Description
These Amazing Apple Cider Caramel Cookies combine the warm, spiced flavors of reduced apple cider with gooey caramel bits for an irresistible fall treat. Soft, chewy, and bursting with autumnal sweetness, this recipe is perfect for cozy gatherings or a delicious seasonal indulgence.
Ingredients
Scale
Dough 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
Optional
- 1/2 cup extra granulated sugar for rolling
Instructions
- Reduce apple cider: Pour 1 cup of apple cider into a small saucepan and bring to a simmer over medium heat. Continue to simmer until the cider has reduced to 1/4 cup, about 15-20 minutes. Set aside to cool completely.
- Cream butter and sugar: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy, which should take about 3-5 minutes with an electric mixer on medium speed.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and ending with tough cookies.
- Incorporate reduced cider and caramel: Stir in the cooled reduced apple cider and the caramel bits or chopped caramels until they are evenly distributed throughout the cookie dough.
- Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling helps the cookies hold their shape and prevents excessive spreading during baking.
- Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Roll cookies: If using, pour the extra 1/2 cup granulated sugar into a shallow bowl. Scoop 1-inch balls of dough and roll each ball in the granulated sugar until coated.
- Bake: Place the sugared dough balls about 2 inches apart on the prepared baking sheets to allow for spreading. Bake for 9-11 minutes, or until the edges are golden brown and the centers appear set but still soft.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes to firm up. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Reducing the apple cider intensifies its flavor for a richer cookie taste.
- Chilling the dough is important to control spread and results in thicker cookies.
- If caramel bits are not available, use chopped soft caramels for melty caramel pockets.
- Rolling the dough in extra sugar before baking adds a delightful crunch and sparkle to the cookie exterior.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For softer cookies, bake for the lower end of the time range; for crispier cookies, bake closer to 11 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: apple cider cookies, caramel cookies, fall cookies, autumn desserts, soft cookies, caramel bits, reduced apple cider
