I recreated apple cider donuts as soft, chewy, cider-filled sugar cookies coated in apple cider butter, rolled in cinnamon sugar and finished with an apple cider glaze in my Apple Cookie Recipe.
I can’t stop thinking about my Apple Cider Cookies. They taste exactly like apple cider donuts, but in a soft chewy cookie that kinda melts in your mouth.
I used apple cider and ground cinnamon to push that cider flavor, and the final cookie is rolled in warm spice, then given a shiny cider glaze that makes you wanna dig in right away. This is the sort of recipe that shows up in every Best Fall Recipes Dessert list in my head, and yeah it belongs under Apple Cider Desserts Easy too.
I messed up the shape once, still tasted perfect, so dont worry.
Ingredients
- All purpose flour: Forms structure, mostly carbs, little protein, low fiber; makes cookies tender.
- Unsalted butter: Rich in fat, adds softness and flavor, makes cookies chewy and golden.
- Granulated sugar: Pure carbs, sweetens and crisps edges, no fiber, boosts browning.
- Brown sugar: Has molasses, adds moisture and deeper caramel notes, slightly more minerals.
- Apple cider: Gives fruity tang, liquid for dough and glaze, adds subtle acidity.
- Cinnamon: Spiced warmth, adds aroma and sweetness kinda, little nutrients besides antioxidants.
- Eggs: Provide protein and structure, help bind, add richness and golden color.
- Cornstarch: Lightens crumb, yields softer texture, mostly carbs no fiber or protein.
- Powdered sugar for glaze: Dissolves smooth, sweetens glaze, creates shiny finish, mostly empty calories.
Ingredient Quantities
- 2 1/4 cups (280 g) all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon, divided
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup (170 g) unsalted butter, softened for the dough
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup apple cider (you’ll use this across dough, butter and glaze)
- 1/2 cup (113 g) unsalted butter, softened for the apple cider butter
- 1/4 cup powdered sugar for the apple cider butter
- 1/2 cup granulated sugar for rolling
- 2 teaspoons ground cinnamon for rolling
- 1 cup (120 g) powdered sugar for the glaze
- 2 to 3 tablespoons apple cider for the glaze
- pinch of salt (for glaze and butter, to taste)
How to Make this
1. Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone and set a rack in the middle. Reserve the 1/3 cup apple cider and plan to divide it: about 2 tablespoons for the dough, 1 tablespoon for the cider butter, and 2 to 3 tablespoons for the glaze.
2. Whisk together 2 1/4 cups (280 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon of the ground cinnamon (from the “divided” amount), 1/2 teaspoon ground nutmeg and 1/8 teaspoon ground cloves. Set aside.
3. In a large bowl cream 3/4 cup (170 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes. Add 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract and the 2 tablespoons apple cider. Beat until combined but do not overmix.
4. Add the dry ingredients to the wet in two additions, mixing until just combined. Scrape the sides, cover and chill the dough 20 to 30 minutes so it’s easier to handle and spreads less while baking.
5. Meanwhile mix the rolling sugar: 1/2 cup granulated sugar with 2 teaspoons ground cinnamon (the separate rolling cinnamon). Use a cookie scoop or tablespoon to portion dough (about 1 to
1.5 tablespoons per cookie works good), roll each ball in the cinnamon sugar to coat, and place on prepared sheets about 2 inches apart.
6. Bake for 9 to 11 minutes, until the edges are set and the centers still look slightly underdone. Don’t overbake if you want soft chewy cookies. Let cool on the sheet 4 to 5 minutes then transfer to a wire rack.
7. While cookies cool make the apple cider butter: beat 1/2 cup (113 g) softened unsalted butter with 1/4 cup powdered sugar and 1 tablespoon of the reserved apple cider plus a pinch of salt to taste. Beat until smooth and spreadable. If too thin add a little more powdered sugar, if too stiff add a tiny splash more cider.
8. While cookies are still warm spread a small spoonful or smear of the cider butter on each cookie so they get a cozy coating. The warmth helps it soak in a bit, but don’t melt it off completely.
9. Make the apple cider glaze by whisking 1 cup (120 g) powdered sugar with 2 to 3 tablespoons of the reserved apple cider and a pinch of salt until smooth and drizzleable. Adjust thickness by adding more powdered sugar or more cider.
10. Drizzle the glaze over the buttered cookies, let set for 15 minutes, then serve. Store leftover cookies in an airtight container at room temperature up to 3 days, or freeze without glaze for longer storage.
Equipment Needed
You’ll need these:
1. Oven (preheat to 350°F / 177°C)
2. Two rimmed baking sheets plus parchment paper or silicone baking mats
3. Stand mixer or electric hand mixer
4. Mixing bowls — one large for creaming, one medium for dry ingredients
5. Measuring cups and spoons
6. Whisk and rubber spatula (for folding and scraping)
7. Cookie scoop or tablespoon and a small shallow bowl for the cinnamon sugar
8. Wire cooling rack
FAQ
Apple Cider Cookies (Soft And Chewy Cookie Recipe) Substitutions and Variations
- All purpose flour: Swap cup for cup with whole wheat pastry flour for a nuttier, slightly denser cookie. For a gluten free option use a 1:1 GF all purpose blend that already has xanthan gum, or add 1/4 tsp xanthan gum per cup if it doesn’t. Texture will change a bit, but they still turn out good.
- Unsalted butter: Use salted butter 1:1 but cut the added salt in the dough by about 1/4 tsp so it wont be too salty. For a dairy free version use a stick vegan butter 1:1 and chill the dough a little longer, the cookies may be a touch softer.
