apple cider cookies

Bring a taste of the season into your home with these apple cider cookies with maple frosting. The cookies are soft &amp; cakey with plenty of spiced apple flavor. They&#39;re easy to make &amp; absolutely irresistible when spread with sweet maple frosting.

Apple Cider Cookies with Maple Frosting

brown sugar

sugar

butter (1 stick), room temperature

buttermilk

boiled apple cider (Apple cider

all-purpose flour

cinnamon

nutmeg

baking powder

baking soda

salt

confectioner's sugar

Tablespoons butter, (melted)

Tablespoons apple cider

Tablespoon maple syrup

maple extract (optional)

Preheat oven to 375 degrees.

In a large bowl of an electric mixer, cream butter and sugars together until light &amp; fluffy.

Add buttermilk, cider &amp; egg, blending well.

In a separate bowl combine remaining ingredients, stir well. Add slowly, mixing well after each addition.

Using a small cookie scoop, place on ungreased cookie sheets leaving about 2" in-between for spreading.

Bake for 10 minutes. Cookies should be a very light golden brown.

Let cool on wire racks.

Cookies

In a small bowl, whisk together all ingredients.

Spread generously on cookies and allow to cool completely before storing in airtight container.

Maple Frosting

These soft and chewy Apple Cider Cookies are studded with apples and frosted with a delicious apple cider icing. Spiced with cinnamon and nutmeg, this recipe makes the perfect easy fall cookie! Plus, they freeze beautifully so you can have a stash on hand for every craving.

Apple Cider Cookies

(360 grams) all-purpose flour

table salt

(2 sticks, 226 grams) unsalted butter

(99 grams) granulated white sugar

(160 grams) light brown sugar

egg (room temperature)

¼ cup (60 mL) apple cider

apple

confectioners sugar

apple cider

Preheat and prepare cookie sheets. Preheat the oven to 375°F. Line two cookie sheets with parchment paper or grease lightly.

Combine dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

Cream butter and sugars. In a second mixing bowl, with an electric mixer cream together butter and sugars until light and fluffy, about 2 to 3 minutes.

Add egg and cider. Add egg and mix just until combined. Add cider and combine. Scrape the sides and bottom of the bowl as needed.

Add in dry ingredients. Add the flour mixture and mix at low to medium speed until mixture is evenly moistened. Stir in chopped apple.

Scoop the cookies. Using a 1-inch cookie scoop or tablespoon, scoop the cookies into 1 ½-inch balls. Place onto prepared cookie sheets about 2 inches apart.

Bake and cool the cookies. Bake for 10 to 12 minutes until edges and centers are set. Remove from the oven and cool on the pan for 5 minutes before transferring to a rack to finish cooling completely.

Make icing. In a small bowl, whisk together icing ingredients. Spread or drizzle over each cooled cookie.

This easy fall cookie recipe uses reduced apple cider to create soft and chewy apple cider sugar cookies.  The warm fall spices and cinnamon sugar coating makes them irresistible!

Apple Cider Sugar Cookies

apple cider (950 milliliters)

sugar (50 grams)

brown sugar (12 grams)

all-purpose flour (344 grams)

cornstarch (8 grams)

unsalted butter, room temperature (226 grams)

dark brown sugar (200 grams)

applesauce (63 grams)

reduced apple cider* (60 milliliters)

To reduce the apple cider: pour fresh apple...

To reduce the apple cider:  pour fresh apple cider into a large, deep sauce pan and bring to a boil.  Reduce the temperature to medium-high and boil for 30-45 minutes.  Once the mixture has boiled for 30 minutes you should start to watch it more closely.  The cider will start to bubble and look foamy as it nears the end.  You will end up with 6-8 tablespoons cider once reduced to a thick syrup.  The apple cider will look rather thin when you pour it into a heat safe bowl to cool, but should have more of a molasses consistency once it cools.  Let the reduced apple cider cool to room temperature before adding to the cookie dough. You can make this up to a week ahead of time; store covered in the refrigerator.  If made ahead, bring the reduced apple cider to room temperature before using.

