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
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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) 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.
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In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
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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