These Apple Cider Cookies are filled with fresh Granny Smith apples, raisins, chopped walnuts, and warm fall spices. Apple cider adds even more apple flavor to the cookie dough, while a simple spiced apple cider glaze finishes the tops. They're a flavorful addition to my Fall Cookies collection.
In the fall, we always had apple cider in our refrigerator from a nearby peach and apple orchard that made it fresh. It was so sweet and refreshing that years later, while telling my husband about it, I thought it would be fun to bring those flavors into an apple cider cookie.
If you enjoy baking with apples, try my Applesauce and Walnut Cookies or Apple Pie Cookies with Walnuts and Raisins for two more fall favorites.
A Quick Look: Apple Cider Cookies
Recipe Name: Apple Cider Cookies
Ready In: About 1 hour and 30 minutes (including chill time)
Yield: 32 cookies
Texture: Soft and chewy with pieces of apple and a little crunch from the walnuts
Flavor Profile: Apple cider, warm spices, raisins, and walnuts with a spiced cider glaze
Difficulty: Medium because of the dicing of the apple
Why You'll Love This Cookie
- 🍎 Fresh apple in every bite: Small pieces of Granny Smith apple add tart apple flavor and a soft, chewy texture.
- 🍂 Full of fall flavor: Apple cider, cinnamon, cloves, and allspice give these cookies their warm spiced flavor.
- 🌰 Sweet and crunchy: Chewy raisins and chopped walnuts give every bite a nice mix of flavors and textures.
- ✨ Apple cider glaze: A simple spiced cider glaze adds another layer of apple flavor to the finished cookies.
Ingredients
Cookie Dough
- Granny Smith apples are my choice for these cookies because their tart flavor works well with the sweet apple cider and raisins. Dice the apple into small pieces so you get apple throughout the cookies without large chunks.
- Apple cider adds another layer of apple flavor, while the cinnamon, cloves, and allspice give the dough its warm fall spice.
- Chopped walnuts add a little crunch.
See the recipe card for full information on ingredients and quantities.
Apple Cider Glaze
- A little cinnamon and allspice go a long way in the glaze, adding warm spice while still letting the apple cider flavor come through.
See the recipe card for full information on ingredients and quantities.
How to Make Apple Cider Cookies
These cookies come together easily once the apple, walnuts, and dry ingredients are prepped. I like to have everything ready before I start mixing the dough.
Prep Work
Step 1: Weigh or measure the sugars into a bowl and set aside.
Step 2: In another bowl, weigh or measure the flour. Add the baking powder, cinnamon, cloves, allspice, and salt. Whisk together until blended.
Step 3: I buy my walnuts already chopped, but if you can't find them, chop walnut halves into small pieces.
How to Dice an Apple for Cookies
Step 4: Cut the apple into quarters, remove the core, and peel the skin. Dice the apple into small pieces so you don't end up with large chunks of apple in the baked cookies.
Step 5: Cut the lemon in half and squeeze a little juice over the diced apple pieces. Toss gently to coat. This helps keep the apples from turning brown.
Set the apples aside and get out your mixer. It's time to make the dough!
Mix the Dough
Step 6: Cube the butter into the mixer bowl. If the butter is still fairly cold, it may take a little longer to cream.
Step 7: Start the mixer on low speed, then increase to medium. Cream the butter for a minute or two, until it is smooth with soft peaks.
Step 8: Add the sugars to the creamed butter and mix on medium speed for 3 minutes.
Step 9: Add the apple cider and vanilla extract and blend until incorporated. Scrape down the sides and bottom of the bowl. On low mixer speed, add about a third of the flour mixture at a time, mixing just until incorporated.
Step 10: Scrape down the sides and bottom of the bowl, making sure there are no pockets of flour. Add the raisins, chopped walnuts, and diced apple. Mix on low speed for about 15 seconds.
Step 11: Using a sturdy spatula, gently fold the dough a few times to evenly distribute the apples, raisins, and walnuts.
Chill
Step 12: Cover the cookie dough and chill for 30 minutes.
Scoop and Bake
Step 13: Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper. Using a medium cookie scooper, place 12 mounds of dough onto one of the prepared pans.
Step 14: Place a small piece of parchment paper over each mound of cookie dough and lightly press with a flat-bottomed glass to flatten the dome. I find the flatter surface makes it easier to drizzle the apple cider glaze over the baked cookies. You can skip this step if you prefer the original rounded shape.
Step 15: Bake for 13-15 minutes. Let the cookies sit on the pan for a minute before moving them to a cooling rack.
Baking Tip!
