Apple Cider Cookies

5 from 3 votes

Soft and chewy Apple Cider Cookies made with fresh apple, raisins, walnuts, warm spices, and apple cider, then finished with a spiced cider glaze.

Prep Time20

Total Bake Time45

Chill30

Total Time1 35

Course: Cookies, No-Eggs, Nuts

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 153kcal

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.

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.

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.