Description
These spiced apple cider cookies pair a buttery dough with reduced cider syrup, dusted in sugar for crackled tops. Each bite offers chewy centers, crisp edges, and warming notes of cinnamon, ginger, and nutmeg—a cozy autumn treat.
Ingredients
- 1/2 cup apple cider
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar for rolling
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper or spray with nonstick spray.
- In a small saucepan over medium heat simmer apple cider until it reduces to about 2 tablespoons of thick syrup, about 5–7 minutes; transfer to a small bowl and let cool.
- In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl beat butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Beat in egg and vanilla until incorporated, then mix in cooled cider reduction until combined.
- Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.
- Scoop dough into 1-inch balls, roll each ball in the reserved 2 tablespoons granulated sugar, place 2 inches apart on the prepared baking sheets, and gently flatten each ball with the palm of your hand.
- Bake for 10–12 minutes, or until the edges are set and tops are slightly cracked.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Reducing the cider concentrates the flavor; adjust simmer time if needed to achieve about 2 tablespoons of syrup.
- For an even richer flavor, chill the dough for 1–2 hours or overnight before baking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Baked cookies can be frozen in a sealed container for up to 3 months; thaw at room temperature before serving.