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

Apple Cider Cookies

Brooke Homec
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 16 votes
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Prep Time 30 minutes
Cook Time 7 minutes
Course Dessert, Snack
Cuisine American
Servings 14
Calories 344 kcal

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:

  • 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
Tried this recipe?Let us know how it was!