Apple Cider Cookies – Soft, Spiced & Perfect for Fall
Bake these Apple Cider Cookies for a cozy, autumn-inspired treat! Soft, chewy, and packed with warm fall spices, these cookies capture the delicious flavors of apple cider in every bite. Perfect for fall gatherings, snack time, or a sweet seasonal dessert.
Equipment
- Mixing bowls
- Whisk and spatula
- Measuring cups & spoons
- Small saucepan (for cider reduction)
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Optional: hand mixer or stand mixer, cookie scoop
Ingredients
For the cookies:
- 1 cup apple cider (reduced to ½ cup)
- ½ cup unsalted butter (or dairy-free alternative)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg (or flax egg for vegan)
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour (or gluten-free blend)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp clove or allspice
- Optional: ½ cup chopped nuts, raisins, or white chocolate chips
Optional glaze:
- ½ cup powdered sugar
- 1–2 tbsp apple cider or milk
Instructions
- Reduce the apple cider: Simmer 1 cup cider in a small saucepan until reduced by half (~½ cup). Let cool.
- Prep dry ingredients: In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
- Cream butter and sugars: Beat butter and sugars until light and fluffy.
- Add wet ingredients: Mix in cider reduction, egg, and vanilla extract until smooth.
- Combine dry and wet ingredients: Fold dry ingredients into wet mixture until dough forms. Add optional mix-ins.
- Portion dough: Use a cookie scoop or spoon to place dough 2 inches apart on a parchment-lined baking sheet. Chill 15–30 minutes if desired.
- Bake: At 350°F (175°C) for 10–12 minutes, until edges are lightly golden.
- Cool & serve: Rest on baking sheet 5 minutes, then transfer to a cooling rack. Optional glaze with powdered sugar and cider.
Notes
- Chewy texture tip: Use a combination of brown and white sugar, do not overbake.
- Make-ahead: Dough can be frozen; bake from frozen adding 1–2 extra minutes.
- Gluten-free: Substitute with a 1:1 gluten-free flour blend.
- Vegan: Use dairy-free butter and a flax or chia egg.
- Storage: Airtight container at room temperature up to 5 days; freeze up to 3 months.
- Flavor variations: Add toasted nuts, dried cranberries, or chocolate chips. Glaze for extra sweetness and visual appeal.