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apple cider cookies with cinnamon sugar cookies beside a glass of milk and cinnamon sticks on a rustic table.

Apple Cider Cookies: Your New Favorite Fall Treat

These Apple Cider Cookies are a delightful fall treat, perfectly spiced and soft, with a subtle tang from boiled cider. They are easy to make and ideal for cozy autumn gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 7 minutes
Servings: 24 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour (250 grams)
  • 1½ teaspoon baking soda
  • ½ teaspoon Kosher or fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 tsp ground allspice
  • ¼ teaspoon freshly ground nutmeg
Wet Ingredients
  • ½ cup white granulated sugar (4 ounces)
  • ½ cup dark brown sugar (4 ounces)
  • ¾ cup unsalted butter (1½ sticks or 6 ounces), room temperature
  • 1 large egg room temperature
  • ¼ cup boiled cider (2 ounces), apple molasses/cider syrup
For Rolling
  • ⅓ cup white granulated sugar or turbinado sugar for rolling

Equipment

  • Oven
  • Baking sheets
  • Silicone mat
  • Parchment paper
  • Large bowl
  • Whisk
  • stand mixer
  • Paddle attachment
  • Wire rack

Method
 

Preparation
  1. Preheat oven to 350℉ and prepare 2-3 large baking sheets with a silicone mat or parchment paper.
Mixing Dry Ingredients
  1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, allspice, and nutmeg, then set aside.
Mixing Wet Ingredients
  1. Using a stand mixer with a paddle attachment, cream butter and both sugars on medium speed for about 2 minutes until light and fluffy. Incorporate the egg and boiled cider until just combined.
Combining & Chilling Dough
  1. Gradually add the dry flour mixture to the wet ingredients in two batches, beating on medium until well combined, scraping down the bowl as needed. Chill the dough in the refrigerator for 1.5 to 24 hours.
Baking
  1. After chilling, roll heaping tablespoons of dough into balls, then coat each in granulated sugar. Place them 2.5-3 inches apart on the prepared baking sheets and bake for 11-13 minutes, until the edges are set and tops are soft.
Cooling
  1. Let the baked cookies cool on the baking sheets for five minutes before moving them to a wire rack to cool completely.

Notes

Ensure butter and egg are at room temperature for best mixing results. Chilling the dough is crucial for proper cookie texture and to prevent excessive spreading during baking.