Chewy Apple Cider Cookies
These Apple Cider Cookies are thick, soft, and chewy with crisp edges and plenty of cozy fall flavor. Rolled in cinnamon sugar and finished with a drizzle of apple cider glaze, they taste just like a fresh apple cider doughnut.
Equipment
- Large Baking Sheet
Ingredients
- 2 cups + 2 tsps apple cider
- ½ cup unsalted butter
- ¼ cup light brown sugar packed
- ½ cup granulated white sugar
- 1 large egg yolk
- ¼ tablespoon unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ⅓ cup all purpose flour spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar *see notes
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ⅓ cup cinnamon sugar
- ½ cup powdered sugar sifted
Instructions
- Simmer 2 cups of apple cider in a small saucepan on medium heat until reduced to about ¼ cup. Let cool. It will thicken as it cools and will resemble thick syrup.
- Melt butter in a small saucepan over medium-low heat. Immediately pour into a heatproof bowl and set aside to cool slightly.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, pumpkin pie spice and ground ginger. Set aside.
- In a large mixing bowl, whisk together the both sugars and cooled brown butter. It should look like clumpy wet sand.
- Whisk in the egg yolk, reduced apple cider, vanilla extract, and applesauce until smooth.
- Add the dry ingredients and fold them into the wet to form a dough.
- Using a cookie scoop, scoop dough into 1.5 (2-3 tablespoons) inch balls. Cover and chill the dough balls in the refrigerator for at least 2 hours ( preferably overnight).
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Roll the chilled dough balls in cinnamon sugar coating, and place on prepared cookie sheet about 2 inches apart.
- Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone. Keep the remaining cookie dough balls in the refrigerator until ready to bake.
- Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.
- Whisk together confectioner’s sugar and apple cider (not apple cider concentrate) in a small bowl until there are no more lumps.
- Drizzle the apple cider glaze over the tops of the cookies. Allow the glaze to set until hardened before serving.
Notes
- Reduce apple cider before adding to the dough for maximum flavor.
- Always spoon and level your flour to avoid adding too much, which can make cookies cakey.
- Let cookies cool on the baking sheet for a few minutes before transferring to a rack—they’ll finish setting up.
- If your butter is too warm, the cookies will spread way too much. Make sure the butter is cooled to room temperature.
- If you cant find cream of tartar you can skip it. The cookies would still be delicious without it.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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