1 cup apple cider
1/2 cup unsalted butter softened
1/2 cup sugar
1/4 cup light brown sugar gently packed
1 large egg
1/8 teaspoon salt
1 1/2 cups all purpose flour
1 teaspoon cream of tarter
1/2 teaspoon baking soda
2 tbsp sugar
3/4 teaspoon nutmeg
1/2 teaspoon all spice
3/4 teaspoon cinnamon


  • Heat apple cider in a medium sized pot over medium heat. Simmer until cider has reduced to 2 tablespoons. This will take about 25 minutes. Let cool for about 15 minutes before using cider in cookies.
  • Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.
  • Use electric mixer fitted with paddle attachment to beat butter, sugar, and brown sugar until fluffy, about 3 minutes.
  • Next, beat in egg and the 2 tbsp of reduced, cooled apple cider. Mix until well incorporated, scraping down sides as needed.
  • In a small bowl, stir together salt, flour, cream of tarter, and baking soda. Gradually beat into butter mixture, about 1/2 cup at a time.
  • In a small bowl, stir together all four coating ingredients.
  • Scoop dough into about 1 tbsp sized round balls. Roll balls in coating and then place on prepared cookie sheets, about 2.5 inches apart.
  • Bake for 10 minutes, or until tops are golden brown. Let cool on cookie sheets for about 2 minutes before moving to a cooling rack.