Description
These chewy cinnamon spiced Apple Cider Cookies are the most perfect fall cookie!
Ingredients
Scale
- 4 cups apple cider
- 3/4 cup butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 2 1/4 cups flour
- 1/4 cup coarse sugar
Instructions
- Make the apple cider syrup: Pour 4 cups of apple cider into a heavy bottomed sauce pot.
- Bring the cider to a boil over medium-low heat. As the cider begins to boil skim off the foam that forms. Continue boiling at a low-rolling boil until you have 1/4 – 1/3 cup of apple cider syrup (*see note) this can take up 1 1/2 – 2 hours. Remove the syrup to a small bowl to cool for 15 minutes until it’s lukewarm.
- Make the cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and 1 cup of the sugar together on medium speed for 2 minutes, place the additional sugar in a small bowl for later.
- Add in the egg, apple cider syrup, vanilla, baking soda, salt, and cinnamon and mix for an additional minute, until combined and smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined. Refrigerate the dough for 30 minutes to an hour, just enough time to chill slightly and make the dough less sticky.
- Place the coarse sugar in a small bowl and set aside.
- Using a medium cookie scoop (2 tablespoon) portion out the dough and roll into balls in the palm of your hand. Roll the cookie dough ball into the coarse sugar and place on the prepared baking sheet 3- inches apart.
- Bake for 9-10 minutes, until the edges are set.
- Transfer cookies to a wire rack to cool completely.
Notes
*The reduced apple cider will thicken significantly as it cools. Achieving the most intense apple flavor requires boiling the cider down as much as possible. But as the reduced syrup cools it can firm up to a stiff gel, which can be hard to mix evenly into the dough. So I like to make sure the cider reduction is lukewarm when mixing in, ensuring it will incorporate evenly, similar to the same consistency as molasses. If you want to make the syrup ahead it it cools too much before use, you can reheat it in the microwave and allow it to cool slightly. I recommend heating it in 20 second intervals, stirring after each.
