Print

Cozy Caramel Apple Cider Cookies: Easy Fall Recipe

caramel apple cider cookies - featured image
Print Recipe

These soft, chewy cookies capture the essence of fall with a concentrated apple cider reduction, warm spices, and a gooey caramel drizzle. They’re quick to make, require no chilling, and are perfect for autumn gatherings or a cozy night in.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup reduced apple cider
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 cups apple cider (for reduction)
  • ½ cup caramel sauce
  • 1 small apple, finely diced (Honeycrisp or Fuji)
  • Flaky sea salt (optional)

Instructions

  1. Make the Apple Cider Reduction: Pour 2 cups of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook, stirring occasionally, until reduced to about ½ cup (10-15 minutes). It should be syrupy and coat the back of a spoon. Remove from heat and let cool completely.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (3-4 minutes). Scrape down the sides as needed.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract and the cooled apple cider reduction. The mixture may look curdled; this is normal.
  5. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix; a few streaks of flour are okay.
  7. Using a cookie scoop (about 1.5 tablespoons), drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft and puffy. For softer cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Once cool, drizzle generously with caramel sauce, sprinkle with finely diced apple, and finish with a pinch of flaky sea salt if desired.

Notes

The apple cider reduction is key—do not skip or rush it. For best results, use unfiltered apple cider. The dough will be sticky; do not add extra flour. For a softer cookie, bake 10 minutes; for crispier edges, bake 12 minutes. Wait to drizzle caramel until just before serving to prevent sogginess. Cookies can be stored in an airtight container at room temperature for up to 3 days. Freeze baked, undrizzled cookies for up to 3 months.

Nutrition

Keywords: caramel apple cider cookies, fall cookies, apple cider cookies, caramel drizzle cookies, easy fall dessert

Find it online: https://goldensimmer.com/cozy-caramel-apple-cider-cookies-easy-fall-recipe/