Apple Cider Cookies
These soft and chewy Apple Cider Cookies blend sweet and tangy apple cider with warm spices, creating a perfect fall treat that can be enjoyed year-round.
Ingredients
Wet Ingredients
- 1 cup apple cider Unfiltered for best flavor
- 1 cup unsalted butter, softened Brings richness to the cookies
- 1 cup brown sugar, packed Adds moisture and depth of flavor
- 1 cup granulated sugar For sweetness
- 1 large egg Helps bind the ingredients
- 1 teaspoon vanilla extract Enhances overall flavor
Dry Ingredients
- 2 teaspoons ground cinnamon Warm spice flavor
- 1/2 teaspoon ground nutmeg Adds a unique flavor
- 1/2 teaspoon baking powder Leavening agent
- 1/2 teaspoon baking soda Helps cookies rise
- 3 cups all-purpose flour Base for the cookies
- 1/2 teaspoon salt Enhances flavors
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, boil the apple cider over medium heat until it reduces to about 1/2 cup and let it cool completely.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract to the butter mixture.
- Once the apple cider is cool, add it to the butter mixture and mix until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually blend the dry ingredients into the wet ingredients until just combined.
- Use a tablespoon or cookie scoop to drop rounded mounds of dough onto ungreased baking sheets, leaving about 2 inches of space between each.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
To maintain freshness, store in an airtight container: Room temperature for up to a week, refrigerate for about two weeks, or freeze for up to three months.