Apple Cider Cookies recipe – Learn Like a Pro : These soft and chewy Apple Cider Cookies are studded with apples and frosted with a delicious apple cider icing. Spiced with cinnamon and nutmeg, this recipe makes the perfect easy fall cookie! Plus, they freeze beautifully so you can have a stash on hand for every craving.
Apple Cider Cookies recipe – Learn Like a Pro
Ingredients
For the cookies:
- 3Â cups (360 grams)Â all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon table salt
- 1 cup (2 sticks, 226 grams) unsalted butter softened
- ½ cup (99 grams) granulated white sugar
- ¾ cup (160 grams) light brown sugar
- 1 large egg room temperature
- ¼ cup (60 mL) apple cider
- 1 apple peeled and diced
For the icing:
- 2 cup confectioners sugar
- 3 tablespoons apple cider
- ½ teaspoon cinnamon
Instructions
Set aside cookie sheets and preheat. Set oven temperature to 375°F. Grease gently or line two cookie sheets with parchment paper.
Mix the dry ingredients together. Mix the flour, baking soda, baking powder, nutmeg, cinnamon, and salt in a medium-sized basin. Put aside.
Cream sugars and butter. Using an electric mixer, beat the butter and sugars in a separate mixing dish until they are light and fluffy, which should take two to three minutes.
Pour in the cider and egg. Stir in the egg just until incorporated. Mix in the cider. As needed, scrape the bowl’s bottom and sides.
Include the dry ingredients. When the mixture is evenly moistened, add the flour mixture and mix at low to medium speed. Add chopped apple and stir.
Gather up the cookies. Shape the cookies into ½-inch balls using a 1-inch cookie scoop or tablespoon. Place around two inches apart on the prepared cookie sheets.
After baking, let the cookies cool. Bake until the centers and edges are firm, 10 to 12 minutes. Take out of the oven and let cool on the pan for five minutes, then take it to a cooling rack to cool down entirely.
Prepare the frosting. Whisk the ingredients for the frosting together in a small bowl. Drizzle or spread over every cookie that has cooled.
Notes
Storage: For up to two days, keep cooled cookies covered at room temperature.
Freezing: Baked cookies keep for up to three months in the freezer. After completely cooling, freeze the cookies until they are solid. Keep in a container or airtight zipper bag. Reheat by thawing at room temperature or briefly heating in the microwave. Scoop the dough onto the
baking sheet that has been prepared. Place the cookies in an airtight zipper bag or container and freeze until solid. Simply bake straight from frozen, giving it an extra one to three minutes.
There just isn’t a substitute for apple cider! Apple juice is an option, but it won’t taste as spicy as real apple juice.
Nutrition
- Calories:Â 235kcal
- Carbohydrates:Â 40g
- Protein:Â 3g
- Fat:Â 7g
- Saturated Fat:Â 4g
- Cholesterol:Â 25mg
- Sodium:Â 58mg
- Potassium:Â 65mg
- Fiber:Â 1g
- Sugar:Â 20g
- Vitamin A:Â 224IU
- Vitamin C:Â 1mg
- Calcium:Â 20mg
- Iron:Â 1mg
