Description
Delight in these soft and warmly spiced Apple Cider Cookies, bursting with cozy autumn flavors from cinnamon, allspice, and nutmeg. Perfectly sweetened with a mix of brown and white sugar and enriched with apple cider syrup, these cookies offer a tender crumb and a subtle tang that pairs beautifully with a cup of tea or coffee.
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
- 1 large egg, room temperature
- ¼ cup (2 ounces) boiled cider (apple molasses/cider syrup)
Sugars
- ½ cup (4 ounces) white granulated sugar
- ½ cup (4 ounces) dark brown sugar
- ⅓ cup white granulated sugar or turbinado sugar for rolling
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350℉ (175℃). Line 2 to 3 large baking sheets with silicone baking mats or parchment paper to prevent sticking and promote even baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, allspice, and freshly ground nutmeg until well blended. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, add the room temperature unsalted butter, white granulated sugar, and dark brown sugar. Beat at medium speed until the mixture is light and fluffy, which should take about 2 minutes.
- Add Egg and Boiled Cider: To the creamed butter and sugar, add the large egg and the boiled cider (apple molasses). Mix at medium speed until just combined. The mixture may appear slightly clumpy but that is normal.
- Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients in two batches, beating on medium speed until just well combined. Scrape down the sides of the bowl as needed to ensure an even mix.
- Chill the Dough: Cover the dough and refrigerate for at least 1½ hours, or up to 24 hours. This step enhances flavor development and improves texture.
- Form and Roll Dough Balls: Remove chilled dough from the refrigerator. Using about a heaping tablespoon of dough, roll it into balls. Then roll each ball in white granulated sugar or turbinado sugar to coat well.
- Arrange and Bake: Place the sugared dough balls on prepared baking sheets, spacing them about 2½ to 3 inches apart to allow for spreading. Bake in the preheated oven for 11 to 13 minutes, until the edges appear set but the centers remain soft.
- Cool the Cookies: Remove cookies from the oven and let them rest on the baking sheets for about 5 minutes to firm up slightly. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- Boiled cider is a concentrated apple syrup that adds depth and unique flavor; if unavailable, substitute with apple butter or reduce apple juice by simmering until thickened.
- Chilling the dough is crucial to prevent excessive spreading and to allow flavors to meld.
- For a spice variation, feel free to adjust cinnamon and allspice quantities according to preference.
- Cookies will be soft right out of the oven and firm up upon cooling.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 30 grams)
- Calories: 140 kcal
- Sugar: 12 grams
- Sodium: 120 mg
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 1 gram
- Protein: 1.5 grams
- Cholesterol: 25 mg
Keywords: Apple Cider Cookies, Autumn Cookies, Spiced Cookies, Soft Cookies, Holiday Treats
