These Apple Cider Oatmeal Cookies are packed with apple flavor and fall spices. Then they are covered with apple cider icing! They are the perfect fall cookie recipe.
Quick Tips
- Reduce the apple cider ahead of time! It takes over an hour for the cider to reduce down, so plan ahead and get it simmering on the stove before you plan to start baking
- Make the apple cider icing right before you top the cookies - don't make it too early or it can dry out
Equipment
- Hand or stand mixer
- Large mixing bowl
- Measuring cups and spoons
- Cookie sheet(s)
- Medium saucepan
- Silicone spatula
- Parchment paper (optional, but recommended)
Ingredient Notes
These apple cider cookies contain very common ingredients! Just check your spice drawer before baking.
- Butter: salted or unsalted is OK
- Granulated sugar
- Light brown sugar: dark brown sugar is OK too
- Eggs
- Vanilla extract
- Apple cider: 3 cups needed
- All-purpose flour
- Old-fashioned oats
- Cinnamon
- Allspice
- Nutmeg
- Salt
- Baking soda
Love these Apple Cider Oatmeal Cookies? Try these other apple dessert recipes!
How to make Apple Cider Oatmeal Cookies
These Apple Cider Oatmeal Cookies can be made in three simple steps!
- Reduce the apple cider
- Make the apple cider oatmeal cookies
- Make the apple cider icing and top the cookies
How to reduce the apple cider
Pour 3 cups of apple cider into a medium-sized saucepan and heat it on the stove until it is simmering/lightly boiling.
Allow the cider to boil for 45-60 minutes. No need to stir it during this time. Boil it until the cider has reduced to less than 1 cup (closer to ½ cup total).
Set the cider aside and allow it to cool to room temperature.
How to make the apple cider oatmeal cookies
Preheat the oven to 350 degrees. Use the convection bake setting if you have it.
Add the softened butter, granulated sugar and brown sugar to a large mixing bowl and cream them on high using a hand or stand mixer. Do this for about a minute, then scrape down the bowl once complete.
Add the vanilla, egg, ¼ cup reduced apple cider, cinnamon, nutmeg, allspice, salt and baking soda. Mix until well-combined. Scrape down the bowl with a silicone spatula.
Add the flour in 2-3 portions and mix well.
Next, add the oats in 2-3 portions and mix well. Scrape down the bowl once complete.
Use a cookie scoop to spoon the dough on to a lined cookie sheet. Leave 2 inches in between each cookie. (spraying the cookie sheet with baking or cooking spray is OK too)
Bake the cookies for 15-18 minutes or until the edges and bottom begin to brown.
Remove them from the oven and allow them to cool to room temperature before adding the icing.
How to make the apple cider icing
Add powdered sugar and 3 tablespoons of reduced apple cider to a small or medium mixing bowl. Stir until combined.
Add another tablespoon of cider, if desired, to reduce a drizzle-able consistency (but not too wet).
Use the back of a spoon to spread 2-3 teaspoons of icing over each cookie, spreading the icing to completely cover the top of the apple cider cookie.
The icing will harden after a few hours - store at room temp or in the fridge in a sealed container.
Try these other delicious fall dessert recipes!
Apple Cider Oatmeal Cookies
Ingredients
Equipment
Method
- Pour 3 cups of apple cider into a medium-sized saucepan and heat it on the stove until it is simmering/lightly boiling
- Allow the cider to boil for 45-60 minutes. No need to stir it during this time. Boil it until the cider has reduced to less than 1 cup (closer to ½ cup total).
- Set the cider aside and allow it to cool to room temperature.
- Preheat the oven to 350 degrees. Use the convection bake setting if you have it.
- Add the softened butter, granulated sugar and brown sugar to a large mixing bowl and cream them on high using a hand or stand mixer. Do this for about a minute, then scrape down the bowl once complete.
- Add the vanilla, egg, ¼ cup reduced apple cider, cinnamon, nutmeg, allspice, salt and baking soda. Mix until well-combined. Scrape down the bowl with a silicone spatula.
- Add the flour in 2-3 portions and mix well.
- Add the oats in 2-3 portions and mix well. Scrape down the bowl once complete.
- Use a cookie scoop to spoon the dough on to a lined cookie sheet. Leave 2 inches in between each cookie. (spraying the cookie sheet with baking or cooking spray is OK too)
- Bake the cookies for 15-18 minutes or until the edges and bottom begin to brown.
- Remove them from the oven and allow them to cool to room temperature before adding the icing.
- Add powdered sugar and 3 tablespoons of reduced apple cider to a small or medium mixing bowl. Stir until combined.
- Add another tablespoon of cider, if desired, to reduce a drizzle-able consistency (but not too wet).
- Use the back of a spoon to spread 2-3 teaspoons of icing over each cookie, spreading the icing to completely cover the top of the apple cider cookie.
- The icing will harden after a few hours - store at room temp or in the fridge in a sealed container.
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