Best Small-Batch Apple Cider Cookies – Easy Homemade Recipe
These soft, cake-like apple cider cookies are made with a concentrated apple cider syrup for deep, fruity flavor. Perfect for cozy nights, this small-batch recipe yields about 10-12 cookies and comes together in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 10-12 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup (120 ml) apple cider
- 1/4 cup (57 g) unsalted butter, softened
- 1/3 cup (67 g) granulated sugar
- 2 tablespoons (25 g) light brown sugar, packed
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- For the optional glaze: 1/2 cup (60 g) powdered sugar mixed with 1-2 tablespoons apple cider
Instructions
- Reduce the apple cider: Pour 1/2 cup apple cider into a small saucepan. Bring to a gentle boil over medium heat, then reduce to low and simmer for 8-10 minutes, stirring occasionally, until reduced to about 2 tablespoons. Remove from heat and let cool completely.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed.
- Add egg yolk and vanilla extract; beat until well combined, about 30 seconds. Mix in the cooled reduced apple cider syrup until just incorporated.
- In a separate small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
- Using a 1.5-tablespoon cookie scoop or two spoons, portion dough into rounded mounds and place on prepared baking sheet, spacing about 2 inches apart. You should get 10-12 cookies.
- Bake for 10-12 minutes, until edges are set and lightly golden but centers still look slightly soft and puffy. Do not overbake.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
- For optional glaze: In a small bowl, whisk together powdered sugar and 1-2 tablespoons apple cider until smooth. Drizzle over cooled cookies. Let glaze set for about 10 minutes before serving.
Notes
Don’t skip reducing the cider—it concentrates flavor and removes excess water. Watch the cider carefully near the end to avoid burning. Use room temperature butter for proper creaming. Measure flour by spooning and leveling for accuracy. On humid days, chill dough for 15 minutes if too sticky. Bake one tray at a time for even results.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10
- Sodium: 95
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: apple cider cookies, small batch cookies, fall cookies, easy cookie recipe, apple cinnamon cookies