Apple Cider Cookies

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Apple cider cookies are a tasty treat you can enjoy this fall. These soft, chewy cookies are packed with apple flavor and warm spices. You’ll love the sweet cinnamon-apple glaze on top.

Making these cookies is easy and fun. The recipe makes 24 servings, so you’ll have plenty to share with family and friends. Each cookie has just 137 calories, perfect for a small snack. Get ready to fill your kitchen with the cozy scent of apples and cinnamon!

Exact Ingredients List

Here’s what you’ll need to make these yummy apple cider cookies:

For the cookies:

• 1/2 cup unsalted butter, room temperature
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1/4 cup reduced apple cider
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

For the glaze:

• 1 1/2 cups powdered sugar
• 2-3 tablespoons apple cider (not reduced)
• 1/2-1 teaspoon ground cinnamon
• Pinch of salt (optional)

Don’t forget to grab some parchment paper or silicone baking mats for your baking sheets. You’ll also need a saucepan to reduce the apple cider and a mixer for blending the ingredients.

Remember, chilling the dough is key for the best results. Make sure you have room in your fridge for the bowl of cookie dough. Happy baking!

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper. In a saucepan, simmer 1 cup of apple cider until it reduces to 1/4 cup. Let it cool.

Mix butter and sugars in a bowl until fluffy. Add the egg and cooled cider, then mix again. In another bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.

Slowly add the dry mix to the wet ingredients. Mix on low speed until just combined. Chill the dough for 30-60 minutes.

Roll the chilled dough into small balls and place them on your baking sheets. Leave space between each cookie. Bake for 10-12 minutes, rotating halfway through.

Let the cookies cool on the sheets for 5 minutes, then move them to a wire rack. For the glaze, mix powdered sugar, cinnamon, and a pinch of salt. Add apple cider until smooth.

Once the cookies are cool, drizzle the glaze over them. Let it set for 20 minutes before you enjoy your tasty treats!

Possible Substitutes List

Can’t find apple cider? Don’t worry! You’ve got options to make these yummy cookies. Here’s a quick list of substitutes you can try:

1. Apple juice – Use the same amount as apple cider
2. White grape juice – Replace 1:1 with apple cider
3. Pear nectar – Swap equally for apple cider
4. Apple sauce – Use 3/4 cup for every 1 cup of cider

For the glaze, try these alternatives:

• Apple juice concentrate
• Maple syrup (use less sugar)
• Honey (reduce sugar slightly)

No cinnamon? Use these spices instead:

• Pumpkin pie spice
• Allspice
• Nutmeg (use half the amount)

Remember, these swaps might change the flavor a bit. But they’ll still give you tasty cookies! Feel free to mix and match to find your perfect combo.

How To Make It Diabetes-Friendly

You can make these apple cider cookies more diabetes-friendly with a few simple changes. Start by using a sugar substitute like stevia or erythritol instead of regular sugar. This swap can help keep blood sugar levels steady.

Try whole wheat flour instead of all-purpose flour. Whole wheat has more fiber, which slows down sugar absorption. You might need to add a bit more liquid to the dough.

Here are some other tips:

• Use unsweetened apple cider
• Add chopped nuts for healthy fats and protein
• Make smaller cookies to control portion sizes
• Skip the glaze or use a sugar-free version

Remember to check with your doctor about these changes. They can help you decide what’s best for your health needs.

Even with these tweaks, eat these treats in moderation. Pair a cookie with a protein source like Greek yogurt or a handful of almonds. This combo can help balance blood sugar levels.

Tips, Tricks & Storing

For the best apple cider cookies, reduce your cider first. This concentrates the flavor and gives your cookies a stronger apple taste. Let the reduced cider cool before adding it to your dough.

Make sure your butter and egg are at room temperature. This helps them mix better with other ingredients. Cold ingredients can lead to lumpy dough.

Don’t skip chilling the dough. This step is key for cookies that hold their shape and don’t spread too much while baking. You can even chill overnight for extra flavor.

Use a cookie scoop or tablespoon for even-sized cookies. This helps them bake evenly and look nice on your plate.

Watch your cookies closely as they bake. They’re done when the edges are golden but the centers are still a bit soft. They’ll keep cooking as they cool.

To store your cookies, let them cool fully first. Then put them in an airtight container at room temperature. They’ll stay fresh for 3-4 days.

For longer storage, freeze your cookies. Place them in a freezer bag with wax paper between layers. They’ll keep for up to 3 months. Thaw at room temperature when you’re ready to eat.

You can also freeze the dough. Roll it into balls and freeze on a baking sheet. Once frozen, transfer to a bag. Bake from frozen, adding 1-2 minutes to the bake time.