If you’re on the lookout for a cozy, warmly spiced treat that brings the essence of autumn right into your kitchen, this Apple Cider Cookies Recipe is an absolute must-try. Bursting with the mellow sweetness of reduced apple cider and the comforting warmth of apple pie spice, these cookies are soft with just the right hint of chewiness, perfectly embracing the nostalgic flavors of fall in every bite. Whether you’re baking for a festive gathering or just craving something special to enjoy with your afternoon tea, these cookies hit all the right notes and make for an unforgettable homemade snack.

Apple Cider Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Apple Cider Cookies Recipe lies in its simplicity and the careful balance of ingredients that come together for a perfectly textured and aromatic cookie. Each ingredient plays a vital role in building depth of flavor, tender crumb, and a delightful smell that will fill your home.

Apple cider: reduced to concentrate natural sweetness and infuse the cookies with authentic apple flavor.
Unsalted butter: browned for a rich, nutty flavor that deepens every bite.
All-purpose flour: the structure that holds everything together with a tender crumb.
Apple pie spice or pumpkin spice: adds that warm, spicy aroma essential for fall desserts.
Large egg: brings moisture and helps bind the dough evenly.
Light brown sugar: imparts caramel notes and keeps the texture soft.
Granulated sugar: balances sweetness and provides a subtle crunch.
Baking powder and baking soda: key leavening agents to make the cookies just rise enough.
Salt: enhances and balances the sugary, spicy elements.
Vanilla extract: adds complexity and rounds out all the flavors.
Ground cinnamon: for rolling, giving a sweet-spicy coating that’s irresistible.
Optional icing: to drizzle and add a beautiful finishing touch.

How to Make Apple Cider Cookies Recipe

Step 1: Reduce the Apple Cider

Start by pouring the 2 cups of apple cider into a medium saucepan and simmer it gently over medium heat. Let it reduce until you’re left with about ¼ cup, intensifying its sweetness and flavor. This reduction is the secret to infusing these cookies with true cider magic, so be patient and let it cool completely before moving to the next step.

Step 2: Brown the Butter

Next, melt all 20 tablespoons of unsalted butter in a pan over low heat, swirling it regularly. Watch closely as it changes from a yellow liquid to a golden brown with a delightful nutty scent—this step adds an amazing depth of flavor to your cookies. Once browned, set it aside to cool for about 15 minutes to prevent scrambling the egg later on.

Step 3: Whisk the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, apple pie or pumpkin spice, and salt. Ensuring these dry ingredients are well combined prevents uneven pockets of leavening and keeps the spice evenly spread, so every bite is consistent.

Step 4: Mix the Wet Ingredients

In a separate bowl, combine the cooled browned butter with both the light brown sugar and granulated sugar, stirring until smooth. Then fold in the large egg, the reduced apple cider, and vanilla extract. This wet mixture will be fragrant and luscious, promising beautiful flavor and moisture for the cookies.

Step 5: Combine Wet and Dry

Gradually add the dry ingredient mix to the wet ingredients, stirring gently just until fully incorporated. Avoid overmixing here to keep your cookies tender and soft instead of tough.

Step 6: Shape the Cookies

Using a cookie scoop or a spoon, drop rounded dough balls onto a parchment-lined baking sheet. Make sure to space them about 2 inches apart because they will spread while baking. This step ensures even baking and perfectly shaped cookies.

Step 7: Bake to Perfection

Preheat your oven to 375°F (190°C) and bake the cookies for 9 to 11 minutes. The edges should be lightly golden and set while the centers remain soft and inviting — that’s the texture you’re aiming for.

Step 8: Cool and Add Final Touches

After taking the cookies out of the oven, let them cool briefly on the sheet before rolling or sprinkling them with ground cinnamon sugar. Once fully cooled, you can optionally drizzle some icing over them for a pretty, sweet finishing touch that also tastes great.

How to Serve Apple Cider Cookies Recipe

Garnishes

A simple dusting of cinnamon sugar adds a sparkling touch and enhances the warm spice notes. For an extra decadent presentation, a drizzle of vanilla or cream cheese icing can elevate the cookies to something truly special that everyone will oooh and ahhh over.

Side Dishes

These apple cider cookies pair wonderfully with a hot cup of chai tea or a creamy latte. For brunch or dessert, serve them alongside fresh apple slices, a dollop of whipped cream, or even a scoop of cinnamon ice cream to amplify their fall-inspired flavors.

Creative Ways to Present

Try stacking a few cookies with layers of cream cheese frosting in between for a charming little cookie sandwich. Alternatively, wrap bundles of these cookies with rustic twine as a lovely homemade gift or party favor — their scent alone will be a sweet delight.

