The Frosted Apple Cider Cookies are a traditional drop cookie. Loaded with applesauce, cinnamon, cloves, and apple cider frosting, they have a wonderful flavor that’s perfect for fall!
Well, dear friends, we did it. The sixth year of Fall Cookie Week (FCW) here on Inspired by Charm is almost complete. Today, we’re wrapping it up with these Frosted Apple Cider Cookies. ‘Cause, what’s fall without apple cider?
Frosted Apple Cider Cookies:
Thank you all so much for joining Julie and me for this week of autumn-inspired baking. In case you missed anything, you can find my cookie recipes here . Finally, if you make any of our cookies, please share a picture on social media. We’d love to see what you do.
For my final cookie, I took some inspiration from these Brown Sugar Pecan Cookies I made back in 2015. They were (and still are) one of my favorites, so I wanted to bring them back in a new way: Frosted Apple Cider Cookies!
Since this year’s collection of cookies was lacking something “apple-y,” I used the flavor of apple cider to guide my recipe creation.
The cookies are a traditional drop cookie and are easy to make. Loaded with applesauce, cinnamon, and cloves, they have a wonderful flavor. They are also a soft cake-like cookie if that’s your jam.
How to Make Frosted Apple Cider Cookies:
The frosting is where I went bold with the flavor of apple cider. I used a spiced apple cider instant drink mix. I discovered this stuff during the first FCW in 2012 when I made these Caramel Stuffed Apple Cider Cookies. The spice mix punched up the flavor of the cookies, so I used it again in this frosting. As usual, it didn’t disappoint.
I thought the cookies needed a little something to dress them up, so once they were frosted, I topped half of them with chopped pecans.
If pecans aren’t your thing, use a different nut or maybe a sprinkling of cinnamon sugar.
Frosted cookies have long been among my faves. I have a feeling the apple cider frosting will make you a fan as well.
It’s such a pretty and flavor-packed cookie. I hope you’ll give this recipe a try.
It has been my pleasure to present Fall Cookie Week again this year. If you want to see the full collection of recipes from this and past years, you can find them here.
Now, before you head off, be sure to swing by Julie Blanner’s site. Today she’s made No-Bake Cookie Butter Bars. Check them out and grab the recipe here. They are fabulous! Also, be sure to poke around Julie’s site a bit. You’ll be so glad you did. While our design aesthetic may differ, I am a huge fan of her work and how she captures and shares her life and home.
And that’s a wrap for FCW, folks. Stay tuned to IBC for lots more fall inspiration and Halloween ideas. See you next week!
Frosted Apple Cider Cookies:
Frosted Apple Cider Cookies
- 4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 cup unsalted butter - softened
- 1/2 cup vegetable shortening
- 2 cups sugar
- 2 eggs
- 2 cups applesauce
- 1 cup chopped pecans - optional
- 1 cup packed brown sugar
- 1/2 cup milk
- 4 tablespoons butter
- 1 1/2 packets spiced apple cider instant drink mix
- 1/4 teaspoon salt
- 2 1/4 cups confectioners' sugar
- Begin by preheating your oven to 375 degrees F.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and cloves. Set aside.
- In a large bowl, using a mixer, cream together the butter, shortening, and sugar for about 5 minutes or until light and fluffy. Then add the eggs and applesauce, mixing to combine.
- Add in the dry ingredients and mix until just incorporated.
- With a medium scoop, drop spoonfuls of the batter onto a greased cookie sheet. Bake for 8-10 minutes or until the edges of the cookie just start to brown. Transfer to a wire rack to cool.
- While the cookies cool, prepare the frosting. In a pot over medium heat, combine the brown sugar and milk. While constantly stirring bring the mixture to a boil; then remove from the heat. Stir in the butter, spiced apple cider drink mix, and salt.
- Add the confectioners' sugar and beat with an electric mixer until smooth. The frosting will firm as it cools, so work quickly to frost your cookies. If the frosting seems too thin, add a bit more confectioners' sugar.
- Use about 1 tablespoon of frosting for each cookie. Top with chopped pecans (if desirebefore the frosting sets. Pack and store in an airtight container.