Amazing Apple Cider Caramel Cookies Recipe

Introduction

These Amazing Apple Cider Caramel Cookies combine the cozy sweetness of caramel with the subtle fruity warmth of reduced apple cider. Soft, chewy, and full of flavor, they make a perfect treat for any season.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup apple cider, reduced to 1/4 cup
• 1 cup caramel bits or chopped soft caramels
• 1/2 cup extra granulated sugar for rolling (optional)

Instructions

1. Step 1: Pour 1 cup of apple cider into a small saucepan and bring to a simmer over medium heat. Let it simmer until reduced to 1/4 cup, about 15-20 minutes. Set aside to cool completely.
2. Step 2: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6: Stir in the cooled reduced apple cider and the caramel bits or chopped caramels until evenly distributed throughout the dough.
7. Step 7: Cover the bowl and chill the dough in the refrigerator for at least 30 minutes to help prevent spreading.
8. Step 8: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
9. Step 9: If desired, place the extra 1/2 cup granulated sugar in a shallow bowl. Scoop 1-inch balls of dough and roll them in the sugar to coat.
10. Step 10: Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
11. Step 11: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
12. Step 12: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a deeper caramel flavor, lightly toast the caramel bits before mixing into the dough.
• Try substituting half the all-purpose flour with whole wheat flour for a nuttier taste.
• Rolling the dough balls in cinnamon sugar instead of plain sugar adds a warm spice note.
• Ensure the reduced apple cider is fully cooled before adding to the dough to prevent melting the caramel bits.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat briefly in a warm oven to regain softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular apple cider or fresh apple juice?

Yes, regular apple cider or fresh apple juice works well. Just be sure to reduce it as directed to concentrate the flavor and remove excess moisture.

What if I don’t have caramel bits?

You can substitute chopped soft caramels or even chunks of caramel candy. For a twist, try mixing in toffee bits or butterscotch chips instead.

Amazing Apple Cider Caramel Cookies Recipe

Print Recipe

★★★★★

4.6 from 101 reviews

These Amazing Apple Cider Caramel Cookies combine the sweet and tangy flavor of reduced apple cider with rich caramel bits in a soft, buttery cookie. The dough is chilled before baking to prevent spreading, resulting in perfectly soft, flavorful cookies with a delightful caramel surprise in every bite.

• Author: Daniel
• Prep Time: 40 minutes
• Cook Time: 11 minutes
• Total Time: 51 minutes
• Yield: About 36 cookies 1x
• Category: Dessert – Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup apple cider, reduced to 1/4 cup
• 1 cup caramel bits or chopped soft caramels

For Rolling (Optional)

• 1/2 cup extra granulated sugar

Instructions

1. Reduce apple cider: Pour 1 cup of apple cider into a small saucepan. Bring it to a gentle simmer over medium heat and let it simmer until reduced to about 1/4 cup, which should take about 15-20 minutes. Remove from heat and allow it to cool completely.
2. Cream butter and sugar: In a large mixing bowl, cream together the softened unsalted butter and 1 1/2 cups granulated sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
3. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in 1 teaspoon of vanilla extract for flavor.
4. Combine dry ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt to evenly distribute the leavening and seasoning.
5. Combine wet and dry: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed until just combined, avoiding overmixing to keep cookies tender.
6. Incorporate reduced cider and caramel: Stir in the cooled reduced apple cider and 1 cup caramel bits or chopped soft caramels gently until evenly distributed throughout the dough.
7. Chill the dough: Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Chilling helps control spreading during baking and improves flavor.
8. Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line one or two baking sheets with parchment paper to prevent sticking and ensure even baking.
9. Roll cookies: If desired, place 1/2 cup of extra granulated sugar in a shallow bowl. Scoop 1-inch balls of the chilled dough using a cookie scoop or spoon and roll each ball in the sugar to coat for a sweet, slightly crunchy exterior.
10. Bake: Arrange the sugared dough balls approximately 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, until the cookie edges turn golden brown and centers are set but still soft.
11. Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

• Reducing the apple cider intensifies its flavor without adding extra liquid to the dough, ensuring the perfect cookie texture.
• Chilling the dough is important to prevent excessive spreading and to develop flavors.
• Using caramel bits makes incorporation easier, but chopped soft caramels work well if bits aren’t available.
• If you prefer a chewier cookie, bake closer to 9 minutes; for a firmer cookie, bake towards 11 minutes.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.

Keywords: apple cider cookies, caramel cookies, fall cookies, soft cookies, homemade cookies, apple cider caramel