1. Can I use apple juice instead of apple cider in this recipe

While apple cider provides a deeper, more concentrated apple flavor, you can substitute it with apple juice. However, keep in mind that apple cider is thicker and has a more robust flavor, so using apple juice might make the cookies slightly less rich.

2. How do I store apple cider cookies

Store your apple cider cookies in an airtight container at room temperature for up to 5 days. To extend their freshness, you can freeze the cookies for up to 1 month. Thaw them at room temperature or in the fridge before serving.

3. Can I make these cookies gluten-free

Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend includes xanthan gum to help provide structure to the cookies.

4. How can I prevent my apple cider cookies from spreading too much during baking

To prevent spreading, be sure to chill the dough for at least 30 minutes before baking. Additionally, make sure the dough balls are spaced 3 inches apart on the baking sheet to give them room to bake evenly.

Apple Cider Cookies – Perfect Fall Treats in 30 Minutes

Name: Apple Cider Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups apple cider; 20 tablespoons unsalted butter; 2½ cups all-purpose flour; 2 teaspoons apple pie spice or pumpkin spice; 1 teaspoon cornstarch; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1¼ cup light brown sugar; ¼ cup granulated sugar; 1 large egg (room temperature); 1 large egg yolk (room temperature); 1 teaspoon vanilla extract; 4 tablespoons unsalted butter (melted for glaze); 2 tablespoons apple cider (not reduced); ¾ cup granulated sugar (for cinnamon sugar); 2 teaspoons ground cinnamon; 1 cup powdered sugar (for glaze); ½ teaspoon vanilla extract (for glaze)

Description

Apple cider cookies are soft and chewy sugar cookies flavored with reduced apple cider. Coated in cinnamon sugar and topped with a sweet apple cider glaze, these cookies offer the perfect fall treat. They bring the essence of apple cider donuts into cookie form with minimal effort and maximum flavor.

Ingredients

Scale

2 cups apple cider
20 tablespoons unsalted butter
2½ cups all-purpose flour
2 teaspoons apple pie spice or pumpkin spice
1 teaspoon cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1¼ cup light brown sugar
¼ cup granulated sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
1 teaspoon vanilla extract
4 tablespoons unsalted butter (melted for glaze)
2 tablespoons apple cider (not reduced)
¾ cup granulated sugar (for cinnamon sugar)
2 teaspoons ground cinnamon
1 cup powdered sugar (for glaze)
½ teaspoon vanilla extract (for glaze)

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Instructions

Pour the apple cider into a small saucepan and simmer over medium-high heat until it reduces to about ¼ cup, taking around 15-20 minutes. Let it cool.
In another pan, melt 20 tablespoons of butter over low heat, allowing it to foam and turn brown. Pour the browned butter into a bowl and cool for about 15 minutes.
In a separate bowl, whisk together the flour, baking powder, baking soda, cornstarch, cinnamon, and salt.
Whisk the cooled butter with light brown sugar and granulated sugar in a large bowl. Add the egg, egg yolk, apple cider, and vanilla extract, and whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Allow the dough to rest for 30 minutes while the oven preheats.
Scoop dough into 2-tablespoon portions and place on the baking sheet, spacing 3 inches apart. Bake for 9-11 minutes, or until edges are set and centers are slightly puffed.
Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
To make the glaze, whisk together melted butter and apple cider. Set aside.
Mix cinnamon and sugar in a separate bowl. Brush each cookie with apple cider butter and roll it in the cinnamon sugar mixture.
For the glaze, whisk powdered sugar, vanilla extract, and apple cider. Drizzle over the cookies and let it set before serving.

Notes

Allow the dough to chill for 30 minutes before baking to prevent spreading.
Use a medium cookie scoop for uniform cookies.
Store leftover cookies in an airtight container for up to 5 days.
For a gluten-free version, use a 1:1 gluten-free flour blend.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 18g
Sodium: 50mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 1g
Cholesterol: 25mg