| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 1 hr 45 min |
| Cook: | 30 min |
| Yield: | about 24 cookies |
Ingredients
- 1 1/2 cups apple cider
- 1 cinnamon stick
- 4 whole allspice berries
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 stick unsalted butter, at room temperature
- 2/3 cup packed light brown sugar
- 1 large egg
- 2/3 cup confectioners’ sugar
- Coarse gold sugar, for decorating
Instructions
- Bring the apple cider, cinnamon stick and allspice to a simmer in a small pot over medium-high heat. Cook until reduced to 1/4 cup, about 12 minutes; set aside to cool. Remove the cinnamon stick and allspice berries.
- Whisk the flour, ground cinnamon, baking powder and baking soda in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and half of the cider mixture and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Cover with plastic wrap and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 3/4-inch balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until golden brown, 9 to 11 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the glaze: Whisk the confectioners’ sugar and the remaining cider mixture in a small bowl until smooth. Spread the glaze on the cookies and top with the coarse sugar. Let set 30 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 111 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 0 g |
| Sugar | 11 g |
| Protein | 1 g |
| Cholesterol | 18 mg |
| Sodium | 27 mg |
Reviews
The directions didn’t say anything about flattening the cookies on the cookie sheet, so I didn’t. They came out looking more like meatballs than flat cookies like the photo. Also, my glaze was a similar shade to the cookies, not the nice burnt amber color you have. Taste was ok but not great.
Absolutely amazing cookies!! I reduced to about 1/3 cup so I could put more flavor in the cookie dough and have ample for the glaze. I also didn’t have all spice berries and saved on buying cinnamon sticks and just put two shakes of cinnamon in the cider to boil- still turned out wonderfully! Very easy to make and they go quickly as everyone I’ve made them for loves them!!
YUM! made this recipe after seeing it in the December 2013 issue of FN magazine. Make sure to reduce the cider with the allspice berries and cinnamon to 1/4c it will concentrate the cider flavor to make a decadent cookie. Made about 30 cookies