Apple Cider Sugar Cookies
Apple cider sugar cookies are soft, chewy, and rolled in cinnamon sugar, with an apple flavor that actually tastes like apple. The secret is simmering the cider on the stove until it becomes a concentrated syrup, which then gets stirred right into the dough. A quick cider glaze on top finishes them off, and they are perfect for fall baking, holiday cookie trays, and gifting.
Equipment
- Small saucepan for reducing the cider
- Stand mixer or hand mixer
- Large mixing bowl
- Medium bowl for the dry ingredients
- Shallow bowl for the cinnamon sugar
- Baking sheets
- Parchment paper
- Cookie scoop for even cookies
- Wire cooling rack
- Small whisk
Ingredients
- 1 cup apple cider 240ml; simmered down to 1/4 cup
- 2 1/4 cups all-purpose flour 270g
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter 170g, 1 1/2 sticks; softened
- 3/4 cup light brown sugar 150g; packed
- 1/2 cup granulated sugar 100g
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar 100g
- 1 teaspoon ground cinnamon
For the Cider Glaze
- 1 cup powdered sugar 120g
- 1 tablespoon reduced cider from the reduced cider above
- 1 to 2 teaspoons milk if needed, to thin the glaze
Instructions
- Pour 1 cup apple cider into a small saucepan over medium heat. Simmer for 15 to 20 minutes, stirring occasionally, until reduced to about 1/4 cup and slightly syrupy. Cool completely for about 15 minutes.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt for about 30 seconds. Set aside.
- Beat softened butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until pale, light, and fluffy. Scrape down the bowl as needed.
- Add the egg and vanilla, beating until combined. Mix in 3 tablespoons of the cooled reduced cider on low speed for about 30 seconds. Reserve the remaining 1 tablespoon for the glaze.
- With the mixer on lowest speed, add the flour mixture a little at a time. Mix just until no dry streaks remain and a soft dough forms. Do not overmix.
- Cover the bowl and refrigerate for 30 minutes. Meanwhile, line two baking sheets with parchment paper or silicone mats.
- Preheat the oven to 350°F and position a rack in the center. In a shallow bowl, stir together 1/2 cup granulated sugar and 1 teaspoon cinnamon.
- Scoop the chilled dough into about 24 portions, roll into smooth balls, and coat generously in the cinnamon sugar. Place on prepared baking sheets about 2 inches apart and press each ball slightly with your palm.
- Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the centers look soft and slightly puffed. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Let cookies cool completely, about 20 minutes. Whisk powdered sugar with the remaining 1 tablespoon reduced cider until smooth, thinning with milk 1 teaspoon at a time if needed. Drizzle over cookies and let set for 15 minutes.
Notes
- Reduce the cider ahead of time: You can simmer it up to 3 days in advance and keep it in the refrigerator, then bring it to room temperature before using.
- Watch the pot closely: Cider can go from syrupy to scorched quickly in the last few minutes.
- Use softened, not melted, butter: It should dent when pressed but still hold its shape.
- Measure the flour carefully: Spoon it into the cup and level it off, since packed flour leads to dry cookies.
- Do not skip the chill time: Cold dough bakes up thicker and chewier.
- Be generous with the coating: The cinnamon sugar is what gives the cookies their sparkle and crunch.
- Underbake slightly: Soft centers when they come out of the oven mean chewy cookies once they cool.
- Storage: Store in an airtight container at room temperature for up to 5 days, with parchment between layers if glazed. Refrigerate for up to 1 week.
- Freezing baked cookies: Freeze unglazed cookies in a freezer bag for up to 3 months and glaze after thawing.
- Freezing the dough: Freeze rolled and coated dough balls on a tray, then bag them and bake straight from frozen, adding 1 to 2 minutes.
- Reheating: Warm a cookie in the microwave for 8 to 10 seconds to bring back that fresh-baked softness.
- Variations: Try brown butter, chai spiced, caramel drizzle, cream cheese frosting, apple butter swirl, or mini cookies.
Nutrition
Serving: 1CookieCalories: 175kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 110mgPotassium: 45mgFiber: 1gSugar: 16gVitamin A: 4IUCalcium: 2mgIron: 4mg
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