Ingredients
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3/4 cup plus 2 ½ tablespoons apple cider, divided
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1 cup unsalted butter
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3 cups all purpose flour
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2 teaspoons ground cinnamon
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1 teapsoon baking soda
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1/2 teaspoon kosher salt
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1/4 teaspoon ground ginger
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1 cup packed light brown sugar
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3/4 cup granulated sugar
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1 large egg
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1 large egg yolk
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1 ½ cups unsifted powdered sugar
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Bring 3/4 cup of apple cider to a boil in a small saucepan over medium heat. Boil, stirring occasionally, until the cider reduces to 1/4 cup, 8 to 10 minutes. Remove from heat and transfer to a small heat-proof bowl. Chill, uncovered, until room temperature, about 10 minutes.
Dotdash Meredith Food Studios
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While cider reduces, place butter in a separate small saucepan and melt gently over medium-low (alternatively, melt butter in a microwave-safe bowl on 50% power until melted, about 2 minutes, stirring every 30 seconds). Pour melted butter into a stand mixer bowl and refrigerate until room temperature, about 10 minutes.
Dotdash Meredith Food Studios
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While cider and butter chill, whisk flour, cinnamon, baking soda, salt, and ginger together in a medium bowl until no lumps remain. Add brown sugar and granulated sugar to stand mixer bowl with butter; beat with a paddle attachment on medium speed until fluffy, about 1 minute. Add egg, egg yolk, and reduced apple cider, beating until just combined.
Dotdash Meredith Food Studios
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Reduce mixer speed to low and gradually add flour mixture until just combined, stopping to scrape down sides of the bowl as needed, about 2 minutes total. Cover and chill dough until just firm, about 30 minutes.
Dotdash Meredith Food Studios
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C) with a rack in the center position. Line 2 large-rimmed baking sheet with parchment paper. Scoop chilled dough using a 1 1⁄3 oz. scoop (#24, about 2 ½ tablespoons) and place on prepared baking sheet about 3-inches apart. Cover and chill remaining dough while the first two pans are baking.
Dotdash Meredith Food Studios
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Bake in the preheated oven, one baking sheet at a time, until edges are golden brown and center is set, 12 to 14 minutes, rotating baking sheets front to back halfway through. Cool cookies on baking sheet for 5 minutes; transfer cookies to a wire rack to cool completely, about 20 minutes. Repeat with remaining cookie dough.
Dotdash Meredith Food Studios
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While cookies are cooling, whisk together powdered sugar and the remaining 2 tablespoons apple cider in a small bowl until smooth (if too thick, add remaining 1 ½ teaspoons cider, 1/2 teaspoon at a time, until mixture is loose enough to drizzle).
Dotdash Meredith Food Studios
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Drizzle evenly over cooled cookies and let the drizzle set before serving.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 216 | Calories |
| 8g | Fat |
| 34g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 216 | |
| % Daily Value * | |
| Total Fat 8g | 11% |
| Saturated Fat 5g | 25% |
| Cholesterol 44mg | 15% |
| Sodium 89mg | 4% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 1g | 2% |
| Total Sugars 22g | |
| Protein 2g | 5% |
| Vitamin C 4mg | 4% |
| Calcium 17mg | 1% |
| Iron 1mg | 5% |
| Potassium 46mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
