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Apple Cider Cookies: The Ultimate Chewy Fall Dessert

Soft and chewy apple cider cookies made with reduced cider, warm spices, a cinnamon-sugar coating, and a light icing drizzle.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 156 kcal

Equipment

  • 1 small saucepan for reducing apple cider
  • 1 mixing bowl medium
  • 1 mixing bowl large
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 2 baking sheet lined with parchment paper
  • 1 wire rack for cooling

Ingredients
  

For the reduced apple cider

  • 1 cup apple cider

For the cookie dough

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup reduced apple cider from above, cooled

For rolling

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

For the icing drizzle

  • 3/4 cup powdered sugar
  • 1 to 2 tablespoons apple cider
  • 1/4 teaspoon vanilla extract

Instructions
 

Reduce the cider

  • Pour the apple cider into a small saucepan and simmer over medium heat until reduced to 1/4 cup, about 10 to 15 minutes. Set aside to cool completely.

Make the dough

  • Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the egg, vanilla extract, and cooled reduced apple cider until smooth.
  • Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
  • Chill the dough for 20 minutes.

Shape and bake

  • In a small bowl, stir together the sugar and cinnamon for rolling.
  • Scoop the dough into 2-tablespoon portions and roll each portion in the cinnamon sugar.
  • Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10 to 12 minutes, until the edges are set and the tops are puffed and crackled while the centers remain slightly soft.
  • Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.

Ice the cookies

  • Whisk together the powdered sugar, apple cider, and vanilla extract until smooth.
  • Drizzle the icing over the cooled cookies and let it set before serving.

Notes

Reduce the cider fully for the best apple flavor. Chill the dough if it feels sticky. Do not overbake; the centers should still look slightly soft when you remove the cookies from the oven. Ice only after the cookies are fully cool.