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Best Easy Quick Caramel Apple Cider Cookies

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These quick caramel apple cider cookies come together in under 30 minutes with no stand mixer or chilling required. The secret is reducing apple cider to concentrate the flavor, resulting in soft, gooey cookies with crispy edges and melty caramel pockets.

Ingredients

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  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup apple cider, reduced to about 3 tablespoons
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup caramel bits (or chopped soft caramel candies)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons apple cider (for glaze, not reduced)
  • 1/4 teaspoon cinnamon (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Reduce the apple cider: Pour 1/2 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about 3 tablespoons (8-10 minutes). Set aside to cool slightly.
  2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy (2-3 minutes with a hand mixer, or 4 minutes by hand).
  4. Beat in egg and vanilla extract until well combined. Add reduced apple cider and mix until just incorporated.
  5. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed or stirring by hand until just combined. Do not overmix.
  7. Gently fold in caramel bits until evenly distributed.
  8. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes, until edges are golden brown and centers are set but still soft.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  10. While cookies cool, make glaze: whisk together powdered sugar, 2 tablespoons apple cider, 1/4 teaspoon cinnamon, and a pinch of salt until smooth. Drizzle over warm cookies.

Notes

Don’t skip reducing the apple cider—it concentrates flavor and prevents soggy cookies. For thicker, chewier cookies, chill scooped dough for 20-30 minutes before baking. Rotate pans halfway through baking for even results. Cookies can be stored in an airtight container at room temperature for up to 5 days. Freeze baked cookies (without glaze) for up to 3 months, or freeze raw dough balls for up to 3 months.

Nutrition

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