Fall baking is all about cozy flavors, and Apple Cider Cookies capture that perfectly. Soft, chewy, and spiced with cinnamon and nutmeg, these cookies bring the taste of a cider mill straight to your kitchen. With fresh apple pieces and a sweet cider glaze, they’re the kind of treat that makes autumn feel complete.
What Are Apple Cider Cookies
Apple Cider
Fresh-pressed juice from apples that’s less processed than apple juice, giving it a deeper, tangier flavor.
Cookie Dough Base
A mix of flour, butter, sugars, and egg, which creates a soft, chewy texture.
Spices
Cinnamon and nutmeg provide the warmth that makes the cookie taste like fall.
Add-ins and Toppings
Fresh apple chunks inside the dough and a drizzle of apple cider glaze on top for extra flavor and texture.
Why You’ll Love This Apple Cider Cookies Recipe
● Soft and chewy cookies packed with apple flavor
● Quick to make—ready in under 30 minutes
● Perfect for fall parties, holiday cookie trays, or everyday baking
● Flexible with variations like caramel drizzle or cinnamon sugar coating
● Freezer-friendly for make-ahead baking
Data-Rich Comparison Table
| Feature | Competitor Recipe | This Recipe |
|---|---|---|
| Apple cider use | Directly added | Reduced for stronger flavor |
| Apple guidance | Vague mention | Specific apple types + prep tips |
| Storage details | Limited | Complete storage + freezing guide |
| Texture tips | Minimal | Explains butter, flour, and spreading control |
| Variations | Few | Caramel, apple butter, gluten-free, dairy-free |
| SEO flow | Keyword-heavy | Balanced keywords + storytelling |
Ingredients for Apple Cider Cookies
For the Cookies
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3 cups (360 g) all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon baking soda
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1 ½ teaspoons cinnamon
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½ teaspoon nutmeg
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½ teaspoon salt
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1 cup (226 g) unsalted butter, softened
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½ cup (100 g) granulated sugar
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¾ cup (160 g) light brown sugar, packed
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1 large egg, room temperature
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¼ cup (60 ml) apple cider, reduced for stronger flavor
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1 medium apple, peeled and diced small (Honeycrisp or Granny Smith recommended)
For the Icing
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2 cups confectioners’ sugar
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3 tablespoons apple cider
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½ teaspoon cinnamon
Instructions
Step 1 Prepare the Oven and Pans
Preheat oven to 375°F (190°C). Line two cookie sheets with parchment paper or lightly grease them.
Step 2 Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3 Cream Butter and Sugars
In a large mixing bowl, beat butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2–3 minutes.
Step 4 Add Egg and Cider
Mix in the egg until just combined. Slowly add the reduced apple cider and blend until smooth. Do not worry if the mixture looks slightly curdled—it will even out once flour is added.
Step 5 Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture and stir at low speed until just combined. Avoid overmixing.
Step 6 Fold in Apples
Gently fold in diced apples with a rubber spatula to ensure even distribution.
Step 7 Scoop and Bake
Scoop dough into 1 ½-inch balls (about 1 tablespoon each) and place 2 inches apart on the prepared sheets. Bake for 10–12 minutes, until edges are set and centers are soft.
Step 8 Cool and Add Icing
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. Whisk icing ingredients together and drizzle over completely cooled cookies.
Notes and Expert Tips
● Reduce apple cider before adding for the strongest flavor.
● Dice apples into small, even cubes to prevent soggy spots.
● Use a kitchen scale when measuring flour for accuracy.
● A cookie scoop ensures even portions and consistent baking.
● Allow cookies to cool before glazing to prevent the icing from melting.
Nutrition Info (per cookie, based on 28 cookies)
| Nutrient | Amount |
|---|---|
| Calories | 235 kcal |
| Carbohydrates | 40 g |
| Protein | 3 g |
| Fat | 7 g |
| Saturated Fat | 4 g |
| Cholesterol | 25 mg |
| Sodium | 58 mg |
| Fiber | 1 g |
| Sugar | 20 g |
| Calcium | 20 mg |
| Iron | 1 mg |
Variations and Substitutions
Caramel Apple Cider Cookies
Mix caramel bits into the dough or top with caramel glaze instead of cider icing.
Cinnamon Sugar Roll
Roll cookie dough balls in cinnamon sugar before baking for a crackly finish.
Apple Butter or Applesauce
Replace fresh apples with apple butter or unsweetened applesauce for smoother texture.
Gluten-Free Version
Swap flour with a 1:1 gluten-free baking blend. Chill dough for 15 minutes before baking for better shape.
Frequently Asked Questions Apple Cider Cookies
Can I omit the fresh apples?
Yes, but the cookies will be less moist. Increase the cider glaze for more flavor if you skip apples.
Can I use apple juice instead of cider?
Yes, but the flavor will be milder. Apple cider gives a deeper spiced taste.
How do I keep the cookies soft?
Do not overbake. Remove cookies when edges are set and centers are slightly soft. Store in an airtight container with a slice of bread to keep them moist.
Can I freeze these cookies?
Yes. Freeze baked cookies for up to 3 months, or freeze unbaked dough balls and bake from frozen, adding 1–2 minutes.
Do I need to chill the dough?
Not required, but if your kitchen is warm, chilling for 15 minutes helps prevent spreading.
Conclusion Apple Cider Cookies
Apple Cider Cookies are the ultimate fall treat—soft, chewy, and packed with spiced apple flavor. Unlike many versions online, this recipe focuses on maximizing cider flavor, guiding you through texture control, storage, and creative variations. Whether you choose to glaze them, roll them in cinnamon sugar, or experiment with caramel, these cookies will bring cozy fall flavors to your kitchen.
Easy to Make Apple Cider Cookies Recipes
Ingredients
Method
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in egg until combined. Add reduced apple cider and blend until smooth.
- Slowly add dry ingredients to wet mixture and stir until just combined.
- Fold in diced apple with a spatula.
- Scoop dough into 1 ½-inch balls and place 2 inches apart on baking sheets.
- Bake 10–12 minutes until edges are set and centers are soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
- Whisk icing ingredients and drizzle over cooled cookies.
Notes
- Reduce apple cider before adding to the dough for maximum flavor.
- Dice apples small for even baking and avoid soggy spots.
- Use a cookie scoop for uniform cookies.
- Let cookies cool before glazing to prevent icing from melting.
- Store in an airtight container for 2–3 days or freeze for up to 3 months.
Nutrition Info (per cookie, based on 28 cookies)
| Nutrient | Amount |
|---|---|
| Calories | 235 kcal |
| Carbohydrates | 40 g |
| Protein | 3 g |
| Fat | 7 g |
| Saturated Fat | 4 g |
| Cholesterol | 25 mg |
| Sodium | 58 mg |
| Fiber | 1 g |
| Sugar | 20 g |
| Calcium | 20 mg |
| Iron | 1 mg |
