As the weather cools down, there's nothing better than enjoying the warm, spiced flavors of fall. If you’re a fan of apple cider, you’ll love these chewy apple cider cookies. These cookies are loaded with apple cider flavor and warm spices in every bite! Let's dive in and start baking!
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Ingredients you will need
- All-purpose flour
- Apple cider: Apple cider adds a concentrated, tangy sweetness to the cookies. I use about 4 cups of apple cider and boil it down to about a quarter of a cup of concentrated apple cider syrup.
- Butter
- Granulated sugar
- Egg
- Baking soda
- Salt
- Ground cinnamon: Ground cinnamon adds warmth and spice to the cookies!
- Vanilla (optional)
- Apple (chopped for garnish): Chopped apple dice give each bite an extra burst of fresh, juicy flavor and texture.
For the glaze:
- Sugar
- Apple cider
How to make apple cider cookies
Reduce the apple cider: Start by reducing the apple cider to concentrate its flavor. In a medium saucepan, boil 4 cups of apple cider over medium heat until it reduces to ¼ cup of thicker apple cider syrup. This process should take about 15-20 minutes. Allow the reduced cider to cool to room temperature before using.
Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking soda, salt, and ground cinnamon. Set the flour mixture aside.
Prepare the wet ingredients: Use a hand mixer or a stand mixer to beat the room temperature unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Then, add the egg, vanilla extract, and concentrated apple cider syrup to the butter mixture and beat on low speed until well combined.
Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Chill the dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 15 minutes for the best results. This helps the dough firm up.
Preheat and prepare for baking: Preheat your oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat.
Form cookie dough balls: Use a medium cookie scoop to portion out cookie dough balls. Place them on the prepared baking sheet about 2 inches apart.
Bake: Bake the cookies for 10-12 minutes, or until the edges of the cookies are lightly golden, but the centers remain soft and chewy. Do not overbake it.
Cool the cookies: Once baked, transfer the cookies to a wire rack to cool completely before glazing.
Make the apple cider glaze: In a small bowl, whisk together the sugar and regular apple cider on medium-low heat to create a smooth glaze. Drizzle the glaze over the cooled cookies and place the small fresh-cut diced apple on top. Enjoy!
Storage
To store baked apple cider cookies:
Airtight container: Store the baked apple cider cookies in an airtight container at room temperature for up to 3-4 days to keep them soft and chewy.
Refrigeration: For longer freshness, you can refrigerate the cookies in an airtight container for up to a week. Let them warm up to room temperature before serving.
Freezing: You can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. Thaw to room temperature before serving.
Pro tips for the best apple cider cookies
Here are some pro tips to help you make the perfect apple cider cookies:
- Maximum cider flavor: The key to achieving maximum apple flavor is reducing the cider to concentrate. You can boil the apple cider beforehand so it is cooled and ready to use during baking.
- Apple cider glaze: The apple cider glaze adds a sweet, tangy finish that takes these cookies to the next level.
- Warm spices: Do not skip the ground cinnamon. The combination of cinnamon and apple cider syrup enhances the cozy fall flavors of these cookies, making them the perfect fall treat.
Variations of apple cider cookies recipe
The dough can be easily adapted with different flavors or fillings. Here are some delicious variations of apple cider cookies to try:
- Apple butter filling: For a surprise twist, try stuffing the cookie dough balls with a small spoonful of apple butter before baking. This creates a gooey apple butter center.
- Spiced apple cider cookies: Amp up the warmth by adding ground cloves, nutmeg, or ginger along with the cinnamon for a deeper, spiced flavor.
- Apple cider and cranberry cookies: Add dried cranberries to the dough for a tart contrast to the sweet apple cider flavor, perfect for the holiday season.
- Apple cider and white chocolate chip cookies: Stir in white chocolate chips for a creamy, sweet bite that complements the tangy apple cider flavor.
- Apple cider oatmeal cookies: Add rolled oats to the dough for a chewy texture that pairs beautifully with the apple cider.
FAQs
Apple cider vinegar isn’t used in this apple cookies recipe, as it has a tartness that doesn’t pair well with the sweet apple cider flavor we aim for. Stick with fresh apple cider for the best results.
Feel free to use your favorite type of apple if you are using fresh apples for garnishing like I am. I used Fuji apples.
When stored in an airtight container, these apple cider cookies stay soft and chewy for 3-4 days.
Final thoughts
This apple cider cookie recipe brings all the comforting, delicious flavors of apple orchards and fall to your kitchen. With their chewy texture, warm spices, and sweet apple cider glaze, these cookies are the perfect treat for the season. Enjoying them with a cup of cider, these delicious apple cider cookies will surely become your fall favorite!
Soft And Chewy Apple Cider Cookies Recipe
Ingredients
- 2½ cups all purpose flour
- 4 cups apple cider (make about ¼ cup apple cider syrup)
- 1 cup and 4 tablespoons unsalted butter
- 1 ½ cup granulated sugar
- 1 egg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla optional
- 1 apple chopped for garnish
For the glaze:
- 1 cup sugar
- 3 tablespoons apple cider
Instructions
- Reduce the apple cider: Start by reducing the apple cider to concentrate its flavor. In a medium saucepan, boil 4 cups of apple cider over medium heat until it reduces to ¼ cup of thicker apple cider syrup. This process should take about 15-20 minutes. Allow the reduced cider to cool to room temperature before using.
- Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking soda, salt, and ground cinnamon. Set the flour mixture aside.
- Prepare the wet ingredients: Use a hand mixer or a stand mixer to beat the room temperature unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Then, add the egg, vanilla extract, and concentrated apple cider syrup to the butter mixture and beat on low speed until well combined.
- Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Chill the dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 15 minutes for the best results. This helps the dough firm up.
- Preheat and prepare for baking: Preheat your oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Form cookie dough balls: Use a medium cookie scoop to portion out cookie dough balls. Place them on the prepared baking sheet about 2 inches apart.
- Bake: Bake the cookies for 10-12 minutes, or until the edges of the cookies are lightly golden, but the centers remain soft and chewy. Do not overbake it.
- Cool the cookies: Once baked, transfer the cookies to a wire rack to cool completely before glazing.
- Make the apple cider glaze: In a small bowl, whisk together the sugar and regular apple cider on medium-low heat to create a smooth glaze. Drizzle the glaze over the cooled cookies and place the small fresh-cut diced apple on top. Enjoy!
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