Apple Cider and Shortbread Cookies

The leaves are falling, there’s a chill in the air and yellow school buses rule the roads once more – that’s right, autumn’s officially here! That’s cause for celebration! And what could be more festive for fall than spiced caramel apple cider and buttery shortbread cookies? These tried-and-true recipes for apple cider and cookies will fill your belly, warm your heart and have your kids asking for seconds!

Spiced Caramel Apple Cider & Classic Shortbread Cookies

Written and photographed by Jamie of A Hungry Pilgrim

So put on a scarf, grab a rolling pin and have fun celebrating the season in the most delicious way!

This cider is sweet and oh so comforting thanks to the always amazing combo of apples and cinnamon. And what’s even better is that it tastes like it’s from a high-end coffee shop for a fraction of the price! It’s a cinch to make and the kids will have fun creating their own caramel doodles on top of the whipped cream!

If anything can complement the crisp apple flavor of cider it’s these buttery cookies. They’re so melt-in-your-mouth-crazy-good that you may find it hard to believe they’re made with just five simple ingredients (which you probably already have in your pantry). Use leaf, pumpkin or any woodland-themed cookie cutters for the ultimate autumn snack!

Spiced Caramel Apple Cider

You might also like this recipe for Homemade Baking Mix (it’s just like Bisquick!)

APPLE CIDER AND SHORTBREAD COOKIES

Print Here

You Will Need

For the Cider:

48 ounces apple juice
12 tablespoons Sweet Cinnamon Syrup (recipe below)
caramel sauce for drizzling
whipped cream

For the Sweet Cinnamon Syrup:

1/4 cup brown sugar
1/4 cup white sugar
1/2 cup water
1 & 1/2 teaspoons ground cinnamon

For the Classic Shortbread Cookies:

3 sticks unsalted butter, room temp
1 cup granulated sugar
1 teaspoon vanilla extract
3.5 cups flour*
1/8 teaspoon salt
* All-purpose flour works nicely for a crumblier cookie. I used cake flour for a cookie that’s crispy on the outside and softer on the inside. It’s all about your preference!

Directions

For the Cider:

Set up four mugs or mason jars on the counter. Add 3 tablespoons of Sweet Cinnamon Syrup each one.
Heat the apple juice in a saucepan over medium heat until it simmers.
Pour 12 ounces of juice over the cinnamon syrup in each mug and give them a quick stir.
Top each drink with whipped cream and drizzle caramel syrup over the top.

For the Sweet Cinnamon Syrup:

Combine both kinds of sugar and the water in a small saucepan and stir well.
Bring to a slow boil, then remove from heat.
Add the cinnamon and stir well. (The cinnamon won’t fully dissolve. This is okay; it won’t affect the texture or taste).

For the Sweet Cinnamon Syrup:

Combine both kinds of sugar and the water in a small saucepan and stir well.
Bring to a slow boil, then remove from heat.
Add the cinnamon and stir well. (The cinnamon won’t fully dissolve. This is okay; it won’t affect the texture or taste).

For the Classic Shortbread Cookies:

Using an electric mixer with the paddle attachment, cream the butter and sugar until just combined.
Add the vanilla.
In a separate bowl, mix together the flour and salt. Then add them to the butter/sugar mixture.
Mix on low speed until a dough forms. It will be very dense – this is good!
Form the dough into a flat disc, wrap in plastic and place in the fridge for 20 minutes.
Preheat your oven to 350 degrees F.
On a floured surface, roll the dough about 1/2 thick (I find it’s easiest to cut the dough into 3 separate discs and roll each one out individually).
Cut with autumn-shaped cookie cutters and place on an ungreased baking sheet (I line mine with parchment paper for easy clean-up).
Bake for about 20-25 minutes or until the edges are just slightly browned. Allow to cool completely before removing from tray.
Store cookies in between sheets of parchment or waxed paper in an airtight container for up to 5 days, or in the fridge for up to 2 weeks.