These soft and chewy Apple Cider Cookies (apple molasses cookies) are an irresistible and cozy treat infused with deep apple flavor. Made with boiled cider (apple cider that has been reduced to a thick syrup), and warm, seasonal spices, they are the perfect fall or winter cookie.
It's almost sweater weather, and I couldn't be more excited for all things fall! Although I love the occasional pumpkin-flavored treat, I am team apple! From applesauce to oatmeal, to muffins, me and apples are vibing this season!
So what is an apple cider cookie? I would say they are a close cousin of the traditional molasses cookie. These cookies have a buttery soft and chewy interior, a golden brown, crackly top, and are flavored with warm, cozy spices and sweet apple notes. How delicious does that sound?
And don't worry, apple cider cookies are easy to make. With store-bought boiled cider, you won't have to slave over the stove for hours to make this powerful flavor booster. Bonus- your kitchen will smell like autumn. You're welcome!
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Recipe run down
- Soft and chewy
- Sweet apple and molasses flavor
- It can be made by hand or with a mixer
- The dough needs chilling time
- Bakes in about 11 minutes
- Stores and freezes well
Ingredients for apple cider cookies
Aside from the boiled cider, you most likely have these ingredients already stocked in your pantry. Here is a summary of the ingredients used and how they help make these cookies spectacular!
- Flour- All-purpose flour.
- Baking soda- Aids in the browning process and helps the cookies rise.
- Spices- Cinnamon, allspice, and nutmeg mimic the cozy flavors of apple pie. You can also use apple pie spice.
- Salt- To balance out the sweetness.
- Butter- Unsalted.
- Sugars- I use a combination of white and brown sugar to create that chewy interior.
- Egg- For structure and leavening.
- Boiled cider- Boiled cider (sometimes called apple molasses or cider syrup) is apple cider that has been boiled down or reduced until it becomes a rich, flavorful syrup. The consistency is similar to honey. It has an intense apple pie flavor and has been a New England staple since colonial times as a way to preserve apples. I purchase my boiled cider. Why? Because making it from scratch can take 4-6 hours, and these cookies need to be in my mouth immediately. This is my go-to brand. Look for boiled cider that has no other ingredients besides apple cider. Keep reading to find out what to do with leftover boiled cider. Do not substitute regular apple cider.
Step-by-step instructions
Here is a quick overview of how to make these apple cider cookies. The full instructions are located in the recipe card.
Step 1. In a large bowl, add the dry ingredients. Step 2. Whisk to combine and set aside. Step 3. In the bowl of a stand mixer, add the room-temperature butter and the sugars. Step 4. Cream the butter and sugar until light and fluffy, about 2 minutes.
Step 5. Add the egg and molasses to the creamed sugar and mix until combined. Step 6. Add the flour in batches, and mix until flour is incorporated. Step 7. Chill the dough for 1.5 hours. After chilling, take about 1 heaping tablespoon of dough and roll into a ball, then roll each ball in sugar. Step 8. Bake until golden and lightly set.
Let cool in the pan for about five minutes, then transfer the cookies to a wire rack to cook completely. They will firm up as they sit.
💡Expert tip
Don't be tempted to skip the chilling time. Without it, your cookies will spread and become flat when baked.
Substitutions and variations
Don't have an ingredient? Check out these variations.
- Boiled cider-As mentioned above, don't substitute regular apple cider. The consistency is too runny and won't stand up to the dough. You can however turn these into molasses cookies by swapping out the boiled cider for molasses.
- Sugar- Light brown sugar in place of the dark sugar will work.
- Spices- Play around with the ratios of spices. You can also add mace, ginger, or coriander.
What to do with leftover boiled cider
Boiled apple cider is a quintessential fall ingredient that can add that little something extra to sweet and savory dishes.
- Drizzle it over pancakes, waffles, or French toast- Switch up your maple syrup game by adding boiled cider instead.
- Make applesauce- Boiled cider is the secret ingredient in my homemade applesauce.
- Add it to baked goods- Use it to intensify apple pie filling, and for flavoring quick bread and muffins.
- Oatmeal- Use it in overnight oats, or add it to this easy apple pie oatmeal.
- Savory uses- Add it to salad dressings, BBQ, sauce, or soup.
- Make apple cider- Add 1 tablespoon boiled cider to ¾ cup water, hot or cold.
- Use it in cocktails- Add a splash to my fall Moscow mule.
