Soft Chewy Apple Cider Cookies

When fall rolls around and the air takes on that sweet cider scent, these soft and chewy apple cider cookies are a must for my baking list Each bite brings the best of orchard season into your kitchen with comforting spices plump bits of dried apple and a hint of vanilla All paired with the irresistible tenderness you expect from a perfect homemade cookie

I first made these for a hayride gathering and now they are the most requested treat anytime leaves start to fall Friends have called them cozy baking at its very best

Ingredients

• All-purpose flour: Brings structure to these cookies look for unbleached flour for the best texture
• Baking soda and baking powder: Ensure just the right amount of lift for a soft but not cakey center check that yours are fresh
• Ground cinnamon and nutmeg: Layer in classic fall warmth use fresh spices for boldest flavor
• Salt: Heightens the sweetness and brings balance choose fine sea salt if you have it
• Unsalted butter: Gives richness and ensures soft chewiness let it come fully to room temperature before starting
• Brown sugar: Packed adds moisture and a caramel hint light or dark both work
• Granulated sugar: Rounds out sweetness and encourages those lovely chewy edges
• Egg: Holds everything together using a fresh large egg for consistent results
• Vanilla extract: Completes the cozy flavor try pure vanilla if you can
• Unsweetened apple cider: Infuses every cookie choose fresh cider for brighter taste
• Chopped dried apples: Provide bursts of fruitiness look for soft unsulfured apple rings
• Chopped walnuts: Bring crunch and complement the other flavors toasting lightly first is a bonus optional
• Powdered sugar: For dusting optional but adds a festive touch use a fine mesh sieve for even coverage

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit Arrange two baking sheets with parchment paper so cookies release easily and do not overbrown

Mix the Dry Ingredients:

In a medium bowl whisk together flour baking soda baking powder cinnamon nutmeg and salt Whisk until very well blended so no pockets of spice remain

Cream Butter and Sugars:

In a large bowl beat the softened butter with brown sugar and granulated sugar Mix on medium speed two to three minutes until it looks pale and fluffy This step adds air and makes for super soft cookies

Add Egg and Vanilla:

Crack in the egg and pour in the vanilla extract Continue mixing until the egg fully disappears into the butter mixture The dough should look creamy and even

Incorporate Apple Cider:

With the mixer on low gently stream in the apple cider Pause and scrape down the sides as needed Stir just until the liquid is mixed in The dough may look slightly separated but that is expected

Combine Dry and Wet Ingredients:

Add the dry mixture in small additions Mix on low or use a sturdy spatula Stir until no flour streaks are left but stop as soon as combined to avoid tough cookies

Add Dried Apples and Nuts:

Fold in the chopped dried apples and walnuts Distribute them as evenly as possible so every cookie gets bits of fruit and crunch

Scoop Cookies:

Scoop dough into generous balls using a cookie scoop or spoon Each mound should be about two inches apart on the tray to allow for spreading

Bake:

Slide into the oven and bake ten to twelve minutes The edges should look set but the center will appear soft Remove them before they look fully done as they firm up while cooling

Cool and Dust:

Let the cookies rest on the tray for five minutes Then transfer to a wire rack to finish cooling If you like sprinkle with powdered sugar for a sweet finish just before serving

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I especially love the chewy bits of dried apple tucked inside each cookie My daughter helps chop the apples for the dough and it has become our special fall baking ritual at home

Storage Tips

To keep your cookies optimally soft store in an airtight container with a slice of bread to maintain moisture They will keep fresh at room temperature for four days For longer storage freeze individually wrapped cookies and thaw as needed The texture holds up perfectly even after freezing

Ingredient Substitutions

You can swap dried pears or golden raisins for the dried apples if you want a fun twist For a nut free version simply leave out the walnuts and add in extra dried fruit or some pumpkin seeds And if apple cider is unavailable use unsweetened apple juice with a pinch more cinnamon

Serving Suggestions

These cookies are amazing with hot tea mulled cider or a scoop of vanilla ice cream For parties sandwich them with cream cheese frosting or use them as a playful base for an ice cream sandwich They also make a lovely addition to autumn cheese boards or cozy brunch tables

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These apple cider cookies bring autumn right into your kitchen with beautiful layers of spice and chewy apple bits They are ideal for sharing but do not be surprised if everyone sneaks an extra from the cookie jar

Frequently Asked Questions

→ What makes these apple cider cookies soft and chewy?

The combination of butter, brown sugar, and apple cider creates a moist dough, resulting in a soft, chewy texture with every bite.

→ Can I use fresh apples instead of dried?

Dried apples add sweetness and concentrated flavor without releasing excess moisture. Fresh apples may alter the texture, so dried are recommended.

→ How do I prevent the cookies from becoming too hard?

Bake just until the edges are set but the centers are soft. The cookies will firm up as they cool, so avoid over-baking for best results.

→ Are walnuts necessary in this cookie?

Walnuts are optional and add crunch. You can omit them or substitute with pecans or leave the cookies nut-free if preferred.

→ Can I prepare the dough ahead of time?

Yes, you can chill the dough for up to 24 hours. This can enhance flavor and help with cookie shape during baking.