Apple Cider Sugar Cookies
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.
Equipment
- Mixing bowls (large & medium)
- Hand or Stand Mixer
- Small saucepan
- Baking sheets
- Cookie scoop
- Wire Cooling Rack
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
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.
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.
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.
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).
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.
Step 6: Prepare the Cinnamon-Sugar Coating
- In a small bowl, stir together:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
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.
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.
Notes
Nutritional Value (per cookie, approximate):
- Calories: 150–170 kcal
- Carbohydrates: 23g
- Sugar: 14g
- Fat: 6g
- Protein: 1g
- Fiber: 0.5g