These chewy apple cider cookies have a soft and tender middle and are filled with all the warming spices of fall. Drizzled with apple cider glaze adds a subtle burst of fresh apple flavors. Serve with a cup of coffee of warm mug of cider.
Preparation Details
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 2 hrs
Servings: 24
Ingredients
- 3/4 cup plus 2 ½ tablespoons apple cider, divided
- 1 cup unsalted butter
- 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teapsoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ cups unsifted powdered sugar
Steps
- Gather all ingredients.
- Bring 3/4 cup of apple cider to a boil in a small saucepan over medium heat. Boil, stirring occasionally, until the cider reduces to 1/4 cup, 8 to 10 minutes. Remove from heat and transfer to a small heat-proof bowl. Chill, uncovered, until room temperature, about 10 minutes.
- While cider reduces, place butter in a separate small saucepan and melt gently over medium-low (alternatively, melt butter in a microwave-safe bowl on 50% power until melted, about 2 minutes, stirring every 30 seconds). Pour melted butter into a stand mixer bowl and refrigerate until room temperature, about 10 minutes.
- While cider and butter chill, whisk flour, cinnamon, baking soda, salt, and ginger together in a medium bowl until no lumps remain. Add brown sugar and granulated sugar to stand mixer bowl with butter; beat with a paddle attachment on medium speed until fluffy, about 1 minute. Add egg, egg yolk, and reduced apple cider, beating until just combined.
- Reduce mixer speed to low and gradually add flour mixture until just combined, stopping to scrape down sides of the bowl as needed, about 2 minutes total. Cover and chill dough until just firm, about 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C) with a rack in the center position. Line 2 large-rimmed baking sheet with parchment paper. Scoop chilled dough using a 1 1⁄3 oz. scoop (#24, about 2 ½ tablespoons) and place on prepared baking sheet about 3-inches apart. Cover and chill remaining dough while the first two pans are baking.
- Bake in the preheated oven, one baking sheet at a time, until edges are golden brown and center is set, 12 to 14 minutes, rotating baking sheets front to back halfway through. Cool cookies on baking sheet for 5 minutes; transfer cookies to a wire rack to cool completely, about 20 minutes. Repeat with remaining cookie dough.
- While cookies are cooling, whisk together powdered sugar and the remaining 2 tablespoons apple cider in a small bowl until smooth (if too thick, add remaining 1 ½ teaspoons cider, 1/2 teaspoon at a time, until mixture is loose enough to drizzle).
- Drizzle evenly over cooled cookies and let the drizzle set before serving.
