Ingredients
Units
Scale
For the dough:
- 1 cup (2 sticks) unsalted butter, melted and cooled 5 minutes
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/3 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
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 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