Go Back
Spiked Apple Cider Cookies

Spiked Apple Cider Cookies

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.

Course Dessert
Cuisine Cookies


  • 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*

For rolling the cookies:

  • 1/2 cup sugar
  • 1 t cinnamon


  1. Brown the butter. Set aside to cool a bit.

  2. Whisk together the next 9 ingredients (flours, spices, leavening and salt). Set aside.

  3. Add the butter to mixer bowl. Add the brown sugar and 1/4 cup sugar. Beat until well incorporated. 

  4. Beat in the bourbon and apple brandy.

  5. Beat in the eggs, one at a time. Scrape down the sides and bottom of bowl as needed.

  6. Add half of the flour mixture. Mix in slowly. 

  7. 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.

  8. 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. 

  9. 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.

  10. 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.

  11. Cool on the sheet for 5 minutes before transferring to a cooling rack to cool completely.

Recipe Notes

*I choose to purchase boiled cider from King Arthur for convenience's sake, but here is an article on how to make your own.