Introduction

These Apple Cider Sugar Cookies capture the cozy flavors of fall in every bite. Soft and chewy with a warm cinnamon-scented coating, they are perfect for sharing or enjoying with a cup of tea. The secret is a reduced apple cider syrup that adds depth and subtle sweetness.

Three soft, round cookies with a light brown color and a textured, cracked surface sit stacked on two white plates, one smaller plate on top of a larger one, placed on a white marbled surface that has some scattered cookie crumbs around. In the background, more cookies can be seen stacked loosely on a white marbled surface with a blurred green leaf and a cinnamon stick behind them, adding a cozy touch. The photo focuses on the cookies in the front, highlighting their delicate texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups fresh apple cider (950mL)
¼ cup granulated sugar (50g)
1 tablespoon brown sugar (12g)
1 teaspoon ground cinnamon
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
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)

Instructions

Step 1: To reduce the apple cider, pour the fresh apple cider into a large, deep saucepan and bring to a boil. Reduce the heat to medium-high and boil for 30-45 minutes. Watch closely after 30 minutes as the cider will bubble and foam. When reduced to about 6-8 tablespoons, it should have a thick, molasses-like consistency once cooled. Pour into a heat-safe bowl and let cool to room temperature before using. You can prepare this up to a week ahead and store covered in the refrigerator. Bring to room temperature before adding to the dough.
Step 2: In a small bowl, combine ¼ cup granulated sugar, 1 tablespoon brown sugar, and 1 teaspoon cinnamon. Set aside.
Step 3: In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, kosher salt, nutmeg, and the additional teaspoon of cinnamon. Set aside.
Step 4: Using a stand mixer with a paddle attachment or a hand mixer, cream the butter, dark brown sugar, and ¼ cup granulated sugar until light and creamy, about 3-5 minutes.
Step 5: Add the applesauce, egg yolk, and reduced apple cider to the butter mixture and beat on medium speed until combined, about 1-2 minutes.
Step 6: Slowly add the dry ingredients to the wet mixture in several additions, mixing on low speed and scraping down the bowl at least once. Mix until only a few streaks of flour remain, then use a spatula to fully combine the dough.
Step 7: Scoop about 2 tablespoons of dough per cookie (a size 30 scoop works well). Roll each ball in the cinnamon sugar coating and place on a parchment-lined baking sheet, spacing cookies 3 inches apart. Flatten each cookie gently with the bottom of a measuring cup. Refrigerate the prepared cookies for 10-20 minutes while preheating the oven.
Step 8: Preheat the oven to 350°F (175°C). Bake the chilled cookies on the center rack for about 10 minutes. The cookies will spread; after baking, use a slightly larger biscuit cutter to gently press each cookie back into a smaller circle. Let cookies cool on the pan for 3-4 minutes before transferring to a wire rack to cool completely.

Tips & Variations

To make reduced apple cider ahead, store it in an airtight container in the refrigerator for up to one week, allowing it to come to room temperature before use.
For a stronger spice flavor, add a pinch of ground cloves or ginger to the dry ingredients.
You can substitute the unsweetened applesauce with mashed ripe banana for a different fruit twist.
If you prefer softer cookies, slightly underbake by one minute and let them cool on the baking sheet.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze in a sealed container for up to 3 months. Reheat frozen cookies gently in a warm oven for a few minutes before serving to restore softness.

How to Serve

A woman's hand is holding a stack of four thick, rectangular cookie bars with a golden brown color and a crumbly texture. The bars are closely layered on top of each other, showing a soft and slightly grainy inside. The background is a soft white marbled texture with blurred shapes and light colors, making the cookie bars the main focus of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip reducing the apple cider and use it as is?

Reducing the apple cider concentrates its flavor and sweetness, which is key to these cookies’ distinctive taste. Using it unreduced may result in a thinner dough and less pronounced apple flavor.

What’s the best way to flatten the cookies before baking?

Use the flat bottom of a measuring cup to gently press each dough ball into a disc shape. This helps the cookies bake evenly and develop a nice texture.