Can I use apple juice instead of apple cider?

Technically yes, but your caramel apple cider cookies won’t taste the same. Apple juice lacks the tang and depth that real cider brings. If cider isn’t available, use boiled apple juice and add a touch of lemon juice to help balance the flavor.

Why do I need to chill the dough?

Chilling the dough keeps your cookies thick and chewy instead of spreading too thin. It also lets the spices settle and intensifies the apple flavor. Don’t skip this step—it makes a big difference in your caramel apple cider cookies.

Can I use store-bought caramel sauce?

Absolutely. While homemade caramel gives more control over taste and texture, store-bought versions save time and still taste great. Just make sure it’s thick enough to drizzle without running off the cookies.

How do I know when the cookies are done baking?

Your caramel apple cider cookies are done when the edges are set and lightly golden, and the centers look slightly underbaked. They’ll finish baking on the sheet as they cool. Don’t overbake—soft centers keep them chewy.

Caramel Apple Cider Cookies – Ultimate Fall Flavor Treat

Description

These caramel apple cider cookies are chewy, spiced, and drizzled with caramel—packed with real apple cider flavor in every bite.

Ingredients

Scale

5 cups apple cider (reduced to 1/2 cup)

3/4 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

2 tbsp apple butter

2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp cloves (optional)

1/3 cup caramel sauce (for drizzling)

Extra cinnamon sugar for rolling

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Instructions

1. In a saucepan, reduce 5 cups apple cider to 1/2 cup. Let cool.

2. In a bowl, cream butter and both sugars until light.

3. Add egg, vanilla, apple butter, and reduced cider. Mix until smooth.

4. In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.

5. Gradually add dry ingredients to wet, mixing just until combined.

6. Chill dough for at least 1 hour.

7. Scoop dough into balls, roll in cinnamon sugar, and place on lined baking sheet.

8. Bake at 350°F for 10–12 minutes or until edges are set.

9. Mix 1 tbsp apple butter with 1 tsp cider. Brush warm cookies and re-roll in cinnamon sugar.

10. Drizzle cooled cookies with caramel before serving.

Notes

To freeze, shape dough into balls and freeze on a tray. Transfer to bag and bake directly from frozen, adding 1–2 minutes. Caramel should be added after baking and cooling.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 17g
Sodium: 85mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg