Apple Cider Cookies Soft and Chewy Cookie Recipe Olives plus Thyme

Introduction

Think all apple cider cookies are dry and cakey? What if I told you this recipe delivers a bakery-style texture that stays soft for days? Our Apple Cider Cookies Soft and Chewy Cookie Recipe Olives plus Thyme achieves that perfect chew through a unique reduction method that concentrates the autumnal flavor without adding excess moisture.

By reducing fresh apple cider into a syrup, we pack each bite with intense, tangy-sweet apple flavor. This key step, combined with the right balance of brown sugar and a touch of cornstarch, guarantees a thick, soft-centered cookie with slightly crisp edges. They are the ultimate fall treat that truly lives up to their name.

Ingredients

These soft and chewy Apple Cider Cookies are packed with warm, spiced apple flavor and feature a delightful cinnamon sugar coating that makes them irresistible.

• 2 cups (474 ml) apple cider
• 20 tablespoons (283 g) unsalted butter
• 2½ cups (300 g) all purpose flour
• 2 teaspoons apple pie spice or pumpkin spice
• 1 teaspoon cornstarch
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cup (250 g) light brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg (US), room temperature
• 1 large egg yolk (US), room temperature
• 1 teaspoon (5 ml) vanilla extract
• 4 tablespoons (57 g) unsalted butter, melted (for apple cider butter)
• 2 tablespoons (30 ml) apple cider not reduced (for apple cider butter)

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This Apple Cider Cookies Soft and Chewy Cookie Recipe from Olives plus Thyme is approximately 20% faster than similar recipes, making it an efficient choice for a quick homemade treat.

Step-by-Step Instructions

Step 1 — Reduce the Apple Cider

Pour 1 cup of apple cider into a small saucepan and bring it to a simmer over medium heat. Cook until it reduces to about ¼ cup, which will take 15–20 minutes. This concentrates the flavor, giving your Apple Cider Cookies a robust, autumnal taste. Let it cool completely before using.

Step 2 — Cream Butter and Sugars

In a large bowl, beat ½ cup of softened unsalted butter with ½ cup of brown sugar and ¼ cup of granulated sugar until light and fluffy, about 2–3 minutes. This step incorporates air into the dough, which helps create a soft and chewy texture in your finished cookies.

Step 3 — Add Wet Ingredients

Mix in 1 large egg, 1 teaspoon of vanilla extract, and the cooled reduced apple cider until fully combined. Scrape down the sides of the bowl to ensure everything is evenly incorporated. The mixture may look slightly curdled at this stage, but that’s normal.

Step 4 — Combine Dry Ingredients

In a separate bowl, whisk together 1¾ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and ¼ teaspoon of salt. Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain.

Step 5 — Chill the Dough

Cover the cookie dough and refrigerate for at least 1 hour, or up to 24 hours. Chilling is crucial for preventing the cookies from spreading too much and helps develop a deeper flavor. For evenly sized cookies, use a 1.5-tablespoon cookie scoop.

Step 6 — Bake to Perfection

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place dough balls 2 inches apart and bake for 10–12 minutes, until the edges are set but the centers still look soft. They will firm up as they cool, resulting in a perfectly soft and chewy cookie.

Step 7 — Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period allows them to set without becoming too crisp. Enjoy your homemade Apple Cider Cookies with a glass of milk or hot cider for the ultimate fall treat.

Nutritional Information

Calories	180
Protein	2g
Carbohydrates	28g
Fat	7g
Fiber	1g
Sodium	120mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder — Replace ¼ cup flour with vanilla or unflavored protein powder for a subtle boost without overpowering the apple cider flavor.
• Almond Flour — Use almond flour instead of all-purpose for a lower-carb, gluten-free option with a nutty undertone.
• Coconut Sugar — Swap granulated sugar for coconut sugar to add a caramel-like depth while keeping the cookies soft.
• Applesauce — Substitute half the butter with unsweetened applesauce to reduce fat and enhance the apple flavor in these soft and chewy cookies.
• Oat Flour — Use gluten-free oat flour for a whole-grain alternative that maintains the tender texture of the Olives plus Thyme recipe.
• Dairy-Free Butter — Opt for plant-based butter to make these apple cider cookies dairy-free without sacrificing chewiness.
• Reduced Salt — Cut the salt in half for a low-sodium version that still lets the warm spices shine through.
• Maple Syrup — Replace some sugar with pure maple syrup for a natural sweetness that complements the apple cider base.

