Apple Cider Cookies

Frost cookies on the rack - let the excess drip.

Software developers often use the phrase “eating our own dogfood” to indicate that they actually use the products they’re building, suggesting that they believe strongly in the product or have a personal need for it. I use this phrase often because 1) I’m a developer and I use my own products, and 2) I think it’s hilarious and I like to find all sorts of non-software related ways to use it. I like the recipes I’ve shared so far, but this is the dogfood I make that I have and will return to frequently.

I love this recipe. The original recipe that inspired it was pretty good, but I’ve made it a few times now and I think it’s been perfected. It walks a fine line between soft and crunchy, and when flatted the thick cider frosting stays just where it should. It’s a sugar cookie, but it’s so much better.

I’ll be giving these out as gifts for a while, because it’s easy to justify making a batch for myself as long as I’m making some for someone else. Also, this recipe is really easy to produce in mass quantities. I believe I’ve finally found the limits of what my KitchenAid mixer can handle – I can quadruple this recipe, but no more.

The secret ingredient is Alpine Spice Apple Cider mix, which apparently is a thing that’s existed forever and I just never knew about. You’ll find it at the grocery store in the same vicinity as hot chocolate. I’ve never used the mix in a drink, but that would be stupid when you could use it for more cookies.


Apple Cider Cookies
 
Ingredients
Cookies
  • ½ cup butter, softened
  • ½ cup sugar
  • ¼ tsp salt
  • 5 packets Alpine Spiced Apple Cider Mix
  • 1 egg
  • 1 tsp vanilla extract
  • 1 ½ cups flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • 1 tsp cinnamon
Frosting:
  • 3 cup powdered sugar
  • 1 packet Alpine Spiced Apple Cider Mix
  • 1 tsp cinnamon
  • 3 tbs apple cider
Instructions
  1. Preheat oven to 375 degrees.
  2. Cream butter, sugar, salt, and cider packets. Mix in the egg and vanilla. Keep the mixer going and work in flour, baking soda, baking powder, and cinnamon. Chill dough in the fridge for about half an hour (long enough for it to firm up).
  3. Line a baking sheet (or two) with parchment paper. Take a small scoop of dough, roll it into a ball, roll it in flour, and place on paper. Flatten the ball using the floured bottom of a glass (flatness will help prevent the frosting from dripping off).
  4. Bake cookies for approx 10 minutes or just until the edges begin to brown. Remove from oven allow cookies time to sit and harden on the cookie sheet (approx 2 minutes) before removing to a wire rack.
  5. To make the frosting, mix all of the frosting ingredients together. Spread over top of cookies once they have completely cooled. Allow to sit on a counter (overnight, if possible) to allow frosting to harden.
Notes
The frosting should be thick, but if you prefer a light glaze, you can reduce the powdered sugar by half - or, thicken it by adding more. You can also strengthen the cider taste by reducing the cider in a pain. Bring it to a boil and let the water evaporate, leaving you with cider syrup.

 

Adapted from: Dinners, Dishes, and Desserts