These Apple Cider Glazed Cookies are soft, chewy, and bursting with cozy fall flavor.
They taste like a warm mug of cider, wrapped in a soft sugar cookie with a sweet cinnamon glaze on top.
If you’re into soft cookies that practically melt in your mouth and love that crisp apple cider tang, you’re going to be obsessed with these.
I make these every September once apple season hits—my whole house smells amazing while they bake!
Why I Love This Recipe
This recipe feels like fall in a bite. I’ve made these cookies for bake sales, family parties, and cozy nights in with tea—and they always disappear fast.
- The apple cider glaze is what takes it over the top
- They’re soft and chewy, not dry or cakey
- Super easy dough—no mixer needed
- Smell amazing while baking
- A fun twist on sugar cookies with way more flavor
Makes: 24 cookies
Prep Time: 15 minutes
Bake Time: 10-12 minutes
Total Time: 30 minutes
Macros (per cookie):
Calories: 145
Carbs: 23g
Fat: 5g
Protein: 1g
Why This Recipe Works (Quick Science)
- Boiled cider: Reduces down for concentrated flavor without adding extra liquid to the dough.
- Brown sugar: Adds moisture and softness while giving a subtle molasses warmth.
- Cornstarch: Keeps the cookies soft and helps create that perfect chewy texture.
- Powdered sugar glaze: Bonds with the cookie’s surface, giving a shiny, sweet finish.
What You’ll Need
For the cookies:
- 1 cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ cup reduced apple cider (see below)
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tbsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
For the glaze:
- 1 ½ cups powdered sugar
- 3 tbsp reduced apple cider (see below)
- Pinch of cinnamon
For the topping:
- 2 tbsp granulated sugar
- ¼ tsp cinnamon
For the cider reduction:
- 1 ½ cups apple cider (reduced to ½ cup)
Pro Tips
- Reduce the cider first so it cools before mixing—hot cider will mess with the butter.
- Don’t overbake—take them out when they look just barely done.
- Cool before glazing or the glaze will slide right off.
- Make the glaze thick so it sets like frosting.
- Use parchment paper so the cookies lift cleanly and stay soft underneath.
Tools You’ll Need
- Medium saucepan
- Mixing bowls
- Whisk and spatula
- Hand mixer (optional)
- Baking sheets
- Parchment paper
- Cooling rack
- Small spoon for glazing
Substitutions and Variations
- Swap apple cider with apple juice, just reduce it longer
- Add chopped dried apples for texture
- Use pumpkin pie spice instead of cinnamon and nutmeg
- Make it gluten-free with 1:1 gluten-free flour blend
- Skip the glaze and just roll in cinnamon sugar before baking
Make Ahead Tips
- You can make the dough ahead and refrigerate for up to 3 days.
- Freeze unbaked dough balls for up to 2 months.
- Glaze can be made 2 days in advance and stored in the fridge.
How to Make Apple Cider Glazed Cookies
Step 1: Reduce the Apple Cider
Add 1½ cups apple cider to a saucepan and bring to a simmer. Let it reduce to ½ cup, stirring occasionally, about 15-20 minutes. Let cool completely.
Step 2: Mix the Wet Ingredients
In a large bowl, cream together 1 cup softened unsalted butter, ¾ cup brown sugar, and ¼ cup granulated sugar until fluffy. Add 1 large egg, ½ cup cooled reduced apple cider, and 1 tsp vanilla extract. Mix until smooth.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together 2½ cups all-purpose flour, 1 tbsp cornstarch, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ¼ tsp nutmeg.
Step 4: Make the Dough
Slowly add the dry ingredients to the wet ingredients. Stir just until combined. The dough will be soft.
Step 5: Scoop and Bake
Scoop dough into 1½ tablespoon balls and place on a parchment-lined baking sheet. Bake at 350°F for 10-12 minutes, until edges are set and centers look just a bit soft.
Step 6: Cool Cookies
Let cookies cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
Step 7: Make the Glaze
Whisk together 1½ cups powdered sugar, 3 tbsp reduced apple cider, and a pinch of cinnamon until smooth and thick.
Step 8: Glaze the Cookies
Spoon glaze over the cooled cookies and immediately sprinkle with cinnamon sugar (2 tbsp sugar + ¼ tsp cinnamon). Let glaze set for 15 minutes.
Step 9: Serve and Enjoy
Serve once the glaze has set. Store extras in an airtight container.
Leftovers and Storage
- Store in an airtight container for up to 5 days at room temp
- For longer storage, freeze cookies (glazed or unglazed) for up to 2 months
- To freeze dough, scoop into balls and freeze on a tray, then transfer to bags
Common Mistakes
- Skipping the cider reduction—don’t do it, the flavor won’t be there
- Glazing warm cookies—glaze melts and won’t stick
- Overmixing—makes cookies tough
- Overbaking—they’ll be dry instead of soft
What to Serve With
- Hot spiced cider
- Chai or cinnamon tea
- A scoop of vanilla ice cream
- Whipped cream and sliced apples
- Caramel drizzle on the side
FAQ
Can I use store-bought apple cider?
Yes! Just make sure to reduce it to concentrate the flavor.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Do I have to glaze them?
Nope, they’re still delicious plain or rolled in cinnamon sugar before baking.
Can I freeze them?
Yes, both baked cookies and raw dough freeze well.
Wrap-Up
These Apple Cider Glazed Cookies are the kind of treat that makes a whole room go quiet after the first bite. They’re soft, cozy, and full of fall flavor. I hope you try them out, and when you do—come back and leave a comment to tell me how they turned out or ask anything you need help with!
