Delicious apple cider cookies topped with a rich brown sugar glaze, perfect for fall.

Scale

Reduce the apple cider in a small saucepan by bringing it to a boil and then simmering until it’s reduced to about 1/4 cup, around 15-20 minutes. Set aside to cool.
Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Cream together the softened butter and brown sugar in a large mixing bowl until light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, mixing until well combined.
Stir in the cooled reduced apple cider into the butter mixture.
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Using a cookie scoop or tablespoon, drop rounded balls of dough into the granulated sugar, rolling to coat. Place on the prepared baking sheet, leaving about 2 inches between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look soft but will firm up as they cool.
While the cookies bake, prepare the brown sugar glaze by combining brown sugar, butter, and milk in a small saucepan over medium heat. Stir until smooth and gently boiling, then remove from heat and stir in vanilla extract.
After cooling the cookies for about 5 minutes on the baking sheet, transfer them to a wire rack and drizzle the warm brown sugar glaze over them.
Let the glaze set for a few minutes before serving. Enjoy!

Keywords: Apple Cider Cookies, Brown Sugar Glaze, Fall Cookies, Dessert Recipe