Soft Chewy Apple Cider Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 315 g all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon baking powder
04 - 1 teaspoon ground cinnamon
05 - 0.5 teaspoon ground nutmeg
06 - 0.5 teaspoon salt

→ Wet Ingredients

07 - 113 g unsalted butter, softened
08 - 200 g brown sugar, packed
09 - 100 g granulated sugar
10 - 1 large egg
11 - 1 teaspoon vanilla extract
12 - 120 ml unsweetened apple cider

→ Add-ins

13 - 135 g chopped dried apples
14 - 60 g chopped walnuts (optional)

→ Finishing

15 - 120 g powdered sugar (for dusting, optional)

# Instructions:

01 - Preheat oven to 175°C and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer until pale and fluffy, about 2–3 minutes.
04 - Add the egg and vanilla extract to the creamed mixture and blend until evenly combined.
05 - Slowly mix in the apple cider, stirring gently until integrated with the wet mixture.
06 - Gradually add dry ingredients to the wet mixture and stir until a soft dough forms. Avoid over-mixing.
07 - Gently fold in chopped dried apples and walnuts (if using) until evenly distributed.
08 - Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared sheets, spacing 5 cm apart.
09 - Bake for 10–12 minutes until edges are set while centers remain soft. Cookies will firm up as they cool.
10 - Allow cookies to cool on baking trays for 5 minutes, then transfer to a wire rack. If desired, dust with powdered sugar before serving.

# Notes:

01 - Do not over-mix the dough to maintain a soft and chewy texture.
02 - Let the cookies cool slightly before dusting with powdered sugar to prevent melting.

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