If you are looking for a cookie to take you right into Fall, look no further than these Apple Cider Cookies! They are soft and chewy, made with apple pie spice and apple cider, coated with a sugar and apple pie spice mixture, then topped with a sweet, apple cider glaze. They are sure to get you excited for the cooler temperatures and beautiful Fall colors! If you love these apple cider cookies, you’ll definitely want to try my Apple Cider Muffins, too!
Ingredients & Substitutions
- Apple Cider: For the distinct apple flavor in the cookies, I added apple cider. It will be reduced to concentrate its flavor and then cooled before being added to the cookie dough. If you love to sip on apple cider, I have a very drinkable and delicious recipe you should check out! Store-bought apple cider also works.
- Apple Pie Spice: If you don’t have any apple pie spice on hand, make your own! I love making my own spices–they always seem to pack the most flavor. Apple pie spice will be used in the cookie dough and mixed with granulated sugar for the cookie coating.
- Sugar: This recipe calls for three kinds of sugar–brown sugar, granulated sugar, and confectioners’ sugar. Light brown sugar is used in the cookie dough to add sweetness and a touch of caramel flavor. Then, granulated sugar is mixed with apple pie spice for the coating. Finally, confectioners’ sugar is mixed with apple cider for the glaze!
- Glaze: After the cookies have cooled, drizzle a little bit of the apple cider glaze over the top of each. I love the added apple flavor this brings.
Can I Skip Reducing Apple Cider In This Recipe?
Well, you could skip the step of reducing the apple cider, but I would not recommend it! These are apple cider cookies, so I wanted to get the most apple flavor in each bite! When the apple cider is reduced on the stovetop, water evaporates, leaving the most concentrated apple flavor behind. If you are short on time, you can add apple cider that has not been reduced, but the cookies will have a more subtle apple flavor.
Can I Use Apple Juice Instead of Apple Cider In The Cookies?
Yes, you can use apple juice instead of apple cider in these cookies. However, apple juice has a milder flavor than apple cider, so you will notice that in the cookies. But, it is still important to reduce the apple juice to get the most flavor out of it as possible!
How To Store Apple Cider Cookies
To store these cookies, first, let the glaze set. Then, store them in an airtight container at room temperature for up to 3-4 days. You could refrigerate them for up to a week, but that may change the texture of the cookies a bit. For longer storage, freeze the baked cookies or cookie dough.
Freezing Apple Cider Cookies
It’s easy to freeze these apple cider cookies after they are baked or the cookie dough. Here’s how:
- To freeze cookies after being baked, let the cookies cool completely, but don’t add the glaze. Then, store them in a freezer-safe container, making sure to label and date the container. Let them thaw at room temperature when ready to enjoy. Then, add the glaze if using.
- To freeze the cookie dough, scoop the dough onto a lined baking sheet. Place the baking sheet in the freezer for about an hour, or until frozen. Once frozen, store the cookie dough in a freezer-safe container for up to three months, labeling and dating the container. When ready to bake, simply bake from frozen, adding a couple of minutes to the baking time. This is my favorite way to enjoy freshly baked cookies! If I just need one, I can just grab a ball of cookie dough from the freezer and bake it! Perfect!
Check out my Guide to Freezing, Baking, and Storing Cookies for more tips.
Apple Cider Cookies
Ingredients
Cookies
- 1 cup apple cider
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ¾ cup (150 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 teaspoons apple pie spice
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Coating
- ¼ cup (50 g) granulated sugar
- 1 teaspoon apple pie spice
Glaze
- 1 cup (125 g) confectioners’ sugar
- 2-3 tablespoons apple cider
Instructions
- To a small saucepan over medium heat, add the apple cider. Cook for 20 minutes, stirring frequently, until it is reduced to about ¼ cup. Set aside to cool completely.
- To a bowl of a stand mixer with the paddle attachment, add the unsalted butter and light brown sugar. Mix on medium speed until light and fluffy. Add the egg, vanilla extract, and the cooled, reduced apple cider. Mix until combined and set aside.
