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Apple Cider Cookies

Apple cider cookies made with a reduced cider syrup for concentrated flavor and a soft, lightly crinkled finish. Rolled in cinnamon sugar and baked until the edges are set for a cozy American dessert.
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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 cast iron skillet

Method
 

Reduce the apple cider
  1. Bring apple cider to a simmer in a small saucepan over medium heat, then reduce until thick and syrupy, about the point it coats the back of a spoon.
  2. Cool completely before using so the dough won’t spread.
Prep and heat
  1. Preheat the oven to 350F and line baking sheets with parchment.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt until evenly combined.
Make the cookie dough
  1. Beat the softened butter and both sugars until light and fluffy.
  2. Add the egg, vanilla extract, and the cooled reduced cider, then beat just until incorporated.
  3. Fold in the flour mixture until no dry streaks remain.
Shape and coat
  1. Scoop dough into 1-1/2 tablespoon balls.
  2. Roll each ball in cinnamon sugar made from sugar and cinnamon.
Bake
  1. Bake at 350F for 10-12 minutes, until the edges are set and the centers look slightly underdone.
Cool
  1. Cool on the pan for 5 minutes, then transfer to a rack to cool further.

Notes

Pro tip: Reduce the cider until it’s thick and syrupy, then cool completely before mixing—this keeps the cookies from spreading. Store airtight at room temperature up to 4 days, or refrigerate up to 7 days; freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 plant-butter substitute (choose one that creams well) to keep the fluffy texture.