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Soft Apple Cider Cookies with Cinnamon Glaze

Apple cider cookies bake up soft with set edges and dry-looking tops, then get a drizzle of thick cinnamon glaze. Reduced apple cider gives the cookies a concentrated cider flavor in every bite.
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Prep Time 20 minutes
Cook Time 29 minutes
Chilling and setting 1 hour
Total Time 1 hour 49 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1.5 cup apple cider divided (1 1/4 cups for the cookies and 1/4 cup for the glaze)
  • 2.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt fine
  • 1.25 tsp ground cinnamon divided (1 teaspoon for the cookies and 1/4 teaspoon for the glaze)
  • 0.25 tsp ground nutmeg
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large, room temperature
  • 1 tsp vanilla extract
For the glaze
  • 1.5 cup powdered sugar

Equipment

  • 1 small saucepan
  • 2 18x13-inch baking sheets
  • 1 mixer

Method
 

Make the cookies
  1. Simmer 1 1/4 cups apple cider in a small saucepan over medium-low heat for 15–20 minutes, until reduced to 1/3 cup.
  2. Transfer the cider reduction to a heatproof measuring cup and cool completely.
  3. Heat the oven to 350°F.
  4. Line two 18x13-inch baking sheets with parchment paper.
  5. Whisk the flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg in a medium bowl.
  6. Beat the butter, brown sugar, and granulated sugar in a large bowl with a mixer on medium-high speed for 2–3 minutes, until creamy.
  7. Beat in the egg and vanilla until combined.
  8. Beat in the cooled cider reduction until combined.
  9. Mix in the flour mixture on low speed just until no dry streaks remain.
  10. Cover and chill the dough for 30 minutes.
  11. Scoop rounded 1 1/2-tablespoon portions onto the prepared sheets, spacing them about 2 inches apart.
  12. Bake for 10–12 minutes, switching the sheets’ positions halfway through, until the edges are set and the tops look dry.
  13. Cool the cookies on the baking sheets for 5 minutes.
  14. Transfer the cookies to a wire rack and cool completely.
Make the glaze
  1. Whisk the powdered sugar, remaining 1/4 teaspoon cinnamon, and remaining 1/4 cup apple cider until smooth and thick but drizzleable.
  2. Drizzle the glaze over the cooled cookies.
  3. Let the glaze set for 20–30 minutes.

Notes

For best texture, cool the cider reduction completely before mixing it into the dough. Store in an airtight container in the refrigerator for up to 4 days; freeze unglazed cookies for up to 2 months. For a dairy-free variation, use dairy-free butter.