Apple Cider Cookies with Cinnamon Sugar

These apple cider cookies are soft, chewy, and coated in cinnamon sugar. Made with instant apple cider mix, they're an easy fall baking treat.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Keyword: bakery cookie, easy cookie, easy recipe, fall recipe, sweet snack

Servings: cookies

Calories: 98kcal

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Kitchen Essentials

Half Sheet Baking Pan

Country Bowls

Ingredients

2 ¼ Cups All-Purpose Flour
3 Packets Instant Apple Cider Mix original flavor, , each packet is .74 ounces
1 Teaspoon Apple Pie Spice or Pumpkin Pie Spice
½ Teaspoon Baking Soda
¼ Teaspoon Salt
12 Tablespoons Butter 1 ½ sticks softened
¾ Cups Brown Sugar packed
¼ Cup Granulated Sugar
1 Large Egg
¼ Cup Apple Cider

Cinnamon Sugar Coating

½ Cup Granulated Sugar
1 Teaspoon Apple Pie Spice or Pumpkin Pie Spice

Instructions

Mix the dry ingredients. In a medium bowl, whisk together the flour, instant apple cider mix, baking soda, apple pie spice, and salt.
2 ¼ Cups All-Purpose Flour, 3 Packets Instant Apple Cider Mix, 1 Teaspoon Apple Pie Spice, ½ Teaspoon Baking Soda, ¼ Teaspoon Salt
Mix the wet ingredients. In a separate large bowl, cream the butter, brown sugar, and granulated sugar until smooth and creamy. Add the egg and apple cider, mixing until combined.
12 Tablespoons Butter, ¾ Cups Brown Sugar, ¼ Cup Granulated Sugar, 1 Large Egg, ¼ Cup Apple Cider
Make the dough. Add the dry ingredients to the butter mixture and mix until just combined. The dough will be slightly sticky.
Chill the dough. Cover the bowl with plastic wrap and refrigerate for 60 minutes.
Preheat the oven. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Prepare the sugar coating. In a small bowl, mix the ½ cup granulated sugar and 1 teaspoon apple pie spice until combined.
½ Cup Granulated Sugar, 1 Teaspoon Apple Pie Spice
Shape and coat the cookies. Scoop the dough into balls approximately 2 inches in diameter. Roll each ball in the sugar coating until covered, then place on the prepared baking sheet, leaving space between the cookies.
Bake. Bake for 12–13 minutes, or until the edges are just beginning to turn light golden brown. The centers may still look slightly soft.
Cool. Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire cooling rack.

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Notes

Tips for Making Apple Cider Cookies

Chill the dough. The dough will be slightly sticky, so refrigerate it for 60 minutes before shaping the cookies. This makes the dough easier to handle and helps prevent the cookies from spreading too much in the oven.

Use a cookie scoop. A scoop helps you make evenly sized cookies so they bake at about the same rate. For this recipe, aim for dough balls approximately 2 inches across.

Don't add extra flour. The dough is supposed to be a little sticky. Adding too much flour can make the cookies dry or cakey.

Don't overbake. Remove the cookies when the edges are just beginning to turn a light golden brown. The centers may still look slightly soft, but they will continue to set as the cookies cool.

Let the cookies rest before moving them. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack. This brief resting time helps them hold their shape.

Nutrition