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Soft-Baked Apple Cider Cookies: Easy Fall Recipe

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These soft-baked apple cider cookies are pillowy, fragrant, and have that unmistakable apple cider tang. Made with reduced apple cider syrup for intense flavor, they are the perfect fall treat that’s easy enough for a Tuesday afternoon bake.

Ingredients

Scale
  • 2 cups apple cider (unfiltered)
  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Optional: 1/4 cup granulated sugar + 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to a steady simmer. Cook, stirring occasionally, until reduced to about 1/3 cup (15-20 minutes). The syrup should be thick and dark amber. Pour into a small bowl and let cool completely.
  2. Mix the wet ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add the egg, egg yolk, vanilla extract, and cooled apple cider syrup. Whisk vigorously until glossy and well-combined.
  3. Combine the dry ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, cinnamon, nutmeg, and salt until no lumps remain.
  4. Bring it together: Gradually add dry ingredients to wet ingredients. Fold with a wooden spoon or rubber spatula until just combined. Do not overmix. Dough will be very soft and sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
  6. Preheat and prep: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Shape the cookies: If using cinnamon sugar coating, whisk 1/4 cup sugar and 1 teaspoon cinnamon together. Use a cookie scoop (about 1.5 tablespoons) to portion dough. Roll each ball smooth, then coat in cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake: Bake for 10-12 minutes. Edges should be set and lightly golden, centers still soft and puffy. Do not overbake.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t rush the cider reduction; keep at a gentle simmer. The dough must be chilled for at least 2 hours to prevent spreading. Use a cookie scoop for uniform cookies. Let cookies rest on the pan for 5 minutes after baking. Store with a slice of bread to keep soft for up to 5 days.

Nutrition

Keywords: apple cider cookies, soft-baked cookies, fall cookies, apple cookies, easy cookie recipe

Find it online: https://livelybite.com/soft-baked-apple-cider-cookies-easy-fall-recipe/