Apple cider is one of my favorite fall flavors, so I knew I needed to get it into a cookie ASAP! Reducing the cider into a concentrated and full-bodied syrup is the best way to get maximum cider flavor into these cookies, and let me tell you, these cookies are so tasty! Mixed with an array of warming spices, they are the ultimate autumn dessert!
How to Store and Reheat
Store leftover apple cider cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month. Let thaw at room temperature before enjoying at room temp or gently warmed in the microwave.
Serving Suggestions
These apple cider cookies are the ultimate apple-flavored fall dessert. They’re great all by themselves or served with a scoop of vanilla or pumpkin ice cream.
How to Make Apple Cider Cookies Step by Step
Reduce the Cider: In a small saucepan, combine 2 cups of apple cider, 1 cinnamon stick, 1 whole clove, and 1 (1-inch) strip of orange peel. Bring to a boil and reduce to a simmer. After 5 minutes remove the cinnamon stick, clove, and orange zest. Continue simmering until the apple cider has reduced to ¼ cup, about 10-15 more minutes. Set aside to cool completely. Whisk the Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground allspice, ¼ teaspoon of ground nutmeg, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt. Set aside. Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together ½ cup of unsalted butter, ½ cup of light brown sugar, and ¼ cup of granulated sugar until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed. Add the Egg, Vanilla, and Cider: Mix in 1 large egg, 1 teaspoon of pure vanilla extract, and the ¼ cup of reduced apple cider. Scrape down the sides as needed. Chill the Dough: Add in the flour mixture and mix on low until combined. Cover and refrigerate the dough for 1 hour. Preheat the oven to 350°F. Line a sheet pan with parchment paper. Bake the Cookies: Using a cookie scoop, scoop and roll the cookies into balls. Arrange on the baking sheet leaving 2 inches of room around each cookie. Bake for 9-11 minutes or until the edges are set. Remove from the oven and cool for 5 minutes on the sheet pan. Transfer the cookies to a wire rack to cool completely. Ice the Cookies: Once the cookies are cooled, whisk together ½ cup of powdered sugar, 1 tablespoon of apple cider, and a pinch of ground cinnamon. Add more apple cider as needed to achieve your desired consistency. Drizzle the icing over the cookies and let sit for 30 minutes to set up. Serve.
