These Apple Cider Cookies are soft, chewy, and coated in cinnamon sugar -- basically everything you love most about fresh cider donuts, but in cookie form. A homemade cider reduction gives them bold apple flavor that'll have you baking batch after batch all season long.
A Northeasterner’s Fall must-have
Here in New Jersey, fall doesn’t really begin until you’ve done the annual apple-picking pilgrimage. It’s a whole tradition: throwing on a flannel shirt, wandering the orchard, filling your basket to the brim, and finishing the day with a warm bag of apple cider doughnuts. Out of all the flavors we associate with fall -- pumpkin spice lattes, maple syrup, caramel apples, cinnamon-sugar roasted nuts -- it’s the fresh cider doughnuts I look forward to most.
For years I didn’t think it could get any better than biting into those just-fried, sugar-dusted donuts. That is, until I decided to try my hand at something new: Apple Cider Cookies.
But why cookies over donuts? Simple -- I'm a cookie person through and through. Put a Boston cream and a chewy triple C in front of me, and I'll pick the cookie every. single. time. (Triple C = chewy chocolate chip cookie, in case you're wondering.)
Cookies are just elite.
So I pulled out everything I loved about cider doughnuts -- the cinnamon sugar coating, warm spices, and that deep apple flavor-- and built the perfect cookie around them. Best of all, you don’t have to fuss with a fryer in the process!
Speaking of elite cookies ⇢ If you're team cookie like me, you need these Chewy Chocolate Chip Cookies, Bakery-Style Peanut Butter Cookies, and Lemon Sugar Cookies in your life. Some of my all-time favorites. And now of course these ones! Yes, these Apple Cider Snickerdoodles have cracked the favorites list.
🍎 What makes these cookies irresistible
- THEY TASTE LIKE FALL. Thanks to a concentrated cider reduction, apple flavor is front and center, and cinnamon sugar plus warm spices like nutmeg feels like the perfect pairing for cool weather days.
- PERFECT CHEWY TEXTURE. Slightly crisp edges with soft, tender centers. No cakey disappointments here.
- RIDICULOUSLY EASY. The most "complicated" step is simmering cider on the stove. If you can boil pasta, you can make these. There’s no rolling out of dough needed!
- CROWD-PLEASERS. While testing, I made these for two different gatherings and they disappeared faster than I could refill the plate. I anticipate the same results for you.
The star ingredient: apple cider reduction
The star ingredient is a homemade apple cider reduction -- fresh cider simmered down until it’s thick, syrupy, jammy, and almost caramel-like. This concentrated apple essence gets mixed right into the dough, giving every bite that bold flavor you're craving.
IMPORTANT: Use actual apple cider (the stuff in plastic jugs in the refrigerated section), not apple cider vinegar. Maybe I shouldn't have to say this, but... trust me, I've seen things.
Don't rush the reduction ⇢ It should coat the back of a spoon when ready. It won't look super thick while warm, but it'll thicken beautifully as it cools.
Tips to make the perfect Apple Cider Cookies
Instructions are great, but if you do best with as much detail as possible on the “why” and “how” when it comes to baking, don’t worry -- I’ve got your back.
- CHILL THE DOUGH – 30 minutes minimum, but an hour gives you thicker cookies with deeper flavor. Overnight? Even better. It will help the fats in the cookie to firm up, which prevents them from spreading too much. In cookies with high moisture content (AKA really chewy cookies!) this is important, because more moisture can often cause them to come out too thin.
- UNDERBAKE – Pull the cookie sheet from the oven when centers still look soft. REALLY soft. As long as the edges are set and golden and you can smell the cookies baking, those centers will firm up outside of the oven. The residual heat from the cookie sheet will continue to bake them without letting them lose their chewiness. This might be the #1 tip for getting soft and chewy cookies!
- TEST ONE TO THREE COOKIES FIRST – Every baker knows that testing a couple of cookies is the key to baking without losing your mind. If your cookies don’t come out right, you can adapt the remaining dough or batches instead of scrapping a whole pan full! It will also give you a good idea of how far apart you need to place your cookies so they don’t run into each other.
Quick troubleshooting
- Cookies spreading too much? Chill the dough longer.
- Not apple-y enough? Your reduction might need more time – it should be thick and jammy to concentrate that flavor. Mixing in a bit more that is reduced further should help.
- Too soft? Bake an extra minute or two next time.
Storage tip ⇢ Keep in an airtight container for 3-4 days at room temperature, or freeze for longer storage.
FAQs
Q. Can I use apple juice instead of apple cider?
You technically can, but it won’t taste the same. Apple cider is less filtered and has a richer, more “apple-y” flavor.
Q. Do I really need cream of tartar?
It’s optional, but highly recommended. It adds the chew and tang that makes these apple cookies special.
Q. Can I make these ahead of time?
Yes! Chill the dough up to 24 hours in advance, or freeze dough balls (already rolled in sugar) for up to 2 months.
Q. Can I glaze them?
Definitely! A quick drizzle of powdered sugar + cider would be a great addition!
Apple Cider Cookies
- Total Time: 2 hours
- Yield: 24 cookies 1x
Ingredients
- 1 cup (2 sticks) unsalted butter, melted and cooled 5 minutes
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ⅓ cup apple cider reduction* (see note)
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ cup granulated sugar
- 1-2 teaspoons cinnamon (to taste)
Instructions
- Reduce the cider: In a small saucepan, simmer 3 cups apple cider until reduced to ⅓ cup. Cool completely.
- Make the dough: In a large bowl, beat together the melted and cooled butter, granulated sugar, and brown sugar until smooth. Add eggs, vanilla, and cooled cider reduction; beat until combined. Add flour, cornstarch, salt, cream of tartar, baking soda, baking powder, cinnamon, and nutmeg. Mix until just combined -- be careful not to overmix.
- Chill: Cover dough and refrigerate for 1 hour or up to overnight. The dough should be firm enough to scoop.
- Prepare to bake: Preheat oven to 350°F. Line baking sheets with parchment paper. Mix rolling sugar and cinnamon in a small bowl.
- Form cookies: Scoop 3 tablespoons dough per cookie, roll into balls, and coat in cinnamon-sugar mixture. Place 6–8 per tray with room to spread.
- Bake: Bake 11–14 minutes, until edges are just set and centers look soft and underdone. Let cool fully on baking sheet before transferring (they’ll finish setting as they cool, but you need to leave them undisturbed until FULLY cool!) Repeat for remaining batches, until no dough remains.
Equipment
Buy Now → Notes
*Apple cider reduction: Simmer 3 cups apple cider over medium heat until it reduces to about ⅓ cup syrup (roughly 45 minutes). It will be jammy and will continue to thicken when cooled, so don't overreduce. Let cool completely before using.
- Prep Time: 1 hour
- Cook Time: 1 hour
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