Print

Soft Apple Cider Cookies with Cinnamon Glaze

soft apple cider cookies - featured image
Print Recipe

These soft, chewy cookies feature concentrated apple cider syrup in the dough for a tender crumb and are topped with a sweet cinnamon glaze, capturing the essence of autumn.

Ingredients

Scale
  • 1 cup (240 ml) unfiltered apple cider
  • 2 cups (250g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Pour 1 cup of apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until reduced by half (about 1/2 cup syrup), which takes 10-15 minutes. Let cool completely.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In a separate bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
  4. Add the cooled reduced cider, egg, and vanilla extract to the butter mixture. Beat until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop tablespoon-sized portions of dough onto baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until edges are golden but centers look soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cookies cool, whisk together powdered sugar, cinnamon, salt, and 2 tablespoons of heavy cream. Add more cream as needed for a drizzle-able consistency.
  11. Drizzle the glaze over the completely cooled cookies and let set for 10 minutes before serving.

Notes

Do not skip the cider reduction step as it concentrates flavor and prevents soggy cookies. Ensure butter and egg are at room temperature for proper creaming. Chill the dough to prevent spreading. Underbake slightly for soft cookies. Spoon flour into measuring cups rather than scooping to avoid dry cookies. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use plant-based butter and almond milk.

Nutrition

Keywords: apple cider cookies, cinnamon glaze, fall baking, soft cookies, autumn recipes, holiday cookies, easy baking

Find it online: https://lirafood.com/soft-apple-cider-cookies-with-cinnamon-glaze/