Introduction

Cider Sugar Cookies are a delightful twist on a classic treat, infused with the warm flavors of apple cider and spices. These soft, cinnamon-coated cookies are perfect for cozy afternoons or holiday gatherings.

Three golden brown cookies with a cracked texture sit stacked on the top of a set of three layered white plates, each plate slightly smaller than the one below it. The cookies have a warm, soft look with a fine grain pattern on top. The scene is set on a white marbled surface lightly sprinkled with brown powder. In the blurred background, more cookies and a green leafy plant are visible, adding depth and a fresh touch to the image. A soft white cloth is placed near the plates. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups fresh apple cider (950mL)
¼ cup granulated sugar (50g)
1 tablespoon brown sugar (12g)
1 teaspoon ground cinnamon
2 ¾ cups all-purpose flour (344g)
1 tablespoon cornstarch (8g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup unsalted butter, room temperature (226g)
1 cup packed dark brown sugar (200g)
¼ cup granulated sugar (50g)
¼ cup unsweetened applesauce (63g)
1 large egg yolk
¼ cup reduced apple cider* (60mL)

Instructions

Step 1: To reduce the apple cider, pour fresh apple cider into a large, deep saucepan and bring to a boil. Reduce heat to medium-high and boil for 30-45 minutes. Watch closely after 30 minutes as it thickens and bubbles, aiming for 6-8 tablespoons of thick syrup. Pour into a heat-safe bowl to cool; it will thicken further as it cools. Let it reach room temperature before using. You can make this up to a week ahead and store covered in the refrigerator.
Step 2: In a small bowl, stir together the ¼ cup granulated sugar, 1 tablespoon brown sugar, and 1 teaspoon cinnamon. Set aside for coating the cookies.
Step 3: In a medium bowl, whisk flour, cornstarch, baking powder, baking soda, kosher salt, nutmeg, and the remaining 1 teaspoon cinnamon. Set aside.
Step 4: Using a stand mixer with a paddle attachment or a hand mixer, cream the butter, 1 cup dark brown sugar, and ¼ cup granulated sugar until light and creamy, about 3-5 minutes.
Step 5: Add applesauce, egg yolk, and reduced apple cider; beat on medium speed until combined, about 1-2 minutes.
Step 6: Gradually add the dry ingredients on low speed in a few additions, scraping down the bowl once. Mix until just a few streaks of flour remain, then use a spatula to bring the dough fully together.
Step 7: Scoop about 2 tablespoons of dough per cookie (size 30 scoop works well). Roll each ball in the cinnamon sugar mixture, then place on a parchment-lined baking sheet, spacing 3 inches apart with no more than 11 cookies per half-sheet pan. Gently flatten each cookie with the flat bottom of a measuring cup. Refrigerate the dough for 10-20 minutes while preheating the oven.
Step 8: Preheat the oven to 350°F (175°C). Place the chilled cookies on the center rack and bake for about 10 minutes. The cookies will spread slightly. Use a biscuit cutter slightly larger than the cookies to gently “scoot” them back into a smaller circle. Let cool on the pan for 3-4 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Make the reduced apple cider in advance and store it in the refrigerator to save time on baking day.
For extra spice, add a pinch of ground cloves or ginger to the dry ingredients.
Use a cookie scooper for uniform cookie sizes to ensure even baking.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They also freeze well; thaw at room temperature before serving. Reheat gently in a low oven or microwave for a soft, warm treat.

How to Serve

Three soft, round, light brown cookies with a slightly cracked surface sit stacked on two gray plates, which are placed on a larger white plate, all on a white marbled texture surface lightly sprinkled with brown powder. In the blurry background, more cookies are stacked inside a glass container and scattered loosely, with a green leaf, white flower, and cinnamon sticks adding subtle decoration. A beige cloth is partially visible at the foreground's bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought apple cider or concentrate?

Yes, you can use store-bought cider, but make sure it’s fresh and unsweetened for best flavor. Avoid highly concentrated or heavily sweetened versions.

Why do the cookies need to be chilled before baking?

Chilling the dough firms up the butter and helps the cookies hold their shape in the oven, preventing excessive spreading for a perfect texture.