Apple Cider Cookies

Soft, chewy, made with apple cider reduction, raw brown sugar, apple pie spice and butter, these cookies are baked to perfection, then drizzled with an apple cider glaze that makes your entire kitchen smells delicious. If you don’t have apple pie spice mix, simply use 1 teaspoon of cinnamon with a little bit of ginger powder and nutmeg instead. Don’t over beat the butter and sugar, or the cookies will spread too much and become thin and flat. Store the rest in an airtight container at room temperature for up to 4-5 days. If you want to freeze the baked cookies, leave out the glaze. Let them thaw at room temperature when ready to enjoy. Then, add the glaze if desired.

Dough	Glaze
240 ml Apple cider 115 g Unsalted butter, at room temperature 150 g Raw brown sugar 1 Large egg, at room temperature 1 tsp Vanilla extract 250 g White spelt flour or ap flour 3 tsp Apple pie spice mix 1 tsp Baking soda ¼ tsp Sea salt 40 g Erythritol or granulated sugar	100 g Powdered sugar 2 tbsp Apple cider

Place apple cider in a small saucepan over medium heat. Cook for 20 minutes, stirring frequently, until it is reduced to about 4 tablespoons. Set aside to cool completely.
With a hand mixer, cream the softened butter and raw brown sugar until light and fluffy. Add the egg, vanilla extract, and the cooled, reduced apple cider. Scrape the bottom and sides of the bowl.
In a separate mixing bowl, combine the flour, 2 teaspoons of apple pie spice, baking soda, and salt. With the hand mixer on low, gradually add the flour mixture to the butter mixture until fully incorporated.
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper.
To a small bowl, add sugar and remaining 1 teaspoon of apple pie spice. Whisk to combine and set aside.
Use a 3-tablespoon cookie scoop to scoop out the dough. You will have 9 cookie dough balls. Roll each dough ball in the sugar mixture, coating all sides completely. Place them, 2 inches apart, on the prepared baking tray.
Bake for 14 minutes or until the edges are set and lightly browned. The centers will still be soft. The cookies will continue to set as they cool. Set aside to cool for 5 minutes before transferring them to a wire rack to cool completely.
Meanwhile prepare the glaze. In a small bowl, add the powdered sugar and 2 tablespoons of apple cider. Whisk to combine. Add more apple cider as needed to reach your desired consistency. Drizzle the glaze over the cooled cookies.