Get ready to indulge in the most epic cookie extravaganza of your life!

Today, we’re diving into the world of chewy apple cider cookies, and trust me, you won’t want to miss this!. No more boring, crunchy cookies and bland flavors!

Imagine sinking your teeth into a soft, tender cookie that’s bursting with the warmth of fall spices and the subtle sweetness of apple cider. It’s a match made in heaven, folks!

First, let’s start by reducing 3/4 cup of apple cider to 1/4 cup in a small saucepan over medium heat. Stir occasionally until the cider has thickened and reduced, about 8-10 minutes. Remove from heat and let it cool to room temperature.

While the cider is cooling, melt 1 cup of unsalted butter in a separate saucepan over medium-low heat. Alternatively, you can melt the butter in a microwave-safe bowl on 50% power, stirring every 30 seconds, until melted. Pour the melted butter into a stand mixer bowl and refrigerate until room temperature.

Now it’s time to whisk together 3 cups of all-purpose flour, 2 teaspoons of ground cinnamon, 1 teaspoon of baking soda, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of ground ginger in a medium bowl until no lumps remain. Add 1 cup of packed light brown sugar and 3/4 cup of granulated sugar to the stand mixer bowl with the butter; beat with a paddle attachment on medium speed until fluffy, about 1 minute.

Add 1 large egg, 1 large egg yolk, and the reduced apple cider to the mixer bowl, beating until just combined. Reduce the mixer speed to low and gradually add the flour mixture until just combined, stopping to scrape down the sides of the bowl as needed.

Line a large-rimmed baking sheet or platter with parchment paper. Scoop the dough using a 1 1/3 oz. scoop (#24, about 2 1/2 tablespoons) and place on the prepared baking sheet. Place the baking sheet, uncovered, in the refrigerator and chill until firm, 30 minutes to 1 hour.

Preheat the oven to 350 degrees F (175 degrees C) with a rack in the center position. Arrange 6 cookies, 3 inches apart, on another parchment-lined large-rimmed baking sheet. Bake in the preheated oven, one baking sheet at a time, until edges are golden brown and center is set, 12-14 minutes, rotating baking sheets front to back halfway through.

Cool cookies on the baking sheet for 5 minutes; transfer cookies to a wire rack to cool completely, about 20 minutes. Repeat the procedure with the remaining cookie dough (4 batches total).

While the cookies are cooling, whisk together 1 1/2 cups of unsifted powdered sugar and the remaining 2 tablespoons of apple cider in a small bowl until smooth. If the glaze is too thick, add the remaining 1 1/2 teaspoons of cider, 1/2 teaspoon at a time, until loose enough to drizzle.

Drizzle the glaze evenly over the cooled cookies and let it set before serving, about 20 minutes.