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Quick Chewy Apple Cider Cookies with Cinnamon Sugar

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These quick chewy apple cider cookies with cinnamon sugar are a perfect fall treat, combining concentrated apple cider flavor with a soft, chewy texture and a crunchy cinnamon sugar coating. Ready in under 30 minutes, they’re ideal for weeknight baking.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1/2 cup (113 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • For the cinnamon sugar coating:
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about 1/4 cup, 8-10 minutes. Stir occasionally. It should look syrupy and dark. Pour into a small bowl and let cool.
  3. Cream the butter and sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides halfway through.
  4. Add the wet ingredients: Beat in the egg and vanilla extract until just combined. Then pour in the cooled apple cider reduction and mix until fully incorporated. The mixture may look slightly separated—that’s normal.
  5. Whisk the dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until no lumps remain.
  6. Combine wet and dry: 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. Make the cinnamon sugar coating: In a small bowl, whisk together 1/4 cup granulated sugar and 1 tablespoon cinnamon. Set aside.
  8. Scoop and coat: Using a cookie scoop (about 1.5 tablespoons), portion out rounded tablespoons of dough. Drop each dough ball into the cinnamon sugar mixture and roll to coat completely. Place on prepared baking sheets about 2 inches apart.
  9. Bake: Bake for 8-10 minutes, or until edges are set and lightly golden. Centers will look slightly underdone and puffy.
  10. Cool: Let cookies rest on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip reducing the apple cider—it concentrates the flavor and removes excess water. For best results, use real unfiltered apple cider. If you have time, chill the scooped dough for 30 minutes for even chewier cookies. Measure flour correctly by spooning and leveling. Cookies can be stored in an airtight container at room temperature for up to 5 days; place a piece of bread in the container to keep them chewy. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months (bake from frozen, adding 2-3 minutes).

Nutrition

Keywords: apple cider cookies, chewy cookies, cinnamon sugar, fall baking, quick cookies, easy dessert

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