Description
These Apple Cider Cookies are a perfect fall treat, infused with warm spices and the rich flavor of reduced apple cider. Soft, chewy, and topped with a cinnamon-spiced apple cider glaze, these cookies capture the essence of cozy autumn flavors in every bite.
Ingredients
Scale
Apple Cider Reduction
- 2 cups apple cider (454 grams)
- 1 cinnamon stick (optional)
- 1 whole clove (optional)
- 1 (1-inch) strip orange peel (optional)
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon ground cinnamon (3 grams)
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda (3 grams)
- ½ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
- ½ cup light brown sugar (100 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg (50 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- ¼ cup reduced apple cider (from above)
Glaze Ingredients
- ½ cup powdered sugar (57 grams)
- 1 tablespoon apple cider (14 grams, more as needed)
- Pinch ground cinnamon (optional)
Instructions
- Reduce Apple Cider: In a small saucepan, combine the apple cider, cinnamon stick, clove, and orange peel. Bring to a boil then reduce to a simmer. After 5 minutes, remove the cinnamon stick, clove, and orange zest. Continue simmering until the apple cider reduces to about ¼ cup, approximately 10-15 more minutes. Set aside to cool completely.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground allspice, ground nutmeg, baking soda, and kosher salt. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Eggs and Flavorings: Mix in the large egg, pure vanilla extract, and ¼ cup of the cooled reduced apple cider to the creamed butter mixture. Scrape down the sides of the bowl as necessary to combine everything evenly.
- Incorporate Dry Ingredients: Add the prepared dry ingredients into the wet mixture. Mix on low speed until just combined to avoid overworking the dough.
- Chill the Dough: Cover the dough and refrigerate it for 1 hour. This allows the flavors to meld and firms the dough for easier scooping.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a sheet pan with parchment paper to prevent sticking.
- Scoop and Shape Cookies: Using a cookie scoop, portion out dough and roll into balls. Arrange the balls on the prepared baking sheet with about 2 inches of space between each cookie to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 9-11 minutes or until the edges are set but the centers remain soft. Remove from oven and let cool on the sheet pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Glaze: Once cookies have cooled, whisk together powdered sugar, apple cider, and a pinch of ground cinnamon if desired. Add more apple cider as needed to reach your preferred glaze consistency.
- Glaze the Cookies: Drizzle the glaze over the cooled cookies. Allow the glaze to set for about 30 minutes before serving to ensure a slightly firm topping.
Notes
- For a more intense apple flavor, do not skip the apple cider reduction step.
- If you prefer a spicier cookie, feel free to increase the cinnamon or add a pinch of ground cloves to the dough.
- Ensure the butter and egg are at room temperature for better mixing and texture.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Glaze can be stored separately and added just before serving to keep cookies fresh longer.
