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Best Easy Chewy Apple Cider Cookies with Cinnamon Glaze

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These chewy apple cider cookies with a dreamy cinnamon glaze are a happy accident turned into the perfect fall treat. Intense apple flavor, perfectly chewy texture, and simple pantry ingredients make them a go-to for every autumn gathering.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 2 ½ cups (310 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup (170 g) unsalted butter, melted and slightly cooled
  • 1 cup (200 g) packed light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (180 g) powdered sugar, sifted
  • 2–3 tablespoons apple cider
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15-20 minutes, stirring occasionally, until reduced to about ¼ cup and syrupy. Remove from heat and let cool completely.
  2. Whisk dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. Mix wet ingredients: In a separate large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add whole egg, egg yolk, vanilla extract, and cooled apple cider syrup. Whisk until smooth and glossy, about 1 minute.
  4. Combine wet and dry: Pour wet ingredients into dry ingredients and fold together with a rubber spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
  5. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
  6. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Scoop and shape: Use a cookie scoop (1.5 tablespoons) to portion dough into balls. Place 2 inches apart on prepared baking sheets. Optionally, roll each ball gently between palms.
  8. Bake: Bake one sheet at a time on center rack for 10-12 minutes. Edges should be set and lightly golden, centers still slightly soft. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  9. Make the glaze: Whisk together sifted powdered sugar, 2 tablespoons apple cider, cinnamon, vanilla extract, and pinch of salt until smooth. Add more cider if needed to reach drizzling consistency.
  10. Glaze the cookies: Once cookies are completely cool, drizzle glaze over tops using a spoon or small whisk. Let glaze set for about 30 minutes before serving.

Notes

Chill dough for at least 2 hours; overnight is best. Use fresh, unfiltered apple cider for best flavor. Watch cider reduction closely to avoid burning. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter. Cookies can be stored in an airtight container at room temperature for up to 5 days. Freeze unglazed baked cookies or dough balls for up to 3 months.

Nutrition

Keywords: apple cider cookies, chewy cookies, fall cookies, cinnamon glaze, easy cookie recipe

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