Introduction

These Apple Cider Cookies capture the warm, cozy flavors of fall in every bite. Soft and tender, with a hint of spice and a sweet apple cider glaze, they’re perfect for snacking or sharing with friends.

The image shows a white plate holding seven soft, golden-brown cookies with a slightly bumpy texture. Each cookie has a glossy, semi-transparent layer of icing drizzled unevenly on top, with visible specks of cinnamon or spice scattered across the surface. Light beige chunks, possibly pieces of apple or another fruit, are embedded in the cookies, creating small raised areas with a shiny coating. The cookies are arranged closely together, with the focus on the front ones, making their warm, slightly cracked surfaces and glistening icing very clear. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (softened)
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup apple cider
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 cup diced apples
1/2 cup powdered sugar (for glaze)
1–2 tbsp apple cider (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Step 3: Add the egg, vanilla extract, and apple cider to the butter mixture and beat until smooth and well combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt to evenly distribute the spices and leavening.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
Step 6: Gently fold in the diced apples using a spatula to keep them from breaking apart.
Step 7: Scoop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart, and bake for 10 to 12 minutes until the edges are golden and the centers are set.
Step 8: Allow the cookies to cool completely on a wire rack before drizzling with the apple cider glaze.
Step 9: To make the glaze, mix the powdered sugar with 1 to 2 tablespoons of apple cider until smooth, then drizzle it over the cooled cookies for a sweet finish.

Tips & Variations

For extra moisture, use tart apples like Granny Smith to balance sweetness.
You can swap apple cider for apple juice in both the dough and glaze for a milder flavor.
Consider adding a pinch of ground cloves or ginger for additional warmth and spice.
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week or freeze for longer storage. To enjoy after refrigerating or freezing, bring to room temperature or warm gently in the oven.

How to Serve

The image shows six round cookies on a white plate placed on a white marbled surface. Each cookie has a light brown, slightly crispy outer edge with a soft and chewy center that contains swirls of light beige apple slices embedded in the dough. The tops of the cookies are glazed with a thin, shiny layer of white icing that looks slightly melted, sprinkled with a fine dusting of brown cinnamon powder. The cookies are arranged casually, with one cookie placed slightly overlapping the others at the center, showing their uneven, textured surface and warm, inviting colors. The setting is bright with soft natural light highlighting the texture and gloss of the icing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried apples instead of fresh?

Fresh diced apples provide the best texture and moisture, but if you use dried apples, soak them in apple cider for 10 minutes before adding to the dough to rehydrate them.

How do I prevent the apples from making the dough too wet?

Make sure to finely dice the apples and gently fold them into the dough. Patting the apple pieces with a paper towel before adding can also reduce excess moisture.