Go Back

Well, I was looking for a new Fall cookie that just had the essence of the season wrapped up in it.
I found it!!
This cookie is like if a ginger snap had a baby with yummy piece of cinnamon & sugar toast. It has apple cider in the dough and in the buttery covering. I got the recipe from the Magnolia magazine and I'm sure glad I did.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

Cookies
  • 1 cup apple cider vinegar ( used organic)
  • 2 cups flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 3/4 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup sugar
  • 1 large egg
Coating
  • 4 tbsp unsalted butter (melted butter)
  • 1/2 cup sugar
  • 2 tsp ground cinnamon

Method
 

  1. Cookies:
    In a small pot over medium heat reduce the apple cider, by bringing it to a boil and reduce until you have about 3/4 cup (cook time about 10-15 minutes) Let cool.
    In a medium bowl, whisk flour, cinnamon, baking soda, salt, nutmeg together.
    In a large bowl, whisk together brown sugar, butter, and sugar until combined. Add the egg and 1/2 of the reduced apple cider (reserve the rest of the apple cider for the coating). Whisk until smooth. Add dry ingredients and mix until combined.
    Cover and refrigerate at least 2 hours or over night.
    Preheat oven to 350°
    Scoop dough unto a parchment lined cookie sheets about 2' apart. Bake for 6 minutes then switch cookie sheets from top to bottom racks and cook another 6 minutes. Take out and let cool 15 minutes.
    Coating:
    In a small bowl combine sugar and cinnamon. In another bowl melt butter and then add remaining apple cider. Once cookies have cooled brush butter mixture on the cookie and sprinkle with sugar cinnamon mixture to coat them.
    HAPPY EATING!!