Apple cider cookies are soft, thick sugar cookies bursting with brown sugar, reduced apple cider and warm spices, finished with an apple-cider cinnamon frosting — the ideal treat for autumn.
These cookies capture everything you love about fall: cinnamon, nutmeg, rich brown sugar and concentrated apple flavor. If you miss seasonal fairs and hot cider, these cookies bring those familiar tastes right into your kitchen.
If you enjoy apple desserts, try the caramel apple toffee dip, apple fritter bread or blackberry and apple crumble for more comforting fall flavors.
WHY YOU’LL LOVE THEM
All the fall flavors — Brown sugar, reduced apple cider, cinnamon and nutmeg combine to make a cozy seasonal cookie.
Easy to make — No dough rolling or chilling is required. Simple mixing and scooping get you to the oven fast.
Stays soft — These cookies remain tender for days, so they’re great for preparing ahead of gatherings.
INGREDIENT NOTES
- Apple cider — Start with 1 cup and reduce it to about 1/4 cup to intensify the flavor.
- Coconut oil — The recipe uses coconut oil, but any neutral oil will work.
- Brown sugar — Adds depth and a caramel-like note that complements the cider.
- Flour — If you don’t weigh flour, spoon it lightly into the measuring cup to avoid packing.
STEP-BY-STEP INSTRUCTIONS
STEP ONE: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer and reduce to about 1/4 cup, about 15–20 minutes. Transfer to a bowl or measuring cup and let cool.
STEP TWO: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
STEP THREE: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, oil and both sugars on medium-high until light and fluffy, 3–4 minutes. Add the egg, 3 tablespoons of the reduced apple cider (reserve the rest for the frosting) and vanilla. Mix on medium for 2 minutes.
STEP FOUR: Add baking soda, salt, cinnamon, nutmeg and flour. Mix on low until just combined. Scoop dough into large balls — a 3-tablespoon cookie scoop works well.
STEP FIVE: Place 6–8 cookie balls per sheet and flatten each ball to about 1/2 inch thick with a glass or your hand. Lightly spray the bottom of the glass and dip it in a cinnamon-sugar mix before flattening for a rustic edge. Bake 7–9 minutes, until the outer rim is just light golden. Cool completely before frosting.
STEP SIX — Frosting: Beat butter, sour cream, salt and 1 cup powdered sugar on low until combined. Add 1 tablespoon reduced apple cider, then 1–2 more cups powdered sugar and 1 teaspoon cinnamon. Beat on medium-high about 2 minutes. Adjust with a little more cider or powdered sugar to reach desired consistency. Frost cooled cookies.
EXPERT BAKING TIPS
After reducing the cider, measure it into a cup so you can reserve exactly 3 tablespoons for the dough and 1 tablespoon for the frosting. If you end up with slightly less reduction, use regular apple cider for the frosting.
Bring the butter and egg to room temperature before mixing for the best texture.
Using grams for flour is more accurate, but if you don’t have a scale, spoon and level the flour into the cup to avoid packing it down.
FAQ
No — you can press them with your hands. A glass gives a rustic edge and a rim that helps hold frosting.
Yes — substitute a little milk for the cider and add 1–2 teaspoons vanilla to make a classic buttercream.
I haven’t tested it with gluten-free blends here, but cup-for-cup gluten-free flour is a good starting point.
STORING AND FREEZING
Store cookies in an airtight container at room temperature or in the fridge for 3–4 days. If you prefer them chilled, place them in the fridge after the frosting sets.
FREEZING
Freeze in an airtight container for 3–4 months. Thaw to room temperature before serving. You can also freeze unfrosted cookies and frost them after thawing.
POPULAR FALL RECIPES TO TRY
Pecan Chocolate Chip Cookies
Mummy Apple Hand Pies
Pumpkin White Chocolate Chip Cookies
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Apple Cider Cookies
Brooke Homec
Pin Recipe
Ingredients
Apple Cider Cookies
- 1 cup (236 g) apple cider, reduced to 1/4 cup
- 1/4 cup (56.75 g) butter, room temp
- 1/3 cup (72.67 g) coconut oil (or neutral oil)
- 1/4 cup (55 g) dark brown sugar
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temp
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 3/4 cups (385 g) all-purpose flour
- 3 tbsp granulated sugar (for topping)
- 1/2 tbsp cinnamon (for topping)
Apple Cider Cinnamon Frosting
- 6 tbsp butter, room temp
- 1 tbsp sour cream
- 1/4 tsp salt
- 2–3 cups (240 g) powdered sugar
- 1 tbsp reduced apple cider
- 1 tsp cinnamon
Instructions
To make cookies:
- Reduce the apple cider to about 1/4 cup and let cool.
- Preheat oven to 350°F and line baking sheets with parchment.
- Cream butter, oil and sugars until light and fluffy. Add egg, 3 tbsp reduced cider and vanilla.
- Stir in baking soda, salt, spices and flour until just combined. Scoop dough into 3-tablespoon balls.
- Flatten to 1/2 inch and bake 7–9 minutes until the outer rim is lightly golden. Cool completely before frosting.
To make frosting:
- Beat butter, sour cream, salt and 1 cup powdered sugar until combined. Add 1 tbsp reduced cider, more powdered sugar and cinnamon; beat until smooth. Adjust consistency as needed and frost cooled cookies.
- These cookies are delicious chilled, though they’re fine at room temperature.
Notes
I prefer these chilled, but they’re optional. Store in an airtight container for 3–4 days, or freeze for longer storage.
Room-temperature butter and egg yield the best texture.
To use a classic buttercream, swap cider for milk and add a touch of vanilla.
Grams are more precise for flour; spoon and level if measuring by cup.
Nutrition
Let us know how it was!