Spiked Apple Cider Cookies are the perfect cookie for fall–spicy, sweet, slightly crispy around the edges and from the sugar coating, and deliciously chewy in the middle; they go perfectly with a hot glass of apple cider–spiked or unspiked.
There has been some serious cookie mojo in the The Spiced Life kitchen lately. Those Gluten Free Chocolate Cookies were amazing, and now these Spiked Apple Cider Cookies are also something special. In flavor profile, the Spiked Apple Cider Cookies are reminiscent of the Spritz Cookies with Browned Butter and Chinese Five Spice, but the spices used are a bit different from the Asian blend, and the boiled cider and bourbon bring their own strong flavors to the party. The cookie itself is also different, chewy with the molasses from dark brown sugar. Texture-wise, they reminded me of my family’s Gingersnaps, albeit thinner and crispier. Suffice to say if you liked either of those spiced cookies, you absolutely need to give these a try.
The boiled cider acts a bit like the molasses in the Gingersnaps, but it is not as thick or bitter. If you do not want to purchase boiled cider (I get mine from King Arthur), you can always make your own (see recipe notes for a link). It is simple but takes time, as boiled cider is exactly what it says, fresh apple cider that has been boiled and reduced. It adds a big, delicious punch of autumnal apple flavor to baked goods.
These cookies were gone in about two days. Two days, people! They were argued over at breakfast, dinner and even when packing school lunches. And no we do not normally eat cookies three times a day, but that is the kind of devotion these inspired! And hey with the recipe calling for one third whole wheat flour, we can call them health food, right? Right!?!?
Keep reading to check out what other cookies inspired by warm winter drinks Creative Cookie Exchange bakers created this month.
I created a spiked apple cider I was happy with (see bottom of post) and then created this cookie based on it. Because apple cider is so sweet, the one ingredient in the drink that I left out of the cookie is lemon juice. Because the alcohol bakes out, these cookies are great for kids or adults and can be served with spiked apple cider or regular apple cider.
- 12 T (3/4 cup, 3 oz) unsalted butter, browned
- 2 cups (252 g) AP flour
- 1 cup (126 g) white whole wheat flour
- 1 t cinnamon, plus more later (I used a blend that included Ceylon cinnamon and cassia)
- 1/2 t ground cardamom
- 1/2 t ground ginger
- 1/4 t ground cloves
- 1/4 t ground allspice
- 1 1/2 t baking soda
- 1/2 t fine sea salt
- 1 cup dark brown sugar
- 1/4 cup sugar, plus more later
- 2 T bourbon
- 1 T apple brandy
- 2 eggs
- 6 T boiled cider*
- 1/2 cup sugar
- 1 t cinnamon
Brown the butter. Set aside to cool a bit.
Whisk together the next 9 ingredients (flours, spices, leavening and salt). Set aside.
Add the butter to mixer bowl. Add the brown sugar and 1/4 cup sugar. Beat until well incorporated.
Beat in the bourbon and apple brandy.
Beat in the eggs, one at a time. Scrape down the sides and bottom of bowl as needed.
Add half of the flour mixture. Mix in slowly.
Add the boiled cider. Mix in on slow speed. Scrape the bottom and sides of the bowl. Mix in the rest of the flour mixture on slow speed. When it is completely incorporated, cover the bowl with plastic wrap and chill for at least an hour and up to overnight.
When you are ready to bake, preheat the oven to 350 F and place racks in the bottom and top thirds of the oven. Whisk together the 1/2 cup sugar and 1 teaspoon cinnamon. Line 2 baking sheets with silicone mats or parchment paper.
Scoop out tablespoon-sized balls of dough and roll them quickly into balls. Roll the ball in the cinnamon sugar and place on the cookie sheet--I got 12 cookies to a sheet.
Bake for 10-12 minutes, until browning at the edges and no longer wet looking. Rotate sheets front to back and top to bottom halfway through the baking.
Cool on the sheet for 5 minutes before transferring to a cooling rack to cool completely.
*I choose to purchase boiled cider from King Arthur for convenience's sake, but here is an article on how to make your own.
It’s fall–that means it is time to turn on the ovens, time to start baking, and time to start enjoying all those piping hot drinks you’ve been avoiding! We’ve decided we are going to help inspire you with all three of those with our cookies that have been inspired by warm cold weather drinks.
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact me at thespicedlife AT gmail DOT com and I will get you added to our Facebook group, where we discuss our cookies and share links.
If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Spiked Apple Cider Cookies from The Spiced Life
- Chai Tea Cookies from Cream and Butter Blog
- Chocolate Sandwich Cookies with White Chocolate Cappuccino Ganache from Karen’s Kitchen Stories
- Milo Brownies from All That’s Left Are The Crumbs
- Kahlua Hot Chocolate Cookies from 2 Cookin Mamas
- Cappuccino Biscotti from Flours and Frostings
Looking for a collage to pin?
Interested in making the drink?
You can easily make this virgin by leaving out the alcohol.
- 12 cups fresh apple cider, local if possible
- 3 cinnamon sticks (preferably Ceylon but cassia will work too)
- 10 whole cloves
- 10 bruised green cardamom pods
- 10 whole allspice
- 2 t candied ginger
- 1 cup apple cider from above
- 1 oz (2 T) bourbon
- 1/2 oz (1 T) apple brandy
- 1 squeeze lemon juice
- 1 cinnamon stick for garnish/stirring (preferably cassia, as it holds together better)
Place the 12 cups of apple cider in a heavy bottom pot on medium heat. Add the whole spices and candied ginger.
Bring to a boil. Reduce heat to maintain a very gentle simmer and let infuse for 30 minutes. Then use the infused cider for mixing your drink.
Place 8 liquid ounces (1 cup) of the infused apple cider in a mug (strain out any whole spices and return them to the pot). Add the bourbon and brandy and finish with a squeeze of fresh lemon juice.
Stir with a cinnamon stick and serve with the stick.