What’s more comforting than a slice of apple pie? An apple cider cookie full of the flavors of fall! Baked with cinnamon, nutmeg, cloves, and freshly grated Granny Smiths, these autumnal cookies are soft and moist with a gooey, pie-like center. Topped with a swirl of cinnamon frosting—and served à la mode if you’re feeling fancy—put on a cozy sweater and prepare your palate for an intense apple experience you’ll never forget.
Makes 34-36 (2-inch) cookies
Ingredients:
For the Cookies
- 2 cups (473 ml) unfiltered apple juice
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground cloves
- 1 1⁄2 sticks (170 g) unsalted butter, at room temperature
- 3⁄4 cup (149 g) granulated sugar
- 3⁄4 cup (160 g) brown sugar
- 1 large egg, at room temperature
- 1⁄2 cup (80 g) peeled and grated
- Granny Smith apples (about a 1⁄2 apple)
For the Cinnamon Frosting
- 1 stick (113 g) unsalted butter, at room temperature
- 2 1⁄4 teaspoons ground cinnamon, plus more for garnish
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 1 1⁄2 cups (170 g) powdered sugar
Make the Dough:
Pour the apple juice into a small saucepan and bring to a simmer over medium heat. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the juice reduces to about 1⁄4 cup of thick, amber-colored syrup, 20 to 30 minutes. Transfer to a heat-proof bowl and refrigerate until cooled to room temperature, 10 to 15 minutes.
In a small bowl, whisk together the flour, baking soda, cream of tartar, 1 teaspoon cinnamon, nutmeg, 1⁄4 teaspoon salt, and cloves. Set aside.
In a large mixing bowl, beat the 1 1⁄2 sticks butter, granulated sugar, and brown sugar on medium speed until light and fluffy. Add the egg, grated apple, and the apple syrup and beat until smooth. Add the flour mixture and beat until no dry streaks remain. Cover the bowl with plastic and refrigerate for at least 2 hours. Dough can keep in the fridge for up to 1 week.
Bake the Cookies:
Preheat the oven to 350°F (177°C) and line one or more baking sheets with parchment paper.
Scoop about 1 1⁄2 tablespoons dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough, leaving 2 inches of space between each one.
Bake for 11 to 13 minutes, until the edges are lightly golden and the centers no longer appear wet. If baking two pans at once, swap the positions of the pans halfway through to ensure the cookies bake evenly.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Frosting and Assemble the Cookies:
In a large mixing bowl, beat the 1 stick butter on medium speed until light and fluffy. Add the 2 1⁄4 teaspoons cinnamon, vanilla, and 1⁄4 teaspoon salt and beat until smooth. Sift the powdered sugar into the bowl, then continue beating until smooth and creamy.
Spread about 1 1⁄2 teaspoons icing on top of each cookie, then garnish with a pinch of cinnamon, and enjoy!
Credit line: Excerpted from THAT TAKES THE COOKIE: 85 Tasty Treats for Every Occasion. Copyright @ 2024 by Ryan Alvarez and Adam Merrin. Photography Copyright © 2024 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
