Apple cider cookies taste like apple cider donuts in cookie form. They’re soft and chewy cider filled sugar cookies, coated in an apple cider butter, rolled in cinnamon sugar and topped with an apple cider glaze. What I love most about these glazed cider sugar cookies are that they require minimal chilling time and are super easy to make. They’re the perfect cozy fall cookie everyone will love!
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Why Should You Make This Recipe
There are few things I love more than a soft, chewy and cozy cookie. My Iced Oatmeal Cookies, Chewy Molasses Cookies, Chewy Maple Pumpkin Cookies and Chewy Carrot Cake Cookies are just a few cookie recipes I love from the blog. I know you’ll love this chewy cider cookie with apple cider glaze because:
- Layers of flavors and textures. From the soft and chewy apple cider filled sugar cookie to the crunchy cinnamon sugar coating and the bright apple cider glaze, these cider donut cookies will delight your senses. They’re a taste of fall in every bite.
- Easy to make, bake and eat. These cinnamon sugar cider cookies are a modern twist to an apple cider cookies recipe from 1973 and will leave you feeling all the nostalgia. They’re also very easy to make. Simply reduce the apple cider, mix up the spiced sugar cookie dough, scoop, bake, glaze with apple cider butter, roll in cinnamon sugar and top with the best apple cider glaze.
Ingredients
This recipe for apple cider cinnamon sugar cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
Apple Cider Cookies
Dry Ingredients: Gather all purpose flour, baking soda, baking powder, ground cinnamon and salt.
Wet Ingredients: Gather browned butter, light brown sugar, granulated sugar, an egg and egg yolk, vanilla extract and reduced apple cider.
Apple Cider Butter, Cinnamon Sugar and Apple Cider Glaze
Gather melted butter, apple cider, granulated sugar, ground cinnamon, powdered sugar and vanilla extract.
Substitutions
Here are my recommended substitutions to make these glazed apple sugar cookies if you need them.
- All purpose flour: Make these soft iced cookies, gluten free, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill.
- Baking Soda and Baking Powder: Both of these are required for this cookie recipe to work as intended.
- Ground Cinnamon: Feel free to replace with any warming spices or spice blends you love. I recommend apple pie spice or chai spice.
- Brown Butter: Brown butter gives a wonderful nutty background to these cider sugar cookies. It takes 15 - 20 minutes to make, but is worth the extra time. If you would like to use regular unsalted butter, melt 1 cup (226 g) unsalted butter, vegan or plant based butter and cool in the fridge for 15 minutes before using in the recipe.
- Granulated Sugar and Light Brown Sugars: Maple sugar would also work well to make these cookies refined sugar free.
- Egg and Yolk: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Apple Cider: Feel free to use unpasteurized apple juice or pasteurized apple juice in place of the apple cider. Do not use apple cider vinegar.
How To Make
Learn how to make apple cider cookies in a few easy steps.
- Pour the apple cider into a small sauce pan. Heat the apple cider to a gentle boil or simmer over medium-high heat. Continue to cook the cider until it reduces down to ¼ cup (59 ml). This takes about 15 - 20 minutes. Remove from the heat, pour into a small bowl or measuring cup and set aside to cool to room temperature. In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 15 minutes at room temperature.
- In another bowl whisk together the flour, baking powder, baking soda, cornstarch, ground spices and salt until well combined.
- In a large mixing bowl, whisk in the cooled browned butter with the light brown and granulated sugars until well combined. Whisk in the egg, egg yolk, apple cider and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time.
- Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Allow the dough to rest while the oven preheats for 30 minutes. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the cider cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches ( 8 cm) apart. Bake at 375 F (190 C) for 9 - 11 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the chewy apple cider cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature. Make the apple cider butter and cinnamon sugar whole while the cookies cool.
- In a bowl, whisk the melted butter and apple cider together until well combined. Set aside until it’s time to brush across the tops of the apple cinnamon sugar cookies. In another bowl whisk the granulated sugar and ground cinnamon together until well combined. Have the bowls close together to make assembling the cookies easier.
- To assemble the cookies, brush the top and sides of one cookie with the apple cider butter. Immediately press the butter side of the cookie into the cinnamon sugar. Flip the cookie to the other side so the butter side coated in cinnamon sugar is facing up and coat the bottom of the cookie with the cinnamon sugar. Transfer the cookie to the cooling rack. Repeat until all the cookies have been coated in the apple cider butter and cinnamon sugar.
- Whisk the apple cider and vanilla extract into the powdered sugar until smooth and well combined. Add more powdered sugar for a thicker icing. Drizzle the top of each cookie with the apple cider icing and enjoy!
How To Store, Freeze and Thaw
- Store: Place the apple cider sugar cookies in an airtight container. Store at room temperature for up to 5 days. If you would like to store the cookies for longer, I recommend freezing them.
- Freeze Dough: Prepare the apple cider cookies through the chilling step. Chill for 30 minutes then scoop the dough into balls onto small lined baking sheet or large plate. Freeze the balls for 20 minutes then transfer them to a freezer proof container for up to 2 months. Thaw the cookie dough balls in the fridge overnight and proceed with the cookie recipe as written starting with baking.
- Freeze Baked Cookies: Once the cookies have cooled to room temperature transfer them to a freezer proof container in a single lined with parchment paper between each layer. Freeze for up to one month. Thaw in the fridge overnight or room temperature for a few hours. Then proceed with the recipe as written starting with the apple cider butter.
- Freeze Baked and Glazed Cookies: Place each of the cookies in a freezer proof container in a single lined with parchment paper between each layer. Freeze for up to one month.
- Thaw: The easiest and tastiest way to thaw the cinnamon sugar cider cookies is to let them sit out at room temperature until thawed or overnight in the fridge.
