The glaze from the Apple Cider Scones was too yummy to resist not trying this. I had to test it on our signature Glazed Lemon Cookie recipe. 'Tis the season for autumn, which means one can never tire from the delectable comforts and colors during this beautiful time of year. I did it because I had a lot of leftover cider. I did it because I love cinnamon. And I decided to do it, just because I could.
They were really popular at the office, so I think we can consider these another home run.
YIELD: 40-46 COOKIES
TOTAL PREP & BAKE TIME: 30-45 MIN
Must Have Tools
- 2 cups all-purpose flour, (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons fresh apple cider
- 1/2 tsp ground cinnamon
- 1/2 tsp apple pie spice
- 1/2 tsp nutmeg
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup brown sugar
- 1/3 cup apple cider
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, apple pie spice and nutmeg. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and cider and beat until combined. With mixer on low, beat in flour mixture.
- Drop dough by 1-inch scoops, onto two baking sheets. Bake 10-12 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Cider Glaze and let set, about 1 hour.
- To make the glaze, mix brown sugar and cider in a small saucepan. Heat on medium low for about 15 minutes, stirring occasionally. Add more sugar to thicken the glaze, then leave on the medium low heat uncovered for another 20 minutes.