Step 1

To reduce the apple cider: pour fresh apple cider into a large, deep sauce pan and bring to a boil. Reduce the temperature to medium-high and boil for 30-45 minutes. Once the mixture has boiled for 30 minutes you should start to watch it more closely. The cider will start to bubble and look foamy as it nears the end. You will end up with 6-8 tablespoons cider once reduced to a thick syrup. The apple cider will look rather thin when you pour it into a heat safe bowl to cool, but should have more of a molasses consistency once it cools. Let the reduced apple cider cool to room temperature before adding to the cookie dough. You can make this up to a week ahead of time; store covered in the refrigerator. If made ahead, bring the reduced apple cider to room temperature before using.

Step 2

For the apple cider cookies: In a small bowl, stir together the granulated sugar, brown sugar and cinnamon. Set aside.

Step 3

In a medium bowl whisk together the flour, cornstarch, baking powder, baking soda, kosher salt, nutmeg and cinnamon. Set aside.

Step 4

In a stand mixer with the paddle attachment or with a hand held mixer, cream the butter, brown sugar and granulated sugar until light and creamy, about 3-5 minutes.

Step 5

Add the applesauce, egg yolk and reduced apple cider and beat on medium until combined, about 1-2 minutes.

Step 6

Add in the dry ingredients on low in a few additions, scraping down the bowl at least once. Mix until just a few streaks of flour remain and use a spatula to bring the dough fully together.

Step 7

Use about 2 tablespoons of dough per cookie (I like a size 30 scoop). Roll each ball into the cinnamon sugar coating, then place onto a parchment paper lined baking sheet, spacing 3 inches apart, no more than 11 cookies per half sheet pan. Use the flat bottom of a measuring cup to gently flatten each cookie. (You can place the prepared cookies on a parchment lined plate if a baking sheet won’t fit in your refrigerator). Refrigerate the dough for the 10-20 minutes it takes for your oven to preheat.

Step 8

Preheat the oven to 350°F. Place the chilled cookies on the center rack and bake about 10 minutes. The cookies will spread a bit. Use a biscuit cutter slightly larger than the cookies to “scoot” the cookies back into a smaller circle and allow them to cool on the pan for 3-4 minutes before removing to a wire rack to cool completely. (You can see “cookie scooting” in the video for this cookie recipe).