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Apple Cider Cookies

Apple cider cookies with a concentrated cider syrup flavor and a soft, lightly crinkled finish. Roll the dough in cinnamon sugar for that classic speckled coating before baking.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2.25 cup all-purpose flour
baking soda
  • 1 tsp baking soda
cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon for cinnamon sugar rolling
ginger
  • 0.5 tsp ginger
nutmeg
  • 0.25 tsp nutmeg
allspice
  • 0.25 tsp allspice
salt
  • 0.25 tsp salt
unsalted butter
  • 0.75 cup unsalted butter softened
brown sugar
  • 1 cup brown sugar packed
granulated sugar
  • 0.25 cup granulated sugar
  • 3 tbsp granulated sugar for cinnamon sugar rolling
egg
  • 1 egg
vanilla extract
  • 1 tsp vanilla extract
apple cider
  • 0.5 cup apple cider reduced to 1/4 cup over medium heat and cooled

Equipment

  • 1 sheet pan

Method
 

Reduce the cider
  1. Reduce apple cider in a small saucepan over medium heat until thick and syrupy, scraping the pan as it cooks to prevent scorching. Cool completely before using.
Mix the dough
  1. Preheat the oven to 350F and line baking sheets with parchment for easy release.
  2. Whisk together all-purpose flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt until evenly combined.
  3. Beat unsalted butter and both sugars until light and fluffy, then add the egg, vanilla extract, and reduced apple cider.
  4. Fold the flour mixture into the wet ingredients until no dry streaks remain.
Shape and bake
  1. Scoop dough into 1-1/2 tablespoon balls and roll them in cinnamon sugar made from 3 tablespoons sugar and 1 teaspoon cinnamon so the tops look coated.
  2. Bake at 350F for 10-12 minutes, until the edges are set and the centers still look slightly soft.
  3. Cool on the pan for 5 minutes, then transfer to cool completely to firm up.

Notes

Pro tip: Reduce the cider until it looks glossy and coats the back of a spoon—this is what delivers concentrated apple flavor without thinning the dough. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days; freeze baked cookies for up to 2 months. For a lighter option, substitute half the butter with an equal amount of neutral oil or plant-based baking stick formulated for cookies.