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 1/4 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!