Apple Cider Cookies
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.
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*
Serving: 1cookie | Calories: 128kcal | Carbohydrates: 21.4g | Protein: 1.2g | Fat: 4.6g | Saturated Fat: 3.2g | Cholesterol: 17mg | Sodium: 89mg | Potassium: 47mg | Fiber: 0.9g | Sugar: 13.1g | Calcium: 25mg | Iron: 1mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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