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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.
I think one of the reasons I love baking in the fall is because of the sweet memories it brings to mind. This recipe was inspired by one memory in particular. Every Autumn growing up, my family and I would visit a local cider mill. With a warm cinnamon donut in one hand, I would stare in awe as the apples would be pressed into that sweet fall beverage.
I wanted to make a cookie that brought those childhood memories of fresh apples and fall spices to life. So Apple Cider Cookies were born! These cookies are made with brown sugar and spices to make them soft and flavorful. Then I stirred in fresh apples for yummy texture and that true apple cider taste. It’s the perfect cookie to enjoy the start of fall and kick off the holidays!
Ingredients for Apple Cider Cookies
- All-purpose flour – All-purpose flour lends the right texture and structure to these cookies, plus almost everyone already has it in their pantry.
- Baking powder – This recipe uses baking powder and baking soda to give the cookies a little lift. They are not interchangeable, though. To learn the differences, check out baking powder vs baking soda.
- Baking soda – As mentioned above, both baking soda and baking powder are needed in this recipe for the right lift and texture.
- Cinnamon – Use high-quality ground cinnamon to add that classic fall flavor.
- Nutmeg – Another spice that instantly makes these cookies taste like fall. Nutmeg adds a warm, slightly nutty flavor.
- Table salt – Just a bit of salt to draw out all of the other flavors.
- Unsalted butter – We already added salt to the recipe, so unsalted butter here.
- Granulated white sugar – By adding some granulated sugar, the cookies will develop slightly golden, crispy edges.
- Light brown sugar – By using brown sugar, the cookies will stay soft and moist in the middle.
- Egg – Start with a room temperature egg to help it incorporate into the batter more easily. This helps you avoid overmixing.
- Apple cider – Apple cider and apple juice are not the same. Make sure to use apple cider for stronger flavor.
- Apple – You can use any apple that holds up well when baked. Here is a list of my favorite apples for baking.
- Confectioners sugar – Just simple powdered sugar to make the icing.
How to Make Apple Cider Cookies – Step by Step
Preheat and prepare cookie sheets. Preheat the oven to 375°F. Line two cookie sheets with parchment paper or grease lightly.
Combine dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
Cream butter and sugars. In a second mixing bowl, with an electric mixer cream together butter and sugars until light and fluffy, about 2 to 3 minutes.
Add egg and cider. Add egg and mix just until combined. Then add cider and combine. Scrape the sides and bottom of the bowl as needed. (If your batter curdles slightly at this point, don’t worry! It will smooth back out when the flour mixture is added.)
Add in dry ingredients. Next, add the flour mixture and mix at low to medium speed until mixture is evenly moistened.
Stir in chopped apple.
I like to dice mine up small. You can omit the apple if you would like and just create one big soft apple cider cookie. I prefer the fresh chunks of apple!
Pro tip: Stir the apple in by hand with a rubber spatula to avoid over beating the dough.
Scoop the cookies. Using a 1-inch cookie scoop or tablespoon, scoop the cookies into 1 ½-inch balls. Place onto prepared cookie sheets about 2 inches apart.
Bake and cool the cookies. Bake for 10 to 12 minutes until edges and centers are set. Remove from the oven and cool on the pan for 5 minutes, then transfer to a rack to finish cooling completely.
Make icing. In a small bowl, whisk together icing ingredients. Spread or drizzle over each cooled cookie.
Tips for Making Apple Cider Cookies
- Measure flour carefully. This changes the entire texture of a cookie. Use a kitchen scale for exact measurements, or use a spoon to scoop the flour into the measuring cup and level it off with a butter knife. Don’t pack the flour down. You can read more here on How To Measure Flour
- Soften your butter correctly. The butter should be softened to room temperature, which means you can slightly indent your thumb into the butter but shouldn’t easily smoosh all the way through. For a more detailed guide on how to soften butter for cookies, check out this post: What Butter Does in Cookies.
- Use room temperature eggs. Forgot to take your eggs out beforehand? Place your eggs in a bowl of warm water for 10 minutes to bring them to room temperature quickly.
- Don’t overmix. As with all baking recipes, overmixing causes tough, dense dough. Mix until just combined, then use a rubber spatula to mix in the apples at the end.
- Use a cookie scoop. For evenly-sized and evenly-baked cookies, your best bet is to use a cookie scoop. Plus it makes the scooping process super fast!
Can I Omit The Apple?
You most certainly can. If you want just one big soft cookie bursting with apple cider flavor, then by all means omit the apple. I made them both ways and it was voted on in this household to include the fresh chunks of apple.
Can I Use Apple Juice Instead?
