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.

Bite missing from apple cider cookies.

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!
I have tips and tricks and process photos to easily help you make this recipe! If you love apple cider desserts, you have to try my apple cider muffins.

Top view of apple cider cookies.

Tips for making the cookies

Here are my tips, so yours turns out like this recipe! See my post for how to brown butter for more tips.

  • Tip 1: First, brown the butter. Heat the butter until the milk deposits separate and turn amber in color.
  • Tip 2: Reduce the apple cider for the cookie dough to 1/4 cup. The apple cider for the butter and the glaze doesn’t use the reduced apple cider.
  • Tip 3: Make sure the flour is spooned and leveled. If you stick the measuring cup in the flour, the cookies may not spread.
  • Tip 4: After the cookies are done baking and cooled, brush the cookies with brown butter and apple cider combo. Then, dip them in cinnamon sugar. For extra apple cider flavor, top with the apple cider glaze.
Reduced apple cider in a bowl.
Reduce the apple cider to 1/4 cup from 1 cup.
Wet ingredients in a bowl.
Place all the wet ingredients into the bowl and mix it.
Cookie dough in a bowl.
Mix the dry ingredients using a rubber spatula.
Cookie dough ball on a cookie sheet.
Use a large cookie scoop to scoop the dough.
Baked cookies on a wire rack.
Cool the cookies completely before decorating.
Cookie in cinnamon sugar.
Brush the cookies with butter and dunk them well into the cinnamon sugar.
Top view of cookies.

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For more apple cider recipes, try my apple cider cheesecake and apple cider donuts.

Side view of apple cider cookies split in half.

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 Video

Bite missing from apple cider cookies.
5 from 101 reviews

Apple Cider Cookies

Stephanie Rutherford
These apple cider cookies taste just like apple cider donuts you would get from a farm! These cookies are made using brown butter apple cider, apple sauce, and a lot of cinnamon. They are brushed in apple cider brown butter and dipped in cinnamon sugar and topped with apple cider glaze.
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Prep Time: 30 minutes
Cook Time: 13 minutes
Chilling time for butter and apple cider: 20 minutes
Total Time: 1 hour 3 minutes
Servings: 15 Large cookies

Ingredients
 
 

  • 1 cup Plus 4 Tablespoons Unsalted butter, browned
  • 1/4 cup Reduced apple cider, Start with 1 cup of apple cider
  • 1 1/4 cup Brown sugar, packed light or dark
  • 1/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 Large egg, room temperature
  • 1/4 cup Apple sauce, unsweetened
  • 2 3/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg

Apple Cider Butter

  • 2 TBSP Brown butter, use from the butter you browned for the dough
  • 1 TBSP Apple cider, regular apple cider not reduced.

Cinnamon Sugar

  • 1/2 cup White granulated sugar
  • 2 tsp Ground cinnamon

Apple Cider Glaze

  • 1 cup Powdered sugar
  • 2 1/2 TBSP Apple cider, regular apple cider not reduced.

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. You will have 1 cup total of brown butter for the cookie dough.
    1 cup Plus 4 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 1/4th cup.
    1/4 cup Reduced apple cider
  • In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
    2 3/4 cups All-purpose flour, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt, 1 tsp Ground cinnamon, 1/4 tsp 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 1/4 cup Brown sugar, 1/4 cup White granulated sugar, 1 Large egg, 1/4 cup Apple sauce, 1 tsp 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

  • In a small bowl, mix the brown butter and apple cider. If the butter is solid from cooling, heat in the microwave for 10 seconds. In a separate bowl, mix the sugar and cinnamon.
    2 TBSP Brown butter, 1 TBSP Apple cider, 1/2 cup White granulated sugar, 2 tsp 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 1/2 TBSP Apple cider

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
To quickly cool the apple cider and brown butter, place them both on a plate (separate plates) and place in the freezer for 10 minutes. 
The brown butter needs to be melted but room temperature before using.
Calories: 311kcal, Carbohydrates: 56g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 43mg, Sodium: 218mg, Potassium: 70mg, Fiber: 1g, Sugar: 29g, Vitamin A: 396IU, Vitamin C: 0.1mg, Calcium: 37mg, Iron: 1mg
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