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Easy Chewy Apple Cider Cookies with Cinnamon Sugar

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These soft, chewy apple cider cookies are coated in cinnamon sugar and packed with concentrated apple flavor. Perfect for fall baking, they come together in about 25 minutes with no chilling required.

Ingredients

Scale
  • 1 cup (240 ml) apple cider (unfiltered preferred)
  • 1/2 cup (1 stick / 113 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • For the cinnamon sugar coating:
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon cinnamon

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until reduced to about 1/4 cup (12-15 minutes). Set aside to cool completely.
  2. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
  4. Beat in the egg, vanilla extract, and cooled reduced apple cider until just combined.
  5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  7. In a small bowl, stir together the 1/4 cup granulated sugar and 1 tablespoon cinnamon for the coating.
  8. Using a cookie scoop or two spoons, portion the dough into 1.5-tablespoon balls. Roll each ball between your palms to make it round, then roll in the cinnamon sugar mixture until fully coated. Place on prepared baking sheets, spacing about 2 inches apart.
  9. Bake for 9-11 minutes, until edges are set and lightly golden. Centers will look slightly underdone.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t skip reducing the cider—it concentrates the flavor and prevents spreading. Watch the cider carefully as it reduces to avoid burning. Room temperature ingredients are important for proper creaming. Do not overbake; cookies will continue to set as they cool. For thicker, chewier cookies, chill the dough for 30 minutes before baking. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

Keywords: apple cider cookies, chewy cookies, fall baking, cinnamon sugar cookies, easy cookie recipe

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