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Quick Iced Apple Cider Cookies with Cinnamon Glaze

iced apple cider cookies with cinnamon glaze - featured image
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These quick iced apple cider cookies with cinnamon glaze capture the essence of autumn with concentrated apple flavor, a tender crumb, and a crackly cinnamon icing. They come together in about 35 minutes using simple ingredients, making them perfect for fall baking.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • ½ cup (1 stick / 113 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1½ cups (180 g) powdered sugar
  • 1 teaspoon ground cinnamon (for glaze)
  • 2–3 tablespoons (30–45 ml) milk
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until reduced to about ¼ cup (10-12 minutes). Set aside to cool.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer.
  4. Beat in the room-temperature egg and vanilla extract until just combined.
  5. Mix in the cooled reduced apple cider until smooth.
  6. In a separate bowl, whisk together flour, baking soda, baking powder, ground cinnamon, and salt.
  7. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
  8. Optional: Chill the dough for 20-30 minutes to prevent spreading.
  9. Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1½ tablespoons each) onto prepared baking sheets, spacing them 2 inches apart.
  10. Bake for 10-12 minutes, until edges are lightly golden and centers are set but still soft. Let rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  11. While cookies cool, make the glaze: Whisk together powdered sugar, ground cinnamon, 2 tablespoons milk, and vanilla extract. Add additional milk if needed to reach a thick but pourable consistency.
  12. Once cookies are completely cool, dip tops into glaze or drizzle over them. Let excess drip off, then place back on cooling rack. Glaze will set in 10-15 minutes.

Notes

For best results, use fresh unfiltered apple cider. Chill the dough for 20-30 minutes to prevent spreading. Let cookies cool completely before glazing to ensure the glaze sets properly. The cookies can be stored in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: apple cider cookies, cinnamon glaze, fall baking, quick cookies, easy cookie recipe

Find it online: https://flurpchef.com/quick-iced-apple-cider-cookies-with-cinnamon-glaze/