Last weekend, my husband and I went to a local farm. It was a lovely fall day and it was fun to explore their produce. This farm is most known for its frozen fruits and pies, but they have a wealth of other products. We were hoping that they would have local apple cider, because there’s nothing better than fresh cider in the fall. While they didn’t make their own cider, they had some other local cider for sale.
We don’t normally drink a lot of juice at home, so I figured that if I could find a recipe that used some cider, that would be great. I came across this recipe, and while it didn’t use all that much cider, the combination of flavors was fabulous. Nothing is better than cinnamon and nutmeg. You can add other mix-ins, such as nuts, dried fruit. I didn’t add anything additional, and even omitted the diced apple that the original recipe included.
This recipe makes about 2 dozen cookies. I made them slightly larger than I typically do. Mine spread a lot, perhaps too much, so I added some additional flour to the recipe as written here. These cookies do brown a lot, darker than I usually like. They aren’t over baked, and they are super soft when they come out of the oven. They crisp up as they cool and become a thin, lovely cookie. They are very buttery with a hint of the cider flavor. While these turned out differently than expected, they are very tasty.
Apple Cider Cookies
2-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
¾ cup butter, room temperature
1⅓ c. packed brown sugar
¼ c. apple cider
2 cups powdered sugar
¼ cup apple cider
Preheat the oven to 350 degrees. Line two baking sheets with silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. In a large mixer bowl, beat the butter and brown sugar on medium until smooth. Add the egg and mix to combine. With the mixer running on low, gradually add the flour mixture. When the flour is almost fully incorporated, add the apple cider and stir on low until mixed.
Scoop the dough onto the baking sheets, creating 1-1/4-inch mounds. The cookies spread while baking, so ensure there is enough room between the cookies.
Bake for 12-14 minutes, until darker golden brown. The cookies will be very soft but set as they cool. Allow to cool for 10 minutes before removing to a wire rack. Cool completely before adding the icing.
Once the cookies are cool, make the icing. In a small bowl whisk together the powdered sugar and apple cider, until a drizzling consistency. Drizzle the icing over the cooled cookies.
Recipe from The Farmwife Feeds