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Easy Cinnamon Sugar Apple Cider Cookies

Easy Cinnamon Sugar Apple Cider Cookies - featured image
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These Easy Cinnamon Sugar Apple Cider Cookies are soft, tender pillows of apple cider flavor, dusted with a generous cinnamon sugar coating. Made with simple ingredients and ready in about 30 minutes, they capture the cozy essence of fall without complicated steps.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1/2 cup (113 grams) unsalted butter, softened to room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • 2 cups (240 grams) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 cup (50 grams) granulated sugar (for coating)
  • 1 tablespoon (8 grams) ground cinnamon (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Let it bubble for 12-15 minutes, stirring occasionally, until reduced to about 1/4 cup and syrupy. Remove from heat and let cool completely.
  2. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. In a large bowl, beat the softened butter and 3/4 cup granulated sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides.
  4. Beat in the egg and vanilla extract until combined. Add the cooled, reduced apple cider and mix on low speed until just incorporated. The batter may look slightly curdled.
  5. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Gradually add the dry mixture to the wet mixture in two or three batches, mixing on low speed just until the flour disappears. Do not overmix. The dough should be soft and slightly sticky.
  7. In a small bowl, stir together 1/4 cup sugar and 1 tablespoon cinnamon for the coating.
  8. Using a 1.5-tablespoon cookie scoop (or a heaping tablespoon), portion out the dough. Roll each portion into a ball between your palms. Drop each ball into the cinnamon sugar mixture and roll to coat. Place on prepared baking sheets, about 2 inches apart.
  9. Bake one sheet at a time for 10-12 minutes. The edges should be set and lightly golden, but the centers will still look soft and slightly puffed.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip reducing the apple cider—it concentrates the flavor and prevents a wet dough. For thicker cookies, chill the dough for 30 minutes before baking. Cookies taste even better the next day as flavors meld. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.

Nutrition

Keywords: apple cider cookies, cinnamon sugar cookies, fall cookies, easy cookie recipe, soft cookies, apple cookies

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