Vegan Apple Cider Cookies

Vegan apple cider cookies on a wire cooling rack next to apple halves and cinnamon sticks.

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If you like apple cider donuts you will love these apple cider cookies! Apple cider is reduced to create a very concentrated flavor in the cookies and cookies are tossed in cinnamon-sugar. All 100% vegan and made using only 1 bowl!



3 c apple cider*

For the Cookies

1 c vegan butter

3/4 c sugar

3/4 c light brown sugar

1 tsp vanilla extract

1/4 c reduced apple cider

1 tbsp cornstarch

1 tsp baking soda

3/4 tsp salt

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground allspice

pinch of ground cloves

2 1/4 c all purpose flour

For the Coating

3 tbsp reduced apple cider

3 tbsp vegan butter, melted

1/2 c sugar

1 tbsp ground cinnamon

1/4 tsp ground nutmeg

pinch of ground allspice

pinch of ground cloves


  1. Reduce Apple Cider: Pour apple cider into a small saucepan and heat on the stove over medium. Bring to a boil and simmer for 30-45 minutes or until cider has reduced to about 1/2 cup. The consistency will be that of syrup. Allow to cool completely before moving on to step 2. This will make the apple cider flavor much more concentrated. This step is NOT optional.
  2. Make the Cookie Dough: In a large bowl, cream together the vegan butter, sugar and brown sugar using an electric hand mixer or stand mixer until light and fluffy. This should take about 1 minute. Add vanilla extract, 1/4 c reduced apple cider, cornstarch, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves. Beat again until ingredients are well-distributed. Add flour to the bowl and mix until just-combined.
  3. Chill: Scoop 2 tbsp balls of cookie dough onto a baking sheet lined with parchment paper. Continue filling the sheet until all of the dough has been used. Cover baking sheet tightly with plastic wrap and place in the refrigerator to chill for at least 4 hours. During this time the apple cider flavor will begin more potent and the dough will firm up slightly.
  4. Bake: Once cookie dough is adequately chilled, pull the baking sheet out of the fridge. Allow cookie dough to sit at room temperature for about 10 minutes before baking. During this time preheat oven to 350 degrees F (175 C) and line another baking sheet with parchment paper. Place 6 of your pre-made scoops of cookie dough onto the baking sheet about 2 inches apart. Bake on center rack of preheated oven for 12 minutes. (You’ll continue this process until all of the cookie dough is used up. Refrigerate additional dough between batches)
  5. Prepare the Coating: In a small cup combine the 3 remaining tablespoons of reduced apple cider and melted vegan butter. On a plate or in a flat-style bowl, combine the sugar and the spices.
  6. Assemble: Allow cookies to sit on the baking sheet for 5 minutes after coming out of the oven. While still warm, brush cookies (one at a time) lightly and evenly with the apple cider-vegan butter mixture. Immediately place cookies into the sugar and spice mixture and toss around until evenly coated. Continue until all cookies are coated.



*Cookies will keep in an airtight container at room temperature for 2-3 days.

*Reducing the apple cider is super important! I know reducing from 3 cups to 1/2 cup seems excessive but it is totally necessary if you want the flavor to be noticeable in the cookies.

Keywords: vegan cookies, vegan apple dessert, apple cider cookies, apple cider recipe, fall baking recipe, apple dessert

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