Soft and chewy Apple Cider Cookies made with apple cider, brown sugar, cinnamon, and nutmeg. A cozy autumn treat you’ll want all year!
It all started with a totally innocent trip to the apple orchard. You know the one. You go in thinking, We’ll grab a few apples and call it a day, and you walk out lugging three bags of apples, two gallons of fresh cider, and a half dozen cider donuts (which, by the way, never make it home). Yeah, that was me. Every fall. Without fail.
This one time, I had this leftover jug of cider in the fridge staring at me every time I reached for the milk. I swear it was giving me the side-eye. And I thought—okay, I could drink it, but what if… what if I turned it into cookies? That’s exactly how these Apple Cider Cookies came to life. A little experimenting, a couple of oops moments (including burning the first batch of cider reduction—ugh), and boom. Soft, chewy cookies that basically taste like an apple orchard in October. Only no hayrides required.
Why You’ll Love This Apple Cider Cookies Recipe?
Okay, let me get straight to the point. These cookies are everything you want when you’re craving fall flavors but you’re not about to bake a whole pie.
Here’s why you’re going to want to keep these on repeat:
- The apple cider? Boiled down into a thick, sweet syrup that packs a serious punch.
- They’re soft in the middle, slightly chewy, with just the right amount of spice.
- And that cinnamon sugar coating? It gives them a little sparkle (and who doesn’t want their cookies to sparkle?).
- They’re easy. No stand mixer, no fancy stuff—just bowls and a whisk.
- Your house is gonna smell amazing. Like a Yankee candle, but edible.
Ingredient Notes:
This recipe is simple but full of flavor. And if you’re anything like me, you probably already have most of these hanging out in your pantry.
- Apple Cider (1 cup): Go for the good stuff. Not apple juice. It has to be cider! Reduce it down until it’s syrupy and intense. It’s what makes these cookies sing.
- All-Purpose Flour (2 cups): Standard issue. Spoon it into the cup so you don’t get heavy cookies (learned that the hard way).
- Ground Cinnamon (1 tsp.) + Nutmeg (¼ tsp.): Classic fall spices. If you like a little extra warmth, toss in a pinch of cloves too.
- Baking Soda (½ tsp.): Gives them just enough lift.
- Kosher Salt (½ tsp.): Balances all that sweet.
- Brown Sugar (¾ cup): Packed, because we love that molasses note.
- Granulated Sugar (½ cup): Adds sweetness and that bit of crispness on the outside.
- Unsalted Butter (½ cup, melted): Melted butter gives you those soft centers.
- Egg (1 large): Because, well, it’s a cookie.
- Cinnamon Sugar Topping: Melted butter + cider + cinnamon sugar. This is the secret sauce. Well, not sauce, but you get me.
How To Make Apple Cider Cookies?
Step 1: Boil That Cider!
Grab a small pot and pour in the cider. Bring it to a boil over medium heat. Let it bubble away until it’s reduced by half (about ½ cup). Don’t wander off—I did once, and it boiled down to nothing in minutes. Rookie move. Set it aside to cool.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg. Smells good already, right?
Step 3: Whisk Up the Wet Stuff
In a big bowl, whisk the brown sugar, granulated sugar, and melted butter. Add your egg and the cooled cider reduction. Whisk until smooth and a little glossy. It looks like caramel at this point. Not mad about it.
Step 4: Combine
Slowly stir your dry ingredients into the wet until just combined. Don’t overmix! I say that like I haven’t done it 100 times… but really, stop when it’s just together.
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Step 5: Chill Time
Cover the bowl and pop it in the fridge for at least 2 hours. If you’re me, you forget about it and bake them the next day, and they’re still great.
Step 6: Bake
Preheat the oven to 350°F. Line two baking sheets with parchment. Scoop about 2 tablespoons of dough for each cookie. Roll them into balls and space them out. Bake for 10-12 minutes, rotating halfway through. They should be puffed and the edges set.
