There’s a special chill to the air around Christmas for me, almost like the cold winter air is mixed with holiday spirit making it crisper and somehow more welcoming against my bare face. This Christmas might be a little different in how it is celebrated but the Christmas chill is a comfort this year to me. So while I snuggle under a blanket writing this with a half-eaten glazed cider cookie next to me, I hope you all feel the warmth of the holiday season like a hot cup of spiced cider as well.
Merry Christmas Eve!
- 1 ½ cups apple cider
- 1 cinnamon stick
- 4 whole allspice berries
- 1 ½ cups all-purpose flour
- ¾ tsp. ground cinnamon
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ½ cup unsalted butter, softened
- 2/3 cup packed light brown sugar
- 1 egg
- 2/3 cup confectioners’ sugar
Bring the apple cider, cinnamon stick, and allspice berries to a simmer in a small pot over medium-high heat. Cook until reduced to ¼ cup, about 12 minutes; set aside to cool. Remove the cinnamon stick and allspice berries.
Whisk the flour, ground cinnamon, baking powder, and baking soda in a medium bowl.
With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 3-5 minutes.
Add the egg and half of the cider mixture and beat until combined.
Reduce the mixer speed to low; add the flour mixture and beat until just combined.
Cover with plastic wrap and refrigerate until firm, about 1 hour.
Preheat oven to 350 degrees Fahrenheit. Prepare 2 baking sheets with parchment paper.
Roll the dough into ¾ inch balls and arrange 2 inches apart on prepared baking sheets.
Bake 9-11 minutes or until golden brown.
Let cool 5 minutes before removing to a wire rack to cool completely.
Meanwhile, make the glaze by whisking the confectioner’s sugar and remaining cider mixture until smooth. Spread the glaze on the cookies.
This recipe is courtesy of the Food Network Cookie Magazine 2020