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Apple Cider Donut Sugar Cookies with Maple Glaze

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These soft, chewy sugar cookies capture all the cozy flavors of apple cider donuts—cinnamon, nutmeg, and tangy cider—without the fuss of frying. Finished with a sweet maple glaze, they’re the perfect easy fall treat for gatherings or a comforting snack.

Ingredients

Scale
  • 1 cup (240 ml) apple cider (preferably fresh, unfiltered for best flavor)
  • 2 1/4 cups (280 g) all-purpose flour (can swap for gluten-free blend)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (170 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (50 g) granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)
  • 1 cup (120 g) powdered sugar, sifted (for glaze)
  • 2 tablespoons (30 ml) pure maple syrup (for glaze)
  • 1–2 tablespoons (15–30 ml) milk (for glaze, use dairy-free if needed)
  • 1/4 teaspoon vanilla extract (for glaze)
  • Pinch of salt (optional, for glaze)

Instructions

  1. Pour 1 cup apple cider into a medium saucepan. Simmer over medium heat, stirring occasionally, until reduced to about 1/4 cup (20-25 minutes). Let cool completely.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy (2-3 minutes).
  4. Beat in the cooled reduced cider, egg, and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Dough will be soft and slightly sticky.
  6. Cover the bowl and chill dough for at least 30 minutes (or freeze for 10-15 minutes if in a hurry).
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. In a small bowl, mix 1/4 cup sugar with 1 teaspoon cinnamon for the topping.
  9. Scoop dough (about 1 1/2 tablespoons per cookie) and roll into balls. Roll each ball in the cinnamon sugar mix to coat.
  10. Place cookies 2 inches apart on prepared sheets. Bake for 10-12 minutes until edges are set and centers look slightly underdone.
  11. Let cookies cool on the tray for 5 minutes, then transfer to wire racks.
  12. For the glaze, whisk powdered sugar, maple syrup, milk, vanilla, and a pinch of salt until smooth and pourable.
  13. Drizzle glaze over cooled cookies using a spoon or piping bag. Let glaze set for 15-20 minutes before serving.

Notes

Reduce the apple cider slowly for best flavor; don’t skip chilling the dough for chewy cookies. Sift powdered sugar for a smooth glaze. For gluten-free or vegan adaptations, see blog tips. Cookies are best served at room temperature and can be frozen (unglazed) for up to 2 months.

Nutrition

Keywords: apple cider, donut, sugar cookies, maple glaze, fall dessert, easy cookies, autumn baking, cinnamon, nutmeg, holiday cookies

Find it online: https://tempotaste.com/apple-cider-donut-sugar-cookies-with-maple-glaze-easy-fall-treats/