Apple Cider Donut Cookies
If you love apple cider donuts from the apple orchard, make a batch of these chewy apple cider cookies as soon as possible! They are soft, spiced with cinnamon and nutmeg, and coated with a sweet cinnamon sugar glaze for that perfect fall treat.
Ingredients
Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- ½ cup reduced apple cider
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons sugar for coating, mixed with cinnamon
- 1 teaspoon ground cinnamon for coating, mixed with sugar
Instructions
Instructions
- Preheat your oven to 350°F or 175°C since the final touch is in the oven to get that perfect golden edge.
- In a big bowl, cream together the unsalted butter, granulated sugar, and brown sugar until it looks light and fluffy. You might wanna use a hand mixer if your arm cramps.
- Beat in the egg, then pour in the reduced apple cider and vanilla extract. Stir this up good till it’s all mixed well.
- Mix your dry ingredients separately: flour, baking powder, baking soda, and salt. Whisk those well so they get evenly spread out.
- Slowly add the dry mix to your wet stuff. Don’t overdo it--mix just till combined or your cookies get tough.
- Drop spoonfuls of dough onto a parchment-lined baking sheet. Space ’em about 2 inches apart.
- Bake for 10-12 minutes ’til edges start lookin’ golden. Let ’em cool a bit.
- Toss cookies warm in cinnamon-sugar mix while warm.
Notes
Keep leftovers in an airtight container at room temp for up to 3 days and remember to pull ’em out a bit before eating so they’re not too firm. You can freeze them too by wrapping in plastic wrap and thaw at room temp. For quicker warmups, microwave frozen cookies for 10-15 seconds but watch out for texture changes.