I made Soft Apple Cider Cookies that come out ridiculously soft, chewy, and dusted in cinnamon sugar so you should probably not invite guests unless you plan to share.

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I am obsessed with these Apple Cider Cookies. I mean, take the best fall drink and slap it into a cookie, and suddenly my kitchen smells like crisp afternoons and baked apples.

I love how the dough stays soft and chewy every time, and the cinnamon sugar coating makes each bite addictive. I get weirdly competitive about who gets the last one.

And the apple cider reduction in the dough and glaze actually tastes like autumn, not fake syrup. Call it a fall flex.

These belong in every list of Fall Baking Recipes and on repeat around here right now.

Ingredients

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All purpose flour — the structure, keeps cookies soft and chewy.
Baking soda — helps them spread and brown nicely.
Baking powder — gives a little extra lift and lightness.
Fine salt — balances sweetness and makes flavors pop.
Ground cinnamon — warm spice that screams cozy fall.
Ground nutmeg — subtle, nutty warmth in the background.
Unsalted butter — rich fat for tender crumb and flavor.
Granulated sugar — crunch and straight-up sweetness in the bite.
Light brown sugar — molasses note and extra chewiness.
Large egg — binds everything together, gives structure.
Vanilla extract — rounds flavors, makes it taste homemade.
Apple cider reduction (dough) — bright apple punch without watering dough down.
Optional extra reduction — basically more apple if you want boldness.
Coating sugar plus cinnamon — adds sweet, slightly crisp outer layer.
Powdered sugar glaze — keeps cookies pretty and adds sweetness.
Glaze liquid — thins glaze, adds more apple flavor when needed.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup (1 stick, 113 g) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar (about 110 g)

1 large egg, room temperature

1 teaspoon vanilla extract

1/4 cup apple cider, reduced to a concentrated 1/4 cup (for dough)

Optional 1 tablespoon apple cider reduction extra, if you want a stronger apple note in dough

For coating: 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon

For glaze: 1 cup powdered sugar, sifted

For glaze liquid: 2 to 3 tablespoons apple cider reduction (or apple cider plus a splash of milk if needed)

How to Make this

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1. Make the apple cider reduction first: pour about 1 cup of apple cider into a small saucepan and simmer over medium low heat until it reduces to 1/4 cup, about 20 to 30 minutes; let it cool completely. (If you want a stronger apple flavor, reserve an extra tablespoon.)

2. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

3. Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg in a bowl; set aside.

4. In a large bowl cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl.

5. Add 1 large room temperature egg and 1 teaspoon vanilla extract to the butter mixture and beat until combined, then mix in the cooled 1/4 cup apple cider reduction (plus the optional extra tablespoon if you want it stronger) until the dough looks uniform.

6. Gradually fold the dry ingredients into the wet until just combined; do not overmix. The dough will be a bit soft and sticky. Chill the dough in the fridge for at least 1 hour, up to overnight. Chilling is key for that soft, chewy texture.

7. Make the cinnamon sugar coating by mixing 1/4 cup granulated sugar with 1 teaspoon ground cinnamon. Scoop dough into roughly 1 1/2 tablespoon balls (or use a
1.5 inch scoop), roll each ball in the cinnamon sugar to coat, and place 2 inches apart on the prepared baking sheets.

8. Bake for 9 to 12 minutes, until edges are set and centers still look slightly underbaked; they firm up as they cool. Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

9. For the glaze whisk 1 cup sifted powdered sugar with 2 to 3 tablespoons of the apple cider reduction (or use apple cider plus a splash of milk if you need more liquid) until smooth. Drizzle or spread the glaze over cooled cookies and let it set.

10. Store cookies in an airtight container at room temperature up to 3 days, or freeze baked or unbaked dough for longer. Rewarm gently if you want them soft again. Enjoy, cuz these really put you in the fall mood.

Equipment Needed

1. Small saucepan (for reducing the cider)
2. Measuring cups and spoons
3. Two mixing bowls (one large for creaming, one medium for dry ingredients)
4. Hand mixer or sturdy whisk
5. Rubber spatula or wooden spoon
6. 1.5 tablespoon cookie scoop or tablespoon and spoon for scooping
7. Two baking sheets plus parchment paper or silicone mats
8. Wire cooling rack

FAQ

Q: Can I use store bought apple cider or does it need to be reduced first?

A: You can start with store bought cider, but you should simmer it until it reduces to about 1/4 cup so the apple flavor is concentrated and it won't make the dough too wet. If you skip reducing it, the dough will be too soft and spread a lot.

Q: What if I don't have apple cider reduction for the glaze?

A: Use regular apple cider and add a splash of milk if the glaze is too thin, or just use milk or cream alone. Powdered sugar to liquid ratio is forgiving, so add liquid slowly until you get the thickness you like.

Q: Can I swap the butter for oil or margarine?

A: I do not recommend swapping for oil because cookies will be cakier and spread differently. Margarine can work but butter gives best flavor and texture. If you must swap, expect a change in taste and chew.

Q: How do I avoid flat, greasy cookies?

A: Make sure butter is softened but not melted, chill the dough 20 to 30 minutes if your kitchen is warm, and don't over measure flour. Also use reduced cider so dough isn't too wet. Proper oven temp helps too.

