Apple Cider Cookies

Gather all ingredients for the cookies and glaze.

In a small saucepan, bring 3/4 cup of apple cider to a boil over medium heat. Reduce heat slightly and simmer, stirring occasionally, until the cider reduces to 1/4 cup, about 8-10 minutes. Remove from heat, transfer to a heat-proof bowl, and chill uncovered until room temperature, about 10 minutes.

While the cider reduces, melt the butter in a separate small saucepan over medium-low heat, or in a microwave-safe bowl on 50% power in 30-second intervals, stirring in between, until melted (about 2 minutes total). Pour the melted butter into the bowl of a stand mixer and refrigerate until it returns to room temperature, about 10 minutes.

In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and ginger until thoroughly combined and no lumps remain.

Add the brown sugar and granulated sugar to the stand mixer bowl with the butter. Beat with a paddle attachment on medium speed until light and fluffy, about 1 minute.

Add the egg, egg yolk, and reduced apple cider to the butter and sugar mixture. Beat until just combined.

Reduce the mixer speed to low and gradually add the flour mixture until just combined, stopping to scrape down the sides of the bowl as needed, about 2 minutes total. Cover the dough and chill in the refrigerator until just firm, about 30 minutes.

Preheat the oven to 350°F (175°C) with a rack in the center position. Line 2 large-rimmed baking sheets with parchment paper.

Scoop the chilled dough using a 1 1/3 oz. scoop (#24, about 2 1/2 tablespoons) and place on the prepared baking sheets, spacing the dough about 3 inches apart. Cover and chill the remaining dough while the first batch bakes.

Bake one baking sheet at a time until the edges are golden brown and the center is set, about 12-14 minutes. Rotate the baking sheet from front to back halfway through the baking time. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, about 20 minutes. Repeat with the remaining cookie dough.

While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of apple cider until smooth. If the glaze is too thick, add additional cider, 1/2 teaspoon at a time, until the mixture reaches a drizzling consistency.

Once the cookies are completely cooled, drizzle the glaze evenly over them and let the glaze set before serving.