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Apple Cider Cookies

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These soft and chewy apple cider cookies are the ultimate fall dessert, packed with real apple flavor and cozy spices. Easy to make and perfect for gatherings, they deliver all the comfort of autumn in every bite.

Ingredients

Scale
  • 2 cups apple cider (reduced to about 1/3 cup)
  • 3/4 cup unsalted butter, softened
  • 1 cup packed brown sugar (light or dark)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1/2 cup diced dried apples (optional)
  • For Rolling:
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Pour 2 cups apple cider into a medium saucepan. Simmer over medium heat, stirring occasionally, until reduced to about 1/3 cup (20-25 minutes). Cool completely.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a small bowl, mix 1/4 cup granulated sugar with 1/2 teaspoon cinnamon for rolling.
  3. In a large mixing bowl, beat softened butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy (2-3 minutes with a mixer or 4-5 minutes by hand).
  4. Beat in the egg and vanilla extract. Scrape down the bowl, then add the cooled, reduced apple cider. Mix until smooth (the mixture may look curdled).
  5. In a separate bowl, whisk together flour, baking soda, salt, 1 1/2 teaspoons cinnamon, nutmeg, and cloves (if using).
  6. Add dry ingredients to wet mixture and stir on low until just combined. Fold in diced dried apples if using. Dough will be soft and sticky.
  7. Use a medium cookie scoop (about 1.5 tablespoons) to portion dough. Roll each ball in the cinnamon-sugar mixture. Place 2 inches apart on prepared sheets. If dough is too sticky, chill for 10-15 minutes.
  8. Bake for 10-12 minutes, or until edges are set and centers look slightly underbaked. Rotate sheets halfway through baking.
  9. Let cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Reduce the apple cider fully for best flavor and texture. Don’t overbake—cookies should look slightly underdone in the center. Dough can be chilled if sticky. For gluten-free, use a 1:1 gluten-free flour blend. Store cookies in an airtight container with a slice of apple or bread to keep them soft. Dough and baked cookies freeze well.

Nutrition

Keywords: apple cider cookies, fall dessert, chewy cookies, apple cookies, autumn baking, easy cookies, spiced cookies, apple dessert, soft cookies, holiday cookies

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