Introduction

These Apple Cider Sugar Cookies are a delightful twist on a classic treat, featuring the warm flavors of cinnamon and nutmeg with a subtle apple cider sweetness. Perfect for cozy autumn days, they are soft, flavorful, and lightly spiced to please any cookie lover.

A stack of three white plates is shown in the center, with the top plate holding four round, golden brown cookies that have a cracked texture on their soft surface. The cookies are slightly thick and have a warm, inviting color. The background includes blurred out light green leaves and light brown objects, all set on a white marbled surface that gives a clean and bright feel to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups fresh apple cider (950mL)
¼ cup granulated sugar (50g)
1 tablespoon brown sugar (12g)
1 teaspoon ground cinnamon
2 ¾ cups all-purpose flour (344g)
1 tablespoon cornstarch (8g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup unsalted butter, room temperature (226g)
1 cup packed dark brown sugar (200g)
¼ cup granulated sugar (50g)
¼ cup unsweetened applesauce (63g)
1 large egg yolk
¼ cup reduced apple cider (60mL)

Instructions

Step 1: To reduce the apple cider, pour the fresh apple cider into a large, deep saucepan and bring it to a boil over medium-high heat. Boil for 30 to 45 minutes, watching closely after 30 minutes as it bubbles and becomes foamy. You want to reduce it to about 6-8 tablespoons of thick syrup. Pour it into a heat-safe bowl and let it cool to room temperature before using. This can be made up to a week ahead; store in the refrigerator covered and bring to room temperature before use.
Step 2: In a small bowl, stir together ¼ cup granulated sugar, 1 tablespoon brown sugar, and 1 teaspoon ground cinnamon. Set this cinnamon sugar mixture aside for coating the cookies.
Step 3: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, kosher salt, nutmeg, and 1 teaspoon cinnamon. Set aside.
Step 4: Using a stand mixer with a paddle attachment or a handheld mixer, cream the butter with the dark brown sugar and ¼ cup granulated sugar until light and creamy, about 3 to 5 minutes.
Step 5: Add the applesauce, egg yolk, and the cooled reduced apple cider to the butter mixture. Beat on medium speed until combined, about 1 to 2 minutes.
Step 6: Gradually add the dry ingredients to the wet mixture on low speed in a few additions, scraping down the bowl as needed. Mix just until there are a few streaks of flour left, then use a spatula to bring the dough fully together.
Step 7: Use about 2 tablespoons of dough per cookie (a size 30 scoop works well). Roll each dough ball in the cinnamon sugar coating, then place on a parchment-lined baking sheet, spacing them 3 inches apart. Flatten each cookie gently with the flat bottom of a measuring cup. Refrigerate the prepared dough for 10 to 20 minutes while your oven preheats.
Step 8: Preheat the oven to 350°F (175°C). Place the chilled cookies on the center rack and bake for about 10 minutes. The cookies will spread slightly during baking.
Step 9: After baking, use a biscuit cutter slightly larger than the cookies to gently push them back into a smaller, neater circle. Let the cookies cool on the pan for 3 to 4 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Make the reduced apple cider ahead of time to let the flavors develop fully and save baking day prep.
For extra spice, add a pinch of ground cloves or ginger to the dry ingredients.
Use a cookie scoop to ensure evenly sized cookies that bake uniformly.
Chilling the dough helps prevent the cookies from spreading too much and improves texture.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, let thaw at room temperature or warm briefly in a low oven until soft.

How to Serve

The image shows three soft, round ginger cookies with a lightly cracked surface, placed upright and slightly overlapping each other on a small white plate. This plate sits on top of two other stacked white plates with smooth edges. The cookies have a warm, light brown color and a textured, slightly crinkled top layer that suggests a chewy texture. The background features a blurred white marbled surface with hints of cinnamon sticks and a white flower in soft focus. The lighting is soft and natural, highlighting the cookies' gentle texture and warmth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip reducing the apple cider and use cider directly in the dough?

Reducing the apple cider concentrates its flavor and prevents excess liquid in the dough, so skipping this step may lead to less flavorful cookies and wetter dough. It’s best to follow the reduction process for the best texture and taste.

Can I substitute applesauce with another ingredient?

Applesauce adds moisture and a mild sweetness. You can substitute it with an equal amount of pumpkin puree or mashed banana, but note that this may slightly change the flavor and texture.