M’s Expert Tips
- Allow time. These cider sugar cookies have several components to make before starting the recipe. Plan to spend about 30 - 45 minutes before starting the actual mixing of the cookie dough reducing the apple cider, browning the butter and allowing both to cool.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Give your cookies a “cookie scoot.” Within the first 3 - 5 minutes of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- Assemble the cookies one at a time. The easiest way to assemble these spiced cider apple cookies is one at a time. Brush one cookie with the apple cider butter, dip the cookie in the cinnamon sugar and return the cookie to the cooling rack. Repeat until all the cookies are finished.
FAQs
Does the apple cider really need to be reduce?
To get the most apple cider flavor without upsetting the balance of wet and dry ingredients, it is essential to reduce the apple cider.
Can you use apple juice instead of apple cider in baking?
Although the overall spiced flavor will be a bit reduced, apple cider can be substituted with unsweetened apple juice. To achieve the same viscosity of apple cider, unsweetened unpasteurized apple juice is the best substitute for apple cider.
Can I make these cookies smaller?
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect chewy apple sugar cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for 8 - 10 minutes.
Other Apple Recipes to Try
If you try this Apple Cider Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Apple Cider Cookies Recipe
Apple cider cookies taste like apple cider donuts in cookie form. They’re soft and chewy cider filled sugar cookies, coated in an apple cider butter, rolled in cinnamon sugar and topped with an apple cider glaze. They’re the perfect cozy fall cookie everyone will love!
Equipment
- 2 sauce pans (to reduce the apple cider and brown butter)
- 1 whisk and spatula or spoon
- 2 baking sheets
- 2 parchment paper
- 1 medium cookie scoop (2 tablespoons, 30 ml)
Ingredients
Apple Cider Cookies
- 2 cups (474 ml) apple cider
- 20 tablespoons (283 g) unsalted butter
- 2½ cups (240 g) all purpose flour
- 2 teaspoons apple pie spice or pumpkin spice
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cup (250 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg (US), room temperature
- 1 large egg yolk (US), room temperature
- 1 teaspoon (5 ml) vanilla extract
Apple Cider Butter
- 4 tablespoons (57 g) unsalted butter, melted
- 2 tablespoons (30 ml) apple cider not reduced
Cinnamon Sugar
- ¾ cup (150 g) granulated sugar
- 2 teaspoons ground cinnamon or spice blend
Apple Cider Glaze
- 1 cup (120 g) powdered sugar
- ½ teaspoon vanilla extract
- 1 - 2 tablespoons (15 - 30 ml) apple cider not reduced
Instructions
- Pour the apple cider into a small sauce pan. Heat the apple cider to a gentle boil or simmer over medium-high heat. Continue to cook the cider until it reduces down to ¼ cup (59 ml). This takes about 15 - 20 minutes. Remove from the heat, pour into a small bowl or measuring cup and set aside to cool to room temperature.2 cups (474 ml) apple cider
- In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 15 minutes at room temperature. Then transfer the cooled brown butter to the fridge for another 15 minutes.20 tablespoons (283 g) unsalted butter
- In another bowl whisk together the flour, baking powder, baking soda, cornstarch, ground spices and salt until well combined.2½ cups (240 g) all purpose flour, 2 teaspoons apple pie spice or pumpkin spice, 1 teaspoon cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, whisk in the cooled browned butter with the light brown and granulated sugars until well combined. Whisk in the egg, egg yolk, apple cider and vanilla extract until smooth and well combined.1¼ cup (250 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 large egg (US), room temperature, 1 large egg yolk (US), room temperature, 1 teaspoon (5 ml) vanilla extract
- Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Allow the dough to rest while the oven preheats for 30 minutes.Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the cider cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches ( 8 cm) apart. Bake at 375 F (190 C) for 9 - 11 minutes or until the edges of the cookies are set and the centers are slightly puffed.
- Cool the chewy apple cider cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature. Make the apple cider butter and cinnamon sugar whole while the cookies cool.
- In a bowl, whisk the melted butter and apple cider together until well combined. Set aside until it’s time to brush across the tops of the apple cinnamon sugar cookies.In another bowl whisk the granulated sugar and ground cinnamon together until well combined. Have the bowls close together to make assembling the cookies easier.4 tablespoons (57 g) unsalted butter, melted, 2 tablespoons (30 ml) apple cider, ¾ cup (150 g) granulated sugar, 2 teaspoons ground cinnamon or spice blend
- To assemble the cookies, brush the top and sides of one cookie with the apple cider butter. Immediately press the butter side of the cookie into the cinnamon sugar. Flip the cookie to the other side so the butter side coated in cinnamon sugar is facing up and coat the bottom of the cookie with the cinnamon sugar. Transfer the cookie to the cooling rack. Repeat until all the cookies have been coated in the apple cider butter and cinnamon sugar.
- Whisk the apple cider and vanilla extract into the powdered sugar until smooth and well combined. Add more powdered sugar for a thicker icing. Drizzle the top of each cookie with the apple cider icing and enjoy!1 cup (120 g) powdered sugar, ½ teaspoon vanilla extract, 1 - 2 tablespoons (15 - 30 ml) apple cider
Notes
Store: Place the apple cider sugar cookies in an airtight container. Store at room temperature for up to 5 days. If you would like to store the cookies for longer, I recommend freezing them.
Brown Butter: If you would like to skip browning the butter, use 1 cup (226 g) melted butter that has been cooled in the fridge for 15 - 20 minutes.
Apple Cider: Although the overall spiced flavor will be a bit reduced, apple cider can be substituted with unsweetened apple juice. To achieve the same viscosity of apple cider, unsweetened unpasteurized apple juice is the best substitute for apple cider.
did you make this recipe?tag @olivesnthyme on Instagram
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