Apple Cider Sugar Cookies

Warm, spiced, and kissed with cozy fall flavors—these cookies taste like autumn in every bite.

The very first time I made apple cider sugar cookies, my whole kitchen smelled like a crisp fall afternoon at the orchard. That sweet mix of cinnamon, sugar, and tangy apple cider filled the air, and I knew right then this recipe was going to stick. It’s the kind of treat that feels both nostalgic and fresh at the same time—perfect for cozy evenings or a big family gathering.

What I love most about these cookies is how they balance comfort and excitement. They start out soft and chewy, like a classic sugar cookie, but the apple cider twist takes them to another level. The cider adds a gentle tartness that cuts through the sweetness, while the sugar coating gives every bite that crackly edge we all love. It’s fall baking at its best—simple, satisfying, and just a little magical.

These cookies also fit just about any mood or occasion. Hosting friends? Stack them high on a platter, and they’ll disappear before the coffee is gone. Need thanksgiving dessert ideas that aren’t the usual pumpkin pie? These cookies deliver all the fall flavor without the fuss. Looking for fall cookie ideas to bake with kids? They’ll love rolling the dough in cinnamon sugar. I’ve even gifted them in little tins during the holidays—fall cookies always feel like the warmest kind of present.

And here’s the fun part: you can get creative with them. Add a maple glaze on top for extra sweetness, sandwich them with cream cheese frosting for indulgent little whoopie pies, or drizzle with caramel for a candy-apple-inspired twist. No matter how you make them, these apple cider cookies are the kind of treat that makes people pause, smile, and reach for another.

Why You’ll Love It

• They taste like fall in a bite. The apple cider flavor blends beautifully with warm spices, giving you that cozy orchard vibe without ever leaving your kitchen.
• Soft, chewy, and sugar-crusted. Every bite has that irresistible balance—tender in the middle with a sparkling cinnamon-sugar crunch on the outside.
• Perfect for any fall occasion. Whether you’re baking for Thanksgiving dessert ideas, school parties, or just your own sweet tooth, these cookies fit right in.
• Easy to customize. Drizzle with caramel, glaze with maple icing, or sandwich with frosting—these cookies are a blank (delicious) canvas for your fall baking creativity.
• Crowd-pleasing magic. Even people who claim they “don’t like fall cookies” will come back for seconds once they try these apple cider sugar gems.

Ingredients

• 2 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• ⅓ cup reduced apple cider (see notes)
• 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

Ingredient Notes

• Apple cider (reduced): Don’t skip this step! Simmering the cider down concentrates the flavor so the cookies actually taste like apple—not watered down. I usually start with 1 cup of cider and reduce it to about ⅓ cup. It makes a world of difference.
• Butter: I love using unsalted butter so I can control the salt level myself. Let it soften on the counter for about 30 minutes—creaming it properly gives you that fluffy texture.
• Brown sugar: The hint of molasses keeps the cookies soft and chewy. I always reach for dark brown sugar when I want extra depth of flavor.
• Spices: Cinnamon and nutmeg are a must here. They layer in that cozy, warm fall cookie flavor. You could add a pinch of cloves if you want an even spicier bite.
• Cinnamon-sugar coating: This extra roll in sugar before baking is non-negotiable. It gives the cookies that gorgeous sparkle and a little crunch on the edges—totally worth the step.

Kitchen Equipment Needed

• Mixing bowls (large + medium): For whisking dry ingredients separately and then creaming the butter and sugars. I love my glass set because I can see everything mixing evenly.
• Hand or stand mixer: Makes creaming butter and sugar effortless. My stand mixer is my fall baking sidekick—it saves so much time.
• Small saucepan: Needed for reducing the apple cider down to a syrupy concentrate. A heavy-bottomed one works best to prevent burning.
• Baking sheets: Go for heavy-duty ones so the cookies bake evenly without over-browning. I always line mine with parchment paper for easy cleanup.
• Cookie scoop: Helps portion the dough so every cookie bakes the same size—plus, it makes rolling them in cinnamon sugar a breeze.
• Wire cooling rack: For letting the cookies cool without turning soggy on the bottom.

Instructions

Step 1: Reduce the Apple Cider

• Pour 1 cup apple cider into a small saucepan.
• Bring to a gentle boil over medium heat.
• Let it simmer until it reduces down to about ⅓ cup (thick and syrupy).
• Set aside to cool completely before using.

Pro Tip: Keep an eye on it near the end—it goes from perfect to burnt quickly. Stir occasionally to prevent sticking.

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Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together:
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
• Set aside.

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Step 3: Cream the Butter and Sugars

• In a large mixing bowl, add:
  • ¾ cup softened unsalted butter
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
• Beat with a hand or stand mixer on medium speed until light and fluffy (about 2–3 minutes).

