As soon as the apple orchards open, I’m first in line to grab a bottle of farm-fresh apple cider. I love to shake off that autumn chill with a comforting drink, and I also love to use it to make these delicious apple cider cookies! I reduce fresh apple cider until it turns into a thick syrup, then add it to this spiced cookie dough and top it off with a delicious apple cider glaze. It’s the perfect rewarding dessert after a long day of apple picking!
Apple cider is one of my favorite fall flavors, so I knew I needed to get it into a cookie ASAP! Reducing the cider into a concentrated and full-bodied syrup is the best way to get maximum cider flavor into these cookies, and let me tell you, these cookies are so tasty! Mixed with an array of warming spices, they are the ultimate autumn dessert!
What’s in This Apple Cider Cookies Recipe?
- Apple Cider: Gives these cookies (and the icing!) tons of apple flavor. In a pinch, apple juice will work, but apple cider has more depth and flavor. Make sure not to use apple cider vinegar, though!!
- Whole Spices: A whole cinnamon stick, clove, and a 1-inch strip of orange peel add warmth to the apple cider. However, if you use a spiced apple cider, you can easily omit these ingredients.
- Flour: All-purpose flour gives the cookies structure.
- Ground Spices: Cinnamon, allspice, and nutmeg add warmth and depth to the cookies. I also like to add a pinch of cinnamon to the icing.
- Baking Soda: Helps the cookies rise.
- Salt: A touch of kosher salt enhances the overall flavor of the cookies.
- Butter: Unsalted butter keeps the cookies moist. If using salted butter, I recommend omitting the kosher salt.
- Sugar: A combination of light brown and granulated sugar sweetens the cookies, while powdered sugar sweetens and thickens the icing.
- Egg: Helps bind the cookies and gives them structure while also keeping them moist.
- Vanilla Extract: Enhances the sweet flavor of the cookies.
Tips for Success
- If using farm-fresh, unpasteurized apple cider, keep in mind that it will still be unpasteurized in the glaze, and use caution when feeding to young children or the elderly.
- Instant apple cider also works in this recipe. Prepare as directed, then reduce as per the recipe.
- When I have extra time, I like to brown the butter, then let it cool to room temperature before using it to make these cookies. This adds a wonderful nutty flavor!
- Measure the flour using the spoon-and-level method to avoid dense, dry cookies with very little spread.
- Take care not to overmix the dough, which can make the cookies tough.
- Instead of the glaze, I have also rolled the cookie dough balls in a mixture of granulated sugar and cinnamon before baking for more of an apple cider donut flavor.
- Immediately after baking, I like to swirl each cookie in a round cookie cutter to make them picture-perfectly round.
How to Store and Reheat
Store leftover apple cider cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month. Let thaw at room temperature before enjoying at room temp or gently warmed in the microwave.
Serving Suggestions
These apple cider cookies are the ultimate apple-flavored fall dessert. They’re great all by themselves or served with a scoop of vanilla or pumpkin ice cream.
Apple Cider Cookies Recipe
Equipment
Ingredients
- 2 cups apple cider 454 grams
- 1 cinnamon stick optional
- 1 whole clove optional
- 1 (1-inch) strip orange peel optional
- 2 cups all-purpose flour 240 grams
- 1 teaspoon ground cinnamon 3 grams
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda 3 grams
- ½ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ½ cup light brown sugar 100 grams
- ¼ cup granulated sugar 50 grams
- 1 large egg 50 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
For the Icing
- ½ cup powdered sugar 57 grams
- 1 tablespoon apple cider 14 grams, more as needed
- Pinch ground cinnamon optional
Instructions
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In a small saucepan, combine the apple cider, cinnamon stick, clove, and orange zest. Bring to a boil and reduce to a simmer. After 5 minutes remove the cinnamon stick, clove, and orange zest. Continue simmering until the apple cider has reduced to ¼ cup, about 10-15 more minutes. Set aside to cool completely.2 cups apple cider, 1 cinnamon stick, 1 whole clove, 1 (1-inch) strip orange peel
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In a large bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking soda, and salt. Set aside.2 cups all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ½ teaspoon baking soda, ½ teaspoon kosher salt
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.½ cup unsalted butter, ½ cup light brown sugar, ¼ cup granulated sugar
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Mix in the egg, vanilla extract, and ¼ cup reduced apple cider. Scrape down the sides as needed.1 large egg, 1 teaspoon pure vanilla extract
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Add in the flour and mix on low until combined.
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Cover and refrigerate the dough for 1 hour.
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Preheat the oven to 350°F. Line a sheet pan with parchment paper.
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Using a cookie scoop, scoop and roll the cookies into balls. Arrange on the baking sheet leaving 2 inches of room around each cookie.
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Bake for 9-11 minutes or until the edges are set. Remove from the oven and cool for 5 minutes on the sheet pan. Transfer the cookies to a wire rack to cool completely.
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Once the cookies are cooled, whisk together the icing ingredients. Add more apple cider as needed to achieve your desired consistency.½ cup powdered sugar, 1 tablespoon apple cider, Pinch ground cinnamon
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Drizzle the icing over the cookies and let sit for 30 minutes to set up. Serve.
Video
Nutrition
How to Make Apple Cider Cookies Step by Step
Reduce the Cider: In a small saucepan, combine 2 cups of apple cider, 1 cinnamon stick, 1 whole clove, and 1 (1-inch) strip of orange peel. Bring to a boil and reduce to a simmer. After 5 minutes remove the cinnamon stick, clove, and orange zest. Continue simmering until the apple cider has reduced to ¼ cup, about 10-15 more minutes. Set aside to cool completely.
Whisk the Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground allspice, ¼ teaspoon of ground nutmeg, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt. Set aside.
Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together ½ cup of unsalted butter, ½ cup of light brown sugar, and ¼ cup of granulated sugar until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
Add the Egg, Vanilla, and Cider: Mix in 1 large egg, 1 teaspoon of pure vanilla extract, and the ¼ cup of reduced apple cider. Scrape down the sides as needed.
Chill the Dough: Add in the flour mixture and mix on low until combined. Cover and refrigerate the dough for 1 hour. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
Bake the Cookies: Using a cookie scoop, scoop and roll the cookies into balls. Arrange on the baking sheet leaving 2 inches of room around each cookie. Bake for 9-11 minutes or until the edges are set. Remove from the oven and cool for 5 minutes on the sheet pan. Transfer the cookies to a wire rack to cool completely.
Ice the Cookies: Once the cookies are cooled, whisk together ½ cup of powdered sugar, 1 tablespoon of apple cider, and a pinch of ground cinnamon. Add more apple cider as needed to achieve your desired consistency. Drizzle the icing over the cookies and let sit for 30 minutes to set up. Serve.
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