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Apple Cider Cookies

Apple cider cookies with a cozy cinnamon-spice dough and a cinnamon sugar roll for a lightly crinkled top. The apple cider reduction adds concentrated flavor that bakes into a tender, golden cookie.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 160
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
Cookie dough
  • 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
Cinnamon sugar rolling
  • 3 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Reduce the apple cider
  1. In a small saucepan over medium heat, reduce apple cider until syrupy, stirring occasionally.
  2. Pour the reduced cider into a bowl and cool completely before using.
Prep the oven and dry mix
  1. Preheat the oven to 350F and line baking sheets with parchment.
  2. Whisk together all-purpose flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.
Make the cookie dough
  1. Beat softened unsalted butter and both sugars until light and fluffy.
  2. Beat in the egg, then mix in vanilla extract and the cooled reduced cider.
  3. Stir the flour mixture into the wet ingredients until just combined.
Shape, roll, and bake
  1. Scoop dough into 1-1/2 tablespoon balls.
  2. Roll each dough ball in the cinnamon sugar mixture until coated.
  3. Place the coated balls on the prepared baking sheets with space between them.
  4. Bake for 10-12 minutes at 350F, until the edges are set.
Cool
  1. Cool the cookies on the pan for 5 minutes before transferring them to a rack.

Notes

For best texture, keep the dough just combined after adding the flour—overmixing can toughen cookies. Store airtight at room temperature up to 4 days. Freezing: yes—freeze baked cookies up to 2 months. For a lighter option, use 1/2 cup less butter and replace with additional apple cider reduction (reduce to a thicker syrup) while keeping bake time the same.