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
250 g (2 cups) all-purpose flour
5 g (1 tsp) baking soda
3 g (1 tsp) ground cinnamon
0.5 g (¼ tsp) ground nutmeg
3 g (½ tsp) salt
115 g (½ cup) unsalted butter, softened
150 g (¾ cup) granulated sugar
100 g (½ cup) packed brown sugar
60 ml (¼ cup) apple cider
1 large egg
5 ml (1 tsp) vanilla extract
120 g (1 cup) dried apples, chopped
120 ml (½ cup) caramel sauce, plus extra for drizzling
Instructions
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).
Beat in egg and vanilla extract.
Gradually add dry mixture, alternating with apple cider, mixing until dough forms.
Fold in chopped dried apples.
Scoop dough (about 1 ½ tbsp per cookie) onto baking sheets, 5 cm (2 in) apart.
Bake 12–15 minutes, until edges are golden but centers are soft.
Cool on baking sheet for 5 minutes, then transfer to wire rack.
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