Fall is the perfect time of year for cooking, watching the leaves turn and sitting on your porch with a mug of warm, spiced apple cider. If you want to capture that same experience in a cookie, these Apple Cider Shortbread Cookies are sure to hit the spot.
Capture the Flavors of Fall
Is there anything better than a buttery, tender bite of shortbread? While I find plain shortbread irresistible, there’s no question that adding apple cider and spices takes shortbread to new heights of flavor.
Like any good shortbread, these cookies melt in your mouth and are not overly sweet. The cider glaze adds a touch of creamy texture and a dash of extra sweetness.
Tips for Making Apple Cider Shortbread Cookies
- If you’re unsure about the difference between apple cider and apple juice, you’re not alone. It’s actually difficult to tell them apart. For the best results, select plain cider with no spices or flavors added to it.
- You’ll need a rolling pin and a cookie cutter to make these. If you don’t have these items on hand, try these emergency substitutes. A wine bottle or drinking glass can sit in for the rolling pin, and a drinking glass can step in for a cookie cutter.
- Pecan shortbreads are a classic cookie. If you want, you can add ground pecans to these cookies to add crunch and smooth, nutty flavor.
What to Serve With Apple Cider Shortbread Cookies
Fall entertaining centers around comforting, warmly spiced food and drinks. That’s why this Spiced Vodka Cranberry Fall Cocktail is a great match for these cookies.
More Recipes You’ll Love
- No Bake Bourbon Balls – decadent bites of creamy chocolate
- The Very Best Christmas Dessert Recipes – an amazing variety of sweet and decadent Christmas treats
- Fall Harvest Chex Mix – the classic party recipe but with fall-friendly additions
- White Christmas Mojito – a drink that looks as gorgeous as it tastes
- Pumpkin Snickerdoodle Bars – amazingly soft, chewy and luscious
Apple Cider Shortbread Cookies
Preheat oven to 375 degrees.
Line a cookie sheet with parchment paper
Sift flour. Set aside.
Lightly flour a flat surface. (Cutting board)
Add the butter, powdered sugar, and apple cider in a mixing bowl. Using an electric mixer combine the ingredients.
Continue mixing while adding in the salt.
Slowly add the sifted flour, a cup at a time, continuing to mix for a few minutes. At first the mixture will resemble sand. Continue to mix until it begins to look like dough.
Slightly flour your hands and work with the dough to form a ball. Move the cookie dough onto the floured cutting board.
Reflour your hands and coat the rolling pin with that flour.
Using the flour coated rolling pin, roll the cookie dough out until it is about 3/4 inches thick.
With the round cookie cutter, cut out the dough to form the cookies.
Use a spatula to move the raw cookies to the prepped cookie sheet.
Bake at 375 degrees for 6 minutes.
Remove from the oven and allow to cool on the cookie sheet for 1 minute.
Gently transfer the cookies to a cooling rack.
Whisk the glazing ingredients (apple cider and powdered sugar together).
Spoon the glaze over the cooled cookies allowing the glaze to firm.
Sprinkle with cinnamon.
Makes 18 cookies.