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Cider Sugar Cookies Recipe

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★★★★★

4.9 from 133 reviews

These Cider Sugar Cookies capture the warm essence of fall with a delightful combination of apple cider, cinnamon, and nutmeg. Made with a homemade reduced apple cider syrup, these soft sugar cookies are perfectly spiced and rolled in cinnamon sugar for a sweet, slightly tangy bite. The cookies are chilled before baking and gently reshaped after baking to maintain a beautiful round shape. Perfect for autumn gatherings or cozy afternoons with tea.

Ingredients

Scale

Reduced Apple Cider

  • 4 cups fresh apple cider (950mL)

Cinnamon Sugar Coating

  • ¼ cup granulated sugar (50g)
  • 1 tablespoon brown sugar (12g)
  • 1 teaspoon ground cinnamon

Dry Ingredients

  • 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

Wet Ingredients

  • 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

  1. Reduce the apple cider: Pour fresh apple cider into a large, deep saucepan and bring to a boil over medium-high heat. Boil for 30-45 minutes, watching closely as it begins to bubble and foam towards the end, until it reduces to about 6-8 tablespoons with a thick syrupy consistency similar to molasses once cooled. Transfer to a heat-safe bowl to cool to room temperature. This can be stored covered in the refrigerator for up to one week; bring to room temperature before use.
  2. Prepare cinnamon sugar coating: In a small bowl, combine granulated sugar, brown sugar, and cinnamon. Set aside for rolling the cookie dough.
  3. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, kosher salt, nutmeg, and cinnamon. Set aside.
  4. Cream butter and sugars: Using a stand mixer with paddle attachment or a handheld mixer, beat the unsalted butter, dark brown sugar, and granulated sugar until light and creamy, approximately 3-5 minutes.
  5. Add wet ingredients: Beat in unsweetened applesauce, egg yolk, and the cooled reduced apple cider on medium speed until just combined, about 1-2 minutes.
  6. Incorporate dry ingredients: Gradually add the dry ingredient mixture in low speed in several additions, scraping down the bowl at least once. Mix just until a few streaks of flour remain, then use a spatula to fold dough completely together without overmixing.
  7. Form and chill cookies: Using about 2 tablespoons of dough (size 30 scoop), roll each ball into the cinnamon sugar coating. Place coated dough balls onto a parchment paper-lined baking sheet, spacing them 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 on the baking sheet or parchment-lined plate for 10-20 minutes while the oven preheats.
  8. Bake the cookies: Preheat oven to 350°F (177°C). Place the chilled cookies on the center oven rack and bake for about 10 minutes. The cookies will spread out during baking.
  9. Shape cookies after baking: Immediately after baking, use a biscuit cutter slightly larger than the original cookie size to gently scoot each cookie back into a smaller, neat circle shape. Let the cookies cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

Notes

  • Reducing apple cider ahead of time saves prep time; refrigerate and bring to room temperature before use.
  • Use room temperature butter and beat adequately for a creamy texture, ensuring soft cookies.
  • Chilling the dough helps control spread during baking and improves texture.
  • Careful scooting of cookies after baking ensures uniform round shapes—refer to recipe video if uncertain.
  • You can substitute kosher salt with regular table salt but reduce slightly to ⅓ teaspoon.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: apple cider cookies, cinnamon sugar cookies, fall cookies, spiced cookies, holiday baking

Find it online: https://liamjayne.com/cider-sugar-cookies-recipe/