How to Make Apple Cider Cookies
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper., Mix together the flour, baking soda, salt, ground pecans, and spices., Cream together the sugar and butter in a separate bowl., Add the egg into the butter mixture...
Step-by-Step Guide
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Step 1: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Use an non-rimmed baking sheet if you can; this will make removing the parchment paper and cookies easier later on. , Pour the flour into a large mixing bowl, then add the baking soda, salt, and ground pecans.
Next, add the ground cinnamon, cloves, and nutmeg.
Stir everything together until the pecans and spices are evenly distributed throughout the flour., Cut the butter into small cubes, and put it into a bowl.
Add the sugar, than beat them together using a handheld better until they come together and turn light and fluffy.
You can also use an electric mixer or food processor for this. , Keep beating until the yolk breaks and gets mixed into the butter mixture.
You don't want to see any streaks of egg yolk., Add half of the flour mixture into the butter mixture, and beat until it is evenly mixed in.
Repeat with the remaining half of the flour., You can peel the apples first, or leave them unpeeled for extra texture.
Make sure that you grate them using a large grate; this will give you a chunkier texture.
Use apples that are suitable for baking, such as Honeycrisp, Gala, Pink Lady, Macoun, Jonagold, or Cortland., You can also use something that is a similar size, such as a cookie scoop.
Space the cookies 2 inches (5.08 centimeters) apart so that they can spread.Don't worry about flattening the cookies; they will flatten on their own as they bake., They are ready when they start turning golden around the edges., If you are using an non-rimmed baking sheet, simply place the baking sheet on the same level as the cooling rack, then slide the parchment paper with the cookies off the baking sheet and onto the rack.
If you used a rimmed baking sheet: carefully lift the parchment paper off of the baking sheet, and transfer it with the cookies onto a wire cooling rack. , They are perfect for fall, and make a great Thanksgiving treat! Store any leftover cookies in an airtight container, and eat them within 3 to 4 days.. -
Step 2: Mix together the flour
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Step 3: baking soda
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Step 4: ground pecans
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Step 5: and spices.
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Step 6: Cream together the sugar and butter in a separate bowl.
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Step 7: Add the egg into the butter mixture and beat again.
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Step 8: Add the flour mixture in two parts
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Step 9: beating well after each addition.
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Step 10: Beat in the apples and apple cider using a low speed setting.
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Step 11: Drop the batter onto the prepared baking sheets using a tablespoon.
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Step 12: Bake the cookies for 20 to 25 minutes.Check the cookies at 20 minutes first
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Step 13: then decide whether you need to bake them longer.
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Step 14: Transfer the cookies to a wire cooling rack.
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Step 15: Allow the cookies to cool for a few minutes before serving them.
Detailed Guide
Use an non-rimmed baking sheet if you can; this will make removing the parchment paper and cookies easier later on. , Pour the flour into a large mixing bowl, then add the baking soda, salt, and ground pecans.
Next, add the ground cinnamon, cloves, and nutmeg.
Stir everything together until the pecans and spices are evenly distributed throughout the flour., Cut the butter into small cubes, and put it into a bowl.
Add the sugar, than beat them together using a handheld better until they come together and turn light and fluffy.
You can also use an electric mixer or food processor for this. , Keep beating until the yolk breaks and gets mixed into the butter mixture.
You don't want to see any streaks of egg yolk., Add half of the flour mixture into the butter mixture, and beat until it is evenly mixed in.
Repeat with the remaining half of the flour., You can peel the apples first, or leave them unpeeled for extra texture.
Make sure that you grate them using a large grate; this will give you a chunkier texture.
Use apples that are suitable for baking, such as Honeycrisp, Gala, Pink Lady, Macoun, Jonagold, or Cortland., You can also use something that is a similar size, such as a cookie scoop.
Space the cookies 2 inches (5.08 centimeters) apart so that they can spread.Don't worry about flattening the cookies; they will flatten on their own as they bake., They are ready when they start turning golden around the edges., If you are using an non-rimmed baking sheet, simply place the baking sheet on the same level as the cooling rack, then slide the parchment paper with the cookies off the baking sheet and onto the rack.
If you used a rimmed baking sheet: carefully lift the parchment paper off of the baking sheet, and transfer it with the cookies onto a wire cooling rack. , They are perfect for fall, and make a great Thanksgiving treat! Store any leftover cookies in an airtight container, and eat them within 3 to 4 days..
About the Author
Isabella Turner
Creates helpful guides on crafts to inspire and educate readers.
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