- Apple cider: Replace with apple juice 1:1, or for more brightness use 1/3 cup unsweetened apple juice plus 1 tsp lemon juice to mimic the cider acidity. Non alcoholic pear cider also works if you want a different fruity note.
- Light brown sugar: Make your own by mixing granulated sugar with molasses: for light brown sugar use 1 cup granulated + 1 tablespoon molasses, pack and use like store bought. For dark brown sugar use 2 tbsp molasses per cup.
Pro Tips
1) Chill the dough, seriously. It makes the cookies spread less and gives you nicer texture. If you forget, pop the scooped balls back in the fridge for 10 minutes so they dont go flat in the oven.
2) Use a scale if you can, flour weight matters. If you dont have one spoon the flour into the cup and level it with a knife, dont pack it down or your cookies will be dense.
3) Turn down the heat on flavor by reducing some of the apple cider into a syrup first, then use that for the butter and glaze. A little simmer in a small pan until slightly thick concentrates the apple taste without adding too much liquid.
4) Watch the cookies not the clock. Pull them when the edges look set but the centers still seem a bit soft, they firm up as they cool so you get chewy cookies not hard ones.
5) For storing and make ahead: freeze baked cookies without glaze for long term, or freeze dough balls on a tray then transfer to a bag. When you want them warm and fresh, thaw a bit and reheat briefly in a low oven, then add the cider butter and glaze.
Apple Cider Cookies (Soft And Chewy Cookie Recipe)
I recreated apple cider donuts as soft, chewy, cider-filled sugar cookies coated in apple cider butter, rolled in cinnamon sugar and finished with an apple cider glaze in my Apple Cookie Recipe.
24
servings
202
kcal
Equipment: You’ll need these:
1. Oven (preheat to 350°F / 177°C)
2. Two rimmed baking sheets plus parchment paper or silicone baking mats
3. Stand mixer or electric hand mixer
4. Mixing bowls — one large for creaming, one medium for dry ingredients
5. Measuring cups and spoons
6. Whisk and rubber spatula (for folding and scraping)
7. Cookie scoop or tablespoon and a small shallow bowl for the cinnamon sugar
8. Wire cooling rack
Ingredients
2 1/4 cups (280 g) all purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon, divided
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup (170 g) unsalted butter, softened for the dough
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup apple cider (you'll use this across dough, butter and glaze)
1/2 cup (113 g) unsalted butter, softened for the apple cider butter
1/4 cup powdered sugar for the apple cider butter
1/2 cup granulated sugar for rolling
2 teaspoons ground cinnamon for rolling
1 cup (120 g) powdered sugar for the glaze
2 to 3 tablespoons apple cider for the glaze
pinch of salt (for glaze and butter, to taste)
Directions
- Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone and set a rack in the middle. Reserve the 1/3 cup apple cider and plan to divide it: about 2 tablespoons for the dough, 1 tablespoon for the cider butter, and 2 to 3 tablespoons for the glaze.
- Whisk together 2 1/4 cups (280 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon of the ground cinnamon (from the "divided" amount), 1/2 teaspoon ground nutmeg and 1/8 teaspoon ground cloves. Set aside.
- In a large bowl cream 3/4 cup (170 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes. Add 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract and the 2 tablespoons apple cider. Beat until combined but do not overmix.
- Add the dry ingredients to the wet in two additions, mixing until just combined. Scrape the sides, cover and chill the dough 20 to 30 minutes so it’s easier to handle and spreads less while baking.
- Meanwhile mix the rolling sugar: 1/2 cup granulated sugar with 2 teaspoons ground cinnamon (the separate rolling cinnamon). Use a cookie scoop or tablespoon to portion dough (about 1 to
- 5 tablespoons per cookie works good), roll each ball in the cinnamon sugar to coat, and place on prepared sheets about 2 inches apart.
- Bake for 9 to 11 minutes, until the edges are set and the centers still look slightly underdone. Don’t overbake if you want soft chewy cookies. Let cool on the sheet 4 to 5 minutes then transfer to a wire rack.
- While cookies cool make the apple cider butter: beat 1/2 cup (113 g) softened unsalted butter with 1/4 cup powdered sugar and 1 tablespoon of the reserved apple cider plus a pinch of salt to taste. Beat until smooth and spreadable. If too thin add a little more powdered sugar, if too stiff add a tiny splash more cider.
- While cookies are still warm spread a small spoonful or smear of the cider butter on each cookie so they get a cozy coating. The warmth helps it soak in a bit, but don’t melt it off completely.
- Make the apple cider glaze by whisking 1 cup (120 g) powdered sugar with 2 to 3 tablespoons of the reserved apple cider and a pinch of salt until smooth and drizzleable. Adjust thickness by adding more powdered sugar or more cider.
- Drizzle the glaze over the buttered cookies, let set for 15 minutes, then serve. Store leftover cookies in an airtight container at room temperature up to 3 days, or freeze without glaze for longer storage.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 52g
- Total number of serves: 24
- Calories: 202kcal
- Fat: 10g
- Saturated Fat: 6.1g
- Trans Fat: 0.38g
- Polyunsaturated: 0.35g
- Monounsaturated: 2.6g
- Cholesterol: 41mg
- Sodium: 75mg
- Potassium: 50mg
- Carbohydrates: 26.2g
- Fiber: 0.4g
- Sugar: 17g
- Protein: 1.6g
- Vitamin A: 92IU
- Vitamin C: 0.03mg
- Calcium: 6mg
- Iron: 0.15mg