Make Ahead and Storage

Storing Leftovers

Keep your leftover apple cider cookies in an airtight container at room temperature for up to 4 days. This helps preserve their soft texture and rich flavor while preventing them from drying out.

Freezing

You can freeze baked cookies in a tightly sealed container or freezer bag for up to 3 months. For best results, separate layers with parchment paper so they don’t stick together. This way, you’ll always have a batch ready to thaw and enjoy anytime.

Reheating

When you’re ready to enjoy frozen cookies, gently warm them in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This reheating method refreshes their softness and restores some of that just-baked warmth we all love.

FAQs

Can I use regular apple juice instead of apple cider?

While apple juice can work in a pinch, apple cider offers a richer, spicier flavor that’s key to this recipe’s character. If you use juice, consider adding a bit more spice to compensate.

What if I don’t have apple pie spice or pumpkin spice?

No worries! You can easily make your own by mixing cinnamon, nutmeg, ginger, and a pinch of cloves. This blend replicates the warm, comforting spice profile perfectly.

How do I know when the browned butter is done?

Watch for the color to change to a golden brown and the aroma to turn nutty and toasty. Make sure to swirl the pan frequently and remove it from heat before it burns.

Can I make these cookies vegan?

To make this Apple Cider Cookies Recipe vegan, you can substitute the butter with vegan margarine and use a flax egg or other egg replacer. Keep in mind the texture might change slightly.

Why is reducing the apple cider important?

Reducing the cider concentrates its flavor and sweetness, preventing the dough from becoming too wet while ensuring that signature apple flavor shines through in the final cookies.

Final Thoughts

This Apple Cider Cookies Recipe is the kind of bake that instantly transports you to crisp fall afternoons with warm sweaters and cozy blankets. It’s simple enough for any home baker to nail, yet special enough to impress friends and family alike. So go ahead, gather these wonderful ingredients, and fill your kitchen with the irresistible aroma of homemade apple cider cookies — you’re going to love every bite!

Apple Cider Cookies Recipe

Print Recipe

★★★★★

5.3 from 30 reviews

These Apple Cider Cookies are a delightful fall treat featuring the rich flavors of reduced apple cider and brown butter. Soft and tender with warm spices and a hint of cinnamon sugar coating, they offer a perfect balance of sweetness and spice. Ideal for cozy autumn gatherings or anytime you crave a fruity, spiced cookie.

Author: zara
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Apple Cider Reduction

2 cups apple cider

Wet Ingredients

20 tablespoons unsalted butter
1 large egg, room temperature
1¼ cup light brown sugar
¾ cup granulated sugar
1 teaspoon vanilla extract

Dry Ingredients

2½ cups all-purpose flour
2 teaspoons apple pie spice or pumpkin spice
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt

For Finishing

Ground cinnamon (for rolling cookies)
Optional icing for drizzling

Instructions

Reduce Cider: In a medium saucepan over medium heat, simmer the 2 cups of apple cider until it reduces to about ¼ cup. This intensifies the apple flavor and naturally sweetens the reduction. Let the reduced cider cool completely before using.
Brown Butter: Melt the 20 tablespoons of unsalted butter over low heat, swirling occasionally. Continue cooking until the butter turns a light brown hue and emits a nutty aroma. Remove from heat and allow to cool for about 15 minutes to prevent scrambling the eggs.
Mix Dry Ingredients: In a large bowl, whisk together the 2½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, 2 teaspoons apple pie or pumpkin spice, and ½ teaspoon salt. This ensures even distribution of leavening and spices.
Combine Wet Ingredients: In another bowl, mix the cooled browned butter with 1¼ cup light brown sugar and ¾ cup granulated sugar until well blended. Add the room temperature egg, cooled reduced apple cider, and 1 teaspoon vanilla extract. Stir gently until fully combined.
Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined. Avoid overmixing to keep the cookies tender.
Form Cookies: Using a cookie scoop or spoon, drop rounded portions of dough onto a parchment-lined baking sheet, spacing about 2 inches apart to allow spreading during baking.
Bake: Preheat oven to 375°F (190°C). Bake cookies for 9 to 11 minutes, until edges are set and lightly golden while centers remain soft.
Cool & Decorate: Let the cookies cool slightly on the baking sheet, then roll or sprinkle them with ground cinnamon sugar coating. Once fully cooled, optionally drizzle with icing for added sweetness and decoration.

Notes

Make sure the browned butter is cooled before adding eggs to prevent scrambling.
Reducing the apple cider intensifies flavor but be patient to allow it to cool completely before use.
Use room temperature egg to ensure proper mixing and texture.
The cookies are slightly soft when baked; they will firm up as they cool.
Optional icing can be made with powdered sugar, milk, and vanilla extract for a simple drizzle.