Apple Cider Cookies

Why You’ll Love This Recipe

I love how these cookies combine the comforting flavors of fall into every bite. They’re easy to whip up with pantry staples and come out perfectly soft with a delicate chew. The fresh apple chunks bring a natural sweetness and moist texture, while the apple cider adds that nostalgic, cozy aroma. Whether I’m baking for a fall party or just craving a seasonal snack, these cookies hit the spot every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter (softened)

• 1/2 cup brown sugar

• 1/2 cup granulated sugar

• 1 large egg

• 1/4 cup apple cider

• 1 tsp vanilla extract

• 2 1/4 cups all-purpose flour

• 1/2 tsp baking soda

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp salt

• 1 cup diced apples

• 1/2 cup powdered sugar (for glaze)

• 1–2 tbsp apple cider (for glaze)

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. In a large bowl, I cream the softened butter with both sugars until the mixture turns light and fluffy.

3. I mix in the egg, vanilla extract, and apple cider until smooth and well combined.

4. In a separate bowl, I whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

5. I slowly add the dry ingredients to the wet, stirring just until everything is incorporated.

6. Using a spatula, I gently fold in the diced apples.

7. I scoop the dough onto the prepared baking sheet and bake for 10–12 minutes, until the edges are lightly golden.

8. After letting them cool on a rack, I drizzle each cookie with the apple cider glaze made from powdered sugar and a bit of cider.

Servings and Timing

This recipe makes about 20 cookies.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Variations

• I sometimes reduce the apple cider on the stove to intensify its flavor before adding it to the dough.

• For added crunch, I like to mix in some chopped pecans or walnuts.

• If I want a spiced glaze, I add a pinch of cinnamon to the powdered sugar before mixing it with cider.

• Swapping in whole wheat flour for half of the all-purpose flour gives a nuttier flavor and a bit more texture.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them (unglazed) in a single layer, then transfer them to a freezer bag. They keep well for up to 2 months. To enjoy them warm, I let them thaw at room temperature or heat them briefly in the microwave for 10-15 seconds before glazing or serving.

FAQs

How do I keep the cookies from getting too soft?

If the dough feels too soft before baking, I chill it for 20–30 minutes. This helps prevent the cookies from spreading too much and gives them a nice structure.

What type of apple works best in this recipe?

I prefer tart apples like Granny Smith or Honeycrisp. They hold up well during baking and give a nice balance to the sweetness of the cookie.

Can I make these cookies ahead of time?

Yes, I often make the dough in advance and store it in the fridge for up to 2 days. I also freeze the dough in scoops for quick baking anytime.

Can I make them gluten-free?

I’ve had success using a 1:1 gluten-free flour blend in this recipe. The texture changes slightly, but the flavor remains delicious.

How do I make a thicker glaze?

For a thicker glaze, I reduce the amount of apple cider or add more powdered sugar until I reach the desired consistency.

Conclusion

These apple cider cookies are one of my go-to recipes when I want something cozy, flavorful, and easy to bake. With soft centers, fresh apple bites, and a sweet glaze, they capture everything I love about fall baking. Whether I’m sharing them with friends or enjoying them with a warm drink, they always bring comfort and seasonal joy.