Description
These soft, chewy cookies are a cozy autumn treat, infused with reduced apple cider for intensified apple flavor and warmth. Topped with a cinnamon sugar crust and a light glaze, they offer a tender, spiced bite perfect for any fall day.
Ingredients
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 tsp salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1/2 cup reduced apple cider (from 2 cups unsweetened apple cider simmered until halved)
Optional: 1/2 cup chopped apples
Instructions
Preheat oven to 350°F (180°C)
In a small saucepan, bring 2 cups apple cider to a simmer and reduce by half, cooling before use
In a medium bowl, whisk together flour, baking soda, spices, and salt
In a large bowl, cream butter and brown sugar until light and fluffy
Beat in egg and reduced apple cider until fully incorporated
Gradually add dry ingredients to wet, mixing until dough forms
Optional: Fold in chopped apples
Chill dough for 20 minutes if using apple slices
Portion dough into 12 equal balls and roll in a mixture of 1/4 cup granulated sugar and 1 tsp cinnamon
Place on ungreased baking sheets, flatten slightly with a fork
Bake for 10-12 minutes until edges are golden but centers remain soft
Cool completely on wire racks
drizzle with an optional cider glaze made by whisking 1/2 cup powdered sugar and 2 tbsp reduced apple cider if desired
Notes
Ensure reduced apple cider is non-alcoholic. Chill dough to prevent spreading.
Store cookies at room temperature in an airtight container for up to 5 days.
For extra texture, press half an apple slice into each dough ball before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg