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Autumn Caramel Apple Cider Cookies

Autumn Caramel Apple Cider Cookies that Capture Fall Flavor

Indulge in Autumn Caramel Apple Cider Cookies that perfectly capture the essence of fall with their soft and chewy texture.
Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 30 minutes
Total Time 1 hour 13 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150

Ingredients
  

Cookie Base
  • 5 cups Apple Cider Fresh cider preferred
  • 2.5 cups All-Purpose Flour No substitutions needed
  • 0.5 cups Salted Butter Can substitute with unsalted butter plus a pinch of salt
  • 0.75 cups Granulated Sugar No substitutions recommended
  • 0.75 cups Brown Sugar Mix with white sugar for a similar effect
  • 2 Eggs Can use flax egg for vegan version
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cloves
  • 1 teaspoon Allspice
Caramel Glaze
  • 0.5 cups Heavy Cream Substitutes include evaporated milk or coconut cream
  • 1 teaspoon Flaky Sea Salt Optional
Baking Essentials
  • 1 teaspoon Baking Soda Baking powder can work in a pinch

Equipment

  • Saucepan
  • mixing bowl
  • Electric Mixer
  • Baking sheets
  • Parchment Paper
  • spatula
  • Refrigerator

Method
 

Preparation Steps
  1. Pour 5 cups of apple cider into a saucepan and bring it to a gentle simmer over medium heat. Allow the cider to cook for about 30–40 minutes until it reduces to about ½ cup thick syrup, stirring occasionally.
  2. In a medium saucepan, melt ½ cup of salted butter over low heat, then stir in 1 cup of granulated sugar. Cook, stirring constantly, until smooth and bubbling, about 3–5 minutes. Slowly add in ½ cup of heavy cream and cooled apple cider reduction, whisking until incorporated.
  3. In a large mixing bowl, beat together ½ cup of softened salted butter, ¾ cup of granulated sugar, and ¾ cup of brown sugar using an electric mixer until light and fluffy, about 3–5 minutes.
  4. Mix in 2 large eggs, 1 teaspoon of vanilla extract, and the cooled apple cider reduction to the creamed mixture until smooth and glossy.
  5. In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon each of ground cinnamon, nutmeg, cloves, and allspice.
  6. Gradually add the flour mixture into the wet ingredients, mixing gently until just combined.
  7. Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes.
  8. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  9. Scoop tablespoon-sized portions of dough, roll them into balls, and coat in a mixture of ¼ cup granulated sugar and 1 teaspoon ground cinnamon.
  10. Place the coated dough balls on the baking sheets, baking for 11–13 minutes until edges are set and centers appear slightly underbaked.
  11. Once baked, let cookies cool on baking sheets for a few minutes, then brush each with apple cider and butter mixture and drizzle with caramel sauce.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 90mgPotassium: 80mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

These cookies are perfect for gatherings and can be made ahead of time. Store in an airtight container for up to 1 week.

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