Description
These Apple Cider Cookies are a delightful fall treat featuring warm spices like cinnamon and nutmeg, juicy apples, and a hint of vanilla. Soft and flavorful, these cookies capture the essence of apple cider in every bite, perfect for cozy afternoons or holiday gatherings.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup apple cider
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup finely chopped apples (peeled and cored)
- Optional: 1/2 cup chopped nuts or raisins
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients. In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This ensures the spices and leavening agents are evenly distributed throughout the dough.
- Cream butter and sugar. In a large bowl, use an electric mixer to cream the room temperature butter and granulated sugar until the mixture turns light and fluffy. This process takes about 2-3 minutes and adds air to create a tender cookie.
- Add wet ingredients. Beat in the egg, apple cider, and vanilla extract to the creamed mixture until well combined, which adds moisture and flavor to the dough.
- Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can make the cookies tough.
- Fold in additional ingredients. Gently fold in the finely chopped apples and optional nuts or raisins if desired to add texture and bursts of flavor.
- Portion the dough. Drop tablespoonfuls of the cookie dough onto the prepared baking sheet, spacing about 2 inches apart to allow for spreading.
- Bake. Bake the cookies for 12-14 minutes, or until the edges are lightly golden, signaling they are done but still soft inside.
- Cool the cookies. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage and ensuring they set properly.
Notes
- For a nut-free version, omit the optional nuts or substitute with seeds like pumpkin or sunflower.
- Use fresh apple cider for the best flavor; avoid concentrate or sweetened versions.
- Chilling the dough for 30 minutes before baking can help reduce spreading if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen for up to 3 months; thaw before serving.
