1. Can I use apple juice instead of apple cider in this recipe?

Yes, you can substitute apple cider with unsweetened apple juice. However, apple cider gives the cookies a deeper, more concentrated flavor, so using apple juice will slightly reduce the overall cider flavor.

2. How do I make these cookies gluten-free?

To make these apple cider cookies gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to choose a blend that includes xanthan gum or a similar binding agent to maintain the cookies' texture.

3. How can I make the apple cider glaze thicker?

If you prefer a thicker apple cider glaze, simply add more powdered sugar until you reach your desired consistency. Start by adding 1 tablespoon at a time to avoid making it too thick.

Apple Cider Cookies: A Cozy Fall Treat

Apple Cider Cookies

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Apple cider cookies are soft, chewy treats that combine the flavors of spiced cider with a cinnamon sugar coating and a sweet apple cider glaze. These cookies are perfect for fall and are easy to make, offering a comforting, nostalgic flavor in every bite.

Author: Martina

Ingredients

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2 cups apple cider
20 tablespoons unsalted butter
2½ cups all-purpose flour
2 teaspoons apple pie spice or pumpkin spice
1 teaspoon cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1¼ cups light brown sugar
¼ cup granulated sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
1 teaspoon vanilla extract
4 tablespoons unsalted butter (melted for cider butter)
2 tablespoons apple cider (not reduced)
¾ cup granulated sugar (for cinnamon sugar)
2 teaspoons ground cinnamon
1 cup powdered sugar (for glaze)
1–2 tablespoons apple cider (for glaze)
½ teaspoon vanilla extract (for glaze)

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Instructions

Pour the apple cider into a small saucepan and simmer until it reduces to ¼ cup, about 15-20 minutes. Set aside to cool.
Melt the butter in a saucepan over low heat, then brown it until it has a nutty fragrance. Let it cool.
In a separate bowl, whisk together flour, baking powder, baking soda, cornstarch, cinnamon, and salt.
In a large bowl, whisk the cooled brown butter with brown and granulated sugars. Add the egg, egg yolk, apple cider, and vanilla, and mix until smooth.
Gradually fold in the dry ingredients, stirring until just combined.
Let the dough rest for 30 minutes while preheating the oven to 375°F (190°C).
Shape the dough into 2-tablespoon-sized balls and place them on a lined baking sheet, spacing them about 3 inches apart.
Bake for 9-11 minutes or until the edges are set and the centers are slightly puffed. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
For the cider butter, whisk the melted butter and apple cider together. For the cinnamon sugar, mix the sugar and cinnamon together.
Brush each cookie with cider butter and immediately roll in cinnamon sugar.
For the glaze, whisk powdered sugar, apple cider, and vanilla extract together until smooth. Drizzle over the cookies.

Notes

For a thicker glaze, add more powdered sugar to your desired consistency.
Store the cookies in an airtight container at room temperature for up to 5 days.
You can freeze the dough or baked cookies for longer storage.
Feel free to substitute apple juice for apple cider if needed, although the flavor will be slightly less intense.

Find it online: https://whatocook.com/apple-cider-cookies/