Apple Cider Cookies

These soft and chewy Apple Cider Cookies (apple molasses cookies) are an irresistible and cozy treat infused with deep apple flavor. Made with boiled cider (apple cider that has been reduced to a thick syrup), and warm, seasonal spices, they are the solid fall or winter cookie.

It's almost sweater weather, and we couldn't be more excited for all things fall! Although we love the occasional pumpkin-flavored treat, we are team apple! From applesauce to oatmeal to muffins us and apples are vibing this season!

So what is an apple cider cookie? We would say they are a close cousin of the traditional molasses cookie. These cookies have a buttery soft and chewy interior, a golden brown, crackly top, and are flavored with warm, cozy spices and sweet apple notes. How good does that sound?

And don't worry, apple cider cookies are easy to make. With store-bought boiled cider, you won't have to slave over the stove for hours to make this powerful flavor booster. Bonus- your kitchen will smell like autumn. You're welcome!

Recipe run down

• Soft and chewy
• Sweet apple and molasses flavor
• It can be made by hand or with a mixer
• The dough needs chilling time
• Bakes in about 11 minutes
• Stores and freezes well

Ingredients for apple cider cookies

Aside from the boiled cider, you most likely have these ingredients already stocked in your pantry. Here is a summary of the ingredients used and how they help make these cookies spectacular!

• Flour All-purpose flour.
• Baking soda Aids in the browning process and helps the cookies rise.
• Spices Cinnamon, allspice, and nutmeg mimic the cozy flavors of apple pie. You can also use apple pie spice.
• Salt To balance out the sweetness.
• Butter Unsalted.
• Sugars We use a combination of white and brown sugar to create that chewy interior.
• Egg For structure and leavening.
• Boiled cider Boiled cider (sometimes called apple molasses or cider syrup) is apple cider that has been boiled down or reduced until it becomes a rich, flavorful syrup. The consistency is similar to honey. It has an intense apple pie flavor and has been a New England staple since colonial times as a way to preserve apples. We purchase our boiled cider. Why? Because making it from scratch can take 4-6 hours, and these cookies need to be in our mouth immediately. This is our go-to brand. Look for boiled cider that has no other ingredients besides apple cider. Keep reading to find out what to do with leftover boiled cider. Do not substitute regular apple cider.

Step-by-step instructions

Here is a quick overview of how to make these apple cider cookies. The full instructions are located in the recipe card.

Step 1. In a large bowl, add the dry ingredients. Step 2. Whisk to combine and set aside. Step 3. In the bowl of a stand mixer, add the room-temperature butter and the sugars. Step 4. Cream the butter and sugar until light and fluffy, about 2 minutes.

Step 5. Add the egg and molasses to the creamed sugar and mix until combined. Step 6. Add the flour in batches, and mix until flour is incorporated. Step 7. Chill the dough for 1.5 hours. After chilling, take about 1 heaping tablespoon of dough and roll into a ball, then roll each ball in sugar. Step 8. Bake until golden and lightly set.

Let cool in the pan for about five minutes, then transfer the cookies to a wire rack to cook completely. They will firm up as they sit.

Expert tip

Don't be tempted to skip the chilling time. Without it, your cookies will spread and become flat when baked.

Substitutions and variations

Don't have an ingredient? Check out these variations.

• Boiled cider As mentioned above, don't substitute regular apple cider. The consistency is too runny and won't stand up to the dough. You can however turn these into molasses cookies by swapping out the boiled cider for molasses.
• Sugar Light brown sugar in place of the dark sugar will work.
• Spices Play around with the ratios of spices. You can also add mace, ginger, or coriander.

What to do with leftover boiled cider

Boiled apple cider is a quintessential fall ingredient that can add that little something extra to sweet and savory dishes.

• Drizzle it over pancakes, waffles, or French toast Switch up your maple syrup game by adding boiled cider instead.
• Make applesauce Boiled cider is the secret ingredient in our homemade applesauce.
• Add it to baked goods Use it to intensify apple pie filling, andfor flavoring quick bread and muffins.
• Oatmeal Use it in overnight oats, or add it to this easy apple pie oatmeal.
• Savory uses Add it to salad dressings, BBQ, sauce, or soup.
• Make apple cider Add 1 tablespoon boiled cider to ¾ cup water, hot or cold.
• Use it in cocktails Add a splash to our fall Moscow mule.

Storage and prep

The cookie dough can be made ahead of time and stored in the fridge for up to 24 hours. When removing the dough from the refrigerator, allow it to sit for at least 30 minutes before baking. You don't want the cookies too cold because they won't rise in the oven.

These cookies will stay fresh for up to 5 days at room temperature and stored in an air-tight container. They can also be frozen for up to 3 months.

Kitchen questions

We don't want to make or buy boiled cider, can we use apple cider?

Regular apple cider will not yield the same results. Apple cider is too runny and will cause the dough to spread (not rise) in the oven. In addition, it does not contain the same deep apple pie flavor as boiled cider.

How long does boiled cider last?

Once opened, store-bought boiled cider can last for months in the refrigerator. We have used ours well past the year mark, and it still tasted as fresh as the day it was opened.

Break out the cozy sweaters, we have these fall favorites waiting for you.

Ingredients

Makes 32 cookies

• 2 cups (250 grams) all-purpose flour
• 1½ tsp baking soda
• ½ tsp Kosher or fine sea salt
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• ¼ tsp freshly ground nutmeg
• ½ cup (4 ounces) white granulated sugar
• ½ cup (4 ounces) dark brown sugar
• ¾ cup (1½ sticks or 6 ounces) unsalted butter, room temperature
• 1 large egg, room temperature
• ¼ cup (2 ounces) boiled cider (apple molasses/cider syrup) (*See ingredient notes in post)
• ⅓ cup white granulated sugar or turbinado sugar for rolling

Equipment

• stand mixer fitted with the paddle attachment
• large baking sheets or cookie sheets
• parchment paper or non-stick baking mat

Method

1. Preheat the oven to 350℉. Line 2 to 3 large baking sheets with a silicone mat or parchment paper.

2. In a large bowl, whisk together the flour, baking soda, salt, and spices. Set aside.

3. Add butter and the white and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. At medium speed, cream together until light and fluffy, about 2 minutes. Add the egg and cider, and mix until just combined (the mixture will look clumpy).

4. Next add the flour, in two batches, and beat on medium until well combined, scraping down the sides of the bowl if needed. Chill the dough in the refrigerator for at least 1½ hours, or up to 24 hours.

5. Remove the dough from the refrigerator. Roll about a heaping tablespoon of the dough into balls, then roll each ball in the granulated sugar. Place on the prepared baking sheet, 2½-3 inches apart. Bake for 11-13 minutes, until the edges appear set (the tops will still feel soft in the middle- they will harden as they cool).

6. Remove the cookies from the oven, and allow them to cool for five minutes before transferring them to a wire rack to cool completely.

Kitchen notes

• Do not substitute regular apple cider for the boiled cider. This is the brand that we use. Feel free to make your own allow plenty of time for the apple cider to reduce (3-6 hours).
• Don't skip the chilling time. The chilled dough prevents the cookies from spreading.
• For the best results, bake your cookies in the middle rack of the oven. Rotate your pans halfway through if baking two trays at once.
• Your cookies will not look fully baked at first but will harden as they cool.
• To ensure your cookies are roughly the same size, use a kitchen scale. Each ball should weigh about 1 ounce. At that weight, you will get about 32 (3-inch) cookies. You can make them a little bit smaller if you want (0.7-0.8 ounces each) to yield more.
• Store at room temperature for 5 days, or freeze for up to 3 months.