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Best Easy Caramel Apple Cider Cookies: Perfect Fall Treat

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These soft, spiced cookies are packed with apple cider reduction and gooey caramel pockets, recreating a beloved bakery favorite. Perfect for fall gatherings, they’re quick to make and sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 cup (240 ml) apple cider (unfiltered is best for flavor)
  • 2 ½ cups (315 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • ¾ cup (150 g) packed light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60 ml) apple cider reduction (cooled)
  • ½ cup (about 12-15) soft caramel candies, unwrapped
  • 2 tablespoons heavy cream
  • Optional: 1 tablespoon apple cider reduction for extra flavor
  • 2 tablespoons granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Make the apple cider reduction: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until reduced to about ¼ cup (60 ml), about 12-15 minutes. Let cool completely.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  4. In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides as needed.
  5. Beat in egg and vanilla extract until well combined. Add cooled apple cider reduction and mix until incorporated. Batter may look curdled; this is normal.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Do not overmix. Dough will be soft and slightly sticky.
  7. Cover bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 48 hours).
  8. While dough chills, place unwrapped caramel candies and heavy cream in a small microwave-safe bowl. Microwave in 20-second intervals, stirring each time, until smooth and pourable. Stir in optional apple cider reduction. Set aside to cool slightly.
  9. Remove dough from fridge. Using a cookie scoop (about 1.5 tablespoons), scoop dough balls and place on prepared baking sheets, about 2 inches apart. Make a small indent in the center of each dough ball with thumb or teaspoon. Drop about ½ teaspoon of caramel mixture into each indent.
  10. Bake for 10-12 minutes, until edges are lightly golden and centers look set but still soft. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
  11. While cookies are still warm, mix 2 tablespoons sugar and 1 teaspoon cinnamon in a small bowl. Gently brush or sprinkle mixture over tops of cookies.
  12. Let cookies cool completely on wire rack before storing.

Notes

Don’t skip the chill time—it prevents spreading. Watch the apple cider reduction closely to avoid burning. Room temperature ingredients are important for proper creaming. Let cookies cool on the baking sheet for 5 minutes before transferring. Store with a slice of bread to keep soft. Cookies taste even better the next day.

Nutrition

Keywords: caramel apple cider cookies, fall cookies, apple cider cookies, soft cookies, caramel cookies, easy cookie recipe

Find it online: https://noshbelle.com/best-easy-caramel-apple-cider-cookies-perfect-fall-treat/