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Kid-Approved Iced Apple Cider Cookies with Cinnamon Glaze

iced apple cider cookies with cinnamon glaze - featured image
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Soft, cakey apple cider cookies with a sweet cinnamon glaze, perfect for fall gatherings and bake sales. Made with simple ingredients and a secret apple cider reduction technique for intense flavor.

Ingredients

Scale
  • 1 cup apple cider (unfiltered preferred)
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar (light or dark)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar, sifted
  • 2–3 tablespoons reduced apple cider (from reduction)
  • ½ teaspoon ground cinnamon (for glaze)
  • ¼ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Reduce the apple cider: Pour apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until reduced to about ¼ cup (15-20 minutes). Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes). Scrape down sides.
  5. Add wet ingredients: Beat in egg and vanilla extract until combined. Add 2 tablespoons of cooled reduced apple cider and mix until just combined.
  6. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low speed until just combined (some flour streaks are fine).
  7. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Scoop and bake: Using a cookie scoop (about 1.5 tablespoons), portion dough and place 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are lightly golden and centers look set. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  9. Make glaze: In a small bowl, whisk together powdered sugar, remaining 1-2 tablespoons reduced apple cider, cinnamon, vanilla extract, and salt until thick but pourable (like honey).
  10. Glaze cookies: Dip tops of cooled cookies into glaze or drizzle over them. Let excess drip off. Sprinkle with extra cinnamon while glaze is wet. Let set for about 20 minutes before serving.

Notes

Don’t rush the apple cider reduction; keep at a gentle simmer to avoid burning. Chill dough for at least 30 minutes to prevent spreading. Use room temperature ingredients for best results. Cookies are even better on day two as flavors meld.

Nutrition

Keywords: apple cider cookies, cinnamon glaze, fall cookies, bake sale cookies, easy cookie recipe

Find it online: https://daintydine.com/kid-approved-iced-apple-cider-cookies-with-cinnamon-glaze/