These cookies have that perfect balance of soft centers and slightly crisp edges, with a hint of tanginess from the apple cider and the deep warmth of cinnamon, cloves, ginger, and allspice. I especially love how easy the recipe is—no mixer required, just a simple dough that chills before baking for the best texture. The sanding sugar coating gives them a light crunch and a beautiful sparkle, making them as pretty as they are delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
⅓ cup boiled apple cider
½ cup shortening
1 cup granulated sugar
1 egg, at room temperature
2 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon allspice
½ teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ cup sanding sugar (for rolling the cookies)
Directions
Make the Dough: In a large bowl, I mix together the shortening, granulated sugar, and egg until the mixture is creamy. Then I stir in the boiled apple cider until fully incorporated.
Combine Dry Ingredients: In a separate bowl, I whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and allspice. I gradually add the dry mixture into the wet ingredients on low speed or by hand, mixing until just combined.
Chill the Dough: I cover the dough and refrigerate it for 1 hour. This helps the cookies hold their shape and develop a deeper flavor.
Preheat and Prepare: I preheat the oven to 375°F (190°C) and line my baking sheets with parchment paper. I then shape the chilled dough into tablespoon-sized balls and roll each one in sanding sugar.
Bake: I arrange the cookie dough balls on the prepared baking sheets and bake for 9–11 minutes, until the edges are lightly golden. After baking, I let them cool on a wire rack before serving.
Servings and Timing
Yield: Approximately 24 cookies Prep Time: 15 minutes Chill Time: 1 hour Cook Time: 11 minutes Total Time: 1 hour 26 minutes
Variations
I sometimes add a small pinch of nutmeg or a few drops of vanilla extract for extra depth.
For a crispier version, I flatten the dough balls slightly before baking.
I’ve used brown sugar instead of white for a richer, more molasses-like flavor.
If I’m feeling festive, I dip half the cooled cookie in white chocolate and sprinkle with cinnamon sugar.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful, and the sugar coating keeps them fresh longer. If I want to freeze them, I freeze the unbaked dough balls (rolled in sugar) and bake straight from frozen, adding 1–2 minutes to the baking time.
FAQs
What is boiled apple cider and how do I make it?
Boiled apple cider is apple cider reduced down until thick and syrupy. I simmer regular apple cider over low heat until it reduces by at least half—this concentrates the flavor and gives the cookies a richer apple taste.
Can I use butter instead of shortening?
Yes, I can substitute softened butter, but the texture will be slightly different—still delicious, but possibly less chewy and more crisp around the edges.
Can I skip chilling the dough?
I don’t recommend it. Chilling helps the flavors meld and keeps the cookies from spreading too much during baking. It’s worth the wait.
What kind of sugar is best for rolling?
I use coarse sanding sugar for a sparkly, crisp finish, but granulated sugar works in a pinch if I want a more subtle look.
Can I make these ahead of time?
Absolutely. I often make the dough the night before and bake the cookies the next day. The flavor only gets better after a little rest in the fridge.
Conclusion
These Apple Cider Cookies are everything I love about fall wrapped up in one delicious bite. They’re soft, spiced, and kissed with apple flavor, making them perfect for cozy nights, lunchbox treats, or sharing with friends over a warm drink. With their simple ingredients and comforting flavor, they’re a seasonal staple I return to again and again.
These soft and chewy apple cider cookies are packed with warm spices and real boiled apple cider. A cozy fall treat perfect for autumn baking, afternoon snacks, or holiday cookie trays.
Author:Sarah
Prep Time:15 minutes
Cook Time:11 minutes
Total Time:26 minutes
Yield:Approximately 24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
⅓ cup boiled apple cider
½ cup shortening
1 cup granulated sugar
1 egg (room temperature)
2 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon allspice
½ teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ cup sanding sugar (for rolling the cookies)
Instructions
Mix wet ingredients:
In a large bowl, cream together shortening, granulated sugar, and egg until smooth. Add boiled apple cider and mix until well blended.
Combine dry ingredients:
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and allspice.
Combine and chill dough:
Gradually add dry ingredients to the wet mixture. Mix on low speed until just combined. Cover and refrigerate for 1 hour.
Preheat and prep:
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Shape and coat cookies:
Scoop tablespoon-sized balls of dough and roll each one in sanding sugar. Place on prepared baking sheets, spacing evenly.
Bake:
Bake for 9–11 minutes, or until the edges are lightly golden. Let cool on a wire rack.
Notes
Boiled apple cider intensifies the apple flavor. You can reduce regular cider on the stovetop until syrupy.
For a variation, add chopped nuts or a drizzle of cider glaze after baking.
Store in an airtight container for up to 4 days or freeze for up to 3 months.