- In a separate large bowl, combine the all-purpose flour, apple pie spice, baking soda, and kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- To a small bowl, add sugar and apple pie spice. Whisk to combine and set aside.
- Use a 2-tablespoon cookie scoop to scoop out the dough.
- Roll each dough ball in the sugar mixture, coating all sides completely.
- Place the coated dough balls on the lined baking sheets, spacing them 2 inches apart.
- Bake for 8-10 minutes or until the edges are set and lightly browned. The centers will still be soft.
- Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the glaze. In a small bowl, add the confectioners’ sugar and 2-3 tablespoons of apple cider. Whisk to combine. Add more apple cider as needed to reach your desired consistency.
- Drizzle the glaze over the cooled cookies. Serve.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
These are the perfect cookies for Fall! If you love apples, these are a must-try!
Elizabeth
I love everything about these cookies from the soft chewy cookie to the apple pie spice coating and apple cider glaze! Yum!
Bella
I really enjoyed these cookies. The apple cider flavor is subtle but noticeable, and the apple pie spice adds a nice warmth. They are delicious with my cup of tea!
Annabelle
I like that these cookies are soft and chewy, with a little bit of apple flavor and a hint of spice–great for Fall baking.
Selena
I love how these cookies turned out! The apple cider flavor is mild but enjoyable, and the apple pie spice adds a cozy warmth. The glaze adds a nice sweetness, making these cookies a great treat for any time of day.
This looks amazing, the Apple Cider cookies. I will be making them soon.
Thank you
I think there is way too much flour in this recipe. Mine came out dry. I added more cider, but they were still balls of dough that did not look like cookies.
Sorry you had that experience! I recommend making the recipe as written and not changing it based on the appearance of the dough.
The amount of flour in this recipe is carefully balanced to achieve the desired texture and structure of the cookies, taking into account the liquid ingredients and the reduced apple cider. Here’s why 2 cups (250 g) of all-purpose flour is accurate for this recipe:
1. Liquid Content and Flour Ratio:
The recipe contains ¼ cup of reduced apple cider, 1 egg, and ½ cup of butter, which contribute moisture to the dough. The 2 cups of flour (250 g) are needed to absorb this moisture and ensure the dough is cohesive yet soft.
The reduced apple cider is a concentrated liquid, meaning it adds a lot of flavor without significantly increasing the moisture content, allowing the 2 cups of flour to absorb it adequately without the dough becoming too wet.
2. Fat and Sugar Content:
With ½ cup of butter and ¾ cup of light brown sugar, the dough has a high fat and sugar content, which contributes to a tender and slightly chewy cookie texture. The 2 cups of flour are necessary to balance these ingredients, preventing the cookies from spreading too much and becoming too flat or greasy.
3. Leavening Agent:
The recipe uses 1 teaspoon of baking soda, which reacts with the acidic components in the reduced apple cider and the brown sugar to help the cookies rise. The 2 cups of flour provide the necessary structure to support this rise, ensuring the cookies hold their shape and have a soft, chewy interior.
4. Spices and Flavor Distribution:
The apple pie spice and other flavorings need to be evenly distributed throughout the dough. The 2 cups of flour help to evenly disperse these dry ingredients, ensuring a consistent flavor and texture in every bite.
5. Desired Cookie Texture:
The goal of this recipe is to create cookies that are soft, slightly chewy, and full of flavor. Using 2 cups of flour gives the dough enough structure to create this texture without making the cookies too dense or dry. The balance of ingredients ensures the cookies remain tender with a slightly crisp edge.
I just made the cookies and they came out nicely, tender in the middle and a bit crunchie on the edges. I did not modify any of the ingredients. Just wondering if I want a more distinct apple flavor what can I do to get that? Can I double the reduced apple cider to a 1/2 cup?
Sure – you could also make a glaze out of the apple cider reduction and drizzle over the cookies. 🙂