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Soft Apple Cider Cookies with Easy Cinnamon Glaze

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Soft, chewy apple cider cookies with a concentrated apple flavor from reduced cider, topped with a simple cinnamon glaze. Perfect for fall baking, these cookies are quick to make and require no chilling.

Ingredients

Scale
  • 1 cup apple cider (reduced to about ¼ cup)
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk
  • ½ teaspoon ground cinnamon (for glaze)
  • ¼ teaspoon vanilla extract (for glaze)

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until reduced to about ¼ cup (12-15 minutes). Remove from heat and let cool slightly.
  2. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (2-3 minutes with a hand mixer on medium speed). Scrape down the sides as needed.
  4. Add the wet ingredients: Beat in the egg, vanilla extract, and reduced apple cider until just combined. The batter may look slightly curdled.
  5. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  6. Mix the dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring by hand until just combined. Do not overmix. The dough will be soft and slightly sticky.
  7. Scoop and shape: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Optionally, roll dough balls between palms for perfectly round cookies.
  8. Bake for 10 to 12 minutes, or until edges are set and lightly golden. Centers will still look soft. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  9. Make the glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, cinnamon, and vanilla extract. Add more milk if needed for a pourable consistency.
  10. Glaze the cookies: Once cookies are completely cool, drizzle the glaze over the tops using a spoon or piping bag. Let the glaze set for 10-15 minutes before serving.

Notes

Reduce the apple cider properly to avoid flat cookies. Use room temperature ingredients for best results. Do not overmix the dough. Let cookies cool completely before glazing. Store in an airtight container at room temperature for up to 5 days. Freeze baked, unglazed cookies for up to 3 months.

Nutrition

Keywords: apple cider cookies, cinnamon glaze, fall cookies, soft cookies, easy cookie recipe

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