Caramel Apple Cider Cookies

Why You’ll Love This Recipe

I love this recipe because it layers apple cider flavor in so many ways—reduced cider in the dough, a spiced sugar coating, apple cider butter brushed on top, and finally a drizzle of caramel. Each step makes the cookies richer and more flavorful. I also like how they’re thick and chewy while still soft in the center. They take a little extra time with the chilling and reducing, but the payoff is a bakery-style cookie that tastes like fall in every bite.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Reduced Apple Cider

5 cups apple cider

For the Salted Caramel Sauce

1 cup granulated sugar (210 grams)
6 tbsp salted butter, cubed (85 grams)
1/2 cup + 1 tbsp heavy cream (160 grams)
1 pinch flaky sea salt
3 tbsp reduced apple cider

For the Cookies

15 tbsp salted butter, softened at room temperature (212 grams)
3/4 cup granulated sugar (158 grams)
3/4 cup brown sugar, packed (165 grams)
1 tsp vanilla extract
2 large eggs, at room temperature
1/4 cup reduced & cooled apple cider
3 cups + 3 tbsp all-purpose flour (414 grams)
1 tsp baking soda
1/4 tsp salt
1 and 1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/4 tsp allspice

For the Apple Pie Spice Sugar Coating

1/2 cup granulated sugar (105 grams)
2 and 3/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
1/8 tsp ground cloves

For the Apple Cider Butter Coating

3 tbsp reduced apple cider
3 tbsp apple butter (recommended, though melted butter can work)

Directions

1. I start by reducing the apple cider in a saucepan over medium-high heat until it’s down to 1/2 cup + 2 tbsp, about 35–42 minutes. I cool it completely before using.

2. To make the caramel, I heat the sugar in a saucepan until melted and amber-colored, then stir in butter and cream carefully. I add the reduced apple cider and sea salt, then let it cool.

3. For the cookie dough, I cream the softened butter with both sugars until smooth. I mix in vanilla, eggs, and cooled reduced cider. I add the dry ingredients (flour, baking soda, salt, and spices) and stir until a dough forms. I chill for 30 minutes.

4. I scoop the dough into large balls (about 60–65 grams each) and chill again, at least 4 hours or up to 48 hours. Freezing works too.

5. When ready to bake, I preheat the oven to 350°F. I mix the sugar and spices for the coating, roll each dough ball generously, and place on lined baking sheets. I bake 11–13 minutes, until the edges are set and the centers are puffy.

6. I cool slightly on the sheet, then transfer to a rack. I stir the reduced cider and apple butter together, brush the cookies, and dip them into the remaining spiced sugar.

7. Finally, I drizzle the cookies with apple cider caramel before serving.

Servings and Timing

This recipe makes about 18 cookies. The prep (including reducing cider and chilling dough) takes about 45 minutes active time, 42 minutes cooking, and 2 hours chilling, for a total of about 3 hours 27 minutes.

Variations

I sometimes add a little extra cinnamon for a stronger spice flavor or swap brown butter for regular butter to deepen the flavor. A sprinkle of coarse sugar on top before baking adds crunch. For a shortcut, I use store-bought caramel, though I prefer the homemade cider caramel for the best flavor.

Storage/Reheating

I store the cookies in an airtight container in the fridge for up to a week because of the caramel topping. To serve, I let them come back to room temperature. Cookie dough balls can also be frozen for up to 1 month and baked straight from frozen with a slightly longer bake time.

FAQs

Do I really need to reduce the apple cider?

Yes, reducing intensifies the flavor so it stands out in the cookies.

Can I use store-bought caramel sauce?

Yes, but I prefer making the apple cider caramel for the richest taste.

Why do I need to chill the dough twice?

Chilling helps the flavors develop and prevents the cookies from spreading too much.

Can I use unsalted butter instead of salted?

Yes, just add an extra pinch of salt to balance the flavor.

How do I know when the cookies are done?

The edges should look set, while the centers remain soft and slightly underdone.

Can I skip the apple cider butter coating?

Yes, but I find it adds an extra layer of flavor and helps the spiced sugar stick.

Can I make these cookies smaller?

Yes, just reduce the baking time by a couple of minutes.

What if my caramel turns grainy?

I cook it slowly and avoid stirring once the sugar melts to prevent crystallization.

Can I make these cookies ahead of time?

Yes, I often bake them a day ahead and store them chilled until serving.

Do they taste like apple cider doughnuts?

Yes, the spiced sugar coating and apple cider flavor make them taste just like the orchard favorite in cookie form.

Conclusion

I love how these Caramel Apple Cider Cookies capture all the cozy flavors of fall in a single bite. With their chewy centers, spiced sugar coating, apple cider glaze, and caramel drizzle, they’re as indulgent as they are comforting. Whenever I bake a batch, they become the highlight of the season, reminding me of crisp autumn days and orchard treats.