Description
Soft, spiced, and kissed with apple cider magic, these cookies taste like autumn in every bite. Rolled in sugar twice for that snowy crinkle look, they’re cozy, chewy, and irresistibly fragrant with cinnamon, ginger, and cardamom. Perfect for cookie swaps, Thanksgiving tables, or simply for pairing with a warm mug of cider on a crisp fall afternoon.
Ingredients
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4 cups (1L) apple cider (reduced to 1 cup)
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1 cup (226g) unsalted butter, softened
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1 ½ cups (300g) packed brown sugar
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4 large eggs, room temp
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2 tsp vanilla extract
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½ tsp apple or maple extract (optional)
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4 cups (592g) all-purpose flour
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2 tsp baking powder
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1 tsp salt
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3 tsp ground cinnamon
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2 tsp ground ginger
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1 tsp cardamom
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1 tsp nutmeg
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Zest of 1 orange (optional)
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½ cup (100g) granulated sugar (for rolling)
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1 cup (130g) powdered sugar (for rolling)
Instructions
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Reduce cider: Simmer 4 cups apple cider until it becomes 1 cup of syrup. Cool completely.
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Cream butter & sugar: Beat butter + brown sugar until fluffy (2–3 min).
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Add wet: Mix in eggs one at a time, then vanilla, optional extract, and cooled cider.
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Whisk dry: In another bowl, whisk flour, baking powder, salt, spices, and zest.
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Mix dough: Add dry mix to wet just until combined. Dough will be sticky.
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Chill: Cover and refrigerate at least 2 hrs (overnight best).
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Preheat: Oven to 350°F (175°C). Line baking sheets with parchment.
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Roll: Scoop 1.5 tbsp dough, roll into balls. Coat first in granulated sugar, then generously in powdered sugar.
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Bake: 10–12 min, until crackled on top and edges set. Cool 5 min before transferring to a rack.
Notes
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Gluten-Free: Swap for a 1:1 GF flour blend with xanthan gum.
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Vegan: Use plant-based butter + flax eggs.
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Caramel Surprise: Stuff each dough ball with a caramel cube before rolling.
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Spice Boost: Add a pinch of black pepper or swap cardamom for allspice.
- Prep Time: 30 min (plus chilling)
- Cook Time: 10–12 min
Nutrition
- Calories: 120 cal Per Serving