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Apple Cider Sugar Cookies Recipe

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★★★★★

4.6 from 133 reviews

Delight in the warm flavors of fall with these Apple Cider Sugar Cookies, featuring a rich reduction of fresh apple cider and a cozy blend of spices rolled in cinnamon sugar for a perfect sweet and spicy bite.

Ingredients

Scale

Apple Cider Reduction

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

Dry Ingredients

  • 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

Cookie Dough

  • 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

  1. Reduce the Apple Cider: Pour fresh apple cider into a large, deep saucepan and bring to a boil. Reduce heat to medium-high and continue boiling for 30-45 minutes, watching closely after 30 minutes. You’ll end with 6-8 tablespoons of thick syrup resembling molasses once cooled. Transfer to a heat-safe bowl and let it cool to room temperature. Store covered in the refrigerator if making ahead; bring to room temperature before use.
  2. Prepare Cinnamon Sugar Coating: In a small bowl, combine granulated sugar, brown sugar, and cinnamon; set aside for coating the cookies later.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, kosher salt, nutmeg, and cinnamon. Set aside.
  4. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the butter, dark brown sugar, and granulated sugar on medium speed until the mixture is light and creamy, about 3-5 minutes.
  5. Add Wet Ingredients: Beat in the applesauce, egg yolk, and the cooled reduced apple cider on medium speed until well combined, about 1-2 minutes.
  6. Incorporate Dry Mixture: Add the dry ingredients gradually on low speed in several additions, scraping down the bowl as needed, mixing until just a few streaks of flour remain. Finish folding with a spatula to fully bring the dough together without overmixing.
  7. Form and Coat Cookies: Scoop about 2 tablespoons of dough per cookie (size 30 scoop). Roll each ball in the cinnamon sugar mixture prepared earlier, then place them spaced about 3 inches apart on a parchment paper-lined baking sheet, not exceeding 11 cookies per half sheet pan. Gently flatten each cookie with the flat bottom of a measuring cup. Refrigerate the dough for 10-20 minutes while preheating the oven.
  8. Bake Cookies: Preheat the oven to 350°F (175°C). Place the chilled cookies on the center rack and bake for about 10 minutes, allowing them to spread slightly.
  9. Shape Cookies After Baking: Immediately after baking, use a biscuit cutter slightly larger than the cookies to gently push the cookies back into a smaller circle shape. Let them cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

Notes

  • Reducing the apple cider ahead of time and refrigerating it helps deepen the flavors, and bringing it to room temperature prevents dough issues.
  • Be careful not to overbake the cookies; they should be soft and slightly chewy in the center.
  • ‘Cookie scooting’ helps maintain a neat, round cookie shape after the spread during baking.
  • The cinnamon sugar coating adds an extra touch of sweetness and crunch to the cookie exterior.
  • If you don’t have a size 30 scoop, use about 2 tablespoons of dough for consistent cookie sizes.

Keywords: apple cider cookies, sugar cookies, fall desserts, cinnamon cookies, apple cider reduction

Find it online: https://freshrecipehub.com/apple-cider-sugar-cookies-recipe/