For the apple cider cookies: In a small...

For the apple cider cookies:  In a small bowl, stir together the granulated sugar, brown sugar and cinnamon.  Set aside.

In a medium bowl whisk together the flour,...

In a medium bowl whisk together the flour, cornstarch, baking powder, baking soda, kosher salt, nutmeg and cinnamon.  Set aside.

In a stand mixer with the paddle attachment...

In a stand mixer with the paddle attachment or with a hand held mixer, cream the butter, brown sugar and granulated sugar until light and creamy, about 3-5 minutes.

Add the applesauce, egg yolk and reduced apple...

Add the applesauce, egg yolk and reduced apple cider and beat on medium until combined, about 1-2 minutes.

Add in the dry ingredients on low in...

Add in the dry ingredients on low in a few additions, scraping down the bowl at least once.  Mix until just a few streaks of flour remain and use a spatula to bring the dough fully together.

Use about 2 tablespoons of dough per cookie...

Use about 2 tablespoons of dough per cookie (I like a size 30 scoop).  Roll each ball into the cinnamon sugar coating, then place onto a parchment paper lined baking sheet, spacing 3 inches apart, no more than 11 cookies per half sheet pan.  Use the flat bottom of a measuring cup to gently flatten each cookie.  (You can place the prepared cookies on a parchment lined plate if a baking sheet won’t fit in your refrigerator). Refrigerate the dough for the 10-20 minutes it takes for your oven to preheat.

Preheat the oven to 350°F. Place the chilled...

Preheat the oven to 350°F.  Place the chilled cookies on the center rack and bake about 10 minutes.  The cookies will spread a bit.  Use a biscuit cutter slightly larger than the cookies to “scoot” the cookies back into a smaller circle and allow them to cool on the pan for 3-4 minutes before removing to a wire rack to cool completely.  (You can see “cookie scooting” in the video for this cookie recipe).

https://mediavine-res.cloudinary.com/video/upload/kfhwwvsacmq9drandrgj.mp4

This easy fall cookie recipe uses reduced apple cider to create soft and chewy apple cider sugar cookies.  The warm fall spices and cinnamon sugar coating makes these cookies irresistible!

Make your own apple cider and then use some in these incredible, soft apple cider cookies to welcome in fall.

Butter unsalted (2 sticks room temperature)

Light brown sugar (106 g)

Sugar white (99 g)

TBSP Apple cider

tsp Vanilla Extract

All-purpose flour (330 g)

Baking powder

tsp Ground cinnamon

tsp Ground cloves

tsp Allspice

Salt

Granny Smith apples (diced)

Raisins

walnuts

Lemon juice (To squeeze onto diced apple pieces)

Powdered sugar (110 g)

Cinnamon

Prep

In a bowl, weigh or measure both sugars and set aside. In another bowl, weigh or measure the flour, baking powder, salt, allspice, cinnamon, and ground cloves, run a whisk through to blend. Dice the Granny apple and squeeze the juice of 1/2 lemon on top to keep them from turning brown.

In a mixer, blend the butter and sugars for a couple of minutes at medium speed. Add the apple cider and vanilla extract and mix. Turn the mixer down and add the flour mixture about a third at a time; once the flour is incorporated, turn the mixer off. Add the diced apple, raisins, walnuts, and mix through for about a minute. Wrap the top of the bowl with plastic wrap loosely and refrigerate for about 1/2 hour.

Bake

Preheat oven to 350°. Using a medium cookie scoop, put 12 scoops onto a parchment-lined cookie pan and bake for 14-16 minutes. Leave the cookies on the pan for a minute or two before moving to a cooling rack.

COOKIE DOUGH

Add Glaze

Combine powdered sugar, apple cider, cinnamon, and allspice and mix till smooth consistency. After the cookies have cooled, take a 1/2 tsp of glaze and drizzle over each cookie.

APPLE CIDER GLAZE

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