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Apple Cider Cookies

Apple cider cookies with a thick syrup reduction create concentrated apple flavor and a soft, lightly crinkled finish. Cinnamon sugar rolling adds a sweet-spiced coating while the centers bake up tender and set.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 165
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 apple cider
  1. Simmer apple cider in a small saucepan over medium heat until thick and syrupy, about 8-12 minutes, then cool completely.
Prep and preheat
  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.
Cream wet ingredients and add cider
  1. Beat softened unsalted butter with brown sugar and granulated sugar until light and fluffy.
Add egg flavorings
  1. Beat in the egg, then beat in the vanilla extract and the cooled reduced apple cider.
Combine
  1. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
Roll and coat
  1. Scoop dough into 1-1/2 tablespoon balls, roll in the cinnamon sugar, and place on baking sheets with spacing.
Bake and finish
  1. Bake at 350F for 10-12 minutes, until edges are set and the centers look slightly soft.
Cool
  1. Cool on the pan for 5 minutes before transferring to a rack to cool further.

Notes

For the best flavor, cool the reduced cider completely before mixing so the dough stays thick. Store baked cookies airtight at room temperature for up to 4 days or refrigerate for up to 1 week. Freeze baked cookies (or unbaked rolled balls) up to 2 months; thaw at room temperature. Dietary swap: use a plant-based butter substitute in a 1:1 measure for a dairy-free version.