Savory Moments: Glazed spiced apple cider cookies

Disclosure: This post is sponsored on behalf of #appleweek. Our generous sponsors, Swiss Diamond, Envy Apples, Imperial Sugar, Nordic Ware, Rodelle Vanilla, Flahavan's Irish Oatmeal, Nairn's and The Spice House have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

Plate of finished glazed spiced apple cider cookies.

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Soft, fluffy cookies are flavored with reduced apple cider and spices and topped with a cinnamon and apple cider glaze for a festive fall treat! This is the second of my #AppleWeek recipes that I'm sharing this week. These apple cider cookies have been a work in progress for a few years now. I never feel like they turn out quite right or have enough apple cider flavor in them. For this recipe I've reduced the apple cider to help concentrate the flavor and also added a glaze made with that as well. That and the addition of some mulling spices create a delicious autumn cookie. I know I've mentioned many times in the past that I make cookies each year to take on our family annual apple picking in October. Apple picking is a tradition here and one of my favorite days of the year. These cookies would be perfect to take along on a fall outing or enjoy at home after a day of picking apples or pumpkins, or just playing in the leaves. I used Imperial Sugar's granulated, light brown, and powdered sugar in this recipe. This recipe makes about 2-1/2 dozen cookies.

Glazed spiced apple cider cookies
1/2 cup (1 stick) unsalted butter, softened
1/2 cup light brown sugar, such as Imperial Sugar
1/4 cup granulated sugar, such as Imperial Sugar
1/3 cup reduced apple cider*
1/2 cup buttermilk
1 large egg
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
for the glaze:
3/4 cup powdered sugar, such as Imperial Sugar
1/4 teaspoon ground cinnamon
about 3 tablespoons reduced apple cider*

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silicon baking mats.

In a stand mixer with a paddle attachment (or a large bowl with a hand mixer), cream together the butter, brown, and granulated sugars until light and fluffy. Mix in the apple cider, buttermilk, and egg.

In a large bowl, whisk together the flour through allspice. Slowly mix the dry ingredients into the wet until combined.

Use a small cookie scoop or a tablespoon and place the dough on the baking sheets, about 2 inches apart. Bake for 9-11 minutes, until they are lightly golden. Let cool on the baking sheets for a minute and then remove to a wire rack to cool.

To make the glaze, whisk together the powdered sugar and cinnamon in a small bowl and slowly whisk in the apple cider until the glaze can be drizzled. Drizzle onto fully cooled cookies and let dry completely.

Store in an airtight container. The cookies are very moist and will not last more than a couple of days.

*Start with 1-3/4 cups apple cider in a small pot. Heat over medium heat, stirring occasionally, until it comes to a boil. Reduce and simmer, stirring occasionally, until the apple cider has reduced to about 1/2 cup of liquid. Let cool.