First major holiday down in 2020, on to the next one! It’s now cookie season. I think this year’s cookie game should be on point, with all those newfound bakers out there. We shouldn’t be in shortage for all kinds of sugary creations. Sourdough shortbread anyone?? Not a bad idea, but for another day. I broke up with my sourdough starter. Any who, I didn’t break up with apple cider though. So, to kick the season off, my Apple Cider Cinnamon Spice Cookies!
With all the craziness in the world right now, I get why so many people took up baking. It’s comforting, it reminds us of our childhoods and simpler times and sugar is good (and addicting…😊). The smell of cookies baking in the oven releases all the feels and there really is nothing better than biting into that fresh out of the oven warm soft cookie! Yes, I do burn the top of my mouth, but it’s so worth it.
These came to be because I had left over egg yolks from a swiss meringue I made. Waste not want not, I thought I can use the yolks to do an all egg yolk cookie batter. I considered a maple bourbon cookie, which I still might create, but I have been using those two flavors a lot lately (we could all use more bourbon though). So, I went back to my tried and true apple cider. I love King Arthur’s boiled apple cider in baking. It packs such a big punch of apple cider flavor in a little package (me too). Then, because I am in love with cinnamon (not in a weird creepy “my strange addiction” way) and have my King Arthur cinnamon sugar bits, (can sub cinnamon baking chips from Amazon)I thought that would be a good pair with the apple cider and all the other warm spices. Well wonders never cease, they were! These babies are thin (so you can eat like 5 of them in one sitting…don’t judge me) and you can bake them to be either super soft and chewy or add a few extra minutes on the bake time to give them a crispier exterior and chewy interior. Look at that, such an accommodating little cookie. So really an all-inclusive cookie. We all could use more inclusivity!
Just rolled into balls and baked. Totally can freeze them too and have cookies on demand whenever you need that fix!
Still warm and toasty fresh out of the oven. Go ahead, eat one, you deserve it.
Crackley, cinnamony, cidery goodness!
Enjoyed with a nice cold glass of milk (or wine).
Perfect for dunking if that’s your jam… Do people still say ” that’s my jam”?
Stock up on your flour this weekend (but don’t hoard…there is enough to go around), slip into your holiday jammies, put on some tunes and pour yourself a glass of wine and bake these Apple Cider Spice Cookies. They are the perfect way to kick off the season. Relish in the simplicity and savor the flavors of the holidays.
Happy Weekending & Cookie Baking It!
Diane
- 2 cups A.P. flour
- ½ tsp. salt
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1 tsp. cinnamon
- ½ tsp. cardamom
- ¼ tsp. nutmeg
- ⅛ tsp. ginger
- ⅛ tsp. allspice
- ⅓ cup cinnamon bits (can sub cinnamon cookie baking chips from Amazon, links above)
- 1.5 sticks unsalted butter room temp
- 1 cup granulated sugar
- ¼ cup brown sugar
- 4 egg yolks
- 2 tsp. vanilla extract
- 2 tbsp. of King Arthur Boiled Apple Cider (link above)
- Pre-heat the oven to 350 degrees and line a baking sheet with parchment paper (two if you are making them all) and set aside.
- In a large mixing bowl combine all the dry ingredients, spices and cinnamon chips and whisk to combine. Set aside.
- In the bowl of the stand mixer fitted with the paddle attachment, cream the butter and sugars together until lighter and fluffy, around 4-5 minutes. Add the egg yolks one at time and beat after each addition. Add the vanilla extract and boiled apple cider and mix to combine.
- Slowly add the dry ingredients with the mixer running on slow. Turn speed up to medium to fully combine until no flour bits remain, Scrape down sides and bottom of bowl.
- Lightly wet your hands with water to dampen so the dough doesn't stick. Using a tablespoon, spoon out about a heaping tablespoon full and roll into a ball. Place on the prepared baking sheet. Continue rolling the dough balls until all the dough is used up. Place the baking sheet in the freezer for 15 to 20 minutes. Place the dough balls you don't plan on baking into a freezer bag and back in the freezer for later use.
- Space the dough balls out on the sheet pan with parchment paper not too close together. Bake the cookies for 12 to 16 minutes. For softer cookies, bake closer to 12-13 minutes and for crispier cookies bake closer to 16 minutes. Remove from oven and let cookies cool on baking sheet on on cooling rack.
- Store cooled cookies at room temp in airtight container for up to 2 weeks. The frozen dough balls will last in the freezer for up to 6 months.
- Enjoy!
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