If you love coffee cake and want to give it a fall spin, these Apple Cider Coffee Cake Cookies with Glaze are about to be your new favorite! Apple cider is reduced with spices to create a rich syrup that is mixed right into the cookie dough. Topped with an apple pie spiced streusel filling and baked until soft and chewy. Each cookie is drizzled with a spiced glaze for that classic coffee cake look and feel.
For these cookies I wanted to mix my coffee cake cookies which combined a snickerdoodle dough with a buttery cinnamon streusel and simple glaze – with an apple cider dessert. When I made my apple cider muffins I was inspired to mix in some of the apple cider reduction.
It mixed perfectly into the dough without adding to much liquid and just the perfect amount of spice. These cookies are great for fall or winter and would be perfect for gifting at Thanksgiving or Christmas! Find all of my cookie recipes here for more baking inspiration.
Tips for Perfect Cookies
- Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles.
- Sprinkle with flaky sea salt while warm if desired, this adds the perfect sweet and salty combo.
- If chilling dough overnight allow to come to room temperature before scooping for easier scooping.
- Do not overcrowd baking sheets allow ample space for these cookies to spread and not stick together. If the pan is overcrowded cookies will not turn out as intended.
- Start with less time and add baking time as needed so cookies stay chewy, I always recommend taking cookies out before you think they are done, they will continue to cook on the baking sheet.
Key Cookie Ingredients
Apple Cider: Reduced down to concentrate the flavor. Apple juice can be used, but cider gives a deeper spiced taste.
Apple Pie Spice: Brings in warm, cozy flavor. Cinnamon plus a pinch of nutmeg can stand in if you don’t have a blend.
Unsalted Butter: Creates richness and keeps the cookies soft. Salted butter works too, just reduce the added salt slightly.
Brown Sugar: Brings a deeper molasses note that makes the streusel rich.
Granulated Sugar: Sweetens and helps with structure. Stick with classic white sugar for the best texture.
Eggs: Provide structure and richness. Letting them come to room temp helps the dough mix smoothly.
Vanilla Extract: Adds warmth and balance. Pure vanilla is best, but imitation will work in a pinch.
All-Purpose Flour: The base for your dough. Don’t swap this one, bread or cake flour will change the texture.
Cream of Tartar: Gives the cookies that soft, chewy texture (similar to snickerdoodles).
Powdered Sugar: The base of the glaze for sweetness.
Heavy Cream: Thins the glaze, add more or less depending on how thick you want it. Milk works if you don’t have cream.
How To Make The Coffee Cake Cookies
Let’s talk a little about how to make these The Best Apple Cider Coffee Cake Cookies with Glaze (The printable instructions are in the recipe card below.)
Quick overview:
- Reduce apple cider. Combine wet ingredients.
- Add in dry ingredients, chill dough.
- Make streusel, scoop dough, fill with streusel. Bake.
- Cool completely and drizzle with glaze.
For The Apple Cider Reduction:
- In a medium saucepan combine the apple cider and apple pie spice. Bring to a boil over medium-high heat, reduce heat and allow to simmer until reduced by about half, about 10 minutes. Allow to cool slightly.
For The Streusel Topping:
- In a small mixing bowl combine the flour, granulated sugar, brown sugar, apple pie spice, and butter for the streusel. Use a fork or your hands to combine until the butter pieces are about the size of peas. Set aside.
For The Cookie Dough:
- In a large mixing bowl combine the apple cider reduction, melted butter, sugar, eggs, and vanilla extract. Whisk to combine.
- To the wet ingredients, add in the flour, baking soda, salt, and cream of tartar. Fold until completely combined. Cover and chill dough for 30 minutes.
- Line a sheet pan with parchment paper and preheat oven to 350 degrees F.
- Once dough has chilled, use a 2 oz. portion scoop or measuring spoon to scoop 2 oz. balls of cookie dough, roll into a ball, press the back of a tablespoon measuring spoon into the middle of each dough ball to leave an indent. Repeat until all the dough is used.
- Fill each cookie with about a tablespoon of the streusel topping. Arrange cookie dough 2-3″ apart on a sheet pan, bake for 9-11 minutes until golden brown. Cookies will be soft, allow to cool slightly on the sheet pan before moving to a wire rack to finish cooling.
For The Glaze:
- In a small bowl combine the powdered sugar, 1 tablespoon of cream, and apple pie spice. Mix to combine. If the glaze is too thick, add the additional cream as needed.
- Drizzle each cookie with a spoonful of glaze and let set. Enjoy immediately or store in an airtight container for up to 5 days.
