I packed these soft, chewy apple cider cookies with spiced cider flavor, cinnamon sugar sparkle, and a sweet apple cider icing. One bite and they just might become my favorite fall cookie.
I’m obsessed with these homemade apple cider cookies because they taste like the sharp, sweet sip I wait for all year, only baked into something soft and chewy. I love the punch of apple cider reduction in the dough and glaze, plus that cinnamon sugar coating that makes every bite a little gritty, sparkly, and impossible to leave alone.
But the texture is what gets me. Thick centers, tender edges, and just enough spice to keep the sweetness in check.
And yes, I will absolutely sneak one before the icing sets. Maybe two.
No regrets, just apple cider cookie bliss.
Ingredients
- Flour gives the cookies their soft, sturdy bite.
Nothing fancy, just needed.
- Baking powder and baking soda help them puff up instead of turning dense.
- Salt keeps all that sweetness from tasting flat.
Tiny but mighty.
- Cinnamon brings the cozy apple orchard vibe you’re probably here for.
- Nutmeg adds warm spice, like a little holiday sweater for the dough.
- Ginger gives a tiny kick so the cookies don’t taste one-note.
- Butter makes them tender, rich, and honestly a little irresistible.
- Brown sugar adds chewiness and that caramel-like flavor we all want.
- Granulated sugar helps with sweetness and a lightly crisp edge.
- Egg holds everything together so the cookie actually acts like a cookie.
- Vanilla rounds things out and makes the spices feel softer.
- Reduced apple cider brings real apple flavor without making the dough soupy.
- Powdered sugar turns cider into a sweet glaze that sets up nicely.
- Plus, cinnamon sugar coating adds sparkle, crunch, and major cider donut energy.
Ingredient Quantities
- 2 cups (250 g) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup apple cider, reduced down to about 1/4 cup (for dough and glaze)
- 1 cup powdered sugar (for glaze)
- 1/4 cup granulated sugar plus 1 teaspoon ground cinnamon for coating
How to Make this
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Reduce 1 cup apple cider in a small saucepan over medium heat until it measures about 1/4 cup; let cool. Reserve half for the dough and half for the glaze.
3. In a medium bowl whisk together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.
4. In a large bowl cream 1/2 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
5. Beat in 1 large egg and 1 teaspoon vanilla extract, then mix in the cooled 1/8 cup apple cider reduction until combined.
6. Gradually add the dry ingredients to the wet mixture and stir until just combined. Cover and chill the dough for at least 1 hour to firm up.
7. Combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon in a small bowl for coating.
8. Scoop chilled dough into 1 1/2 tablespoon-sized portions, roll into balls, and toss in the cinnamon sugar to coat. Place balls 2 inches apart on prepared baking sheets.
9. Bake for 10 to 12 minutes, or until edges are set and centers are still soft. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
10. For the glaze whisk the reserved 1/8 cup apple cider reduction with 1 cup powdered sugar until smooth; drizzle or spread over cooled cookies and let set before serving.
Equipment Needed
1. Oven
2. Two rimmed baking sheets
3. Parchment paper
4. Small saucepan
5. Large and medium mixing bowls
6. Hand mixer or wooden spoon
7. Whisk and measuring cups and spoons
8. 1 1/2 tablespoon cookie scoop or tablespoon and spoon for rolling
9. Wire cooling rack and offset spatula
FAQ
Homemade Apple Cider Cookies Recipe Substitutions and Variations
- All purpose flour: Substitute with equal parts whole wheat pastry flour for a nuttier, slightly denser cookie; or use a 1-to-1 gluten free all purpose blend cup for cup, but chill dough an extra 30 minutes to reduce spread.
- Unsalted butter: Replace with an equal amount of chilled, solid coconut oil for a dairy free option; or use light-tasting vegetable shortening 1:1 to maintain shape and tenderness.
- Light brown sugar: Swap with coconut sugar 1:1 for a similar caramel note and drier texture; or use dark brown sugar 1:1 for a deeper molasses flavor.
- Large egg: Use a flax egg for a vegan alternative – mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes to gel; or use 1/4 cup unsweetened applesauce to add moisture but expect slightly softer cookies.
Pro Tips
1. Chill the dough longer if your kitchen is warm. Firmer dough makes neater balls and prevents excessive spreading, so if it still feels soft after an hour, pop it back in the fridge for 30 to 60 more minutes.
2. Watch the cider reduction closely. Reduce over medium low heat until syrupy and slightly sticky, not burnt. That concentrated flavor is the cookie’s secret, and a burnt reduction will taste bitter.
3. Don’t overmix once you add the flour. Stir just until the dry ingredients disappear to keep the cookies tender and avoid a tough crumb.
4. Time the glaze and coating carefully. Roll the cookies in the cinnamon sugar while they are still slightly warm so the coating sticks well. Wait until the cookies are completely cool before applying the powdered sugar cider glaze so it sets with a smooth finish.
Homemade Apple Cider Cookies Recipe
I packed these soft, chewy apple cider cookies with spiced cider flavor, cinnamon sugar sparkle, and a sweet apple cider icing. One bite and they just might become my favorite fall cookie.
12
servings
273
kcal
Equipment: 1. Oven
2. Two rimmed baking sheets
3. Parchment paper
4. Small saucepan
5. Large and medium mixing bowls
6. Hand mixer or wooden spoon
7. Whisk and measuring cups and spoons
8. 1 1/2 tablespoon cookie scoop or tablespoon and spoon for rolling
9. Wire cooling rack and offset spatula
Ingredients
2 cups (250 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup (113 g) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup apple cider, reduced down to about 1/4 cup (for dough and glaze)
1 cup powdered sugar (for glaze)
1/4 cup granulated sugar plus 1 teaspoon ground cinnamon for coating
Directions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Reduce 1 cup apple cider in a small saucepan over medium heat until it measures about 1/4 cup; let cool. Reserve half for the dough and half for the glaze.
- In a medium bowl whisk together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.
- In a large bowl cream 1/2 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
- Beat in 1 large egg and 1 teaspoon vanilla extract, then mix in the cooled 1/8 cup apple cider reduction until combined.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Cover and chill the dough for at least 1 hour to firm up.
- Combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon in a small bowl for coating.
- Scoop chilled dough into 1 1/2 tablespoon-sized portions, roll into balls, and toss in the cinnamon sugar to coat. Place balls 2 inches apart on prepared baking sheets.
- Bake for 10 to 12 minutes, or until edges are set and centers are still soft. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the glaze whisk the reserved 1/8 cup apple cider reduction with 1 cup powdered sugar until smooth; drizzle or spread over cooled cookies and let set before serving.
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: 75g
- Total number of serves: 12
- Calories: 273kcal
- Fat: 8.3g
- Saturated Fat: 4.9g
- Trans Fat: 0.3g
- Polyunsaturated: 0.3g
- Monounsaturated: 2.1g
- Cholesterol: 36mg
- Sodium: 191mg
- Potassium: 58mg
- Carbohydrates: 47.1g
- Fiber: 0.7g
- Sugar: 31.3g
- Protein: 2.6g
- Vitamin A: 237IU
- Vitamin C: 0.1mg
- Calcium: 8.3mg
- Iron: 0.4mg
