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Best Soft-Baked Apple Cider Cookies – Easy Fall Recipe

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These soft-baked apple cider cookies are packed with concentrated apple cider flavor and warm spices, making them the perfect fall treat. Quick and easy to make, they’re soft, tender, and taste like autumn in every bite.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1/2 cup (1 stick, 113 g) unsalted butter, softened
  • 3/4 cup (150 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 cup (50 g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until reduced to about 1/4 cup (10-12 minutes). Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Make the cinnamon sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon. Set aside.
  4. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides halfway through.
  5. Add the wet ingredients: Beat in the egg and vanilla extract until well combined. Add the cooled reduced apple cider syrup and mix until just incorporated.
  6. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  7. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  8. Chill the dough (optional but recommended): Cover the bowl and refrigerate for 30 minutes for thicker cookies.
  9. Shape the cookies: Using a cookie scoop or two spoons, portion out rounded tablespoons of dough. Roll each into a ball, then roll in the cinnamon sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  10. Bake for 10-12 minutes, until edges are set and lightly golden but centers still look soft. Do not overbake.
  11. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t rush the cider reduction; keep at a gentle simmer to avoid burning. Measure flour correctly by spooning and leveling. Room temperature ingredients are important for proper creaming. Watch bake time closely to avoid overbaking. Let cookies cool on the baking sheet for 5 minutes before transferring.

Nutrition

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

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