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Soft-Baked Apple Cider Cookies: Easy Fall Kid Treat

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These soft-baked apple cider cookies are a cozy fall treat with a concentrated apple cider flavor, warm spices, and a tender, pillowy texture. Perfect for kids and adults alike, they’re easy to make and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 cup (240 ml) apple cider (unfiltered is best)
  • 2 ½ cups (310 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • ¾ cup (150 g) packed light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60 ml) reduced apple cider (from above)
  • ¼ cup (50 g) granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, stirring occasionally, until reduced to about ¼ cup. Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  3. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  4. In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  5. Beat in egg and vanilla extract until well combined. Slowly pour in cooled reduced apple cider and mix until just incorporated.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes.
  8. In a small bowl, whisk together ¼ cup granulated sugar and 1 teaspoon cinnamon for coating.
  9. Using a cookie scoop or two spoons, portion out rounded tablespoons of dough. Roll each ball between palms to smooth, then roll in cinnamon sugar mixture until fully coated.
  10. Place coated dough balls onto prepared baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes, until edges are set and just barely starting to turn golden. Centers will still look soft and slightly puffy.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is essential for soft-baked cookies. Do not overmix the dough. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. For a vegan version, use a flax egg and vegan butter. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: apple cider cookies, soft-baked cookies, fall cookies, kid-friendly cookies, apple cookies, cinnamon sugar cookies

Find it online: https://leilameals.com/soft-baked-apple-cider-cookies-easy-fall-kid-treat/