The Best Apple Cider Coffee Cake Cookies with Glaze
Equipment
Ingredients
For the Dough:
- 1/2 cup Apple cider
- 2 tsp Apple pie spice
- 1 cup Unsalted Butter, melted
- 1 1/2 cups Granulated sugar
- 2 whole Eggs, room temperature
- 2 tsps Vanilla Extract
- 2 3/4 cups All-purpose Flour
- 1 1/2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 tsp Salt
For the Streusel:
- 1/4 cup All purpose flour
- 1/4 cup Granulated sugar
- 1/4 cup Brown Sugar
- 1 tsp Apple pie spice , or cinnamon
- 4 tbsp Unsalted butter, softened
For the Glaze:
- 1/2 cup Powdered sugar
- 1-2 tbsp Heavy cream
- 1 tsp Apple pie spice , or cinnamon
Instructions
- In a medium saucepan combine the apple cider and apple pie spice. Bring to a boil over medium-high heat, reduce heat and allow to simmer until reduced by about half, about 10 minutes. Allow to cool slightly.1/2 cup Apple cider , 2 tsp Apple pie spice
- In a large mixing bowl combine the apple cider reduction, melted butter, sugar, eggs, and vanilla extract. Whisk to combine.1 cup Unsalted Butter, 1 1/2 cups Granulated sugar, 2 whole Eggs, 2 tsps Vanilla Extract
- To the wet ingredients, add in the flour, baking soda, salt, and cream of tartar. Fold until completely combined. Cover and chill dough for 30 minutes.2 3/4 cups All-purpose Flour, 1 1/2 tsp Cream of Tartar, 1 tsp Baking Soda, 1 tsp Salt
- Line a sheet pan with parchment paper and preheat oven to 350 degrees F.
- In a small mixing bowl combine the flour, granulated sugar, brown sugar, apple pie spice, and butter for the streusel. Use a fork or your hands to combine until the butter pieces are about the size of peas. Set aside.1/4 cup All purpose flour, 1/4 cup Granulated sugar , 1/4 cup Brown Sugar, 1 tsp Apple pie spice , 4 tbsp Unsalted butter
- Once dough has chilled, use a 2 oz. portion scoop or measuring spoon to scoop 2 oz. balls of cookie dough, roll into a ball, press the back of a tablespoon measuring spoon into the middle of each dough ball to leave an indent. Repeat until all the dough is used.
- Fill each cookie with about a tablespoon of the streusel topping. Arrange cookie dough 2-3" apart on a sheet pan, bake for 9-11 minutes until golden brown. Cookies will be soft, allow to cool slightly on the sheet pan before moving to a wire rack to finish cooling.
- In a small bowl combine the powdered sugar, 1 tablespoon of cream, and apple pie spice. Mix to combine. If the glaze is too thick, add the additional cream as needed.1/2 cup Powdered sugar , 1-2 tbsp Heavy cream , 1 tsp Apple pie spice
- Drizzle each cookie with a spoonful of glaze and let set. Enjoy immediately or store in an airtight container for up to 5 days.
Notes
- Don’t skip the reduction: Reducing apple cider concentrates the flavor so your cookies taste like fall in every bite, if the mixture isn’t reduced it will add too much moisture to the dough.
- Chill dough: cookie dough needs to chill so the fat sets back up, this will help them keep their shape while baking.
- Streusel tip: Press a small indent in the dough balls before filling to help the streusel stay in place. If the tablespoon sticks, spray with a bit of cooing spray.
- Glaze last: Wait until cookies are fully cooled before drizzling with glaze to prevent melting.
- Extra apple boost: use a pre-mixed apple pie spice or make your own with ginger, cloves, cinnamon, nutmeg, and cardamom.
Nutrition
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Serving & Storage
Storage: Keep cookies in an airtight container at room temperature for up to 3 days. If you’ve already glazed them, place a piece of parchment between layers to prevent sticking. For longer storage, refrigerate for up to 5 days.
Freezing: Baked (unglazed) cookies can be frozen for up to 2 months. Once thawed, drizzle with fresh glaze before serving. You can also freeze the cookie dough balls, just scoop, add streusel, freeze on a tray, then transfer to a freezer bag. When ready to bake, add 1–2 minutes to the baking time.
Serving: These cookies are best enjoyed slightly warm with a fresh drizzle of glaze. Pair them with a cup of coffee, tea, or hot apple cider for a cozy treat. They also make a beautiful addition to holiday cookie trays or fall gatherings since the glaze gives them a bakery-style finish.
Recipe Tips & Tricks
Yes, chilling cookie dough allows the fat to set up so the cookie doesn’t spread too thin. This dough only needs to chill for 30 minutes!
Yes! The dough can be made up to 48 hours in advance and chilled in the refrigerator. You can also bake the cookies and store them in an airtight container for 2–3 days. Add the glaze the day you plan to serve for the freshest flavor.
Yes, reducing the cider is what gives these cookies their concentrated apple flavor – if you do not reduce the liquid it will add too much moisture into the dough.
Apple juice will work in a pinch, but cider gives a deeper, more spiced flavor. If using juice, consider adding a pinch of cinnamon or apple pie spice to boost the flavor. Apple juice may not reduce as much as cider.
Cream of tartar helps with texture, giving these cookies a soft and chewy bite similar to a snickerdoodle base.
Store cooled cookies in an airtight container at room temperature. For extra softness, place a slice of bread in the container, it helps maintain moisture.
You Can Freeze This Cookie Dough
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions (or reference back to this post for baking directions!). Keep in your freezer stash for 3-4 months. Remove desired cookie dough when needed, thaw, bake, and enjoy! You may even want to make a double batch!
Tools I Find Helpful
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
- Glass Mixing Bowls – these are my go to for everyday baking and ingredient prep!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
