Apple Cider Sugar Cookies Recipe
These Apple Cider Sugar Cookies are a delightful seasonal treat featuring the warm flavors of reduced fresh apple cider, cinnamon, and nutmeg. Soft and chewy with a slight molasses-like sweetness from the cider reduction, these cookies are rolled in a cinnamon sugar coating and baked to perfection. Perfect for fall or any time you want a cozy, flavorful cookie with a unique twist.
- Prep Time: 15 minutes (plus 30-45 minutes to reduce apple cider, can be done ahead)
- Cook Time: 10 minutes per batch
- Total Time: 55-70 minutes (including reduction and baking)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Apple Cider Reduction
- 4 cups fresh apple cider (950mL)
Cinnamon Sugar Coating
- ¼ cup granulated sugar (50g)
- 1 tablespoon brown sugar (12g)
- 1 teaspoon ground cinnamon
Dry Ingredients
- 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
Wet Ingredients
- 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) – see reduction process
Instructions
- Reduce the apple cider: Pour fresh apple cider into a large, deep saucepan and bring to a boil over medium-high heat. Continue boiling for 30-45 minutes, watching closely after 30 minutes as the cider thickens and becomes foamy. Reduce until you have 6-8 tablespoons of a thick syrup. Pour into a heat-safe bowl to cool. The syrup will appear thin when warm but will thicken to a molasses-like consistency once cooled. Refrigerate if not using immediately.
- Prepare the cinnamon sugar coating: In a small bowl, mix together ¼ cup granulated sugar, 1 tablespoon brown sugar, and 1 teaspoon ground cinnamon. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, kosher salt, nutmeg, and cinnamon. Set aside.
- Cream butter and sugars: Using a stand mixer fitted with a paddle attachment or a handheld mixer, cream the room-temperature butter, dark brown sugar, and ¼ cup granulated sugar until light and creamy, about 3 to 5 minutes.
- Add wet ingredients: Beat in the unsweetened applesauce, egg yolk, and cooled reduced apple cider on medium speed until fully combined, about 1 to 2 minutes.
- Incorporate dry ingredients: Add the dry ingredients in several additions on low speed, scraping down the bowl as needed. Mix only until a few streaks of flour remain, then use a spatula to fold and bring the dough together completely.
- Form and coat the cookies: Scoop about 2 tablespoons of dough per cookie (size 30 scoop recommended). Roll each dough ball in the prepared cinnamon sugar mixture until fully coated. Place the coated dough balls onto a parchment-lined baking sheet, spacing them 3 inches apart. Flatten each cookie gently with the flat bottom of a measuring cup. Chill the cookies in the refrigerator for 10-20 minutes as the oven preheats.
- Bake the cookies: 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 during baking.
- Shape and cool: Immediately after removing from the oven, use a biscuit cutter slightly larger than the cookies to gently press the cookies back into a smaller, neat circle shape (“cookie scooting”). Allow the cookies to cool on the pan for 3-4 minutes before transferring them to a wire rack to cool completely.
Notes
- Reducing the apple cider ahead of time saves prep on baking day and intensifies flavor; store refrigerated and bring to room temperature before use.
- Be careful not to overmix once dry ingredients are added to maintain tender cookie texture.
- Chilling the dough before baking helps control spreading and enhances texture.
- The cinnamon sugar coating adds a delightful crunchy, sweet crust and additional warmth to the cookies.
- Use a biscuit cutter after baking to maintain uniform size and appearance.
- Store finished cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: apple cider cookies, sugar cookies, fall cookies, cinnamon sugar cookies, autumn baking, reduced apple cider, molasses flavor cookies
Find it online: https://todayfoodrecipe.com/apple-cider-sugar-cookies-recipe/