Pro Tip: Don’t rush this step—the fluffier the butter-sugar mix, the softer your cookies will turn out.

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Step 4: Add Wet Ingredients

• Crack in 1 large egg and beat until combined.
• Pour in the cooled reduced apple cider and 1 teaspoon vanilla extract.
• Mix until smooth (the batter may look slightly separated at first, but it’ll come together).

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Step 5: Combine Wet and Dry

• Slowly add the dry ingredients into the butter mixture in 2–3 additions.
• Mix on low speed until just combined—don’t overmix.
• The dough should be soft but not sticky.

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Step 6: Prepare the Cinnamon-Sugar Coating

• In a small bowl, stir together:
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon

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Step 7: Shape and Roll the Dough

• Use a cookie scoop (about 1 ½ tablespoons of dough).
• Roll each dough ball in the cinnamon-sugar mixture until fully coated.
• Place on a parchment-lined baking sheet, leaving 2 inches of space between each cookie.

Pro Tip: Chill the dough balls for 20 minutes before baking if your kitchen is warm—this keeps them from spreading too much.

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Step 8: Bake the Cookies

• Preheat oven to 350°F (175°C).
• Bake cookies for 10–12 minutes, until the edges are set but the centers look slightly soft.
• Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Pro Tip: Pull them out a little underbaked—the residual heat finishes the job, giving you that perfect chewy texture.

Tips and Tricks for Success

• Reduce the cider properly. Don’t rush it—if it’s too watery, the cookies won’t have that concentrated apple flavor.
• Measure flour correctly. Spoon and level it instead of scooping straight from the bag. Too much flour = dry cookies.
• Use room temperature butter and egg. This helps everything mix smoothly and gives the dough the right texture.
• Chill the dough (optional but helpful). If you notice your cookies spreading too much, a quick chill in the fridge will keep them thick and chewy.
• Bake in batches. Overcrowding the baking sheet can lead to uneven baking—give those cookies room to breathe.

Ingredient Substitutions and Variations

• Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
• Dairy-free version: Use vegan butter and reduce the bake time by a minute (dairy-free butters often melt faster).
• Spice it up: Add a pinch of cloves or allspice for an extra-warm flavor profile.
• Caramel drizzle: Once cooled, drizzle cookies with caramel sauce for a candy-apple-inspired twist.
• Maple glaze: Whisk powdered sugar with maple syrup for a sweet, glossy topping.
• Frosting sandwich: Spread cream cheese frosting between two cookies for indulgent whoopie-pie-style treats.

Serving Suggestions

• I love enjoying these cookies warm with a mug of hot apple cider—it’s like doubling up on fall comfort.
• For a Thanksgiving dessert table, I serve them alongside pumpkin pie and pecan bars—they add a chewy, spiced contrast to the classics.
• Pack them into little gift bags tied with twine for neighbors or friends—fall cookies always feel extra thoughtful as edible gifts.
• Stack them with parchment between layers and bring to a fall potluck—they’re easy to grab and always one of the first desserts to vanish.
• My personal favorite: sandwich two cookies with cream cheese frosting and enjoy with a strong cup of coffee in the morning. Pure bliss.

Storage and Reheating Instructions

• Room temperature: Store cookies in an airtight container for up to 4–5 days. Slip in a slice of bread to keep them soft.
• Freezing (dough): Scoop dough into balls, roll in cinnamon sugar, then freeze on a tray. Transfer to a bag and bake straight from frozen (just add 1–2 extra minutes).
• Freezing (baked cookies): Place cooled cookies in a freezer-safe bag with parchment between layers. Freeze up to 2 months.
• Reheating: Warm cookies in the microwave for 8–10 seconds for that fresh-baked chewiness.
• Make-ahead tip: You can reduce the apple cider the day before and store it in the fridge—saves time when you’re ready to bake.

Frequently Asked Questions

How many cookies does this recipe make?

This recipe makes about 24 cookies, depending on the size of your scoops. If you like bigger bakery-style cookies, expect closer to 18.

Do I have to reduce the apple cider?

Yes! Reducing it is what gives the cookies their bold apple flavor. If you skip this step, the flavor will be too light and the dough might be too wet.

Can I make the dough ahead of time?

Absolutely. You can chill the dough in the fridge for up to 48 hours before baking. Just roll in cinnamon sugar right before they go into the oven.

How do I keep my cookies soft?

Store them in an airtight container with a slice of bread—it keeps the cookies moist and chewy for days.

Can I freeze these cookies?

Yes! You can freeze both the baked cookies and the dough. I love freezing pre-rolled dough balls—it’s like having ready-to-bake fall cookies on demand.

Are these good for Thanksgiving?

Definitely—they’re one of my favorite thanksgiving dessert ideas! They bring something a little different to the table while still feeling festive and cozy.

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Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear if you added your own twist—or just enjoyed them warm with a mug of cider.