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Home » Recipes » Cookies

Apple Cider Cookies

September 18, 2022 by brooke 6 Comments

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Apple cider cookies are a soft, thick sugar cookie filled with brown sugar, reduced apple cider and warm spices, and topped with an apple cider cinnamon frosting. The perfect autumn cookie.

apple cider cookies with a little bowl of cinnamon sugar and a bite missing from a cookie.

These apple cider cookies are the epitome of fall in their flavor profile. The warmth of the spices is a perfect balance to the sweetness of the apple cider. Since we all can't live somewhere where fall festivals lined with pumpkins and apple cider are available I am bringing those flavors to you!

If you're an apple lover like I am, you should definitely try my caramel apple toffee dip, apple fritter bread, or my blackberry and apple crumble.

all the apple cider cookies topped with dried apples lined up on a cookie sheet.

WHY YOU'RE GOING TO LOVE THESE

FALL FLAVORS- With the brown sugar, apple cider, cinnamon and nutmeg these cookies have all the flavors of fall.

EASY TO MAKE- Sugar cookies can seem overwhelming, but these cookies could not be easier. There is no rolling out the dough, and no chilling required.

STAYS FRESH- I love that these cookies can remain fresh tasting for days because they are so soft! Perfect when you need to prep for a get together.

INGREDIENT NOTES

  • Apple Cider- You are going to start with a cup of apple cider, but reduce it down so that it's almost like a syrup to give more flavor.
  • Coconut Oil- This is my favorite oil to bake with, but any neutral oil will work great.
  • Brown Sugar- Sugar cookies don't usually have brown sugar but this addition adds another depth of flavor.
  • Flour- If you don't have a scale to weigh your flour make sure you lightly spoon it into the measuring cup.
all the ingredients to make apple cider cookies.

STEP BY STEP INSTRUCTIONS

STEP ONE: Pour apple cider in a small saucepan and bring to a boil over medium heat, reduce to simmer and allow to reduce to ¼ cup, this should take aboue 15-20 minutes. Pour into measuring cup or bowl and set aside to cool.

apple cider after being reduced

STEP TWO: Preheat oven to 350 F. Line two baking sheets with parchment paper.

STEP THREE: Place butter, oil and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add egg and 3 tablespoon of reduced apple cider (save the rest for frosting), and vanilla. Mix on medium speed for 2 minutes.

STEP FOUR: Add baking soda, salt, cinnamon, nutmeg and flour to the bowl and mix on low, being careful not to overmix. Scoop the dough into large balls. I like to use a 3 tablespoon cookie scoop.

wet ingredients.
after adding dry ingredients.
cookie dough all mixed.

STEP FIVE: Place 6-8 cookie balls on your baking sheet. Flatten cookie balls with a glass until they are about ½ inch thick. I like to spray the bottom of my glass with cooking spray and dip in cinnamon/sugar before flattening. Bake the cookies for 7-9 minutes. You're looking for a barely light golden brown outside rim. Allow to cool completely before frosting.

sticking a glass in cinnamon sugar.
glass on cookie dough.
cookies on baking sheet before baking.

STEP SIX: Mix together butter, sour cream, salt and 1 cup of powdered sugar on low until completely combined. Add 1 tablespoon reduced apple cider and another 1-2 cups of powdered sugar and cinnamon and mix on medium-high for about 2 minutes. Add more apple juice or powdered sugar to get desired consistency. Frost on cooled cookies.

buttercream in a bowl.
cookies baked before frosting.
cookies after being frosted.

EXPERT BAKING TIPS

After I am done reducing the apple cider pour it all into a measuring cup. You are going to be using 3 tablespoon or the cookie batter and then 1 tablespoon for the frosting. If you reduce a little less than needed, just use regular apple cider for the frosting.

It is best for butter and egg to be at room temperature before starting to mix.

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

FAQ

Do I have to flatten these cookies with a glass?

No, you could simple push them down with your hands, I just like the rustic look that the edges get from pushing with a glass, and then it gives a little rim that seems perfect for frosting.

Can I use a vanilla buttercream instead?

Yes, you can sub in milk for the apple cider and add 1-2 teaspoon of vanilla.

Can these be made gluten free?

I haven't tried it with these cookies before, but cup4cup is my favorite gluten free flour to sub with. If you try it please let me know!

a side view of an apple cider cookie with a bite missing.

STORING AND FREEZING

Apple cider cookies can be stored at room temperature, or in the fridge, in an airtight container. They will keep fresh this way for 3-4 days.

FREEZING

These cookies will keep fresh in an airtight container in the freezer for 3-4 months. Just allow them to come to room temperature before eating! You can also freeze the cookies unfrosted if made ahead of time.

apple cider cookies on some parchment paper.

