Description
These soft and chewy Apple Cider Cookies are a cozy treat infused with deep apple flavor from boiled cider and warm spices like cinnamon, allspice, and nutmeg. Perfectly spiced and sweet, these cookies feature a light golden exterior and tender centers that harden as they cool, making them ideal for fall or winter baking.
Ingredients
Scale
Dry Ingredients
- 2 cups (250 grams) all-purpose flour
- 1½ tsp baking soda
- ½ tsp Kosher or fine sea salt
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- ¼ tsp freshly ground nutmeg
Wet Ingredients
- ¾ cup (1½ sticks or 6 ounces) unsalted butter, room temperature
- ½ cup (4 ounces) white granulated sugar
- ½ cup (4 ounces) dark brown sugar
- 1 large egg, room temperature
- ¼ cup (2 ounces) boiled cider (apple molasses/cider syrup)
For Rolling
- ⅓ cup white granulated sugar or turbinado sugar
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 350℉ (175℃). Line 2 to 3 large baking sheets with silicone mats or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground allspice, and freshly ground nutmeg. Set aside to combine flavors.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the unsalted butter, white granulated sugar, and dark brown sugar. Beat at medium speed until the mixture is light, fluffy, and well combined, about 2 minutes.
- Add Egg and Boiled Cider: Add the large egg and boiled cider (apple molasses or cider syrup) to the creamed butter and sugars. Mix until just combined; the batter may appear clumpy at this stage.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture in two batches into the wet mixture. Beat on medium speed until the dough is well combined, stopping to scrape down the sides of the bowl as needed to ensure even mixing.
- Chill the Dough: Cover the dough and refrigerate for at least 1½ hours to firm up and allow flavors to meld, or chill up to 24 hours for best results.
- Form and Coat Cookies: Remove the dough from the refrigerator. Roll heaping tablespoons of dough into balls, then roll each ball in white granulated or turbinado sugar to coat thoroughly.
- Arrange on Baking Sheets: Place the sugar-coated dough balls on the prepared baking sheets, spacing them 2½ to 3 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 11 to 13 minutes, until the edges are set and lightly golden. The centers will still feel soft but will firm up as they cool.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- Boiled cider, also known as apple molasses, is a concentrated apple syrup that adds a unique depth of flavor and sweetness to the cookies.
- For a more rustic texture, use turbinado sugar for rolling the cookie dough balls to add a slight crunch and sparkle.
- Chilling the dough for longer improves flavor and texture, making the cookies chewier and easier to handle.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 128 kcal
- Sugar: 13.1 g
- Sodium: 89 mg
- Fat: 4.6 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 21.4 g
- Fiber: 0.9 g
- Protein: 1.2 g
- Cholesterol: 17 mg
