Apple Cider Oatmeal Cookies
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.
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Servings: 18 cookies
Equipment
- medium saucepan
- Measuring cups and spoons
- large mixing bowl
- silicone spatula
- Cookie sheets
- Parchment paper (optional but recommended)
Ingredients
For the apple cider oatmeal cookies
- ½ cup butter softened
- ⅓ cup granulated sugar
- ⅔ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup *reduced* apple cider *(reduced from 3 cups regular apple cider, see notes)
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1½ cups all-purpose flour (spooned and leveled)
- 1¾ cups old fashioned oats
For the apple cider icing
- 1 cup powdered sugar
- 3-4 tablespoons reduced apple cider
Instructions
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.
- 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.
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.