If autumn had a flavor, I’m convinced it would taste exactly like these Caramel Apple Cider Cookies. They’re soft, chewy, and bursting with all the spiced apple goodness you dream about once sweater season rolls in. Think of them as the cookie version of sipping warm cider at the pumpkin patch—only better, because there’s caramel involved.
These cookies hit all the notes of a perfect fall cookie: cinnamon and nutmeg for warmth, real apple cider for that tangy-sweet flavor, and chewy dried apples tucked inside for little bursts of fruity goodness. And just when you think it can’t get any better, a drizzle of golden caramel seals the deal.
Whether you need an apple cider dessert to wow at a fall party, a fun baking project with the kids, or just a plate of cookies to cozy up with while binge-watching your favorite series, these little gems will deliver. Bonus: the recipe makes two dozen, which means you’ll have plenty to share—or not. (I won’t judge if they mysteriously vanish in two days flat.)
Why You’ll Love These Caramel Apple Cider Cookies
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Perfectly spiced: A balance of cinnamon and nutmeg makes them taste like autumn in every bite.
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Soft and chewy texture: Thanks to the apple cider and butter base.
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Caramel magic: The drizzle takes these from everyday cookies to show-stopping caramel cookies.
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Family-friendly baking: Easy enough to make with kids (though sticky caramel fingers are guaranteed).
Ingredients
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250 g (2 cups) all-purpose flour
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5 g (1 tsp) baking soda
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3 g (1 tsp) ground cinnamon
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0.5 g (¼ tsp) ground nutmeg
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3 g (½ tsp) salt
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115 g (½ cup) unsalted butter, softened
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150 g (¾ cup) granulated sugar
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100 g (½ cup) brown sugar, packed
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60 ml (¼ cup) apple cider
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1 large egg
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5 ml (1 tsp) vanilla extract
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120 g (1 cup) dried apples, chopped
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120 ml (½ cup) caramel sauce, plus extra for drizzling
Steps
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Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
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In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
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In a large bowl, cream butter, granulated sugar, and brown sugar with a hand mixer until light and fluffy (2–3 minutes).
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Beat in the egg and vanilla extract.
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Add the dry mixture gradually, alternating with apple cider, mixing until dough forms.
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Fold in chopped dried apples.
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Scoop dough balls (about 1 ½ tbsp each) onto baking sheets, spaced 5 cm (2 in) apart.
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Bake for 12–15 minutes, until edges are golden but centers are still soft.
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Cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Once cooled, drizzle with caramel sauce and let set before serving.
Baking Tips for the Best Spiced Apple Treats
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Don’t skip the cider. It’s what makes these cookies special—adding both moisture and flavor.
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Chop those dried apples small. Large chunks can make the cookies spread unevenly.
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Let them rest. Cooling on the baking sheet for a few minutes helps them set without breaking apart.
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Caramel drizzle fun. Warm the caramel slightly before drizzling to get that glossy bakery-style finish.
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Spice swap. Love cloves or allspice? Toss in a pinch for an extra punch of fall flavor.
These are the kinds of spiced apple treats that make the house smell like a fall candle—only edible and far more satisfying.
A Little Story from My Kitchen
I first baked these cookies on a Saturday afternoon when the kids had friends over. I thought I’d sneak a batch in as a fun little treat. Well, as soon as the first tray came out of the oven, the kitchen filled with the smell of warm cider and caramel. Suddenly, I had six little helpers eagerly volunteering to “test” the cookies before the caramel drizzle even set.
By the time I finished glazing the last batch, there were only a handful left—and that’s when I knew this recipe was destined to become a fall tradition. Now, they’re the cookies I bake for neighbors, holiday gatherings, and yes, the occasional midnight snack.
What to Serve with Caramel Apple Cider Cookies
These cookies are delicious on their own, but they shine even brighter when paired with cozy fall favorites:
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Warm drinks: Think hot apple cider, pumpkin spice lattes, or chai tea.
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After-dinner dessert: Serve alongside vanilla ice cream for a caramel-apple-sundae twist.
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Holiday platters: Add them to your cookie tray alongside gingerbread and shortbread for variety.
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Simple snack: Perfect with a glass of milk or hot cocoa.
They’re festive enough for entertaining but simple enough for an everyday fall cookie fix.
How to Store
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Room temperature: Store in an airtight container for up to 4 days.
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Refrigerator: Keeps for about 1 week (though caramel may firm up).
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Freezer: Freeze plain cookies (without drizzle) for up to 2 months. Add fresh caramel drizzle after thawing for best results.
Pro tip: Layer cookies with parchment paper when storing to prevent them from sticking together—because no one likes a caramel cookie clump.
FAQs
Can I use fresh apples instead of dried apples?
I recommend dried apples since fresh ones release too much moisture, making the cookies soggy.
Can I swap apple juice for apple cider?
Yes, though cider gives a richer flavor. Apple juice will work in a pinch.
Can I make these ahead of time?
Absolutely. Bake, cool, and store the cookies, then drizzle with caramel just before serving.
What kind of caramel should I use?
Store-bought caramel sauce works great, but homemade caramel is a dream if you have time.
Do these cookies travel well?
Yes! Just pack them in a single layer or with parchment between stacks to keep the caramel neat.
The Sweet Finish
These Caramel Apple Cider Cookies are the very definition of cozy comfort baking—soft, chewy, spiced just right, and topped with that irresistible caramel drizzle. Whether you’re baking for family, friends, or just yourself (because self-care sometimes looks like cookies), this recipe is guaranteed to bring smiles.
So grab that apple cider, preheat your oven, and let’s bake up a batch of fall happiness—one cookie at a time.
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Print
Caramel Apple Cider Cookies
- Total Time: 35 minutes
- Yield: 24 cookies (~165 kcal each) 1x
- Diet: Vegetarian
Description
These Caramel Apple Cider Cookies are soft, chewy, and perfectly spiced fall treats made with apple cider, dried apples, cinnamon, nutmeg, and a golden caramel drizzle. They taste like sipping warm cider at the pumpkin patch—only better because they’re cookies! Perfect for fall gatherings, cozy nights, or holiday cookie trays.
Ingredients
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250 g (2 cups) all-purpose flour
-
5 g (1 tsp) baking soda
-
3 g (1 tsp) ground cinnamon
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0.5 g (¼ tsp) ground nutmeg
-
3 g (½ tsp) salt
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115 g (½ cup) unsalted butter, softened
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150 g (¾ cup) granulated sugar
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100 g (½ cup) packed brown sugar
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60 ml (¼ cup) apple cider
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1 large egg
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5 ml (1 tsp) vanilla extract
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120 g (1 cup) dried apples, chopped
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120 ml (½ cup) caramel sauce, plus extra for drizzling
Instructions
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Preheat oven to 175°C (350°F). Line two baking sheets with parchment.
-
In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
-
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
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Beat in egg and vanilla extract.
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Gradually add dry mixture, alternating with apple cider, mixing until dough forms.
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Fold in chopped dried apples.
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Scoop dough (about 1 ½ tbsp per cookie) onto baking sheets, 5 cm (2 in) apart.
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Bake 12–15 minutes, until edges are golden but centers are soft.
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Cool on baking sheet for 5 minutes, then transfer to wire rack.
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Once cooled, drizzle with caramel sauce and let set before serving.
Notes
Use dried apples for best texture; fresh apples release too much moisture.
Chop dried apples into small pieces for even baking.
Warm caramel slightly before drizzling for a glossy finish.
Add a pinch of cloves or allspice for extra spice depth.
Freeze cookies plain (without drizzle) and add caramel after thawing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American