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Lighter Chewy Apple Cider Cookies with Easy Cinnamon Glaze

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These lighter chewy apple cider cookies with cinnamon glaze are a tribute to a beloved Portland bakery. Soft in the center, chewy at the edges, with a dreamy cinnamon glaze, they’re made with smart swaps like Greek yogurt for a lighter texture without sacrificing flavor.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 4 tablespoons (56 g) unsalted butter, softened
  • 1/4 cup (60 g) plain Greek yogurt
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • 1 cup (120 g) whole wheat pastry flour
  • 3/4 cup (90 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • For the Cinnamon Glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 1/2 teaspoon ground cinnamon
  • 2–3 tablespoons (30–45 ml) milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until reduced to about 1/4 cup (roughly 15-20 minutes). It should look thick and syrupy. Set aside to cool completely.
  2. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Cream the butter and sugars: In a large mixing bowl, beat together 4 tablespoons softened butter, 1/2 cup granulated sugar, and 1/4 cup packed brown sugar for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl.
  4. Add the wet ingredients: Beat in the egg, 1/4 cup Greek yogurt, 1 teaspoon vanilla extract, and the cooled reduced apple cider. Mix until just combined.
  5. Whisk the dry ingredients: In a separate bowl, whisk together 1 cup whole wheat pastry flour, 3/4 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula or mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Scoop and shape: Use a cookie scoop or tablespoon to portion out dough balls about 1.5 tablespoons each. Roll gently between your palms to form smooth balls. Place on prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake one sheet at a time for 10-12 minutes. The edges should be set and lightly golden, but the centers will still look soft. Remove from oven and let cookies rest on the baking sheet for 5 minutes.
  10. Cool completely: Transfer cookies to a wire cooling rack and let cool completely before glazing.
  11. Make the glaze: In a small bowl, whisk together 1 cup sifted powdered sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract, and 2 tablespoons milk. Whisk until smooth. Add more milk if too thick, or more powdered sugar if too thin.
  12. Glaze the cookies: Drizzle the glaze over the cooled cookies using a spoon or small piping bag. Let the glaze set for 15-20 minutes before serving.

Notes

Don’t rush the cider reduction; it should be thick and syrupy. Room temperature ingredients matter for proper creaming. Chilling the dough is crucial to prevent spreading. Use a light hand when measuring flour. Bake one sheet at a time for even results. Check doneness by touch—edges set, center soft. Cookies taste even better the next day.

Nutrition

Keywords: apple cider cookies, chewy cookies, cinnamon glaze, fall cookies, lighter cookies, Greek yogurt cookies, whole wheat pastry flour

Find it online: https://tastytuck.com/lighter-chewy-apple-cider-cookies-with-easy-cinnamon-glaze/