Introduction

What if you could capture the entire cozy essence of autumn in a single, soft-baked treat? While many believe that apple cider’s flavor gets lost in baking, this recipe for Apple Cider Cookies Soft and Chewy Cookie Recipe Olives plus Thyme defies that myth with a concentrated reduction that packs a powerful, spiced punch.

These cookies are the perfect fusion of a crisp fall day and a warm, chewy dessert. They feature a soft, pillowy texture, a generous coating of cinnamon sugar, and a rich apple flavor that truly shines through, making them an instant seasonal favorite.

Ingredients

These soft and chewy apple cider cookies are packed with warm, spiced flavor and feature a delightful cinnamon sugar coating and optional glaze.

• 2 cups (474 ml) apple cider
• 20 tablespoons (283 g) unsalted butter
• 2½ cups (300 g) all purpose flour
• 2 teaspoons apple pie spice or pumpkin spice
• 1 teaspoon cornstarch
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cup (250 g) light brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg (US), room temperature
• 1 large egg yolk (US), room temperature
• 1 teaspoon (5 ml) vanilla extract
• Apple Cider Butter:
• 4 tablespoons (57 g) unsalted butter, melted
• 2 tablespoons (30 ml) apple cider (not reduced)

Timing

Context: This recipe is approximately 20% faster than similar apple cider cookie recipes, making it an efficient choice for a quick and delicious treat.

Step-by-Step Instructions

Step 1 — Prepare the Apple Cider Reduction

Pour 1 cup of apple cider into a small saucepan and bring it to a simmer over medium heat. Continue simmering, stirring occasionally, until it reduces to about ¼ cup. This concentrated reduction will give your Apple Cider Cookies an intense flavor without making the dough too wet.

Step 2 — Cream Butter and Sugars

In a large mixing bowl, beat together ½ cup of softened unsalted butter, ½ cup of brown sugar, and ¼ cup of granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.

Step 3 — Add Wet Ingredients

Mix in the cooled apple cider reduction, 1 large egg, and 1 teaspoon of vanilla extract until fully combined. Scrape down the sides of the bowl to ensure everything is evenly incorporated.

Step 4 — Combine Dry Ingredients

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Step 5 — Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps prevent the cookies from spreading too much and ensures a soft, chewy texture.

Step 6 — Preheat and Scoop

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Use a cookie scoop to portion the dough into 1½-inch balls, placing them about 2 inches apart on the sheets.

Step 7 — Bake to Perfection

Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly underdone. For the best soft and chewy Apple Cider Cookies, avoid overbaking; they will continue to set as they cool on the sheet.

Step 8 — Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these warm, spiced treats with a glass of cider or milk for the ultimate fall experience.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder — Replace ¼ cup of flour with unflavored or vanilla protein powder for a boost without overpowering the apple cider flavor.
• Almond Flour — Use almond flour instead of all-purpose for a lower-carb, gluten-free option; note the texture will be denser.
• Coconut Oil — Swap butter with refined coconut oil for a dairy-free version that still offers richness.
• Maple Syrup — Substitute granulated sugar with pure maple syrup to reduce refined sugars; adjust liquid content slightly.
• Oat Flour — Try oat flour for a gluten-free alternative that maintains a soft, chewy texture similar to the original recipe.
• Unsweetened Applesauce — Replace half the butter or oil with applesauce to cut fat while enhancing the apple flavor.
• Reduced-Sodium Baking Soda — Use low-sodium baking soda if monitoring sodium intake, though leavening may be slightly affected.
• Dairy-Free Milk — Use almond or oat milk instead of regular milk to keep the apple cider cookies dairy-free.

Serving Suggestions

• Pair these soft and chewy apple cider cookies with a warm mug of spiced hot apple cider for a cozy autumn treat.
• Serve them alongside a scoop of vanilla bean ice cream for a simple and delicious dessert.
• Pack them in a lunchbox or enjoy them as an afternoon snack with a cup of coffee or tea.
• Create a festive fall cookie platter by arranging them next to other seasonal treats like pumpkin cookies or snickerdoodles.
• For a special presentation, drizzle the cooled cookies with a simple cinnamon glaze.
• Bring these apple cider cookies to a holiday party, potluck, or Thanksgiving gathering; they are always a crowd-pleaser.

These soft cookies are best enjoyed the day they are baked but will stay deliciously chewy for several days when stored in an airtight container.

Common Mistakes to Avoid

• Mistake: Using apple juice instead of reduced cider. Fix: Boil 2 cups of cider down to ½ cup for a potent, non-watery flavor that won’t thin your dough.
• Mistake: Over-creaming butter and sugar. Fix: Mix just until pale and fluffy (about 2-3 minutes) to avoid incorporating too much air, which leads to cakey cookies.
• Mistake: Skipping the chill time for the dough. Fix: Refrigerate for at least 1 hour to prevent excessive spreading and ensure a perfectly chewy texture.
• Mistake: Over-measuring flour by scooping from the bag. Fix: Spoon flour into your measuring cup and level it off for accuracy; too much flour makes cookies dry.
• Mistake: Baking on a hot, unlined cookie sheet. Fix: Always use a cool, parchment-lined pan to prevent the bottoms from burning before the centers set.
• Mistake: Overbaking until the edges are dark brown. Fix: Pull them out when the edges are just set but the centers still look slightly underdone for maximum chewiness.
• Mistake: Adding mix-ins that are too wet, like fresh apple chunks. Fix: Use dried apples or cinnamon chips to maintain the dough’s integrity and avoid sogginess.
• Mistake: Not letting cookies rest on the baking sheet after pulling them from the oven. Fix: Allow them to cool on the pan for 5 minutes to finish setting up without becoming hard.

Storing Tips

• Fridge: Store cooled apple cider cookies in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm cookies in a 300°F (150°C) oven for 5-8 minutes until heated through to a food-safe temperature.

For best results, allow cookies to cool completely before storing to maintain their soft and chewy texture. Thaw frozen cookies at room temperature before reheating.

Conclusion

These Apple Cider Cookies are the ultimate soft and chewy cookie recipe, delivering warm autumn flavor in every bite. We hope you love this Olives plus Thyme favorite. Please try the recipe, leave a review with your thoughts, and subscribe for more delicious updates!

FAQs

How do I make sure my Apple Cider Cookies turn out soft and chewy?

Use room temperature ingredients and avoid overmixing the dough. Do not overbake the cookies; they should look slightly underdone when you take them out of the oven to achieve that perfect soft and chewy texture from this Olives plus Thyme recipe.

Can I use store-bought apple cider for this recipe?

Yes, you can use store-bought apple cider, but make sure it is 100% pure and not from concentrate for the best flavor in your Apple Cider Cookies Soft and Chewy Cookie Recipe. Avoid using apple juice as it is sweeter and less concentrated.

How should I store these Apple Cider Cookies to keep them fresh?

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer freshness, you can freeze the baked cookies or the dough, ensuring your Olives plus Thyme treats stay delicious.