I can’t get over how much apple cider flavor is packed into these soft, chewy cookies. That cinnamon sugar coating and sweet cider icing make them impossible to resist.

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I’m obsessed with these Homemade Apple Cider Cookies because they taste like the best part of fall without being fussy or overdone. The apple cider gives every bite that bold, tangy-sweet flavor I crave, and the cinnamon sugar coating makes them impossible to leave alone.

I love how soft and chewy they are, with just enough spice to keep things interesting. But that icing?

It’s the extra little hit that makes me reach for another one before I’ve even finished the first. And yes, I fully plan on baking these on repeat all season.

No apologies.

Ingredients

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Apple cider reduction brings that cozy orchard flavor without making the cookies soggy.
Flour gives them structure, so they’re soft but not cakey blobs.
Baking powder and baking soda help the cookies puff just enough.
Salt keeps the sweetness from getting too loud.
Tiny but important.
Cinnamon, nutmeg, and ginger make the whole batch smell like fall.
Butter adds richness, while shortening keeps the cookies tender and sturdy.
Brown sugar makes them chewy, with a little caramel vibe.
Granulated sugar adds sweetness and helps the edges get lightly crisp.
The egg holds everything together, like the quiet MVP.
Vanilla rounds it out, so it doesn’t taste flat.
Milk can loosen the dough if it’s acting too stiff.
Plus, cinnamon sugar gives the outside that sweet, sandy crunch.
Basically, the cider icing is the tangy-sweet finish you’ll want.

Ingredient Quantities

1 cup apple cider (reduce down to about 1/4 cup)

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup unsalted butter, softened

1/2 cup vegetable shortening

1 cup packed light brown sugar

1/4 cup granulated sugar (for dough)

1 large egg

1 teaspoon vanilla extract

1 to 2 tablespoons milk (optional to adjust dough consistency)

1/4 cup granulated sugar plus 1 tablespoon ground cinnamon (for rolling)

1 to 1 1/2 cups powdered sugar (for icing)

2 to 3 tablespoons apple cider reduction (reserved for icing)

Pinch of salt for icing

How to Make this

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1. Reduce 1 cup apple cider in a small saucepan over medium heat until syrupy and reduced to about 1/4 cup; cool completely and reserve 2 to 3 tablespoons for the icing.

2. Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger; set aside.

3. In a large bowl, cream 1/2 cup softened unsalted butter, 1/2 cup vegetable shortening, and 1 cup packed light brown sugar until light and fluffy; add 1/4 cup granulated sugar for the dough and beat until combined.

4. Beat in 1 large egg and 1 teaspoon vanilla extract, then mix in the cooled apple cider reduction; if the dough seems too stiff, add 1 to 2 tablespoons milk to reach a soft, scoopable consistency.

5. Gradually add the dry ingredients to the wet ingredients and mix until just combined; do not overmix.

6. Cover the dough and chill in the refrigerator for at least 1 hour or up to 24 hours to ensure soft, chewy cookies.

7. Preheat the oven to 350 degrees F and line baking sheets with parchment paper. Mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl for rolling.

8. Scoop chilled dough into about 1 1/2 tablespoon to 2 tablespoon portions, roll into balls, then roll each ball in the cinnamon sugar mixture and place 2 inches apart on the prepared baking sheets.

9. Bake for 9 to 12 minutes until the edges are set and the centers are still soft; let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

10. Make the icing by whisking 1 to 1 1/2 cups powdered sugar with 2 to 3 tablespoons reserved apple cider reduction and a pinch of salt until smooth; drizzle or spread over cooled cookies and allow icing to set before serving.

Equipment Needed

1. Small saucepan
2. Measuring cups and spoons
3. Large mixing bowls
4. Electric mixer or sturdy whisk
5. Rubber spatula or wooden spoon
6. Fine mesh sieve or sifter
7. Baking sheets
8. Parchment paper
9. Cookie scoop (1 1/2 to 2 tablespoon) or tablespoon and hand for scooping
10. Wire cooling rack

FAQ

Q: How do I reduce 1 cup apple cider to about 1/4 cup without burning it? A: Simmer cider over medium-low heat in a small saucepan until it thickens and volume drops to roughly 1/4 cup, stirring occasionally. Total time is usually 15 to 25 minutes. Watch closely near the end to avoid scorching and let it cool before using.

Q: Can I substitute butter or shortening if I prefer one fat? A: Yes. You can use 1 cup total butter for a richer flavor and softer edges, or 1 cup shortening for a more tender, cakey cookie. Texture and flavor will change slightly.

Q: How do I know when the cookies are done? A: Bake until edges are set and lightly golden, about 10 to 12 minutes depending on oven and cookie size. Centers may look slightly soft; cookies will firm as they cool.

Q: My dough seems dry or crumbly. What should I do? A: Add 1 teaspoon milk at a time up to 1 or 2 tablespoons until the dough holds together but is not sticky. Chill 15 minutes if too soft to handle.

Q: How do I make the icing the right consistency? A: Whisk powdered sugar with 2 tablespoons apple cider reduction and a pinch of salt. If too thick, add a little more reduction or milk; if too thin, add more powdered sugar. You want a pourable but coatable glaze.