You can however it might not have the exact same flavor as apple cider. Read more below on the difference. I recommend using apple cider because it has a more pronounced apple flavor, but the recipe will still work the same!
What’s the difference between apple cider and apple juice?
Apple cider is essentially apple juice that has been significantly less processed. It still has some of the pulp and is not pasteurized the way apple juice is, so it typically needs to be refrigerated. Apple cider has a much deeper, more concentrated flavor than apple juice. In this recipe, you definitely want to use cider to achieve the full flavor profile.
Can I freeze these cookies?
Yes! You can never have too many Apple Cider Cookies on hand in the freezer. 😉
To freeze unbaked: Make and scoop the dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight zipper bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time.
To freeze baked: Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight zipper bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.
Why did my cookies spread so much?
If your cookies spread or got very flat, it is likely due to one of these 8 reasons. Try reading through the list to pinpoint the problem.
For this recipe in particular, it is important to start with room temperature butter (not too soft! See the notes in the recipe) and to measure the flour correctly to prevent flat cookies. You could also try refrigerating the dough a bit before baking if your cookies usually spread.
Why aren’t my cookies soft and chewy?
If your cookies got hard instead of soft and chewy, you may have overbaked them. Make sure to bake them until they are set, but not past that. They will continue to cook as they start to cool on the hot pan.
Your oven temperature may also be too high. I recommend using an oven thermometer to ensure your oven is running at the correct temperature. Click here to read more about using your oven properly when baking.
You may have also added too much flour. Using a kitchen scale is best for accuracy!
More Fall Baking Recipes
- EASY Snickerdoodle Recipe
- Easy Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting
- Pear Cranberry Crumble Pie
- Pumpkin Bars With Cream Cheese Frosting
- Easy To Make Eggless Pumpkin Pie
More Apple Recipes To Try
- Salted Caramel Apple Bars
- Whole Wheat Apple Crumb Muffins
- Baked Apple Cider Donut Muffins
- Apple Cinnamon Rolls
- Caramel Apple Crisp
- Apple Cider Cupcakes
- Apple Crostata
- Easy Homemade Apple Pie
- Caramel Apple Cupcakes
- Apple Dapple Cake
Tools You Will Need for This Recipe
- Quality Cookies Sheets Like These Ones That Won’t Warp or Burn Your Cookies
- Kitchen-Aid Mixer (you can make them by hand, but this stand mixer makes fast work of your dough!)
- Silicone baking mat (or parchment paper)
- cooling rack
- cookie spatula
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Apple Cider Cookies
Equipment
- Tools: cookie sheets, parchment paper, mixing bowl, electric mixer
Ingredients
For the cookies:
- 3 cups (360 grams) 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
- Preheat and prepare cookie sheets. Preheat the oven to 375°F. Line two cookie sheets with parchment paper or grease lightly.
- Combine dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- Cream butter and sugars. In a second mixing bowl, with an electric mixer cream together butter and sugars until light and fluffy, about 2 to 3 minutes.
- Add egg and cider. Add egg and mix just until combined. Add cider and combine. Scrape the sides and bottom of the bowl as needed.
- Add in dry ingredients. Add the flour mixture and mix at low to medium speed until mixture is evenly moistened. Stir in chopped apple.
- Scoop the cookies. Using a 1-inch cookie scoop or tablespoon, scoop the cookies into 1 ½-inch balls. Place onto prepared cookie sheets about 2 inches apart.
- Bake and cool the cookies. Bake for 10 to 12 minutes until edges and centers are set. Remove from the oven and cool on the pan for 5 minutes before transferring to a rack to finish cooling completely.
- Make icing. In a small bowl, whisk together icing ingredients. Spread or drizzle over each cooled cookie.
Notes
- Measure flour carefully. This changes the entire texture of a cookie. Use a kitchen scale for exact measurements, or use a spoon to scoop the flour into the measuring cup and level it off with a butter knife. Don’t pack the flour down.
- Soften your butter correctly. The butter should be softened to room temperature, which means you can slightly indent your thumb into the butter but shouldn’t easily smoosh all the way through. For a more detailed guide on how to soften butter for cookies, check out this post: What Butter Does in Cookies.
- Use room temperature eggs. Forgot to take your eggs out beforehand? Place your eggs in a bowl of warm water for 10 minutes to bring them to room temperature quickly.
- Don’t overmix. As with all baking recipes, overmixing causes tough, dense dough. Mix until just combined, then use a rubber spatula to mix in the apples at the end.
- Use a cookie scoop. For evenly-sized and evenly-baked cookies, your best bet is to use a cookie scoop. Plus it makes the scooping process super fast!
- To freeze unbaked: Make and scoop the dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight zipper bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time.
- To freeze baked: Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight zipper bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.
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