Description
Delicious Apple Cider Cookies For Fall Baking Fun — soft, spiced breakfast cookies perfect for autumn mornings and seasonal meal prep. Makes 24 cookies in 27 minutes with 10 simple pantry ingredients.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup apple cider
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- a pinch of allspice
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add in the apple cider and large egg, mixing until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and allspice.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look a bit soft, but they’ll firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Fridge Storage: Place fully cooled cookies in a single layer inside an airtight container, separating layers with parchment paper to prevent sticking. Refrigerated cookies stay fresh for up to 7 days. The cold environment firms the butter slightly, so let them sit at room temperature for 10 minutes before eating if you prefer a softer bite. Always ensure the container seal is tight to prevent the cookies from absorbing fridge odors.
- Freezer Storage: Wrap each cookie individually in plastic wrap, then place all wrapped cookies inside a heavy-duty freezer bag with the air pressed out. Frozen cookies maintain quality for up to 3 months, according to food storage guidelines. Label the bag with the date and quantity. Thaw overnight in the fridge or at room temperature for 30 minutes before serving.
- Oven Reheat: Preheat your oven to 300°F and arrange cookies on a parchment-lined baking sheet in a single layer. Warm for 5–7 minutes until the edges are just barely warm and the center feels soft when gently pressed. This method restores the just-baked aroma and softens the crumb without drying out the surface. Avoid going above 325°F, which can over-crisp the bottoms.
- Microwave Reheat: Place one or two cookies on a microwave-safe plate with a damp paper towel draped loosely over the top. Heat on 50% power for 15–20 seconds. The damp towel adds steam that prevents the edges from turning rubbery. Check after the first interval — microwaves vary widely, and overheating for even 10 extra seconds can make the center gummy.
- Air Fryer Reheat: Set your air fryer to 280°F and place cookies in a single layer in the basket, leaving ½ inch of space between each. Reheat for 3–4 minutes, checking at the halfway point. The circulating air re-crisps the exterior while keeping the inside tender. This method is the fastest way to restore that fresh-from-the-oven texture, especially for cookies pulled directly from the freezer.
- Prep Time: 15
- Cook Time: 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 215 calories
- Sugar: 17g
- Sodium: 142mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2 g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 38mg