Q: Can I add mix ins like chopped apples or nuts?

A: Yes, fold in small-dice apples or chopped nuts, but pat them dry if apples are wet to avoid extra moisture. Small pieces work best so cookies bake evenly.

Q: How do I store these and how long will they last?

A: Store glazed cookies in an airtight container at room temp for up to 3 days, or in the fridge for up to a week. You can freeze unglazed dough balls for up to 3 months, thaw then bake. Glazed cookies freeze okay too, but glaze may crack when thawed.

Homemade Apple Cider Cookies Recipe Substitutions and Variations

All purpose flour: swap for 1:1 gluten free flour blend (look for one with xanthan gum). Cookies may be a tiny bit crumblier, so chill the dough 30 minutes before baking.
Unsalted butter: use equal amount of salted butter and skip any extra salt in the recipe, or try 1/2 cup (113 g) coconut oil solidified in the fridge for a slightly chewier, coconut-tinged cookie.
Granulated + brown sugar: replace both with 1 cup coconut sugar for a deeper caramel note, or use 3/4 cup granulated + 1/4 cup maple syrup but reduce liquid elsewhere a little so dough isn’t too wet.
Apple cider reduction (dough or glaze): use 2 tablespoons apple juice concentrate or 2 tablespoons apple butter plus a splash of water for the glaze; if you need more liquid for the glaze add milk a teaspoon at a time until it drips slowly.

Pro Tips

– Chill the dough longer if you can. It’s tempting to bake right away but an extra hour or overnight makes the cookies spread less and get chewier in the middle. If dough gets too hard after a long chill, let it sit 10 minutes at room temp before scooping.

– Don’t skimp on reducing the cider. A slow, gentle simmer concentrates the flavor without making it bitter. Cool it completely before adding to the butter or it’ll thin the dough. If you want a punchier apple note add that extra tablespoon, but taste first so it doesn’t go too sweet.

– Measure flour the right way. Fluff the bag, spoon flour into the cup or use a scale. Too much flour = dry cakey cookies, too little = flat greasy ones. Scrape the bowl often while creaming so sugar blends evenly into the butter, that helps texture.

– For even coating and better crust, roll the balls twice in the cinnamon sugar: once before they go on the sheet and once right before baking if they’ve smoothed out in the fridge. Bake on middle rack, and pull them when centers still look slightly underdone — they set as they cool and stay soft.

Homemade Apple Cider Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made Soft Apple Cider Cookies that come out ridiculously soft, chewy, and dusted in cinnamon sugar so you should probably not invite guests unless you plan to share.

Servings

servings

Calories

284

kcal

Equipment: 1. Small saucepan (for reducing the cider)
2. Measuring cups and spoons
3. Two mixing bowls (one large for creaming, one medium for dry ingredients)
4. Hand mixer or sturdy whisk
5. Rubber spatula or wooden spoon
6. 1.5 tablespoon cookie scoop or tablespoon and spoon for scooping
7. Two baking sheets plus parchment paper or silicone mats
8. Wire cooling rack

Ingredients

2 1/4 cups (280 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (1 stick, 113 g) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar (about 110 g)
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 cup apple cider, reduced to a concentrated 1/4 cup (for dough)
Optional 1 tablespoon apple cider reduction extra, if you want a stronger apple note in dough
For coating: 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon
For glaze: 1 cup powdered sugar, sifted
For glaze liquid: 2 to 3 tablespoons apple cider reduction (or apple cider plus a splash of milk if needed)

Directions

Make the apple cider reduction first: pour about 1 cup of apple cider into a small saucepan and simmer over medium low heat until it reduces to 1/4 cup, about 20 to 30 minutes; let it cool completely. (If you want a stronger apple flavor, reserve an extra tablespoon.)
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg in a bowl; set aside.
In a large bowl cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl.
Add 1 large room temperature egg and 1 teaspoon vanilla extract to the butter mixture and beat until combined, then mix in the cooled 1/4 cup apple cider reduction (plus the optional extra tablespoon if you want it stronger) until the dough looks uniform.
Gradually fold the dry ingredients into the wet until just combined; do not overmix. The dough will be a bit soft and sticky. Chill the dough in the fridge for at least 1 hour, up to overnight. Chilling is key for that soft, chewy texture.
Make the cinnamon sugar coating by mixing 1/4 cup granulated sugar with 1 teaspoon ground cinnamon. Scoop dough into roughly 1 1/2 tablespoon balls (or use a
5 inch scoop), roll each ball in the cinnamon sugar to coat, and place 2 inches apart on the prepared baking sheets.
Bake for 9 to 12 minutes, until edges are set and centers still look slightly underbaked; they firm up as they cool. Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the glaze whisk 1 cup sifted powdered sugar with 2 to 3 tablespoons of the apple cider reduction (or use apple cider plus a splash of milk if you need more liquid) until smooth. Drizzle or spread the glaze over cooled cookies and let it set.
Store cookies in an airtight container at room temperature up to 3 days, or freeze baked or unbaked dough for longer. Rewarm gently if you want them soft again. Enjoy, cuz these really put you in the fall mood.

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.