Description
Soft, chewy cookies infused with apple cider reduction, warm spices, and the perfect balance of sweetness for a cozy fall treat.
Ingredients
1 cup apple cider (reduced to 1/4 cup)
2 1/4 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Instructions
1. Pour 1 cup apple cider into a small saucepan. Boil, then simmer until reduced to about 1/4 cup with a syrupy consistency (15–20 minutes). Let cool.
2. Whisk together flour, cornstarch, cinnamon, nutmeg, baking soda, and salt in a medium bowl. Set aside.
3. In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy, 3–4 minutes.
4. Add egg, vanilla, and cooled cider reduction. Beat until smooth (mixture may look slightly curdled at first).
5. Gradually add dry ingredients to wet mixture. Mix just until combined; do not overmix.
6. Cover dough and refrigerate at least 2 hours, ideally 4 hours or overnight.
7. Preheat oven to 350°F. Roll dough into 2-tablespoon balls and place 2 inches apart on parchment-lined baking sheets. Bake 10–12 minutes until edges are set but centers look slightly underdone. Cool 5 minutes on sheet, then transfer to wire rack.
Notes
Use pure, unfiltered apple cider only – not juice or vinegar. Reducing it is essential for concentrated flavor.
Brown sugar provides chewiness while granulated sugar gives structure and crisp edges.
Cornstarch helps keep cookies soft and tender.
Chilling the dough prevents excessive spreading and deepens flavor.
Store cookies in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American