Apple Cider Shortbread Cookies

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Looking for a unique autumn apple recipe? This apple cider shortbread cookies recipe calls for just two tablespoons of apple cider for the cookie batter and another two tablespoons for the apple cider glaze.

Apple Cider Cookies

We don’t like to throw out much in our household. And honestly, if I had 1/4 cup of apple cider (which is about four tablespoons), I’d probably drink it.

But when I came across this recipe in my Great-Grandma Harbour’s cookbook, I had to try it.

And I’m sure glad I did.

These cookies are melt-in-your-mouth delicious. And the apple cider gives the shortbread a distinctively autumny flavor. In fact, I like them almost as much as the pumpkin snickerdoodles recipe I trialed last week. And they’re a more delicate apple cookie than the iced apple oatmeal cookies the kids love.

How to Make Apple Cider Cookies

Here’s what you’ll need to make these apple cider shortbread cookies.

Want a printable version of this recipe? Scroll down to the bottom! ⬇️

Ingredients

Shortbread Cookie Ingredients

• 2 tbsps hard apple cider
• 1 cup powdered sugar
• 1 cup unsalted butter (soft)
• pinch of salt
• 2 1/2 cup flour

Apple Cider Glaze Ingredients

• 1 cup powdered sugar
• 2 tbsps hard apple cider

Kitchen Tools Needed

• Electric mixer/ mixing bowl
• Large bowl
• Medium bowl
• Sifter
• Cookie sheet
• Parchment paper
• Rolling Pin
• Cookie cutter (round)
• Cooling rack

Directions

These cookies are easy to make. Here’s how.

Preheat oven to 375 degrees.

Line a cookie sheet with parchment paper

Sift flour. Set aside.

Lightly flour a flat surface, such as a countertop or large cutting board.

Combine the butter, powdered sugar, and apple cider in a mixing bowl. Use an electric mixer to 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 work with the dough, and form a ball. Move the cookie dough onto the floured cutting board.

Reflour your hands and coat the rolling pin with that flour.

Roll the cookie dough out using the flour-coated rolling pin until it is about 3/4 inches thick.

Cut out the dough with the round cookie cutter to form the cookies.

Use a spatula to move the raw cookies to the prepped cookie sheet.

Bake at 375 degrees for 6 minutes but don’t let the apple cider shortbread cookies brown.

Remove from the oven and 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.

This recipe makes 18 cookies. It’s easy to double or trip the recipe if you want to make more.

Apple Cider Shortbread Cookies Recipe FAQs

Here are some commonly asked questions about making these apple cider shortbread cookies.

What else can I use instead of the apple cider glaze?

If you prefer to avoid making the apple cider glaze or don’t have enough leftover apple cider, skip the glaze.

Instead, combine three tablespoons of white granulated sugar with three tablespoons of cinnamon. Sprinkle the shortbread with this cinnamon mixture, and voila! You now have Apple Cider Snickerdoodles Cookies.

Can I freeze these cookies?

Yes. They freeze well in an airtight container. I prefer to freeze them without the glaze and add that after thawing.

Can I use apple juice instead of apple cider?

I suppose you could, but they won’t have the same flavor. The strong apple cider flavor lends this recipe its distinctive flavor. You might want to try apple cider vinegar instead. I haven’t done it myself, so if you do give it a try, let me know!

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