Perfect 30-Min Iced Apple Cider Cookies Recipe
Soft, pillowy apple cider cookies with a crackled cinnamon-sugar top and a dreamy cinnamon glaze. Made with reduced apple cider for intense flavor, these cookies come together in just 30 minutes and are perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup apple cider
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar, sifted
- 3–4 tablespoons reduced apple cider (reserved from reduction)
- ½ teaspoon ground cinnamon (for glaze)
- ¼ teaspoon vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- Reduce the apple cider: Pour 1 cup apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until reduced to about ¼ cup (10-12 minutes). Pour into a small bowl and let cool completely. Reserve 3-4 tablespoons for the glaze.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy (2-3 minutes with an electric mixer on medium speed). Scrape down sides.
- Beat in egg and vanilla extract until combined. Add cooled reduced apple cider (not the reserved glaze portion) and mix on low speed until combined.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Dough will be soft and slightly sticky.
- Optional: Chill dough for 15-20 minutes for easier scooping and less spreading.
- Scoop dough into 1.5-tablespoon balls and place 2 inches apart on prepared baking sheets. Bake for 9-11 minutes, until edges are set and lightly golden. Centers should look slightly underdone. Let rest on baking sheet for 3 minutes, then transfer to a cooling rack.
- Make the glaze: In a small bowl, whisk together sifted powdered sugar, 3 tablespoons reserved reduced apple cider, cinnamon, vanilla extract, and salt. Add remaining tablespoon of cider if needed for a thick but pourable consistency.
- Once cookies are completely cool, drizzle glaze over tops using a fork or small spoon. Let set for 15-20 minutes before serving.
Notes
Don’t rush the cider reduction; it should be syrupy and coat the back of a spoon. Use room temperature ingredients for best texture. Do not overbake; centers should look slightly underdone. Glaze only when cookies are completely cool to prevent melting. For gluten-free, use a 1:1 gluten-free baking blend. For vegan, use plant-based butter and a flax egg.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 14
- Sodium: 115
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: apple cider cookies, iced cookies, fall cookies, cinnamon glaze, quick cookies, 30-minute cookies