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Soft-Baked Apple Cider Cookies

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Soft-baked, tender-crumb cookies featuring the intense flavor of reduced apple cider and warm spices. These cookies capture the essence of autumn with a moist center and slightly crisp edges.

Ingredients

Scale
  • 2 cups 100% fresh apple cider (for reduction)
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1 cup confectioners’ sugar (for glaze)
  • 1–2 tablespoons reduced cider (for glaze)

Instructions

  1. Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered, stirring occasionally, until it reduces to about 1/2 cup and becomes syrupy. Remove from heat and let cool completely.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the sides of the bowl.
  3. Add the cooled reduced cider, eggs, and vanilla extract to the butter mixture. Mix on low speed until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
  5. Gradually add the dry ingredients to the wet mixture on low speed. Mix until just combined; do not overmix.
  6. Cover the bowl and refrigerate the dough for at least 30 minutes to prevent excessive spreading.
  7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop dough into 2-inch balls (about 2 tablespoons each) and place on baking sheets, spacing them 2 inches apart.
  9. Bake for 10-12 minutes, or until edges are set and lightly golden but centers still look soft. Rotate pans halfway through baking for even browning.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Optional: Whisk confectioners’ sugar with 1-2 tablespoons of reduced cider to make a glaze. Drizzle over cooled cookies.

Notes

Ensure the reduced cider is completely cool before adding to the butter to prevent melting. Do not scoop flour directly from the bag; spoon and level it for accurate measurement. Cookies will continue to cook on the hot pan after removal from the oven, so slightly underbaking ensures a soft texture. Dough can be refrigerated for up to 3 days or frozen for later use.

Nutrition

Keywords: apple cider cookies, soft baked cookies, holiday baking, fall recipes, apple cider reduction, easy cookie recipe, autumn treats

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