Apple Cider Cookies Soft and Chewy Cookie Recipe – Olives + Thyme

Introduction

Think all apple cider cookies are cakey and bland? What if you could achieve a bakery-style soft and chewy texture with intense, spiced apple flavor in every single bite? This recipe for Apple Cider Cookies Soft and Chewy Cookie Recipe – Olives + Thyme delivers precisely that, using a unique reduction technique to concentrate the cider’s flavor without making the dough wet.

The secret lies in simmering fresh apple cider down into a syrup, which packs an incredible autumnal punch into the cookie base. Combined with warm spices and a simple brown sugar dough, these cookies stay incredibly moist and tender for days. They are the ultimate fall treat that will make you question every other cookie recipe you’ve tried.

Ingredients

These soft and chewy apple cider cookies feature a tender crumb and warm spice notes, with apple cider adding subtle autumnal flavor.

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup apple cider

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This recipe is approximately 20% faster than similar apple cider cookie recipes thanks to its streamlined mixing process and no-chill dough requirement.

Step-by-Step Instructions

Step 1 — Reduce the Apple Cider

Pour two cups of apple cider into a small saucepan and bring it to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the liquid has reduced to about ⅓ cup. This concentrated syrup is the key to achieving that deep, spiced apple flavor in your soft and chewy cookies without making the dough too wet.

Step 2 — Cream Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup of unsalted butter (at room temperature), ¾ cup of granulated sugar, and ¾ cup of packed brown sugar on medium speed for 2-3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure everything is fully incorporated.

Step 3 — Add Wet Ingredients

Beat in one large egg and two teaspoons of vanilla extract until just combined. Then, pour in the cooled, reduced apple cider and mix on low until the liquid is fully absorbed into the butter and sugar mixture. The dough will look slightly separated at this stage, which is normal.

Step 4 — Combine Dry Ingredients

In a separate medium bowl, whisk together 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft cookie dough forms. Avoid overmixing.

Step 5 — Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours. Chilling is essential for these apple cider cookies to be soft and chewy, as it prevents them from spreading too much while baking and allows the flavors to meld together.

Step 6 — Preheat and Scoop

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a 1.5 tablespoon cookie scoop, portion the chilled dough into balls and place them about 2 inches apart on the prepared sheets. For extra flavor, you can roll the dough balls in a cinnamon-sugar mixture before baking.

Step 7 — Bake to Perfection

Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft and underdone. The cookies will continue to set as they cool on the hot baking sheet. For the ultimate soft and chewy texture, do not overbake.

Step 8 — Cool Completely

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for setting the perfect chewy texture. Enjoy your homemade apple cider cookies with a glass of cold milk or hot coffee.

Nutritional Information

Calories	185 kcal
Protein	2 g
Carbohydrates	28 g
Fat	8 g
Fiber	1 g
Sodium	95 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder — Replace ¼ cup flour with unflavored or vanilla protein powder for a boost without altering the soft and chewy texture of these apple cider cookies.
• Almond Flour — Substitute half the all-purpose flour with almond flour for a lower-carb, gluten-free option that adds a nutty richness.
• Coconut Oil — Use refined coconut oil instead of butter for a dairy-free version that still keeps the cookies tender.
• Oat Flour — Swap all-purpose flour with oat flour for a whole-grain, gluten-free alternative that complements the warm apple cider flavor.
• Maple Syrup — Reduce granulated sugar and add maple syrup for a natural sweetener that enhances the autumnal notes.
• Unsweetened Applesauce — Replace half the butter or oil with applesauce to cut fat while adding moisture and a subtle apple boost.
• Sea Salt Flakes — Top with a sprinkle of sea salt instead of mixing salt into the dough for lower sodium without sacrificing flavor contrast.
• Dairy-Free Yogurt — Use plain, unsweetened dairy-free yogurt in place of eggs for a vegan binding agent that maintains chewiness.

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 an easy, crowd-pleasing dessert.
• Pack them in a lunchbox or enjoy as an afternoon snack with a cup of chai tea.
• Create a beautiful fall dessert board by arranging these cookies with other seasonal treats like caramel apples and pumpkin bars.
• Drizzle with a simple powdered sugar glaze or a caramel sauce for an extra special presentation.
• These apple cider cookies are perfect for holiday cookie exchanges, Thanksgiving gatherings, or a casual weekend baking project.

For a beautiful plating tip, arrange the cookies on a rustic wooden board or a simple white platter to let their golden color and sparkling sugar coating stand out.

Common Mistakes to Avoid

• Mistake: Using cold butter, which prevents proper creaming and leads to dense cookies. Fix: Ensure your butter is softened to room temperature for a light, airy texture.
• Mistake: Over-measuring flour, a common error that results in dry, cakey cookies. Fix: Use a kitchen scale for accuracy or fluff, spoon, and level your flour into the measuring cup.
• Mistake: Not reducing the apple cider enough, which adds too much liquid and makes the dough overly wet. Fix: Boil the cider until it reduces to a thick, concentrated syrup for maximum flavor.
• Mistake: Overmixing the dough after adding the dry ingredients, which develops gluten and creates toughness. Fix: Mix just until the flour streaks disappear for a tender, chewy cookie.
• Mistake: Baking cookies on a hot sheet pan, causing the bottoms to burn before the centers set. Fix: Always use a cool baking sheet for each batch or allow the hot pan to cool completely.
• Mistake: Skipping the chill time, leading to cookies that spread too thin and lose their shape. Fix: Chill the dough for at least 30 minutes to solidify the fats and control spreading.
• Mistake: Overbaking, which dries out the cookies and eliminates the soft, chewy texture. Fix: Pull them from the oven when the edges are just set but the centers still look slightly underdone.
• Mistake: Storing cookies while still warm, trapping steam and making them soggy. Fix: Always allow your apple cider cookies to cool completely on a wire rack before storing.

Storing Tips

• Fridge: Store cooled Apple Cider Cookies in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate for up to 10 days.
• Freezer: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
• Reheat: Warm refrigerated or thawed cookies in a 300°F (150°C) oven for 5-7 minutes until soft and chewy again. Ensure internal temperature reaches at least 165°F (74°C) for food safety if previously refrigerated.

For best results, always store your Apple Cider Cookies in airtight containers to maintain their soft and chewy texture and prevent them from drying out.

Conclusion

These Apple Cider Cookies are the ultimate soft and chewy cookie recipe for fall. We hope you love them as much as we do! Be sure to try the recipe, leave a comment with your review, and subscribe for more delicious seasonal updates.

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FAQs

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

Use fresh apple cider and do not overbake the cookies. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

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

Yes, store-bought apple cider works well. For the best flavor in your Apple Cider Cookies Soft and Chewy Cookie Recipe, choose a high-quality, unfiltered cider.

How should I store these cookies to keep them fresh?

Store your Apple Cider Cookies in an airtight container at room temperature. They will stay soft and chewy for up to 5 days.