Ingredients
Scale
For the cookies:
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon table salt
- 1 cup (2 sticks, 226 grams) unsalted butter softened
- ½ cup (99 grams) granulated white sugar
- ¾ cup (160 grams) light brown sugar
- 1 large egg room temperature
- ¼ cup (60 mL) apple cider
- 1 apple peeled and diced
For the icing:
- 2 cup confectioners sugar
- 3 tablespoons apple cider
- ½ teaspoon cinnamon
Instructions
- Preheat and prepare cookie sheets. Preheat the oven to 375°F. Line two cookie sheets with parchment paper or grease lightly.
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Combine dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
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Cream butter and sugars. In a second mixing bowl, with an electric mixer cream together butter and sugars until light and fluffy, about 2 to 3 minutes.
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Add egg and cider. Add egg and mix just until combined. Add cider and combine. Scrape the sides and bottom of the bowl as needed.
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Add in dry ingredients. Add the flour mixture and mix at low to medium speed until mixture is evenly moistened. Stir in chopped apple.
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Scoop the cookies. Using a 1-inch cookie scoop or tablespoon, scoop the cookies into 1 ½-inch balls. Place onto prepared cookie sheets about 2 inches apart.
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Bake and cool the cookies. Bake for 10 to 12 minutes until edges and centers are set. Remove from the oven and cool on the pan for 5 minutes before transferring to a rack to finish cooling completely.
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Make icing. In a small bowl, whisk together icing ingredients. Spread or drizzle over each cooled cookie.