Apple Cider Cookies

5 from 1 vote

These Apple Cider Cookies are chewy, sweet and flavored with apple cider. Only requiring 9 ingredients I know you'll love these vegan apple cider cookies.

Prep Time10

Cook Time16

cooling30

Total Time56

Course: Cookie

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 232kcal

Author: Michele

Ingredients

WET INGREDIENTS:

⅓ cup vegan butter (room temperature - 76 grams)
⅓ cup cane sugar (67 grams)
⅔ cup brown sugar (packed - 147 grams)
1 teaspoon vanilla extract
⅓ cup apple cider (75 ml)
1 ⅔ cups all purpose flour (unbleached - 208 grams)
½ teaspoon baking soda
½ teaspoon cinnamon
⅛ teaspoon all spice (optional, makes it warmer but less traditional)

optional glaze:

1 cup confectioners sugar
2 teablespoons apple cider (or water)

Instructions

Pre-heat the oven to 350° F and line a baking sheet with parchment paper. Let the butter come to room temp by sitting out for at least 30 minutes to soften.
Using a hand mixer add the softened butter to a mixing bowl along with the sugar, brown sugar, apple cider, and vanilla. Mix on low-medium speed until well combined.
Add the flour, baking soda and cinnamon (optional all spice) and fold together with a spatula.
Using a 1 ounce cookie scoop, scoop out dough balls and place them on the lined baking sheet. Place in the oven on the middle rack for 16 minutes, let cool for 30 minutes. (the longer it cools the more apple cider flavor will come though, while it's hot you can't taste the flavor as much. Store in a sealed container on the counter for 3-4 days.
If you choose to make the glaze simply add the confectioners sugar to a small bowl with the apple cider and whisk until runny, drizzle on fully cooled cookies.

Video

Notes

Measuring the butter: If you do not have a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife. I also recommend using a kitchen scale if you have one. Butter gets measured before melting it.

Room temperature milk: If you are using a butter like Miyokos which has coconut oil in it, make sure the plant milk is room temperature, if you mix cold milk with softened or melted coconut oil it will harden the oil.

Plant Milk: I used oat milk but any plant milk will work for most recipes, cashew, soy, oat, coconut. (coconut will most likely alter the flavor slightly)

Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.

Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the cup and pack it firmly. If you have a kitchen scale it would be more accurate to use that.

Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.

Storing fresh: Placing baked goods in a sealed container is usually the best way, if it’s a cookie you can also add a piece of plain white bread to help the cookies stay soft and moist. The cookies will absorb the moisture from the bread so that’s why it’s important that the bread is plain white so the cookies don’t take on the flavor of the bread.

Storing the dough: Store the cookies in a sealed container at room temperature for 3 days. You can also freeze the dough by scooping them out into cookie balls and placing them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about an hour or in the fridge overnight, then bake according to directions.

Nutrition