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A stack of three golden-brown apple cider cookies, coated in cinnamon sugar, on a light ceramic plate. One cookie is gently broken, showing its soft interior.
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Apple Cider Cookies with Concentrated Apple Flavor

Bake apple cider cookies with nonalcoholic sweet cider. Learn how to control moisture and spreading for tender, chewy cookies full of apple flavor.
Course Desserts
Cuisine American
Keyword apple cider cookies
Prep Time 35 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings 24 cookies
Calories 120kcal
Author C. Sophie

Equipment

  • Small saucepan
  • Baking Sheet
  • Parchment paper
  • Electric hand mixer or stand mixer
  • Medium mixing bowl
  • Wire cooling rack

Ingredients

Cider Reduction

  • 1 cup apple cider unfiltered, non-alcoholic

Dry Ingredients

  • 2 1/4 cups All-Purpose Flour spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 egg large, room temperature

Coating

  • 2 tablespoons cinnamon sugar for coating

Instructions

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a small saucepan, reduce the apple cider over medium heat until it reaches 1/4 cup, about 20-25 minutes. Let it cool.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  • In a large bowl, use an electric mixer to cream the butter and sugars until light and fluffy, about 2-3 minutes.
  • Beat in the egg until well combined.
  • Gradually mix in the flour mixture until just combined, being careful not to overmix.
  • Stir in the reduced apple cider.
  • Chill the dough for at least 30 minutes to prevent spreading.
  • Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball in the cinnamon sugar to coat.
  • Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
  • Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers should look soft and underdone.
  • Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Nutritional information:
  • Calories: 120
  • Protein: 1g
  • Carbohydrates: 17g
  • Fat: 6g
  • Saturated fat: 3.5g
  • Cholesterol: 10mg
  • Sodium: 50mg
  • Potassium: 25mg
  • Fiber: 0g
  • Sugar: 8g
  • Vitamin A: 0 IU
  • Vitamin C: 0mg
  • Calcium: 6mg
  • Iron: 0.5mg
Tip: Allow the reduced cider to cool completely to room temperature before adding it to the creamed mixture so the butter does not melt prematurely.