It’s no secret that fall is baking season, and few treats are more fun—or more fitting—than cookies. And what better recipe to whip up than one inspired by a classic fall drink: apple cider.
This recipe doesn’t need much to impress, but it delivers big flavor. The warm tones of fall come through with the help of the cider, brown sugar, and cinnamon—plus a sweet glaze that is made with, you guessed it, even more apple cider. It’s a straightforward cookie recipe with a pop of apple, and one worth adding to your collection of fall cookies.
“If I could give these 10 stars, I would. I brought these to a get-together and at least 4 of the guests said these were their new favorite cookie of all time,” says recipe tester and developer Julia Levy. “Even more asked me for the recipe!”
What Makes These Cookies Special
While these cookies use apple cider, the liquid doesn’t go straight into the dough—the batter would be too watery. Instead, simmer the cider for about 10 minutes to reduce it to ¼ cup. This quick step intensifies the apple flavor and removes excess moisture. Think of it like using vanilla extract in a chocolate chip cookie; a small amount packs a flavorful punch.
How to Make Apple Cider Cookies
Dotdash Meredith Food Studios
There are two parts to these cookies: the dough and the glaze. Begin by boiling the apple cider in a small saucepan, then cool it to room temperature once reduced. Melt the butter in a separate saucepan, then pour it into a stand mixer bowl and refrigerate for about 10 minutes, or until cooled to room temperature, too.
Beat the cooled butter with brown sugar and granulated sugar in the stand mixer until fluffy and light. Add one egg, an egg yolk, and the reduced cider, then mix until combined.
In a separate bowl, whisk the flour, cinnamon, baking soda, salt, and ginger and gradually add the flour mixture to the stand mixer, scraping the sides as needed, until just combined. Cover and chill dough until firm.
Scoop 1 ⅓-ounce dough balls on a baking sheet lined with parchment paper and bake in a preheated oven for about 12 to 14 minutes, or until the edges are golden. Cool the cookies on a rack, then add the apple cider glaze by whisking the powdered sugar with two tablespoons of cider until smooth. Add more cider ½ teaspoon at a time, if too thick. Drizzle over cooled cookies and let set before serving.
Dough can be made up to a week ahead of time and stored in the fridge until ready to bake, or it can be frozen for up to a month. Store leftovers in an airtight container in the refrigerator for up to four days. If your cookies are unglazed, they can be stored at room temperature for up to four days.
Updates Editor Ita Mac Airt
“Amazing! The whole family enjoyed these apple cookies. You need the glaze for more apple flavor. Will make again for sure!”
— Updates Editor Ita Mac Airt
Tips From the Test Kitchen
Dotdash Meredith Food Studios
Our recipe developers know the tricks of the trade. Here are a few tips to ensure your cookies turn out perfectly.
- Chill the dough. By refrigerating your dough before baking, the extra time chilling will “mature the eggs and enrich the flavor, hydrate the flour to help control spread of the cookie, and concentrate the sugars to yield a chewy cookie rather than a doughy one,” says test kitchen assistant Craig Ruff.
- Melt your butter. When butter is melted, it blends smoothly with both flour and sugar, creating a dough that’s softer because the added moisture allows the flour to form more gluten. Just make sure to chill the dough again before baking for a tender and chewy inside, with just a slight crunch around the edges.
- Add fresh apples. If you like cookies with a little more texture, dice up some apples and add them to the cookie batter.
- Baking multiple sheets of cookies. If you bake two sheets of cookies at one time, they will be a little thinner and more spread out than if you have just one sheet in the oven. They will still be absolutely delicious, though!
- Indulge in some extra sweets. Stuff these cookies with a cheesecake filling to elevate the dessert or make an ice cream sandwich with vanilla or caramel ice cream, says Craig Ruff.
Get the recipe: Apple Cider Cookies
