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Best Soft-Baked Apple Cider Cookies: Easy Recipe

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These soft-baked apple cider cookies are tender, almost cake-like, with a concentrated apple flavor from reduced cider and a simple glaze that crackles when you bite into it. They’re the perfect fall treat that will have everyone asking for the recipe.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • ½ cup (113 g) unsalted butter, softened to room temperature
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves (optional)
  • 1 cup (120 g) powdered sugar
  • 2 to 3 tablespoons heavy cream or milk

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until reduced to about ¼ cup (12-15 minutes). Pour into a small bowl and let cool completely.
  2. Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl.
  3. Add egg, vanilla, and reduced cider: Beat in the egg and vanilla extract until combined. Add the cooled reduced cider and mix on low until just incorporated.
  4. Whisk dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  5. Combine wet and dry: Add the dry ingredients to the wet mixture in two additions, mixing on low speed after each until just combined. Use a spatula to fold in any remaining flour by hand. Do not overmix.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour (up to 3 days).
  7. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop and shape: Use a 1.5-tablespoon cookie scoop to portion the dough. Roll each portion into a smooth ball. Place 2 inches apart on prepared baking sheets.
  9. Bake: Bake one sheet at a time on the middle rack for 10-12 minutes. Edges should be set and lightly golden, centers still soft and slightly puffy.
  10. Cool and glaze: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Whisk together powdered sugar and 2 tablespoons heavy cream or milk. Add more liquid 1 teaspoon at a time until glaze is thick but drizzles in a steady ribbon. Drizzle or spread glaze over cooled cookies. Let set for 15 minutes before serving.

Notes

Chill dough for at least 1 hour to prevent spreading. Watch cider reduction carefully to avoid burning. Use room temperature ingredients for best texture. For softer cookies, store with a slice of bread in an airtight container. Cookies taste even better on day two.

Nutrition

Keywords: apple cider cookies, soft baked cookies, fall cookies, apple cookies, easy cookie recipe, cider glaze

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