Q: How should I store leftover cookies and icing? A: Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 1 week. Store glazed cookies in a single layer or separate layers with parchment. Icing keeps in the fridge for several days; whisk before using and bring to room temperature if too stiff.

Homemade Apple Cider Cookies Recipe Substitutions and Variations

Apple cider reduction:
- Apple juice reduced down to concentrate in same ratio
- Pear cider or pear juice reduced for a milder, floral note
- Unsweetened apple juice concentrate diluted to match flavor intensity
- For less sweetness, reduce equal parts apple juice and a splash of white wine vinegar then taste
Butter and vegetable shortening:
- Use 1 cup unsalted butter (softened) in place of the mixed fats for richer flavor
- Replace with 1 cup solid coconut oil for a dairy free option; expect a slight coconut flavor
- Use 1 cup vegan/baking margarine for dairy free with similar texture
- Use 1 cup all vegetable shortening for a crisper, more tender cookie
Light brown sugar:
- Equal amount coconut sugar for a more caramel, less molassesy note
- White granulated sugar plus 1 tablespoon molasses per cup to mimic brown sugar
- Dark brown sugar for deeper molasses flavor, use equal amount
- Raw turbinado sugar for slightly crunchier texture and warm flavor
All-purpose flour:
- 1 to 1 gluten free all purpose flour blend, use the same weight or a cup for cup replacement
- Whole wheat pastry flour for nuttier flavor, possible need for slightly more liquid
- Spelt flour use 75 to 85 percent of the amount and watch dough hydration
- White whole wheat flour for a heartier cookie, may need a touch more liquid

Pro Tips

1. Chill the dough longer if you want thicker, chewier cookies. If you have time, 4 to 24 hours in the fridge develops flavor and prevents excessive spreading, so warm the dough only slightly before scooping if it feels rock hard.

2. Watch that apple cider reduction carefully while it cooks. Reduce to a syrupy consistency and cool completely; if it is too thin the icing will be runny, and if it is overcooked the flavor will be too intense. Measure out the 2 to 3 tablespoons for the icing after it cools.

3. Use the scoop-and-roll method with lightly floured or chilled hands. Scoop uniform portions, then roll quickly so the dough does not warm too much. If the dough softens, pop the tray of rolled balls back into the fridge for 10 to 15 minutes before baking to keep shape and texture consistent.

4. Adjust the icing gradually for texture and balance. Start with the lower amount of powdered sugar and add cider reduction a teaspoon at a time until you reach a thick drizzle consistency. A pinch of salt brightens the sweetness, and chilling the cookies briefly after icing helps it set cleanly.

Homemade Apple Cider Cookies Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I can’t get over how much apple cider flavor is packed into these soft, chewy cookies. That cinnamon sugar coating and sweet cider icing make them impossible to resist.

Servings

servings

Calories

196

kcal

Equipment: 1. Small saucepan
2. Measuring cups and spoons
3. Large mixing bowls
4. Electric mixer or sturdy whisk
5. Rubber spatula or wooden spoon
6. Fine mesh sieve or sifter
7. Baking sheets
8. Parchment paper
9. Cookie scoop (1 1/2 to 2 tablespoon) or tablespoon and hand for scooping
10. Wire cooling rack

Ingredients

1 cup apple cider (reduce down to about 1/4 cup)
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 cup packed light brown sugar
1/4 cup granulated sugar (for dough)
1 large egg
1 teaspoon vanilla extract
1 to 2 tablespoons milk (optional to adjust dough consistency)
1/4 cup granulated sugar plus 1 tablespoon ground cinnamon (for rolling)
1 to 1 1/2 cups powdered sugar (for icing)
2 to 3 tablespoons apple cider reduction (reserved for icing)
Pinch of salt for icing

Directions

Reduce 1 cup apple cider in a small saucepan over medium heat until syrupy and reduced to about 1/4 cup; cool completely and reserve 2 to 3 tablespoons for the icing.
Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger; set aside.
In a large bowl, cream 1/2 cup softened unsalted butter, 1/2 cup vegetable shortening, and 1 cup packed light brown sugar until light and fluffy; add 1/4 cup granulated sugar for the dough and beat until combined.
Beat in 1 large egg and 1 teaspoon vanilla extract, then mix in the cooled apple cider reduction; if the dough seems too stiff, add 1 to 2 tablespoons milk to reach a soft, scoopable consistency.
Gradually add the dry ingredients to the wet ingredients and mix until just combined; do not overmix.
Cover the dough and chill in the refrigerator for at least 1 hour or up to 24 hours to ensure soft, chewy cookies.
Preheat the oven to 350 degrees F and line baking sheets with parchment paper. Mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl for rolling.
Scoop chilled dough into about 1 1/2 tablespoon to 2 tablespoon portions, roll into balls, then roll each ball in the cinnamon sugar mixture and place 2 inches apart on the prepared baking sheets.
Bake for 9 to 12 minutes until the edges are set and the centers are still soft; let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the icing by whisking 1 to 1 1/2 cups powdered sugar with 2 to 3 tablespoons reserved apple cider reduction and a pinch of salt until smooth; drizzle or spread over cooled cookies and allow icing to set before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.