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Soft Apple Cider Cookies With Cinnamon Glaze – Homemade Recipe

Apple cider cookies with cinnamon glaze are soft, warmly spiced cookies made with reduced apple cider and a simple cinnamon drizzle. Chilling the dough helps them bake up tender, with set edges and dry-looking tops.
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Prep Time 20 minutes
Cook Time 26 minutes
Chilling and cooling 1 hour 18 minutes
Total Time 2 hours 4 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Make the cookies
  • 1.5 cups apple cider
  • 2.25 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon kosher salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
Make the cinnamon glaze
  • 2 cups confectioners’ sugar
  • 0.5 teaspoon ground cinnamon
  • 3 tablespoons milk
  • 0.5 teaspoon vanilla extract

Equipment

  • 2 baking sheets

Method
 

Make the cookies
  1. Bring the apple cider to a simmer in a small saucepan over medium heat and cook until reduced to 1/2 cup, 12–18 minutes.
  2. Cool the reduced cider completely.
  3. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a medium bowl.
  4. Beat the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
  5. Beat in the egg.
  6. Mix in the cooled cider until combined.
  7. Add the flour mixture and mix just until no dry streaks remain.
  8. Cover and chill the dough for 45–60 minutes.
  9. Heat the oven to 350°F.
  10. Line two baking sheets with parchment paper.
  11. Scoop the dough into 1 1/2-tablespoon portions onto the prepared sheets, spacing them about 2 inches apart.
  12. Bake for 10–12 minutes, switching the sheets’ rack positions halfway through, until the edges are set and the tops look dry.
  13. Cool the cookies on the sheets for 5 minutes.
  14. Transfer the cookies to a wire rack and cool completely.
Make the cinnamon glaze
  1. Whisk the confectioners’ sugar and cinnamon with the milk and vanilla until smooth.
  2. Drizzle the glaze over the cooled cookies.
  3. Let the glaze set for about 20 minutes before serving.

Notes

For soft cookies, cool the reduced cider completely before mixing it into the dough. Store in an airtight container in the refrigerator for up to 5 days; freeze the cookies, preferably unglazed, for up to 2 months. For a dairy-free variation, use dairy-free butter and milk.