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These apple cider cookies are made with boiled apple cider syrup for the softest, chewiest texture and your favorite fall flavors baked into every bite. As they bake, they develop little cracks that hold onto the spiced cinnamon sugar coating and homemade apple glaze with my “secret” ingredient. They’re a delicious ode to the season, and are one of my favorite fall cookies ever!
After I first made apple syrup, I realized I could substitute it for molasses in some of my favorite recipes, like molasses ginger cookies. The idea took over, and I just had to make it happen. Wouldn’t it be amazing to have that cozy, apple cider flavor infused into your cookie dough?
I was inspired by several cookie recipes (like this one) and ultimately came up with this version, which I adore and cannot get enough of.
Most of the flavor in these crinkle cookies comes from the apple syrup, which has a deep, almost caramel-like flavor that gives these cookies a super soft texture and lots of warmth.
But for that fresh apple flavor? You need my “secret ingredient for extra “apple flavor” – lime juice!
Love everything apple? Try these Apple Crumble Scones, which use the same glaze, or my moist Apple Yogurt Bundt Cake with homemade butterscotch sauce.
My baker’s trick for “real” apple flavor
Years ago, I learned from a great ice cream maker who made the BEST caramel apple ice cream that the secret to getting that perfect apple flavor is to add just enough lime juice.
The real flavor of apple is often too subtle to stand out, especially when paired with bold flavors like caramel, but lime juice mimics the tartness of Granny Smith apples and can stand up to cinnamon, caramel, and more.
Ever since then, I’ve used lime juice in my apple glaze and it works like a charm!
Why you’ll love this chewy apple cider cookie recipe
- So soft and tender with a chewiness unlike anything else
- A deeply warm, comforting flavor profile
- Lasts for days without losing their softness
- Great option for holiday parties or Thanksgiving
Ingredients
For the Cookie Dough
- Brown sugar – We are using only brown sugar in the cookie dough for maximum softness and chewiness.
- Unsalted butter –
- Boiled cider syrup – This is essentially reduced apple cider, made by simmering fresh apple cider over medium heat until it becomes a gorgeously thick syrup. It is the most time-consuming part of the process. Once done, it can be used in a bunch of different recipes and the flavor is so worth it, though!
- Egg
- Vanilla extract – I always use my homemade Bourbon vanilla extract, which adds so much extra flavor.
- All purpose flour
- Spices – I use a mixture of apple pie spice and ground ginger for extra warmth.
- Baking soda – This will help get that crackle effect when baking.
- Kosher salt
- Apple pie spice sugar – Roll the cookies in a mixture of apple pie spice and white sugar for a little extra flavor. It’s like cinnamon sugar, but with extra spices!
For the Apple Glaze
- Powdered sugar – To thicken the glaze. I always like to mix in half of the sugar first, then add the remainder once the glaze starts to come together.
- Apple juice, cider, or milk
- Lime juice – My trick for that “fresh” apple flavor. You can substitute apple cider, if you prefer.
How to Make Apple Cider Crinkle Cookies
Make the Dough
- Preheat oven to 375 F. Line 2 baking trays with parchment paper.
- In a small bowl, stir together the apple pie spice sugar. Set to the side.
- In a medium bowl, use an electric mixer to cream the brown sugar with butter.
- Add the maple syrup, egg, and vanilla and mix until light and fluffy.
- Add the dry ingredients and mix until just combined.
- Refrigerate for 15-20 minutes.
Shape and Roll
- Portion out dough with a 1-ounce cookie scoop (about 2 tablespoons) and roll into balls.
- Roll cookie dough balls in the spiced sugar mixture and place on the lined baking sheet.
Bake
- Bake for 9-11 minutes. When done, the cookies will look matte and have natural cracks.
- Remove from the oven and cool on the trays for 2-5 minutes to set up. Transfer to a wire rack and cool cookies for 30-60 minutes before glazing.
Note: There is a point when you think your cookies won’t get their crackle effect and start worrying. Trust the process; they will develop their cracks when they’re ready.
Glaze
- While cooling, whisk together the apple glaze ingredients in a small bowl.
- Drizzle the tops of the cookies in whichever design you’d like. Allow the glaze to set before storing, but feel free to enjoy them right away!
🍂🍪 Want more cozy fall recipes?
My brand new recipe ebook, The Cozy Season Bakebook, has 20 seasonal bakes that taste like a love letter to fall!
You can expect all the most iconic fall flavors, like cinnamon apple, pumpkin spice, maple, pecans, and more.
It’s also intentionally low-tech and beginner-friendly, so anyone can bake along!
Storing Suggestions
Store leftover cookies in an airtight container at room temperature for about 3-4 days. You can also freeze the leftover cookies in a freezer-safe container for several months.
Tips & Variations
- For extra flavor, use cooled brown butter instead of regular butter. So good!
- Fold in mix-ins. Try adding minced candied ginger, toffee bits, or caramel pieces for even more fall flavor.
FAQs
No, you could substitute with another syrup, like molasses or potentially even maple syrup, but then you won’t get that natural apple sweetness in your dough, or the warm spices. And then you’d basically have an entirely different type of cookie.
More Fall Cookie Recipes
- Apple Butter Cookies
- Pear Butter Cookies
- Honey Gingerbread Cookies
- Cranberry Walnut Oatmeal Cookies
- Maple Pecan Cookies
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Chewy Apple Cider Crinkle Cookies
Ingredients
For the Cookie Dough
- 1 cup brown sugar
- ¾ cup unsalted butter, softened
- ⅓ cup cider syrup
- 1 egg
- 1 tsp vanilla extract
- 2 ½ cups flour
- 1 tsp apple pie spice
- 1 tsp ginger
- 2 tsp baking soda
- ½ tsp kosher salt
For Apple Spice Sugar
- ¼ cup sugar
- 1 tbs apple pie spice
For the Glaze
- ½ cup powdered sugar
- ½ tbs apple juice, cider, or milk
- ½ tsp lime juice, optional, but recommended
Instructions
Make the Dough
- Preheat oven to 375 F. Line 2 baking trays with parchment paper.
- In a small bowl, stir together the apple pie spice sugar. Set to the side.
- In a medium bowl, use an electric hand mixer to cream the brown sugar with butter.
- Add the maple syrup, egg, and vanilla and mix until light and fluffy.
- Add the dry ingredients and mix until just combined.
- Refrigerate for 15-20 minutes.
Shape and Roll
- Portion out dough with a 1-ounce scoop (about 2 tablespoons) and roll into balls.
- Roll each ball in the apple pie spice sugar and place on the lined baking sheet.
Bake
- Bake for 9-11 minutes. When done, the cookies will look matte and have natural cracks.
- Remove from the oven and cool on the trays for 2-5 minutes before transferring to a wire rack to cool all the way.
Glaze
- While cooling, whisk together the apple glaze ingredients in a small bowl.
- Drizzle over top of the cookies in whichever design you’d like. Allow the glaze to set before storing, but feel free to enjoy them right away!
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