Storage and prep
The cookie dough can be made ahead of time and stored in the fridge for up to 24 hours. When removing the dough from the refrigerator, allow it to sit for at least 30 minutes before baking. You don't want the cookies too cold because they won't rise in the oven.
These cookies will stay fresh for up to 5 days at room temperature and stored in an air-tight container. They can also be frozen for up to 3 months.
Frequently asked questions
Regular apple cider will not yield the same results. Apple cider is too runny and will cause the dough to spread (not rise) in the oven. In addition, it does not contain the same deep apple pie flavor as boiled cider.
Once opened, store-bought boiled cider can last for months in the refrigerator. I have used mine well past the year mark, and it still tasted as fresh as the day it was opened.
More fall recipes
Break out the cozy sweaters, we have these fall favorites waiting for you.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Apple Cider Cookies
Equipment
- stand mixer fitted with the paddle attachment optional
- 2-3 large baking sheets or cookie sheets
- parchment paper or non-stick baking mat
Ingredients
- 2 cups (250 grams) all-purpose flour
- 1½ teaspoon baking soda
- ½ teaspoon Kosher or fine sea salt
- 1 teaspoon ground cinnamon
- 1 tsp ground allspice
- ¼ teaspoon freshly ground nutmeg
- ½ cup (4 ounces) white granulated sugar
- ½ cup (4 ounces) dark brown sugar
- ¾ cup (1½ sticks or 6 ounces) unsalted butter, room temperature
- 1 large egg, room temperature
- ¼ cup (2 ounces) boiled cider (apple molasses/cider syrup) *See ingredient notes in post
- ⅓ cup white granulated sugar or turbinado sugar for rolling
Instructions
- Preheat the oven to 350℉. Line 2 to 3 large baking sheets with a silicone mat or parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, and spices. Set aside.2 cups (250 grams) all-purpose flour, 1½ teaspoon baking soda, ½ teaspoon Kosher or fine sea salt, 1 teaspoon ground cinnamon, 1 teaspoon ground allspice, ¼ teaspoon freshly ground nutmeg
- Add butter and the white and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. At medium speed, cream together until light and fluffy, about 2 minutes. Add the egg and cider, and mix until just combined (the mixture will look clumpy).½ cup (4 ounces) white granulated sugar, ½ cup (4 ounces) dark brown sugar, ¾ cup (1½ sticks or 6 ounces) unsalted butter, room temperature, 1 large egg, room temperature, ¼ cup (2 ounces) boiled cider (apple molasses/cider syrup)
- Next add the flour, in two batches, and beat on medium until well combined, scraping down the sides of the bowl if needed. Chill the dough in the refrigerator for at least 1½ hours, or up to 24 hours.
- Remove the dough from the refrigerator. Roll about a heaping tablespoon of the dough into balls, then roll each ball in the granulated sugar. Place on the prepared baking sheet, 2½-3 inches apart. Bake for 11-13 minutes, until the edges appear set (the tops will still feel soft in the middle- they will harden as they cool).⅓ cup white granulated sugar or turbinado sugar for rolling
- Remove the cookies from the oven, and allow them to cool for five minutes before transferring them to a wire rack to cool completely.
Notes
- Do not substitute regular apple cider for the boiled cider. This is the brand that I use. Feel free to make your own- just allow plenty of time for the apple cider to reduce (3-6 hours).
- Don't skip the chilling time. The chilled dough prevents the cookies from spreading.
- For the best results, bake your cookies in the middle rack of the oven. Rotate your pans halfway through if baking two trays at once.
- Your cookies will not look fully baked at first but will harden as they cool.
- To ensure your cookies are roughly the same size, use a kitchen scale. Each ball should weigh about 1 ounce. At that weight, you will get about 32 (3-inch) cookies. You can make them a little bit smaller if you want (0.7-0.8 ounces each) to yield more.
- Store at room temperature for 5 days, or freeze for up to 3 months.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Sophia says
These cookies are the best cookies I’ve ever had. They have just the right amount of sweetness and are soft and moist. I highly recommend this recipe.
Jennifer says
We think so too! Thanks so much for the amazing review.
Joanne says
Quick to make and boiled cider was easy to find! I froze half for my grandchildren and they loved them also ❤️ Fall cookies from scratch at a moments notice!
Barbara says
Just made this for a work cookie swap and they are delicious. I made the dough yesterday and kept in the fridge to make things a little easier.