These apple cider cookies taste just like apple cider donuts! These cookies are made with reduced apple cider, brown butter, and cinnamon. They are dipped in browned butter apple cider and rolled in cinnamon sugar. To take the cookies to the next level, they are drizzled with apple cider glaze.
When I was recipe testing these apple cider cookies, I wanted the cookies to taste just like the donuts but in cookie form. I didn't want them to just be snickerdoodle cookies, but to taste like apple cider with a strong apple flavor.
I found that reducing the apple cider gives them a very strong apple cider flavor. They taste just like fall!
For more fall cookie recipes, try Caramel Chocolate Chip Cookies, Cinnamon Pecan Chocolate Chip Cookies, and Toffee Cookies.
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Why This Recipe Works
- Soft and chewy apple cider cookies- These cookies are very soft because of the apple cider and the applesauce. Which helps makes them taste more like the donuts!
- Apple cider browned butter- Both inside the cookie dough there is both browned butter and apple cider. Also, the cookies get brushed with both before being dipped in cinnamon sugar.
- Cinnamon sugar cookies- They are dipped in cinnamon sugar has a thick layer just like the donuts.
- Apple cider glaze- The glaze is simple, it is just powdered sugar and apple cider. It gives the cookies an even stronger apple cider flavor.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Apple cider- I used apple cider from the grocery store.
- Unsalted butter- The butter is browned and cooled completely.
- Brown sugar- I used light brown sugar.
- Egg- Pull the large egg out 2 hours before baking so it is room temperature.
- Applesauce- Use unsweetened applesauce.
- Powdered sugar- Make sure it is sifted to avoid a gritty frosting.
Step By Step Instructions
Here is how to make and bake these cookies. The recipe is made by hand, so no electric mixer is needed.
STEP 1: Brown the butter. In a medium frying pan over medium heat, heat the butter until it is melted. Heat the butter until the milk solids separate and turn amber in color.
Take off the heat and pour into a bowl. Take out 2 Tablespoons of the browned butter and place in a separate bowl. Cool the butter completely to room temperature.
STEP 2: Reduce the apple cider. In small saucepan over medium heat, heat the 1 cup of apple cider. Heat the cider for 10-15 minutes until it reduces to ¼ cup apple cider.
Cool this completely before using
STEP 3: Mix the dry ingredients. In a medium bowl, mix the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
STEP 4: Mix the wet ingredients. In a large bowl, mix the browned butter, reduced cider, brown sugar, white sugar, vanilla extract, egg, and apple sauce. Use a whisk to mix everything together.
STEP 5: Add in flour mixture. Next, add the dry ingredients and use a rubber spatula to mix until just combined.
Let the dough rest on the counter for 10-15 minutes while the oven preheats. Line two cookie sheets with parchment paper.
This allows the gluten to absorb into the wet ingredients, which helps with the spread.
STEP 6: Scoop. Use a large cookie scoop to scoop the cookie dough. Place 6 cookie dough balls per cookie sheet.
STEP 7: Bake. Bake the cookies for 13-15 minutes. They should be slightly thicker cookies.
Cool the cookies completely on a cooling rack.
Decorating the Cookies Tips
- Brush the cooled cookies with apple cider browned butter while using a pastry brush. If the butter has cooled, melt in the microwave for 10 seconds.
- Immediately dunk the cookies into the cinnamon sugar. Do just the tops of the cookies. Roll the cookie, dab the cookie, and make sure to get the sides. It should be thick layer of cinnamon sugar like these cookies.
- Once they have all been dunked in cinnamon sugar, make the apple cider glaze. It should be thin enough to pour on top of the cookies.
- Place the glaze in a piping bag, ziplock bag, or a squeeze bottle. Drizzle the glaze on top of the cookies.
FAQ
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes it does! It will give you a really strong apple cider flavor. A lot stronger than if you used regular apple cider.
Storing and Freezing
Store the apple cider cookies at room temperature in an airtight container up to 5 days.
