Ingredients
Scale
- 1 cup apple cider (high quality or local)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Optional: 1/2 cup powdered sugar and 1 tablespoon cider for glaze
Instructions
- Start by reducing your apple cider. Pour one cup of cider into a small saucepan over medium heat. Simmer until the liquid reduces to about 1/4 cup. This concentrates the flavor. Set it aside to cool completely. While the cider cools, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract. Slowly pour in the cooled, reduced apple cider and mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing just until the flour streaks disappear. Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them two inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
- Remove the cookies from the oven and let them cool on the baking sheet for five minutes before transferring them to a wire rack. If you want an extra touch of sweetness, whisk together powdered sugar and a splash of cider to create a thin glaze. Drizzle the glaze over the cooled cookies in a zig-zag pattern. Arrange the cookies on a wooden platter or a festive holiday plate and serve them with a warm mug of coffee or extra cider.
- Cook Time: 25 minutes