Apple Cider Crinkle Cookies
Apple cider crinkle cookies bring warm fall flavors with chewy centers and sugar tops. The perfect fall cookies for gatherings and cozy baking.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wooden spoon or electric mixer
- Baking sheet lined with parchment paper
- Wire cooling rack
Ingredients
- 1/2 cup apple cider reduced to concentrate
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup powdered sugar for rolling
Instructions
- In a saucepan, simmer apple cider until reduced by half and set aside to cool.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and ginger.
- In a large bowl, cream butter with granulated sugar and brown sugar until light and fluffy.
- Beat in eggs, vanilla, and cooled apple cider reduction.
- Slowly mix in the dry ingredients until dough forms.
- Cover and chill dough for at least 2 hours (overnight recommended).
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- Scoop dough into 1-inch balls, roll in powdered sugar, and place 2 inches apart on sheet.
- Bake 10–12 minutes until edges are set but centers remain soft.
- Cool on sheet 5 minutes, then transfer to wire rack to cool fully.
Notes
Nutritional Info (per cookie)
- Calories: ~120
- Fat: 5g
- Carbs: 18g
- Sugar: 12g
- Protein: 1g
