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Apple Cider Cookies with a cider drizzle placed on a wire cooling rack, with cinnamon sticks and apple halves in the background.
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Chewy Apple Cider Cookies

These Apple Cider Cookies are chewy and rich, with actual apple cider and molasses throughout the dough. Drizzled with an apple cider glaze on top, they are just as pretty as they are delicious!
Prep Time40 minutes
Cook Time9 minutes
Chill Time1 hour
Course: Dessert
Cuisine: American
Servings: 28 cookies
Calories: 170kcal
Author: Shani W.

Equipment

  • Saucepot
  • Silicone Spatula
  • Mixing Bowl with lid
  • Wooden Spoon
  • Cookie Sheet
  • Parchment Paper
  • Spatula
  • Deli Container
  • Wire Rack for cooling
  • Small Bowl for icing
  • Icing Bag (optional)

Ingredients
  

Apple Cider Glaze

Apple Cider Cookies

  • 1 cup salted butter (room temperature)
  • ½ cup granulated white sugar
  • 1 cup dark brown sugar
  • 2 count eggs (room temperature)
  • 1 tablespoon vanilla extract
  • 2 tablespoons molasses
  • ½ cup apple cider syrup (cooled, from above)
  • 2 ¾ cups all-purpose flour (385g)
  • 1 tablespoon cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

Apple Cider Glaze

  • 1 tablespoon apple cider syrup (cooled, from above)
  • ½ cup powdered sugar

Instructions

Apple Cider Syrup

  • To begin, we are going to create an apple cider reduction.
  • Pour the apple cider into a saucepot and cook on medium heat, stirring occasionally.
  • Once it begins to thicken into a syrup, remove from heat and add to a heatproof container. Let cool completely either on the counter or in the refrigerator.
    The cider will continue to thicken as it cools.
  • You should have a little over ½ cup (about 5 fluid ounces) of cider reduction. We'll use ½ cup for the cookie dough, and the remaining amount in the glaze.

Apple Cider Cookies

  • Cream together the softened butter and both sugars.
  • Add both eggs, the vanilla, molasses, and ½ cup of the apple cider reduction from above. Stir well.
  • In a smaller bowl, combine all of the dry ingredients.
    Gently fold these into the wet bowl, adding in about a third of the dry bowl at a time, until you no longer see any flour.
  • Cover the mixing bowl and chill the dough in the refrigerator for at least 1 hour.
    This helps to deepen the flavors of the cookie.
  • When you're ready to bake, preheat your oven to 350℉.
  • Portion out 35g of cookie dough each, roll into balls, and add to a parchment-lined cookie sheet.
    Leave some space in between each cookie, as these spread just a bit.
  • Bake for 8 - 10 minutes. The cookies will be puffy when you remove them from the oven.
    Gently bang the pan against the stovetop to remove extra air, then quickly shape the cookies. To do this, use a deli container or wide-mouth cup; place it over the freshly baked cookie, and spin the container around so the cookie takes on a rounder shape.
  • Let the cookies cool on the hot pan for another 5 minutes, before transferring to a wire rack to cool completely.

To Make the Glaze:

  • Mix together 1 tablespoon of the apple cider syrup from above and ½ cup of powdered sugar.
    If the glaze is still too thick, add a tiny amount of water to the glaze and stir well.
  • Transfer the glaze to an icing bag, snip a tiny piece off of the bottom, and drizzle the glaze over the completely cooled cookies.
  • Allow the glaze to set before moving or stacking your cookies. Enjoy!

Notes

If you reduce the apple cider too much, it will create a jelly texture that won't incorporate into the dough. Be sure to remove the pan from heat once it thickens into a thin syrup. It will thicken more as it cools.
 
Slightly underbake your cookies for that soft, chewy texture. They will finish cooking outside the oven.
 
Freezing Instructions:
After chilling the dough, use a cookie scooper to make individual dough balls. Place them on a parchment-lined tray, making sure they aren't touching one another. 
Freeze the pan until the dough balls are solid (usually 20-30 minutes), then remove, and add the solid rounds to a freezer-safe bag or container. Freeze for up to 3 months.
 
Reheating Instructions:
Simply bake the portioned-out dough according to recipe instructions and add 1-2 more minutes to the baking time if needed.

Nutrition

Calories: 170kcal | Carbohydrates: 26g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 176mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 204IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1mg