Soft, chewy, and filled with warm fall flavors, these Apple Cider Cookies bring everything I love about autumn into one bite. Made with reduced apple cider, nutty brown butter, warm spices, and a sweet cinnamon sugar coating, they’re finished off with a light apple cider glaze for that extra touch. They’re cozy, comforting, and absolutely irresistible.

Why You’ll Love This Recipe

I love how these cookies combine the deep richness of brown butter with the fruity tang of apple cider. Reducing the cider concentrates its flavor, making each cookie taste like fall. The cinnamon sugar coating gives them that nostalgic feel of a snickerdoodle, while the apple cider glaze adds a sweet, tart finish. Whether I’m baking a batch for a fall gathering or just want to fill my kitchen with cozy aromas, these cookies hit the spot every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups apple cider
20 tablespoons unsalted butter
2½ cups all‑purpose flour
2 teaspoons apple pie spice or pumpkin spice
1 teaspoon cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1¼ cup light brown sugar
¼ cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
2 tablespoons apple cider (not reduced)
¾ cup granulated sugar (for coating)
2 teaspoons ground cinnamon or spice blend (for coating)
1 cup powdered sugar (for icing)
½ teaspoon vanilla extract (for icing)
1‑2 tablespoons apple cider (not reduced, for icing)

Directions

Reduce the Cider: I start by simmering the apple cider over medium-high heat until it reduces down to about ¼ cup. Then I let it cool to room temperature.
Brown the Butter: I melt the butter slowly in a saucepan, stirring until it smells nutty and has browned bits. I transfer it to a bowl and cool it for 15 minutes at room temp, then chill it in the fridge for another 15 minutes.
Mix Dry Ingredients: In a separate bowl, I whisk the flour, baking powder, baking soda, cornstarch, spices, and salt until combined.
Cream the Butter and Sugars: I mix the browned butter with both sugars until smooth, then add the egg, egg yolk, reduced apple cider, and vanilla.
Combine Mixtures: I gradually add the dry mix to the wet ingredients, stirring just until it comes together. I make sure not to overmix.
Form Cookies: I preheat the oven to 375°F (190°C) and line my baking sheets. Using about 2 tablespoons of dough per cookie, I space them around 3 inches apart.
Bake: I bake for 9–11 minutes, just until the edges are set and the centers are puffed but soft.
Cool & Decorate: After 5 minutes on the tray, I move the cookies to a wire rack.
Cinnamon Sugar Coating: I brush the tops and sides with melted butter and roll them in a cinnamon-sugar mix.
Add the Glaze: I whisk powdered sugar, a bit of fresh cider, and vanilla until smooth, then drizzle it over the cookies right before serving.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 30 minutes
Cook Time: 11 minutes
Total Time: 41 minutes
Serving Size: 1 cookie (approx. 35g)
Calories per Serving: 150

Variations

When I want to switch things up, I sometimes fold in chopped walnuts or pecans for extra crunch. Chocolate chips also make a fun twist, adding richness to the sweet and spiced flavors. For a slightly tart touch, I occasionally toss in some finely chopped dried apples or cranberries. And if I’m out of apple pie spice, pumpkin spice works just as well.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them (unglazed) for up to 2 months. When I’m ready to enjoy, I thaw them at room temp and reheat briefly in the microwave (about 10 seconds) if I want that fresh-baked warmth. I always drizzle the glaze fresh or right after thawing for the best texture.

FAQs

How do I know when the cider is reduced enough?

I reduce it until there’s about ¼ cup left. It becomes thicker and darker. Using a measuring cup partway through helps me check progress.

Can I make the dough ahead of time?

Yes, I often chill the dough overnight. It improves the flavor and helps control spreading during baking.

What’s the best way to brown butter?

I keep the heat on low and watch closely. Once it foams and smells nutty with brown specks forming, I take it off the heat right away.

Can I skip the glaze?

Definitely. I like the glaze for a bit of extra sweetness, but the cookies are still amazing with just the cinnamon sugar coating.

Why use both apple cider and reduced cider?

The reduced cider gives a strong flavor punch, while the fresh cider keeps the glaze smooth and adds a touch of brightness.

Conclusion

These apple cider cookies are everything I want in a fall dessert — warm, soft, sweet, and spiced just right. The rich brown butter and concentrated apple cider make them incredibly flavorful, and the cinnamon sugar coating gives that nostalgic, comforting finish. Whether I’m baking for friends or just for myself, these cookies always disappear fast.