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Apple Cider Cookies

Apple cider cookies with a lightly crinkled, soft bite coated in cinnamon sugar and finished with apple cider reduced into the dough for cozy flavor. Baked at 350°F until edges are set, then cooled briefly for clean lifting from the pan.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 0.25 cup apple cider reduced to 1/4 cup over medium heat
Cinnamon sugar rolling
  • 3 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Reduce the apple cider
  1. Pour the apple cider into a small saucepan and simmer over medium heat until syrupy, stirring occasionally. Cool completely before using.
Prep and bake
  1. Preheat the oven to 350F and line baking sheets with parchment. This prevents sticking and helps the cookies crinkle evenly.
  2. Whisk together all-purpose flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt in a mixing bowl. Make sure the spices and leavening are evenly distributed.
  3. Beat the softened unsalted butter with brown sugar and granulated sugar until light and fluffy. Beat in the egg, then mix in the vanilla extract and the reduced apple cider.
  4. Add the flour mixture and stir just until the dough comes together. Do not overmix so the cookies stay tender.
  5. Scoop dough into 1-1/2 tablespoon balls and roll each ball in cinnamon sugar. Press lightly so the coating adheres.
  6. Place the dough balls on the prepared baking sheets, leaving space between them. Bake for 10-12 minutes, until edges are set.
  7. Cool on the pan for 5 minutes before transferring. Let them finish cooling to set the centers.

Notes

For the best crinkle and clean lift, cool the reduced apple cider completely so it doesn’t melt the butter before baking. Store cookies in an airtight container at room temperature for up to 4 days; freeze baked cookies up to 2 months. Dietary swap: use a plant-based butter stick in the same amount for a dairy-free version (texture may be slightly softer).