These easy Apple Cider Cookies are loaded with seasonal flavors you’ll love. A little crumbly and sparkling with sugar, these cookies are a family favorite!
Are you knee deep in cookie recipes? We are at my house and it’s AWESOME! Christmas baking season is my favorite. I feel like I need to make all the cookies and I usually try. My boys flit in and out of the kitchen to help prepare cookie dough and sneak warm cookies off the cooling rack. I’ve been making these Apple Cider Cookies for years, ever since I found them in a Better Homes & Gardens Christmas Cookie special edition. They’re SO good!
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As silly as it sounds, I love that these cookies aren’t too sweet. They don’t have a ton of sugar in the dough and have a light coating on the outside. It gives that sweet taste and first, but it doesn’t overwhelm. Which basically means I can have more before feeling sugared out. These cookies have apple cider flavor in every bite. They’re really unassuming, but oh so good! I’ve even been known to take some more of the instant cider mix and make a glaze with some powdered sugar and milk to drizzle over the cookies. Just be ready to bake them again soon, these cookies disappear almost as soon as you fill the cookie jar!
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Apple Cider Cookies
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, beat together butter and 6 tablespoons sugar until fluffy, about 1 minute. Add apple cider mix and vanilla. Mix until evenly combined, scraping the sides of the bowl as needed.
- In a medium mixing bowl, stir together the flour and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (The dough will look dry and like it's not coming together.)
- Add milk to the dough and mix until the dough comes together and forms a ball.
- Use a small cookie scoop to portion the dough onto the prepared baking sheet, spacing them 1-inch apart. Use your hands to roll the dough into balls. Place 2 tablespoons of sugar in a small bowl, and roll each dough ball in the sugar until coated. Return to the baking sheet. Use the flat bottom of a drinking glass to press down on the cookie dough balls until about 1/4-inch thick.
- Bake for 12 to 15 minutes, or until the cookies are set and the bottom edges are just starting to turn golden brown. Remove from the oven and cool on the pan for 3 minutes. Transfer to a wire cooling rack to cool completely.