Freezing
Freeze the baked cookies in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Apple Cider Cookies
Ingredients
- 1 cup Plus 2 Tablespoons Unsalted butter browned
- ¼ cup Reduced apple cider Start with 1 cup of apple cider
- 1 ¼ cup Brown sugar packed light or dark
- ¼ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
- ¼ cup Apple sauce unsweetened
- 3 cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
Apple Cider Butter
- 2 tablespoon Brown butter use from the butter you browned for the dough
- 1 tablespoon Apple cider
Cinnamon Sugar
- ½ cup White granulated sugar
- 2 teaspoon Ground cinnamon
Apple Cider Glaze
- 1 cup Powdered sugar
- 2 ½ tablespoon Apple cider
Instructions
Apple Cider Cookies
- In a medium frying pan over medium heat, melt the butter. Heat the butter until the milk solids separate and turn amber in color. Pour in a separate container. Take out 2 Tablespoons of butter and place in a separate bowl. Cool completely.1 cup Plus 2 Tablespoons Unsalted butter
- In a small saucepan over medium heat, heat 1 cup apple cider. Cook for 15 minutes. The apple cider should reduce down to ⅓rd cup. Pour ¼th cup of the cider in one bowl (for the cookie dough). The rest will be for the butter or the glaze. Cool completely.¼ cup Reduced apple cider
- In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.3 cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt, 1 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg
- In a large bowl, mix the browned butter, apple cider, brown sugar, sugar, vanilla extract, egg, and apple sauce. Add in the dry ingredients and use a rubber spatula to mix until just combined.1 ¼ cup Brown sugar, ¼ cup White granulated sugar, 1 Large egg, ¼ cup Apple sauce, 1 teaspoon Pure vanilla extract
- Preheat the oven to 350°F and line two cookie sheets with parchment paper. Let the dough rest while the oven preheats.
- Use a large cookie scoop to scoop the dough. Place 6 cookie dough balls per cookie sheet.
- Bake 13-15 minutes. Bake one tray at a time. Cool completely on a cooling rack.
Assembly
- Prepare both the apple cider browned butter and the cinnamon sugar. If the butter is solid from cooling, heat in the microwave for 10 seconds.2 tablespoon Brown butter, 1 tablespoon Apple cider, ½ cup White granulated sugar, 2 teaspoon Ground cinnamon
- Take a pastry brush to brush on the butter on the cookie. Immediately dunk in the cinnamon sugar. (do one cookie at a time). There should be a lot of cinnamon sugar on the cookie.
- In a small bowl, mix the powdered sugar and apple cider. It should be thin enough to pour. Drizzle the glaze on top of the cookies.1 cup Powdered sugar, 2 ½ tablespoon Apple cider
Sam Gardenswartz says
Delicious flavor and texture! My whole apartment smelled like fall.
I creamed the butter, sugar, and eggs together for 7-8 minutes until fluffy and then alternated rest of wet ingredients with dry ingredients. I also chilled the portioned cookies for an hour before baking to help maintain shape.
Came out great! Delicious! Definitely recommend!
Ashley says
I made these as smaller cookies and they turned out great! With the smaller cookies I ended up needing a little more browned butter and reduced cider for the cinnamon-sugar dip, so I'll know to make a little extra next time- but definitely will make again. Perfect fall cookie!
Liz says
My new favorite cookie! These were so easy to make and truly remind me of apple cider donuts. I’m excited to make these again and share them with friends and family.
Morgan says
Probably the best cookie I've ever had. Made it a second time with a cream cheese frosting and it was delicious as well. Making for a third time today for a new mom! Perfect recipe.
sandra h. says
Just made these and they are the perfect cookie for fall. I knew they would be delish when I tasted the batter. I used a smaller scoop and ended up with 30 3 inch cookies. I ran out of time for the last step with the glaze, but they tasted amazing with just the cinnamon sugar topping. Will definitely be making another batch real soon.
Rachel says
I made these yesterday and brought them to my friends. They were a big hit!!! So yummy, thank you for sharing!
Amanda says
Have you made these with an egg substitute and if you have, what did you use?
Thank you!
Stephanie Rutherford says
I have not. However, I would do 1/2 cup total of apple sauce to replace the egg. (1/4 cup to replace the egg and 1/4 cup already in the recipe.)
Dessie says
The doubled and tripled recipe calls for the same amount of apple cider. It's a bit confusing
Stephanie Rutherford says
I just answered this question that someone just asked in the comments.
Ethan says
Not very good at baking, still pulled this one off! Incredibly delish desert and fairly easy to make!
Gray says
The apple cider is the same amount for the doubled and tripled recipe? It's a bit confusing
Stephanie Rutherford says
The part where it says start start with 1 cup is under that ingredients description, so it won't double or triple that part. However, for 2x the recipe it is 2 cups of apple cider. 3x is 3 cups.