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.
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.
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.
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.
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.
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.
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.
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
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.
Yes, you can sub in milk for the apple cider and add 1-2 teaspoon of vanilla.
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!
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.
POPULAR FALL RECIPES TO TRY
Pumpkin White Chocolate Chip Cookies
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Apple Cider Cookies
Ingredients
Apple Cider Cookies
- 1 cup (236 g) apple cider reduced to ¼ cup
- ¼ cup (56.75 g) butter room temp
- ⅓ cup (72.67 g) coconut oil any neutral oil will work
- ¼ cup (55 g) dark brown sugar light will work also
- ¾ cup (150 g) granulated sugar
- 1 large egg room temp
- 1 teaspoon vanilla
- ½ tsp (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon cinnamon
- ¼ teaspoon (0.25 teaspoon) nutmeg
- 2¾ cups (385 g) 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 (0.25 teaspoon) salt
- 2-3 cups (240 g) powdered sugar
- 1 tablespoon reduced apple cider
- 1 teaspoon cinnamon
Instructions
To make cookies:
- 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!
Angie
Do you melt the coconut oil or leave it solid?
brooke
Mine was melted, sorry I should have included that!
Jessica
If fall was a cookie this would be it!
The flavor was spot on. Thanks for another great recipe!
Amy
I made these for a luncheon I was having with friends and everyone kept talking about how good they were. They taste like fall!!!
Allison
So good! I froze with the frosting on before reading Brooke's directions and they still defrosted perfectly.
Maureen
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.
bailey
these are such a pretty cookie to make for a fall party or event! and you'll be sure to get lots of compliments! they are sooo good!
Amanda
These cookies are worth the effort! They turned out delicious and beautiful.