Description
These Apple Cider Cookies taste like a warm fall day wrapped in cinnamon and sugar. They’re soft in the middle, lightly crisp at the edges, and full of rich apple flavor from reduced cider and brown butter. Each cookie is rolled twice in apple pie–spiced sugar and finished with a drizzle of cider glaze for that perfect apple-cider-doughnut bite.
Equipment:
- Medium saucepan for reducing cider
- Small saucepan for browning butter
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Baking sheets lined with parchment paper
- Cookie scoop (2 tablespoon size)
- Cooling rack
- Pastry brush (for the optional apple butter glaze)
Ingredients
Units
Scale
Ingredients:
- 1 cup apple cider (reduced to 1/4 cup and cooled)
- 1 cup unsalted butter (2 sticks), divided
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons apple pie spice (or 1 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, pinch of clove)
For the coating:
- 1/2 cup granulated sugar
- 1 1/2 teaspoons apple pie spice
For the optional glaze:
- 1 cup powdered sugar
- 2–3 tablespoons apple cider
For the optional apple butter finish (the original twist):
- 2 tablespoons apple butter
- 1 tablespoon apple cider
Instructions
- Reduce the cider. Pour the apple cider into a medium saucepan and bring it to a simmer over medium heat. Let it bubble gently until it reduces to about 1/4 cup and forms a syrupy consistency, around 12 to 15 minutes. Set aside to cool completely.
- Brown half the butter. Place 1 stick (1/2 cup) butter in a small saucepan over medium heat. Stir as it melts and foams. When the milk solids turn golden and it smells nutty, remove from heat. Pour into a heat-safe bowl and let it cool for 20 minutes.
- Cream the butter and sugars. In a large bowl or stand mixer, combine the browned butter, remaining 1 stick (1/2 cup) softened butter, brown sugar, and 1/2 cup granulated sugar. Beat until light and creamy, about 2 minutes.
- Add wet ingredients. Mix in the egg, egg yolk, vanilla, and the cooled reduced cider. Beat until smooth and slightly glossy.
- Combine dry ingredients. In another bowl, whisk together the flour, baking soda, salt, and 2 teaspoons apple pie spice. Gradually add the dry ingredients into the wet mixture on low speed until just combined. Do not over-mix. The dough should be soft and slightly sticky.
- Chill the dough. Cover the bowl and refrigerate for 45 minutes to 1 hour. This keeps the cookies thick and chewy.
- Preheat oven. While the dough chills, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the coating. In a small bowl, mix 1/2 cup sugar with 1 1/2 teaspoons apple pie spice. Stir to blend.
- Scoop and roll. Use a 2-tablespoon cookie scoop to portion the dough. Roll each piece into a smooth ball, then coat generously in the spiced sugar mixture. Place 2 to 3 inches apart on the baking sheets.
- Bake. Bake for 10 to 12 minutes, or until the edges are set and lightly golden while the centers still look soft. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack.
- Optional apple butter finish (signature step). In a small bowl, whisk the apple butter and cider together. Brush the tops of the warm cookies lightly with this mixture, then roll them one more time in the cinnamon-sugar coating. This double dip locks in moisture and gives a cider-doughnut texture that sets these cookies apart.
- Optional glaze. For a sweeter finish, whisk the powdered sugar and cider together until smooth. Drizzle lightly over the cooled cookies.
- Cool and store. Let the cookies cool completely before stacking or storing. Keep in an airtight container at room temperature for up to 5 days. You can freeze baked cookies or dough balls for up to 3 months.
Notes
The apple butter brushing step is the original touch that deepens both texture and flavor. It soaks in a little sweetness without extra sugar and gives a crisp-soft contrast like a bakery-style cider donut. Reducing real apple cider, not using concentrate, keeps the flavor clean and bright. Browned butter adds richness without making the cookies heavy. These freeze beautifully and taste even better the second day as the spices bloom.
Nutrition
- Serving Size: Per Cookie
- Calories: 168 kcal
