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Apple Cider Cookies

Apple cider cookies with a thick, syrupy cider reduction for concentrated apple flavor, finished with a cinnamon sugar roll and a lightly crinkled cookie top. Bake until edges are set, then cool briefly for tender centers and a clean cinnamon-sugar coating.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 0.25 cup apple cider reduced to 1/4 cup over medium heat and cooled
Cinnamon sugar rolling
  • 3 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 small saucepan

Method
 

Reduce the cider
  1. Reduce the apple cider in a small saucepan over medium heat until thick and syrupy, about 10 minutes, stirring occasionally, then cool completely.
Mix and bake
  1. Preheat the oven to 350F and line baking sheets with parchment, using the same sheet you’ll bake on for even browning.
  2. Whisk together all-purpose flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt until evenly combined.
  3. Beat the softened unsalted butter and both sugars until light and fluffy, then add the egg, vanilla extract, and cooled reduced cider.
  4. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  5. Scoop dough into 1-1/2 tablespoon balls, roll each in the cinnamon sugar mixture so it’s evenly coated, and place on the baking sheets with space between.
  6. Bake for 10-12 minutes at 350F until the edges are set but the centers still look slightly soft.
  7. Cool on the pan for 5 minutes, then transfer to a rack to finish cooling.

Notes

Pro tip: let the reduced cider cool completely before mixing so the butter doesn’t melt and the dough stays scoopable. Store baked cookies airtight at room temperature for up to 3 days; refrigerate up to 5 days. Freeze baked cookies up to 2 months, thaw at room temperature. For a dairy-light swap, use a plant-based butter stick that measures 1:1 and is designed for baking.