These cookies are a fall favorite for good reason. They’re infused with the rich, tangy sweetness of apple cider and spiced just right. The dough comes together easily, and the cookies bake up beautifully with a soft, melt-in-your-mouth texture. Whether you enjoy them plain, rolled in cinnamon sugar, or glazed, Apple Cider Cookies are a deliciously nostalgic treat for the season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Apple cider (reduced for stronger flavor)
All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Optional: cinnamon-sugar for rolling
Optional: powdered sugar and apple cider for glaze
Directions
Pour the apple cider into a saucepan and simmer over medium heat until it reduces to about 1/3 cup. Let it cool.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract and cooled reduced cider.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Chill the dough for 30–60 minutes for easier handling.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop dough into balls and roll in cinnamon sugar, if using.
Place dough balls 2 inches apart on baking sheets.
Bake for 10–12 minutes, or until edges are set and centers look slightly soft.
Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Optional: Drizzle cooled cookies with a simple apple cider glaze.
Servings and timing
This recipe makes about 24 cookies. Preparation time: 20 minutes Chill time: 30–60 minutes Bake time: 10–12 minutes per batch Total time: about 1.5 hours
Variations
Glazed Version: Mix powdered sugar with a few teaspoons of apple cider for a sweet glaze.
Cinnamon Sugar Coating: Roll dough balls in cinnamon sugar before baking for added texture.
Apple Chunks: Fold in finely chopped dried or fresh apples for extra apple flavor.
Spiced Up: Add a pinch of ground cloves or allspice for a bolder spice profile.
Gluten-Free: Use a 1:1 gluten-free baking flour blend.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 7 days or freeze for up to 2 months. To enjoy warm, microwave for 10–15 seconds before serving.
FAQs
What kind of apple cider should I use?
Use fresh, non-alcoholic apple cider (not apple juice) for the best flavor.
Why do I need to reduce the apple cider?
Reducing the cider concentrates its flavor, giving the cookies a stronger apple taste.
Can I skip reducing the cider?
It’s not recommended, as unreduced cider can water down the dough and weaken the flavor.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated overnight or frozen for later use.
How do I know when the cookies are done?
The edges should be set and lightly golden, while the centers may still look soft—they’ll finish setting as they cool.
Can I add real apples to the dough?
Yes, use finely chopped dried apples or squeeze excess moisture from fresh apple bits to avoid soggy cookies.
What glaze works best?
A simple glaze of powdered sugar and apple cider complements the cookies perfectly.
Can I use apple juice instead?
Apple juice lacks the depth and tang of cider, but it can work in a pinch—reduce it the same way.
Are these cookies chewy or crisp?
They’re soft and chewy with slightly crisp edges, especially when fresh.
Do I need to chill the dough?
Chilling helps prevent spreading and makes the dough easier to handle, but you can bake without chilling if you’re short on time.
Conclusion
Apple Cider Cookies are the essence of autumn in cookie form—sweet, spiced, and incredibly comforting. Whether you enjoy them with a warm drink, serve them at a holiday party, or include them in a festive cookie box, they’re sure to bring a touch of seasonal magic to any occasion.
Apple Cider Cookies are soft, chewy, and full of cozy fall flavor, made with reduced apple cider and warm spices. Perfect with a warm drink or served at seasonal gatherings, they deliver the comforting taste of autumn in every bite.
Author:Catherine
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:1 hour 30 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups apple cider (reduced to 1/3 cup)
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Optional: 1/4 cup cinnamon-sugar for rolling
Optional glaze: 1/2 cup powdered sugar + 1–2 teaspoons apple cider
Instructions
Pour the apple cider into a saucepan and simmer over medium heat until reduced to about 1/3 cup. Let it cool.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract and cooled reduced cider.
Gradually mix in the dry ingredients until just combined.
Chill the dough in the refrigerator for 30–60 minutes.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop dough into balls and roll in cinnamon sugar if desired. Place 2 inches apart on prepared baking sheets.
Bake for 10–12 minutes, or until edges are set and centers are slightly soft.
Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Drizzle with apple cider glaze once cooled.
Notes
Reducing apple cider enhances its flavor and prevents excess moisture in the dough.Chilling the dough improves texture and shape during baking.For extra apple flavor, fold in finely chopped dried apples.Use gluten-free 1:1 flour for a gluten-free version.Store cookies in an airtight container for up to 5 days or freeze for up to 2 months.
