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 (300 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 (300 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.
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