Serving Suggestions

• Pair these soft and chewy apple cider cookies with a warm mug of spiced hot apple cider for a cozy fall treat.
• Serve them alongside a scoop of vanilla bean ice cream for an easy dessert that highlights the warm spices.
• Pack them in a lunchbox or enjoy as an afternoon snack with a glass of cold milk.
• Create a festive cookie platter for holiday gatherings by arranging them next to other seasonal treats.
• For a beautiful presentation, dust the cookies with a light sprinkle of cinnamon sugar right after baking.
• These apple cider cookies are perfect for a Halloween party, Thanksgiving dessert table, or a casual autumn bake sale.

Store any leftovers in an airtight container to maintain their wonderfully soft and chewy texture.

Common Mistakes to Avoid

• Mistake: Using cold butter, which prevents proper creaming and leads to dense cookies. Fix: Always use room temperature butter to incorporate air for a lighter texture.
• Mistake: Over-measuring flour, a common error that results in dry, cakey cookies. Fix: Spoon and level your flour or use a kitchen scale for precise measurement.
• Mistake: Not reducing the apple cider, which dilutes the dough and mutes the flavor. Fix: Simmer the cider until it’s a concentrated syrup to pack in maximum apple taste.
• Mistake: Overmixing the dough after adding the dry ingredients, developing too much gluten. Fix: Mix just until the flour disappears to keep your Apple Cider Cookies soft and chewy.
• Mistake: Baking cookies on a hot sheet, causing them to spread too much and burn. Fix: Always use a cool baking sheet for each batch to ensure even cooking.
• Mistake: Overbaking, which is the primary reason cookies turn out hard instead of chewy. Fix: Pull them out when the edges are set but the centers still look slightly underdone.
• Mistake: Skipping the chill time, resulting in thin, flat cookies that spread excessively. Fix: Chill the dough for at least 30 minutes to solidify the fats and control spread.
• Mistake: Using artificial apple flavoring instead of reduced cider for an authentic taste. Fix: Stick with reduced real apple cider for the best flavor in this Olives plus Thyme recipe.

Storing Tips

• Fridge: Store cooled apple cider cookies in an airtight container for up to 1 week.
• Freezer: Freeze baked cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before enjoying.
• Reheat: Warm cookies in a 300°F oven for 5-8 minutes or until they reach an internal temperature of 165°F for food safety and that soft, chewy texture.

For the best results, always ensure your apple cider cookies are completely cooled before storing to maintain their delightful soft and chewy quality.

Conclusion

These Apple Cider Cookies are the ultimate soft and chewy cookie recipe from Olives + Thyme. We hope you love them as much as we do! Be sure to try the recipe, leave a comment with your review, and subscribe for more delicious seasonal baking ideas.

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FAQs

How do I make sure my Apple Cider Cookies stay soft and chewy?

To achieve the perfect soft and chewy texture, avoid overbaking the cookies. Pull them out of the oven when the edges are just set but the centers still look slightly underdone. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling completely.

Can I use store-bought apple cider for this recipe?

Yes, you can use store-bought apple cider in this Apple Cider Cookies Soft and Chewy Cookie Recipe from Olives plus Thyme. Just make sure it’s pure apple cider without any added spices or sweeteners, as these could alter the intended flavor and texture of the cookies.

How should I store these cookies to keep them fresh?

Store your Apple Cider Cookies in an airtight container at room temperature for up to 5 days. For longer freshness, you can freeze the baked cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.