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Cozy Apple Cider Cookies: Easy Fall Baking Recipe

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These soft and chewy apple cider cookies are packed with intense apple flavor from reduced cider, warm spices, and a cinnamon sugar coating. Perfect for fall gatherings, they’re easy to make with simple pantry ingredients and freeze beautifully.

Ingredients

Scale
  • 1 cup apple cider (unfiltered is best)
  • 2 ¼ cups all-purpose flour (280 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if available)
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened (1 stick, 113 grams)
  • ¾ cup packed light brown sugar (150 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup reduced apple cider (from step one)
  • ¼ cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until reduced to about ¼ cup and syrupy like maple syrup. Watch carefully toward the end to avoid burning. Pour into a small bowl and let cool completely (refrigerate for 10 minutes to speed up).
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, mix together ¼ cup sugar and 1 teaspoon cinnamon for the coating. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly distributed.
  4. In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
  5. Beat in egg and vanilla extract until well combined, about 30 seconds. Add cooled reduced apple cider and mix until just incorporated.
  6. Gradually add flour mixture to wet ingredients, mixing on low speed or folding with a spatula until just combined (a few streaks of flour remaining is fine). Do not overmix.
  7. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes, or up to 24 hours.
  8. Using a cookie scoop or two spoons, portion dough into 1.5-tablespoon balls. Roll each ball between palms to round, then roll in cinnamon sugar mixture until fully coated. Place on prepared baking sheets about 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly underdone and puffy.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t rush the cider reduction; keep at a gentle simmer. Use room temperature ingredients for best texture. Measure flour correctly by spooning into cup and leveling off. Chill dough thoroughly to prevent spreading. Rotate baking sheets halfway through baking for even browning. For gluten-free, use 1:1 gluten-free flour blend with xanthan gum. For vegan, use vegan butter sticks and flax egg. Store in airtight container at room temperature for up to 5 days; place a slice of bread in container to keep soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months. Reheat in 300°F oven for 3-5 minutes.

Nutrition

Keywords: apple cider cookies, fall cookies, soft cookies, chewy cookies, cinnamon sugar cookies, easy baking recipe, autumn dessert, apple cookies

Find it online: https://piperplate.com/cozy-apple-cider-cookies-easy-fall-baking-recipe/