Name: Apple Cider Cookies Recipe
Prep time: 30 min
Cook time: PT-488558H53M53S
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups apple cider (to reduce to 1/4 cup); 3/4 cup unsalted butter; 2 1/4 cups all-purpose flour; 2 teaspoons apple pie spice or pumpkin spice; 2 teaspoons cornstarch; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup light brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 egg yolk; 2 teaspoons vanilla extract; Apple Cider Butter: 2 tablespoons melted unsalted butter + 1 tablespoon apple cider; Cinnamon Sugar: 1/3 cup granulated sugar + 1 1/2 teaspoons ground cinnamon; Apple Cider Glaze: 3/4 cup powdered sugar + 1/2 teaspoon vanilla extract + 1 to 2 tablespoons apple cider

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These apple cider cookies bring all the cozy fall vibes in one perfectly soft and chewy bite. I think of them as the cookie version of apple cider donuts—packed with warm spices, rich apple flavor, and a finishing touch of cinnamon sugar and glaze. Whether I’m baking for a fall gathering, a holiday dessert table, or just to treat myself, these cookies always hit the mark.

Apple Cider Cookies Recipe

Why You’ll Love This Recipe

I love how these cookies deliver layers of fall flavor in every step. First, the dough is infused with reduced apple cider and brown butter, which adds depth and richness. Then, once baked, I brush the cookies with apple cider butter and roll them in cinnamon sugar—just like a donut. The final drizzle of apple cider glaze adds that perfect sweet finish. They’re fun to make and even better to eat.

Apple Cider Cookies Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

Apple cider
Unsalted butter
All-purpose flour
Apple pie spice or pumpkin spice
Cornstarch
Baking powder
Baking soda
Salt
Light brown sugar
Granulated sugar
Egg
Egg yolk
Vanilla extract

For the Apple Cider Butter:

Unsalted butter, melted
Apple cider (not reduced)

For the Cinnamon Sugar:

Granulated sugar
Ground cinnamon or spice blend

For the Apple Cider Glaze:

Powdered sugar
Vanilla extract
Apple cider (not reduced)

Directions

I start by reducing the apple cider in a saucepan over medium-high heat until it simmers down to ¼ cup. This intensifies the flavor. I let it cool completely.
While that’s cooling, I brown the butter in another saucepan until it smells nutty and turns golden. I pour it into a heat-safe bowl to cool, then refrigerate it briefly until it firms up a bit.
In a separate bowl, I whisk together flour, baking powder, baking soda, cornstarch, spices, and salt.
In a large mixing bowl, I whisk the cooled brown butter with both sugars until creamy. I then mix in the egg, egg yolk, reduced apple cider, and vanilla extract until smooth.
I slowly mix in the dry ingredients, half at a time, until a soft dough forms. I let the dough rest while the oven preheats to 375°F (190°C).
Using a medium cookie scoop, I portion the dough onto lined baking sheets, spacing them about 3 inches apart.
I bake the cookies for 9–11 minutes until the edges are set and the centers look puffed but soft. After baking, I let them cool on the sheet for 5 minutes, then transfer them to a cooling rack.
While the cookies cool, I whisk together the apple cider butter and cinnamon sugar in separate bowls.
I brush each cookie with the apple cider butter, then press both sides into the cinnamon sugar to fully coat.
Finally, I whisk together the apple cider glaze and drizzle it over the cooled cookies.

Servings and timing

This recipe makes about 22 cookies. The prep takes around 30 minutes, and the baking time is 10 minutes per batch. Altogether, I spend about 40 minutes making these delicious fall treats.

Variations

When I want to switch things up, I sometimes use pumpkin spice instead of apple pie spice for a slightly different flavor. If I’m short on time, I skip browning the butter and just use melted butter (cooled) instead, though I do miss that toasty flavor. I’ve also used unsweetened unpasteurized apple juice when cider wasn’t available, and it still turned out great.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer before transferring to a container or bag. They thaw quickly at room temp and still taste freshly baked. I never reheat these—they’re perfect as is.

FAQs

Can I skip reducing the apple cider?

I wouldn’t recommend it. Reducing the cider concentrates the flavor, which is key to the cookie’s rich apple taste. It only takes 15–20 minutes, and I think it’s worth every second.

What can I use instead of apple cider?

Unsweetened, unpasteurized apple juice works well. I use it as a 1:1 substitute, but make sure it’s not too watery—thicker juice gives better results.

Why do I need to brown the butter?

Browning butter adds a deep, nutty flavor that enhances the overall richness of the cookies. It’s one of my favorite steps, but I do sometimes skip it when I’m in a rush and use melted butter instead.

Can I make the dough ahead of time?

Yes, I often chill the dough for a few hours or overnight. It helps the flavors develop and makes the cookies even chewier. I let it sit out for 15 minutes before scooping if it’s too firm.

Do I need to glaze the cookies?

I love the extra sweetness and shine the glaze adds, but the cookies are still delicious without it. If I’m short on time, I skip the glaze and just stick with the cinnamon sugar coating.

Conclusion

These apple cider cookies are everything I want in a fall dessert—warm, spiced, buttery, and sweet. They remind me of cozy afternoons, crisp air, and trips to the apple orchard. Whether I’m making them for friends, family, or just myself, they’re always a seasonal favorite. Once I try them, I know they’ll become a fall baking tradition too.