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These Apple Cider Cookies are soft and chewy with plenty of warm fall flavor. They’re made with apple cider, apple butter, cinnamon, and nutmeg, then topped with cinnamon sugar and a sweet apple cider glaze.
If you love apple desserts, these cookies are such a fun treat for fall. The apple butter and cider give the cookies a delicious apple flavor, while cinnamon and nutmeg add just the right amount of warm spice. Brushing the freshly baked cookies with apple butter helps the cinnamon sugar stick and adds even more flavor.
The finishing touch is a simple apple cider glaze drizzled over the top. They’re perfect for fall parties, Thanksgiving dessert, or enjoying with a glass of cold apple cider.
Why You’ll Love This Recipe
- Soft and chewy. The centers stay soft while the edges bake up lightly golden.
- Lots of apple flavor. Apple cider and apple butter are both mixed right into the cookie dough.
- Warm fall spices. Cinnamon and nutmeg pair perfectly with the apple flavor.
- Easy to make. There’s no dough chilling required, so they’re an easy cookie to make for fall.
Ingredients Needed
You’ll need a few basic baking ingredients along with apple cider and apple butter. See the recipe card below for exact measurements.
Cookie Dough
- Butter. Use softened unsalted butter.
- Sugar. A combination of granulated and brown sugar adds sweetness and helps create a soft, chewy texture.
- Egg. Helps bind the cookie dough together.
- Vanilla. Adds extra flavor.
- Apple Cider. Adds apple flavor directly to the cookie dough.
- Apple Butter. Gives the cookies even more apple flavor and moisture.
- Flour. All-purpose flour provides the structure.
- Cream of Tartar. Helps give the cookies their soft texture.
- Baking Soda and Baking Powder. Help the cookies rise and spread as they bake.
- Cinnamon and Nutmeg. Add warm fall spice.
- Salt. Balances the sweetness.
Cinnamon Sugar Coating
- Apple Butter. Brushed over the warm cookies so the cinnamon sugar sticks.
- Sugar and Cinnamon. Creates the sweet, spiced topping.
Apple Cider Glaze
- Powdered Sugar. Creates the base of the glaze.
- Apple Cider. Adds sweetness and apple flavor.
- Cinnamon. Adds a little extra spice.
How To Make Apple Cider Cookies
- Make the dough. Cream the butter and sugars. Mix in the egg, vanilla, cider, and apple butter, then add the dry ingredients.
- Scoop. Form the dough into 16 balls and place them on a lined baking sheet.
- Bake. Bake at 350°F for 14 minutes, until the edges are set and the centers look slightly underbaked.
- Coat. Brush the warm cookies with apple butter and sprinkle with cinnamon sugar.
- Glaze. Once cooled, drizzle with the apple cider glaze.
Tips for Success
- Don’t overmix. Mix the dry ingredients into the wet ingredients just until combined.
- Leave room between the cookies. These are large cookies and will spread as they bake.
- Don’t overbake. Take them out when the edges are lightly golden and the centers still look slightly underbaked. This helps keep the centers chewy.
- Coat while warm. Let the cookies cool for about 5 minutes before brushing them with apple butter and adding the cinnamon sugar.
- Cool before glazing. Wait until the cookies are completely cool so the glaze sets properly.
- Adjust the glaze as needed. Start with 2 tablespoons of cider and add more a teaspoon at a time until it’s thick but easy to drizzle.
What Kind of Apple Cider Should I Use?
Use regular apple cider, not apple cider vinegar. Since the cider is used in both the cookie dough and glaze, it adds apple flavor throughout the cookies.
Can I Make These Cookies Without the Apple Cider Glaze?
Yes. The cookies will still have plenty of apple and cinnamon flavor without the glaze. Simply leave it off if you prefer a less sweet cookie.
Storage
These cookies are best the day they’re glazed, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Apple Cider Cookies
These Apple Cider Cookies are soft and chewy with plenty of warm fall flavor. They're made with apple cider, apple butter, cinnamon, and nutmeg, then topped with cinnamon sugar and a sweet apple cider glaze.
Servings: 16 cookies
Ingredients
Cookie Dough
- 8 Tablespoons unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3 Tablespoons apple cider
- 3 Tablespoons apple butter
- 2 ½ cups all-purpose flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
Cinnamon Sugar Coating
- ¼ cup apple butter
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Apple Cider Glaze
- 1 cup powdered sugar
- 2-3 tablespoons apple cider
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg, vanilla, apple cider and apple butter until fully incorporated.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Using a large (3-tablespoon) cookie scoop, portion the dough into 16 equal balls. Roll each one smooth and place 6 cookies on each baking sheet, leaving plenty of room for spreading.
- Bake for 14 minutes, or until the edges are set and lightly golden while the centers still appear slightly underbaked. Allow the cookies to cool on the baking sheet for 5 minutes, until they’re still warm but sturdy enough to handle.
- In a shallow bowl, combine the granulated sugar and cinnamon.
- Lightly brush the tops of the warm cookies with apple butter. Sprinkle with the cinnamon sugar until evenly coated. Transfer the cookies to a wire rack to cool completely.
Make the Glaze
- For the glaze, in a small bowl, whisk together the powdered sugar, 2 tablespoons of apple cider and cinnamon until smooth. If needed, add 1 teaspoon of apple cider at a time, until the glaze reaches a thick, but pourable consistency.
- Once the cookies have cooled completely, drizzle the glaze over the tops. Let the glaze set for about 15 minutes before serving.
Last Step:
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Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 247kcal | Carbohydrates: 46g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 116mg | Potassium: 73mg | Fiber: 1g | Sugar: 30g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg
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