Gluten Free Apple Cider Cookies
These gluten free apple cider cookies are soft, chewy and loaded with fresh apple flavor and Fall spices. They’re topped with a simple maple glaze and coated in cinnamon sugar. A Fall cookie you cannot miss!
Fall baking is here and I couldn’t be more excited. These gluten free apple cider cookies are kind of like a gluten free snickerdoodle but with the addition of apple cider and some other spices for a different flavor profile.
We’ll reduce the apple cider until it’s a bit thicker and stickier which will really deepen the flavor and add some natural sweetness. These cookies are chewy on the inside, crisp on the outside and topped with a simple maple glaze and cinnamon sugar. If you love this recipe, try my chocolate chip snickerdoodles next!
Tips before we bake!
- Make sure your butter is at room temperature. It will make the creaming process much easier. If you forget, a little trick I like to use is to stick it in my bra (lol) and your own body heat will soften it within about 5 minutes.
- I used dark brown sugar because I wanted a richer flavor and darker color, but light brown sugar will work as well if that’s what you have!
How to make apple cider cookies
First, add the apple cider to a small pot on the stove and bring to a boil over medium/high heat. Reduce the heat to medium/low and let simmer for about 25 minutes or until it reduces to 1/4 cup. It will thicken and get sticky. Set aside to cool slightly.
Add the softened butter to a mixing bowl or bowl of a stand mixer with both the brown and white sugar. Beat with an electric for about 45 seconds. Add in the reduced apple cider, egg and vanilla. Beat to combine.
Spoon and level the flour to measure and add to the bowl, then add in the cornstarch, cream of tartar, salt, baking soda and spices. Beat to combine. The dough will be pretty sticky at this point.
Line a baking sheet with parchment paper and use a roughly 2 tablespoon cookie scoop and scoop the dough onto the parchment. Again, they will be sticky right now. Place in the fridge to set for 1 hour.
Toward the end of the hour, preheat the oven to 350 degrees Fahrenheit. In a small dish, combine the sugar and cinnamon. Once the dough has set, you’ll be able to roll into a ball and then roll in the cinnamon sugar- they won’t be as sticky anymore!
Place back on the baking sheet but leave enough room for spreading. I usually do only 6 per baking sheet as they will spread quite a bit. Bake for 13-15 minutes or until the edges are golden brown. Once they come out of the oven, use a round cookie cutter to swivel around the edges to create perfect circles.
Set aside to cool completely. In a small dish, whisk together the powdered sugar and maple syrup. Whisk in the milk if needed. Drizzle on top of the cooled cookies and enjoy! Try my gluten free apple bread next!
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Key ingredients & swaps
Egg. Since there’s only one egg here you can safely swap for a vegan alternative! My first suggestion is applesauce because it obviously pairs so well with the flavors here! You will need 3 tablespoons.
Sugar. A mix of white and brown sugar help keep the cookies chewy on the inside while still giving them that crispy edge. I don’t recommend any swaps here for best results.
Flour. You need a 1:1 gluten free all purpose baking flour here. Bob’s Red Mill and King Arthur are my favorites!
Cream of tartar. Since these are kind of like an apple cider snickerdoodle, cream of tartar will give that distinct tangy flavor and chewy texture.
How to properly store and freeze
Let these gluten free apple cider cookies cool fully, then transfer to a container for up to 5 days. Because of the fresh ingredients and apple cider in here, they naturally stay very moist!
You can also freeze them, either before or after baking. To freeze before baking, add the chill dough balls to a freezer safe bag. When ready to eat, bake at 325 (not 350!) Fahrenheit for 14-16 minutes.
To freeze after baking, let the cookies cool completely, then transfer to a freezer safe bag for up to 2 months. Defrost in the oven until warm through the center! Same rules with my gluten free chocolate chip cookies!
Fall treats to try next!
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!
Gluten Free Apple Cider Cookies
by: claire cary
Ingredients
Cookie dough
- ½ cup unsalted butter room temperture
- ⅓ cup white sugar
- ⅓ cup dark brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ½ cups apple cider reduced to ¼ cup
- 1 ¾ cups gluten free all purpose 1:1 baking flour
- 1 ½ tablespoons cornstarch
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
For coating
- ¼ cup sugar
- 1 teaspoon cinnamon
Optional maple glaze
- ½ cup powdered sugar
- 1 tablespoon maple syrup
- 1 tablespoon milk as needed to thin
Instructions
- First, add the apple cider to a small pot on the stove and bring to a boil over medium/high heat. Reduce the heat to medium/low and let simmer for about 25 minutes or until it reduces to 1/4 cup. It will thicken and get sticky. Set aside to cool slightly.
- Add the softened butter to a mixing bowl or bowl of a stand mixer with both the brown and white sugar. Beat with an electric for about 45 seconds. Add in the reduced apple cider, egg and vanilla. Beat to combine.
- Spoon and level the flour to measure and add to the bowl, then add in the cornstarch, cream of tartar, salt, baking soda and spices. Beat to combine. The dough will be pretty sticky at this point.
- Line a baking sheet with parchment paper and use a roughly 2 tablespoon cookie scoop and scoop the dough onto the parchment. Again, they will be sticky right now. Place in the fridge to set for 1 hour.
- Toward the end of the hour, preheat the oven to 350 degrees Fahrenheit.
- In a small dish, combine the sugar and cinnamon. Once the dough has set, you’ll be able to roll into a ball and then roll in the cinnamon sugar- they won’t be as sticky anymore!
- Place back on the baking sheet but leave enough room for spreading. I usually do only 6 per baking sheet as they will spread quite a bit. Bake for 13-15 minutes or until the edges are golden brown. Once they come out of the oven, use a round cookie cutter to swivel around the edges to create perfect circles.
- Set aside to cool completely. In a small dish, whisk together the powdered sugar and maple syrup. Whisk in the milk if needed. Drizzle on top of the cooled cookies and enjoy!
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