Because there's light brown sugar in the dough, the bottoms of the cookies will bake to a nice medium-brown color. This is great since the fresh apple can soften cookies, the browned bottom helps keep the bottom from absorbing the apple juices.
Apple Cider Glaze
Step 16: Add the powdered sugar, apple cider, cinnamon, and allspice to a bowl.
Step 17: Whisk for about a minute until the glaze is smooth and everything is combined.
Step 18: Using a teaspoon, drizzle the glaze back and forth across the tops of the cooled cookies.
Step 19: Let the glaze set for about an hour before storing the cookies.
🫙🍪 Storage
Because these cookies contain fresh apple, I loosely cover the container instead of sealing it airtight. I set the lid on top so the cookies get a little airflow. Stored this way, they will stay fresh for about 5 to 6 days.
FAQs
No. The cookies can be baked without flattening them. I flatten the tops slightly because it gives me a flatter surface for drizzling the apple cider glaze.
Yes, but the flavor will be different. I prefer cider because it stands up well to the spices. Apple juice is milder and can be overpowered by cloves or allspice. Try half the amount first, taste the dough, and adjust as needed.
Nope, I use it straight from the store-bought container, no reduction needed.
Still Have Questions?
Need help with ingredient swaps or wondering if these cookies freeze well? I've added a few extra baking helpers below for common home baker questions.
Other Great Apple Cookies
Love baking with apples? Don't miss these other fall-favorite apple cookies full of cinnamon, spice, and seasonal goodness. They're perfect for chilly days, lunch treats, or weekends at home.
If you tried this Apple Cider Cookies recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Apple Cider Cookies
Ingredients
COOKIE DOUGH
- 1 cup (227 g) Butter unsalted room temperature
- ½ cup (110 g) Light brown sugar
- ½ cup (100 g) Sugar white
- 3 Tablespoons Apple cider
- ½ teaspoon Vanilla Extract
- 2 ¾ cups (343.75 g) All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground cloves
- ½ teaspoon Allspice
- ¼ teaspoon Kosher Salt
- 1 (1) Granny Smith apples diced
- ½ cup (72.5 g) Raisins
- ½ cup (58.5 g) Chopped walnuts
- Lemon juice To squeeze onto diced apple pieces
APPLE CIDER GLAZE
- 1 cup (120 g) Powdered sugar
- 2 Tablespoons Apple cider Plus a little more if needed for consistency
- ⅛ teaspoon Cinnamon
- ½ teaspoon Allspice
Instructions
COOKIE DOUGH
- In one bowl, weigh or measure both sugars and set aside. In another bowl, weigh or measure the flour, baking powder, salt, allspice, cinnamon, and ground cloves. Whisk to blend. Quarter, core, and peel the Granny Smith apple, then dice it into small pieces. Squeeze a little lemon juice over the diced apple to help prevent browning.
- Cream the butter on medium mixer speed for a minute or two, until smooth with soft peaks. Add the sugars and mix on medium speed for 3 minutes. Add the apple cider and vanilla extract and mix until combined. Scrape down the bowl, then reduce the mixer speed to low. Add the flour mixture about a third at a time, mixing just until incorporated. Scrape down the sides and bottom of the bowl to catch any remaining flour.
- Add the diced apple, raisins, and walnuts, then mix on low speed for about 15 seconds. Using a sturdy spatula, gently fold the dough a few times to evenly distribute the mix-ins. Cover the bowl and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C-180°C). Using a medium cookie scoop, place 12 scoops of dough onto a parchment-lined cookie sheet. If desired, lightly flatten the tops using a small piece of parchment paper and a flat-bottomed glass. Bake for 13-15 minutes. Let the cookies sit on the pan for 1 minute before transferring them to a cooling rack.
APPLE CIDER GLAZE
- After the cookies have cooled, combine the powdered sugar, apple cider, cinnamon, and allspice in a bowl. Whisk for about 1 minute, until smooth. Using a ½ teaspoon, drizzle the glaze back and forth over each cookie. Let the glaze set for about 1 hour before storing.
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Recipe Notes
- Apple cider: Use fresh or store-bought apple cider. There is no need to reduce it before adding it to the cookie dough or glaze.
- Apple pieces: Dice the Granny Smith apple into small pieces so you don't end up with large chunks of apple in the baked cookies.
- Glaze: Start with 2 tablespoons of apple cider. If the glaze is too thick, add a little more cider until you reach a good drizzling consistency.
- Storage: Because the cookies contain fresh apple, loosely cover the storage container rather than sealing it airtight. They will stay fresh for about 5 to 6 days.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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