When apple cider season rolls around, make soft, chewy apple cider cookies. It’s fun to bring those familiar fall flavors into the kitchen. They have a soft, chewy center, lightly golden edges, and a cinnamon-sugar coating that makes every bite taste like fall.
The recipe uses instant apple cider mix along with a little apple cider, brown sugar, and warm spices. You don’t need to peel apples or spend an afternoon preparing ingredients. Just mix the dough, give it time to chill, and roll the cookies in cinnamon sugar before baking.
This recipe makes about 36 cookies, so there’s plenty to share with family and friends. Serve them with a cup of coffee or warm apple cider, bring a plate to a fall gathering, or tuck a few away in the freezer for another day.
Why We Love These Apple Cider Cookies
- Easy fall baking. The ingredients are simple, and the preparation doesn’t require any special equipment.
- Warm apple and spice flavors. Instant apple cider mix and apple pie spice give the cookies their seasonal flavor.
- Soft and chewy centers. Chilling the dough and taking care not to overbake helps keep the cookies tender.
- A sweet cinnamon-sugar coating. Rolling the dough balls in spiced sugar adds a flavorful finish.
- Plenty to share. With approximately 36 cookies per batch, these are great for family gatherings, holiday trays, and homemade treats for neighbors.
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Equipment
Ingredients
- 2 ¼ Cups All-Purpose Flour
- 3 Packets Instant Apple Cider Mix original flavor, .74 ounces each packet
- 1 Teaspoon Apple Pie Spice or Pumpkin Pie Spice
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 12 Tablespoons Butter 1 ½ sticks softened
- ¾ Cups Brown Sugar packed
- ¼ Cup Granulated Sugar
- 1 Large Egg
- ¼ Cup Apple Cider
Sugar Coating
- ½ Cup Granulated Sugar
- 1 Teaspoon Apple Pie Spice or Pumpkin Pie Spice
Instructions
How to Make Apple Cider Cookies
- In a medium bowl, whisk together the flour, instant apple cider mix, baking soda, apple pie spice, and salt.2 ¼ Cups All-Purpose Flour, 3 Packets Instant Apple Cider Mix, 1 Teaspoon Apple Pie Spice, ½ Teaspoon Baking Soda, ¼ Teaspoon Salt
- In a separate large bowl, cream the butter, brown sugar, and granulated sugar until smooth and creamy. Add the egg and apple cider, mixing until combined.12 Tablespoons Butter, ¾ Cups Brown Sugar, ¼ Cup Granulated Sugar, 1 Large Egg, ¼ Cup Apple Cider
- Add the dry ingredients to the butter mixture and mix until just combined. The dough will be slightly sticky, which is normal.
- Cover the bowl with plastic wrap and refrigerate for 60 minutes. Chilling helps firm up the dough, making it easier to scoop and helping the cookies hold their shape while baking.
- Prepare the Cinnamon-Sugar Coating. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, mix the granulated sugar and apple pie spice for the coating.½ Cup Granulated Sugar, 1 Teaspoon Apple Pie Spice
- Shape and Coat the Cookies. Scoop the dough into balls approximately 2 inches in diameter. A cookie scoop helps keep the cookies evenly sized.
- Roll each ball in the cinnamon-sugar mixture until coated. Place the dough balls on the prepared baking sheet, leaving space between them.
- Bake for 12–13 minutes, or until the edges are just beginning to turn light golden brown. The centers may still look slightly soft, but they will continue to set as the cookies cool.
- Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire cooling rack.
- Repeat with the remaining dough.
Notes
Tips for Successful Apple Cider Cookies
Don’t skip chilling the dough. The dough is a little sticky, and the refrigerator makes it much easier to work with. It also helps control spreading in the oven. Use a cookie scoop. Consistent dough portions help the cookies bake evenly. This is especially useful when making a large batch. Watch the baking time. The cookies should not be deeply browned. Remove them when the edges are just beginning to turn golden for a softer center. Let them cool before storing. Warm cookies release moisture. Allowing them to cool completely helps prevent condensation inside the storage container.Nutrition
Easy Ways to Change Up the Recipe
Once you’ve made the original recipe, try one of these variations for a different flavor.
Apple Cider Cookies with Vanilla Glaze
For a simple glaze, stir together ½ cup powdered sugar, 1–2 teaspoons milk, and ¼ teaspoon vanilla extract until smooth. Drizzle over the cooled cookies and allow the glaze to set before storing.
You can also replace a little of the milk with cooled apple cider reduction for extra apple flavor.
Caramel Apple Cider Cookies
Apple and caramel are a natural combination. Once the cookies have cooled, drizzle caramel sauce over the tops.
For a little extra contrast, add a tiny pinch of flaky sea salt. These make a nice addition to a fall dessert platter.
Apple Cider Cookies with White Chocolate Chips
Fold ½ cup white chocolate chips into the dough just before chilling. The creamy sweetness of the white chocolate pairs nicely with the apple and warm spices.
The chips will change the texture slightly, but the rest of the preparation remains the same.
Cinnamon-Sugar Apple Cider Cookies
For a slightly different spice flavor, use cinnamon instead of apple pie spice in the sugar coating. Keep the apple pie spice in the dough so the cookies still have their warm, spiced apple flavor.
How to Store Apple Cider Cookies
At room temperature: Once completely cooled, place the cookies in an airtight container. They should keep well for about 4–5 days.
In the freezer: These cookies are convenient to make ahead. Place cooled cookies in a freezer-safe container or bag, separating layers with parchment paper if needed. Freeze for up to 3 months for the best quality. Thaw at room temperature before serving.
Freeze the dough: You can also scoop the dough into balls and freeze them on a parchment-lined baking sheet until firm. Transfer the frozen dough balls to a freezer-safe container or bag. When ready to bake, roll them in the cinnamon-sugar coating and bake from frozen, adding a little extra time as needed.
Can I use pumpkin pie spice instead of apple pie spice?
Yes. Pumpkin pie spice is an easy substitute and works well with the apple cider flavor.
Why does the dough need to chill for an hour?
The dough is slightly sticky, and chilling helps make it easier to scoop and roll. It also firms the butter, which helps the cookies maintain their shape as they bake.
How can I tell when the cookies are done?
Look for edges that are just beginning to turn light golden brown. The centers may look soft, but they will continue to set as the cookies cool.
Can I make the dough ahead of time?
Yes. Cover the dough and refrigerate it for up to 24 hours before baking. If it becomes too firm to scoop, let it sit at room temperature for a few minutes.
Can I make these cookies without the instant apple cider mix?
The instant cider mix is an important part of this recipe because it provides concentrated apple flavor and sweetness. Leaving it out would change both the flavor and the balance of the dough. For the best results, use the mix as written.
Enjoy a Little Fall Baking at Home
These apple cider cookies are a simple way to make something homemade when the weather turns cool and apple cider starts appearing in stores. The cinnamon-sugar coating adds a sweet finish, and the soft centers make them a treat worth sharing.
Make a batch for a family gathering, serve them with a warm drink on a chilly afternoon, or freeze some for later. Sometimes a simple homemade cookie is just the thing to make an ordinary day feel a little more like fall.
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Easy and full of fall flavors.