla extract
- ¾ cup powdered sugar
- 1 pinch salt optional
Instructions
Apple Cider Cookies
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- In a medium saucepan, bring the apple cider to a boil over medium high heat. Reduce heat to medium and simmer until cider is reduced down to 1/4 cup. This will take between 35 and 45 minutes. Set aside to cool before using. Place cider in the fridge to help it cool to room temperature faster.
- In a medium sized bowl, sift together the flour, baking powder, baking soda, salt and spices.
- In a large bowl or the bowl of an electric mixer, beat 6 tablespoons of the butter with the sugars, on medium speed until combined. Scrape down the sides of the bowl and add the vanilla followed by the eggs. Add the apple cider followed by the apple butter or applesauce. Turn the mixer on low and mix in the flour until just combined.
- Turn the cookies out into mounds about 1 1/2 tablespoons each, placing them 3 inches apart on the baking sheet. Rotate the baking sheet halfway and bake 11-13 minutes or until cookies spring back when touched lightly with your fingertip. Once out of the oven, allow cookies to cool on the baking sheet for five minutes before transferring them to a wire rack. Cool completely.
Cinnamon Sugar Coating
- Brush the cooled cookies with the 2 tablespoons of melted butter. Sprinkle them with the cinnamon sugar or dredge the tops in the cinnamon sugar to coat.
Apple Cider Glaze
- Whisk the powdered sugar, apple cider and pinch of salt together in a small bowl. Begin with 1/2 tablespoon apple cider. Add more if needed til desired consistency reached. Drizzle glaze over the cinnamon sugar coated cookies.
Notes
Apple cider: I wouldn't recommend substituting anything for real apple cider. You could try apple juice but it won't give the cookies the spiced apple flavor that cider does.
Allow cookies to cool: Cool cookies completely before covering them with cinnamon sugar and before icing them. If you add the glaze while they're still warm, the glaze will melt.
Storage: Store these apple cider cookies in an airtight container at room temperature for 3-4 days. Freeze the baked cookies in an airtight for up to 1 month. Defrost them at room temperature.
Nutrition Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 104mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg