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Soft Apple Cider Sugar Cookies with Cinnamon Glaze

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These soft apple cider sugar cookies are packed with real apple cider flavor and topped with a sweet cinnamon glaze. They are the perfect fall treat, with a tender texture and a delightful glaze that seeps into every crack.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) apple cider, reduced to ¼ cup
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg, freshly grated if possible
  • 1 ½ cups (180g) powdered sugar
  • 1 teaspoon cinnamon (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • 2–3 tablespoons milk or heavy cream (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Reduce the apple cider: Pour ½ cup of apple cider into a small saucepan. Bring to a simmer over medium heat. Let it bubble gently for 8-10 minutes, stirring occasionally, until it reduces 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 mats.
  3. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for 3-4 minutes until light, fluffy, and pale yellow.
  4. Beat in the egg, egg yolk, and vanilla extract until combined. Add the cooled reduced apple cider and mix on low speed until just incorporated.
  5. In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Use a 1.5-tablespoon cookie scoop to portion the dough. Roll each portion into a ball and place on prepared baking sheets, spacing them about 2 inches apart.
  9. Bake one sheet at a time for 10-12 minutes, until edges are set and centers are still soft and puffy.
  10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  11. Make the glaze: Whisk together powdered sugar, 1 teaspoon cinnamon, ½ teaspoon vanilla extract, 2-3 tablespoons milk or heavy cream, and a pinch of salt until smooth and pourable.
  12. Dip the tops of cooled cookies into the glaze or drizzle over them. Let excess drip off, then place back on the cooling rack. Let glaze set for 20-30 minutes.

Notes

Do not skip the cider reduction—it concentrates flavor and removes excess water. Chill the dough for at least 30 minutes to prevent spreading. Glaze cookies when they are warm but not hot for best adhesion. Cookies taste even better the next day.

Nutrition

Keywords: apple cider cookies, sugar cookies, cinnamon glaze, fall cookies, soft cookies, apple cookies

Find it online: https://milaspoon.com/soft-apple-cider-sugar-cookies-with-cinnamon-glaze-easy-recipe/