POPULAR FALL RECIPES TO TRY

Pecan Chocolate Chip Cookies

Mummy Apple Hand Pies

Pumpkin White Chocolate Chip Cookies

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do. 

And please make sure to leave a star review below!

apple cider cookies with a little bowl of cinnamon sugar and a bite missing from a cookie.

Apple Cider Cookies

brooke
Apple cider cookies are a soft, thick sugar cookie filled with brown sugar, reduced apple cider and warm spices, and topped with an apple cider cinnamon frosting. The perfect autumn cookie.
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 7 mins
Course Dessert, Snack
Cuisine American
Servings 14
Calories 344 kcal

Ingredients
 
 

Apple Cider Cookies

  • 1 cup apple cider reduced to ¼ cup
  • ¼ cup butter room temp
  • ⅓ cup coconut oil any neutral oil will work
  • ¼ cup dark brown sugar light will work also
  • ¾ cup granulated sugar
  • 1 large egg room temp
  • 1 teaspoon vanilla
  • ½ tsp baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2¾ cups all-purpose flour
  • 3 tablespoon granulated sugar for top of cookies
  • ½ tbsp cinnamon for top of cookies

Apple Cider Cinnamon Frosting

  • 6 tablespoon butter room temp
  • 1 tablespoon sour cream
  • ¼ teaspoon salt
  • 2-3 cups powdered sugar
  • 1 tablespoon reduced apple cider
  • 1 teaspoon cinnamon

Instructions
 

To make cookies:

  • Pour apple cider in a small saucepan and bring to a boil over medium heat, reduce to simmer and allow to reduce to ¼ cup, this should take aboue 15-20 minutes. Pour into measuring cup or bowl and set aside to cool.
  • Preheat oven to 350 F. Line two baking sheets with parchment paper.
  • Place butter, oil and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
  • Add egg and 3 tablespoon of reduced apple cider (save the rest for frosting), and vanilla. Mix on medium speed for 2 minutes.
  • Add baking soda, salt, cinnamon, nutmeg and flour to the bowl and mix on low, being careful not to overmix.
  • Scoop the dough into large balls. I like to use a 3 tablespoon cookie scoop.
  • Place 6-8 cookie balls on your baking sheet. Flatten cookie balls with a glass until they are about ½ inch thick. I like to spray the bottom of my glass with cooking spray and dip in cinnamon/sugar before flattening. Bake the cookies for 7-9 minutes. You're looking for a barely light golden brown outside rim. Allow to cool completely before frosting.

To make frosting:

  • Mix together butter, sour cream, salt and 1 cup of powdered sugar on low until completely combined. Add 1 tablespoon reduced apple cider and another 1-2 cups of powdered sugar and cinnamon and mix on medium-high for about 2 minutes. Add more apple juice or powdered sugar to get desired consistency. Frost on cooled cookies.
  • I like to eat these cookies chilled, but you whatever you prefer is great!

Notes

I prefer these cookies to be chilled before eating. It is not necessary to chill them, but might be worth a try for you to see if that's how you prefer them too! Just place them in an airtight container after the frosting has set and they should keep fresh in there for 3-4 days, or in the freezer for longer.
It is best for butter and egg to be at room temperature before starting to mix.
If you would rather use a regular buttercream frosting you can swap the apple cider for milk and add a little vanilla to the recipe.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 344kcalCarbohydrates: 53gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 35mgSodium: 236mgPotassium: 60mgFiber: 1gSugar: 33gVitamin A: 277IUVitamin C: 0.2mgCalcium: 17mgIron: 1mg
Keyword apple cider cookies, apple cider frosting
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Angie

    September 22, 2022 at 2:33 pm

    Do you melt the coconut oil or leave it solid?

    Reply
    • brooke

      September 22, 2022 at 7:33 pm

      Mine was melted, sorry I should have included that!

      Reply
  2. Jessica

    September 28, 2022 at 7:14 pm

    5 stars
    If fall was a cookie this would be it!
    The flavor was spot on. Thanks for another great recipe!

    Reply
  3. Amy

    October 12, 2022 at 6:55 am

    5 stars
    I made these for a luncheon I was having with friends and everyone kept talking about how good they were. They taste like fall!!!

    Reply
  4. Allison

    November 07, 2022 at 11:30 am

    5 stars
    So good! I froze with the frosting on before reading Brooke's directions and they still defrosted perfectly.

    Reply
  5. Maureen

    December 01, 2022 at 7:21 am

    5 stars
    INCREDIBLE!! I made theses on Sunday and wow they're so good. Super easy to make but the flavor is incredible. These are going to be a staple in the fall for me.

    I tried them at room temp after frosting as well as chilled in the fridge. Personally I agree they taste better chilled. The flavors just work super well together.

    Reply

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Hi! I'm Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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