For the Cookies:
In a small pot over medium heat, bring apple cider to a boil.
Boil until reduced to about 1/2 cup, 15 to 18 minutes.
Let cool.
Meanwhile, in a medium bowl, whisk flour, cinnamon, baking soda, salt, and nutmeg.
In a large bowl, whisk brown sugar, butter, and granulated sugar until combined.
Add egg and 1/2 cup reduced cider and whisk until smooth.
Add dry ingredients and stir until just combined.
Cover and refrigerate until chilled, at least 2 hours or up to 12.
Arrange racks in upper and lower thirds of oven; preheat to 350°F (180°C).
Using a medium cookie scoop, about 2 Tbsp, roll dough into balls.
Arrange on 2 parchment-lined baking sheets, spacing 2" apart.
Bake cookies, rotating sheets top to bottom halfway through, until slightly puffed and edges are just set, 10 to 12 minutes.
Let cool 15 minutes.
For the Cinnamon Sugar Coating:
In a medium bowl, combine butter and 2 Tbsp reduced cider.
In another medium bowl, combine granulated sugar and cinnamon.
Brush tops of cookies with butter mixture, then dip tops into cinnamon sugar.
Servings
Makes 18 cookies
Nutrition Facts
Nutrition Per Serving (1 cookie) - Calories: 182; Total Fat: 7g (Saturated Fat: 4g); Cholesterol: 29mg; Sodium: 95mg; Total Carbohydrates: 28g (Dietary Fiber: 0.5g, Sugars: 18g); Protein: 2g; Calories from Fat: 63 (35%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to
reach out to us.