Step 7: Brush and Dip
Melt a little more butter (don’t worry, it’s worth it) and mix it with some leftover cider reduction if you’ve got any. Brush the tops of each cookie and dip them into cinnamon sugar. That crunch on top? Chef’s kiss.
Storage Options:
Look, these are gonna go fast. But if you manage to squirrel some away:
- On the Counter: Airtight container for 3 days.
- In the Fridge: They’ll last about a week, but honestly, they get a little firm.
- Freezer: Freeze the baked cookies or the dough balls. Good for 2 months. Pro tip: bake them straight from frozen—just add a minute or two.
Variations and Substitutions:
I’m a chronic tinkerer in the kitchen, so if you wanna mix it up:
- Add Diced Apples: Little bits of apple are chef’s kiss.
- Make Them Gluten-Free: Use your favorite 1:1 gluten-free flour. I like Bob’s Red Mill.
- Pump Up the Spices: Add a dash of cloves or ginger.
- Frost ‘Em: Cream cheese icing would be totally over-the-top and I’m here for it.
- No Apple Cider? You can use apple juice, but reduce it the same way and know it’s not quite the same.
What to Serve with Apple Cider Cookies?
These cookies are pretty perfect on their own, but they play nice with:
- Hot Apple Cider: Duh.
- Chai Latte: The spices complement everything.
- Vanilla Ice Cream: Sandwich two cookies around a scoop. You won’t regret it.
- A Big Ol’ Cheese Board: Trust me. Sweet + salty is where it’s at.
Frequently Asked Questions:
Do I have to reduce the cider?
Short answer: yes. It makes all the difference. Trust me, I tried skipping it once. Big mistake. Huge.
Can I make the dough ahead?
Absolutely. Make it a day ahead, even two. Just keep it covered in the fridge.
Are they super sweet?
Nope! They’ve got a nice balance—appley, spiced, with a cinnamon sugar kiss.
These Apple Cider Cookies are basically my fall love language. They’ve rescued me from more than one what do I bring to the party?! moment. I’d love to hear if you try them. Did you make them extra spicy? Add frosting? Hide the last three for yourself? (No judgment.) Leave me a comment or tag me. Let’s swap stories!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Apple Cider Cookies
Ingredients
For the Cookies
- 1 cup apple cider
- 2 cups 240 g all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¾ cup 160 g packed brown sugar
- ½ cup 113 g unsalted butter, melted
- ½ cup 100 g granulated sugar
- 1 large egg
For the Cinnamon Sugar Coating
- 4 tablespoons unsalted butter melted
- ½ cup 100 g granulated sugar
- 2 teaspoons ground cinnamon
Instructions
Reduce the Apple Cider
- In a small saucepan over medium heat, bring the apple cider to a boil. Continue boiling until it has reduced to approximately ½ cup. This process typically requires 15 to 18 minutes. Remove from heat and allow it to cool completely before use.
Prepare the Dry Ingredients
- In a medium mixing bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, kosher salt, and ground nutmeg. Set aside.
Combine the Wet Ingredients
- In a large mixing bowl, whisk together the packed brown sugar, melted unsalted butter, and granulated sugar until thoroughly combined. Add the large egg and the cooled, reduced apple cider, whisking until smooth.
Incorporate Dry into Wet Ingredients
- Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until the dough is just combined, ensuring not to overmix. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours or up to 12 hours for optimal results.
Preheat the Oven
- Arrange the oven racks in the upper and lower thirds. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Form and Bake the Cookies
- Using a medium cookie scoop (approximately 2 tablespoons), portion the chilled dough and roll it into uniform balls. Place them on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 10 to 12 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cookies are done when they appear slightly puffed and the edges are set. Allow them to cool on the baking sheets for 15 minutes.
Prepare the Cinnamon Sugar Coating
- In one small bowl, combine the melted butter with 2 tablespoons of any remaining reduced apple cider. In a separate bowl, combine the granulated sugar and ground cinnamon.
Coat the Cookies
- Brush the tops of each cooled cookie with the butter-cider mixture, then dip them into the cinnamon sugar mixture to coat. Allow the coating to set before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
