Apple Cider Cookies Recipe

**For the Cookies:**

– 3/4 cup plus 2 1/2 tablespoons apple cider, divided

– 1 cup unsalted butter

– 3 cups all-purpose flour

– 2 teaspoons ground cinnamon

– 1 teaspoon baking soda

– 1/2 teaspoon kosher salt

– 1/4 teaspoon ground ginger

– 1 cup packed light brown sugar

– 3/4 cup granulated sugar

– 1 large egg yolk

**For the Apple Cider Glaze:**

– 1 1/2 cups unsifted powdered sugar

– Remaining 2 1/2 tablespoons apple cider (plus extra if needed)

1. **Reduce the Apple Cider:**

– In a small saucepan over medium heat, bring 3/4 cup of apple cider to a boil. Boil, stirring occasionally, until reduced to 1/4 cup (8-10 minutes). Remove from heat and transfer to a heat-proof bowl to chill to room temperature, about 10 minutes.

2. **Melt the Butter:**

– While the cider reduces, melt butter over medium-low heat (or in a microwave on 50% power for about 2 minutes, stirring every 30 seconds). Pour melted butter into the bowl of a stand mixer and refrigerate until room temperature, about 10 minutes.

3. **Make the Dough:**

– In a medium bowl, whisk together flour, cinnamon, baking soda, salt, and ginger.

– Add brown sugar and granulated sugar to the stand mixer bowl with the cooled butter. Beat with a paddle attachment on medium speed until fluffy (about 1 minute). Add the egg, egg yolk, and reduced apple cider; mix until just combined.

– Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined and scraping down the sides as needed.

4. **Chill the Dough:**

– Line a large baking sheet with parchment paper. Scoop dough using a 1 1/3 oz. scoop (about 2 1/2 tablespoons) and place on the sheet. No need to space apart yet.

– Place the baking sheet in the refrigerator, uncovered, and chill until firm (30 minutes to 1 hour).

5. **Bake the Cookies:**

– Preheat the oven to 350°F (175°C) with a rack in the center. Arrange 6 cookies, spaced 3 inches apart, on a parchment-lined baking sheet.

– Bake one sheet at a time, rotating halfway through, until edges are golden and centers are set (12-14 minutes).

– Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 20 minutes). Repeat with remaining dough.

6. **Make the Apple Cider Glaze:**

– While the cookies are cooling, whisk together powdered sugar and the remaining 2 tablespoons of apple cider until smooth. If the glaze is too thick, add more cider, 1/2 teaspoon at a time, until it reaches a drizzle consistency.