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Easy Salted Caramel Apple Cider Cookies (Kid-Approved)

Salted Caramel Apple Cider Cookies - featured image
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Soft, chewy cookies with a subtle apple cider flavor and a salted caramel drizzle. A happy accident turned family favorite, perfect for fall baking.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • ½ cup (113 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup (60 ml) caramel sauce
  • 1 teaspoon flaky sea salt

Instructions

  1. Reduce the apple cider: Pour the apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer, stirring occasionally, until reduced to about ¼ cup (60 ml), about 8–10 minutes. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
  4. Beat in the egg and vanilla extract until combined. Add the cooled reduced apple cider and mix on low speed until just incorporated.
  5. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Cover the bowl with plastic wrap and refrigerate for 30 minutes (optional but recommended).
  8. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart.
  9. Bake for 10–12 minutes, until edges are set and lightly golden. Centers will look slightly soft.
  10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  11. Once completely cool, drizzle caramel sauce over the tops using a fork. Immediately sprinkle a pinch of flaky sea salt on each cookie.

Notes

For best results, don’t skip reducing the cider. Warm the caramel sauce slightly before drizzling. Cookies taste even better the next day. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies (without drizzle) for up to 3 months.

Nutrition

Keywords: apple cider cookies, salted caramel cookies, fall cookies, easy cookie recipe, kid-approved cookies

Find it online: https://cookluma.com/easy-salted-caramel-apple-cider-cookies-kid-approved/