Soft Apple Cider Cookies with Irresistible Cinnamon Glaze

There’s something magical about fall—the crisp air, the cozy sweaters, and of course, the flavors that make this season so special. Apple cider donuts are a classic, but what if you could capture that warm, spiced sweetness in a cookie? That’s exactly what these apple cider cookies do. One bite, and you’re right back at the orchard, sipping cider by a crackling fire. I first made these on a whim, tweaking my grandma’s old sugar cookie recipe with reduced cider and a splash of brown butter. The result? A soft, cinnamon-kissed treat that’s become my go-to for get-togethers—even my picky nephew sneaks seconds!

Why You’ll Love These Apple Cider Cookies

Trust me, these aren’t just any cookies—they’re little pockets of fall magic. Here’s why they’ll become your new favorite:

• Meltingly soft centers that stay tender for days (if they last that long!)
• A cinnamon-sugar coat that crackles like your favorite apple cider donut
• Brown butter depth that makes every bite taste like grandma’s kitchen on a chilly afternoon
• Small-batch friendly—whip up just enough for your meal planning or double the recipe for holiday parties

I’ve brought these to everything from backyard bonfires to book club, and they disappear faster than pumpkin spice lattes in October.

Ingredients for Apple Cider Cookies

Gathering the right ingredients is half the magic—especially when brown butter and reduced apple cider are involved! Here’s what you’ll need for those irresistibly soft, spiced cookies:

For the Dough

• 1 cup apple cider (simmered down to 1/4 cup—trust me, this concentrated punch makes all the difference)
• 1/2 cup unsalted butter (browned until nutty and golden, then cooled slightly—don’t skip this step!)
• 1/2 cup granulated sugar (for that classic cookie sweetness)
• 1/4 cup packed brown sugar (I use dark brown for extra molasses depth)
• 1 large egg (room temperature blends easier)
• 1 tsp vanilla extract (the real stuff—imitation just won’t do)

For the Dry Mix

• 1 1/2 cups all-purpose flour (spooned and leveled—no packing!)
• 1/2 tsp baking soda (freshness matters—check the date)
• 1/2 tsp cinnamon (splurge on high-quality Saigon or Vietnamese cinnamon if you can)
• 1/4 tsp nutmeg (freshly grated beats pre-ground any day)
• 1/4 tsp salt (fine sea salt blends best)

For the Coating

• 1/4 cup cinnamon-sugar mix (I do 3 parts sugar to 1 part cinnamon—but sneak in a pinch of cardamom if you’re feeling fancy)

A quick note about cinnamon: Cheap cinnamon can taste flat or bitter. Good cinnamon should smell sweet and complex—like autumn in a jar. I keep mine in the freezer to preserve its punch. Worth every penny for these cookies!

How to Make Apple Cider Cookies

Alright, let’s get baking! These apple cider cookies come together in just a few simple steps, but each one makes a big difference in flavor and texture. Follow along—I’ll walk you through every trick I’ve learned to make these foolproof.

Step 1: Reduce the Apple Cider

First things first: simmer your apple cider until it reduces down to ¼ cup. This might feel like a wait, but trust me, it’s worth it! Concentrating the cider amps up the flavor, giving these cookies that deep, spiced apple taste without making them soggy. Just pour the cider into a small saucepan and let it bubble away on medium-low heat for about 15-20 minutes. You’ll know it’s ready when it’s syrupy and coats the back of a spoon. Let it cool completely—you don’t want it melting your butter later!

Step 2: Brown the Butter

While your cider cools, grab that butter and let’s brown it. Toss it into a light-colored pan (so you can see the color change) over medium heat. Stir occasionally as it melts, then starts to foam. Keep a close eye—once you catch that nutty, caramel-like aroma and see golden-brown bits at the bottom, take it off the heat immediately. Brown butter adds this incredible toasty depth to the cookies that makes them taste like they’ve been baking for generations. Transfer it to a bowl and let it cool slightly—you want it warm, not hot.

Now, just mix everything together! Combine your browned butter, sugars, egg, vanilla, and that glorious reduced cider in a bowl. Whisk your dry ingredients separately to avoid lumps, then gently fold them into the wet mixture. Don’t overmix—a few flour streaks are fine. Chill the dough for 30 minutes (this keeps them from spreading too much), then roll into balls, coat in cinnamon-sugar, and bake at 350°F for 10-12 minutes. When the edges are set but the centers are still soft, they’re done. Let them cool on the pan for just a minute—that’s when the sugar coating gets extra sparkly. And there you go: apple cider donut magic, in cookie form!

Expert Tips for Perfect Apple Cider Cookies

After baking dozens of batches (and taste-testing every single one—tough job, I know), I’ve picked up a few tricks to make these cookies absolutely foolproof. Here are my top tips for apple cider cookie success:

• Chill that dough! Just 30 minutes in the fridge keeps the cookies nice and thick—they won’t spread into pancakes in the oven.
• Cookie scoop magic: Use a #40 scoop (about 1½ tablespoons) for perfectly uniform cookies that bake evenly. Bonus: less messy hands!
• Vanilla in the coating: Add ½ teaspoon vanilla to your cinnamon-sugar mix—it makes the cookies smell heavenly and helps the sugar stick better.

Pro tip for meal planning: Scoop the dough balls onto a tray, freeze them solid, then toss in a zip-top bag. You can bake just a few at a time whenever you need a quick fall treat with your coffee. Works great for small-batch cravings or last-minute guests!

Common Questions About Apple Cider Cookies

Nutritional Information

Just FYI – these numbers are estimates since we all make cookies a teensy bit different! Per delightful cookie, you’re looking at about 120 calories, 8g sugar, and 5g fat. Of course, if you go heavier on the cinnamon-sugar coating or use a larger scoop, those numbers will dance around a bit. But hey – it’s fall! Worth every nibble.

More Fall Baking Ideas

Once you’ve fallen for these apple cider cookies (pun totally intended), you might catch the autumn baking bug—I know I did! For your next cozy kitchen adventure, try my pumpkin snickerdoodles with a brown sugar swirl or spiced pear thumbprints filled with homemade caramel. If you’re feeling fancy, a sous-vide precision cooker makes silky pumpkin custards that’ll wow at Thanksgiving. Need more inspiration? You’ll find my whole collection of fall favorites—from maple pecan blondies to chai-spiced shortbread—waiting for you on Pinterest. Happy baking, friends!

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