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Autumn Caramel Apple Cider Cookies Recipe

Autumn Caramel Apple Cider Cookies Recipe
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★★★★★

5 from 9 reviews

These Autumn Caramel Apple Cider Cookies are a perfect blend of warm spices, apple cider reduction, and rich salted caramel. Soft, chewy, and bursting with fall flavors, these cookies are coated in a spiced sugar mix, glazed with apple butter and cider, then finished with a drizzle of homemade salted apple cider caramel. Ideal for cozy autumn gatherings or as a festive treat, these cookies bring the nostalgic tastes of the season into every bite.

Ingredients

Scale

Apple Cider Caramel Sauce

  • 5 cups apple cider
  • 1 cup granulated sugar
  • 6 tbsp salted butter, cut into cubes
  • 1/2 cup plus 1 tbsp heavy cream
  • 1 pinch flaky sea salt
  • 3 tbsp concentrated apple cider (reduced from 5 cups)

Cookie Dough

  • 15 tbsp salted butter, softened (1/2 cup plus 7 tbsp)
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1/4 cup reduced apple cider, cooled
  • 3 cups plus 3 tbsp all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp allspice

Cinnamon Coating

  • 1/2 cup granulated sugar
  • 2 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp ground cloves

Apple Glaze

  • 3 tbsp concentrated apple cider
  • 3 tbsp apple butter (or substitute with melted butter)

Instructions

  1. Reduce the Apple Cider: Pour 5 cups of apple cider into a small saucepan and cook over medium-high heat, stirring occasionally, until it reduces down to about 1/2 cup plus 2 tablespoons, which should take approximately 35 to 42 minutes. Transfer the concentrated cider to the refrigerator and let it cool to room temperature to intensify the apple flavor for the cookies.
  2. Prepare the Salted Apple Cider Caramel: In a separate saucepan over medium heat, combine 1 cup granulated sugar and 6 tablespoons cubed salted butter. Stir continuously until the mixture melts and is smooth. Slowly add 1/2 cup plus 1 tablespoon heavy cream, continuing to stir until the sauce thickens, about several minutes. Remove from heat and stir in a pinch of flaky sea salt and 3 tablespoons of the concentrated apple cider made in Step 1. Let the caramel cool to room temperature; it can also be refrigerated for up to a week.
  3. Mix the Cookie Dough: In a large bowl, use an electric mixer on medium-high speed to cream 15 tablespoons softened salted butter until smooth. Add 3/4 cup white sugar and 3/4 cup packed brown sugar, mixing until fluffy, about 1 minute. Beat in 1 teaspoon vanilla extract, 2 room temperature eggs, and 1/4 cup cooled reduced apple cider. In another bowl, whisk together 3 cups plus 3 tablespoons all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 1/4 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1/4 teaspoon allspice. Gradually add the dry mixture into the wet ingredients and mix until just combined. Chill the dough in the refrigerator for 30 minutes to firm up for easier handling.
  4. Portion and Chill the Cookie Dough Balls: Using a large cookie scoop, portion the chilled dough into balls weighing approximately 60–65 grams each (around 3–4 tablespoons). Place these dough balls in an airtight container and refrigerate for a minimum of 4 hours, up to 48 hours. Alternatively, to speed up, freeze the dough balls for 1 hour. Chilling helps achieve thicker, chewier cookies.
  5. Bake and Coat the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. In a small bowl, mix together 1/2 cup granulated sugar, 2 3/4 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon allspice, and 1/8 teaspoon ground cloves to create the spiced sugar coating. Roll each chilled dough ball thoroughly in the spiced sugar mixture and arrange about 6 cookies per sheet, spacing them to allow room for spreading. Bake for 11 to 13 minutes until edges are set and centers still look soft and puffy. Let cookies cool briefly on the baking sheet before transferring to a wire rack.
  6. Glaze and Finish the Cookies: In a medium bowl, stir together 3 tablespoons apple butter (or melted butter if preferred) and 3 tablespoons concentrated apple cider. Once the cookies are cooled, use a pastry brush to generously coat the top of each cookie with the apple cider glaze. Then, dip the tops into any leftover spiced sugar mixture from Step 5. For extra apple flavor, double-brush the glaze on.
  7. Drizzle and Serve the Cookies: Finish the cookies with a drizzle of the salted apple cider caramel sauce prepared in Step 2. Serve immediately or store the cookies in an airtight container in the refrigerator for up to one week. For the softest and chewiest texture, allow refrigerated cookies to come to room temperature before serving.

Notes

  • Chilling the dough is essential for achieving thick, chewy cookies; do not skip this step.
  • Extra salted apple cider caramel can be stored in the refrigerator for up to one week and is delicious on ice cream or pancakes.
  • If you don’t have apple butter, melted butter can be used as a substitute in the glaze for a milder flavor.
  • Store baked cookies in an airtight container in the fridge to preserve freshness and keep the caramel from spoiling.
  • For a more intense apple flavor, use fresh apple cider and reduce it yourself rather than using store-bought concentrates.

Nutrition

Keywords: autumn cookies, caramel apple cider cookies, spiced apple cookies, fall desserts, chewy apple cookies, apple cinnamon cookies, salted caramel cookies

Find it online: https://messykitchenmagic.com/autumn-caramel-apple-cider-cookies-recipe/