Apple Cider and Shortbread Cookies
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Published: Oct 16, 2014
Updated: Sep 05, 2024
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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
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!
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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
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!yields: four 12-ounce mugs of cider.
Cider and Cookies Recipe
Cider and Cookies
Ingredients
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
- ¼ cup brown sugar
- ¼ cup white sugar
- ½ cup water
- 1½ teaspoons ground cinnamon
For the Shortbread Cookies
- 1½ cups butter, room temp
- 1 granulated sugar
- 1 vanilla extract
- 3½ app-purpose flour
- ⅛ salt
Instructions
For the Cider
- Set up four mugs or mason jars on the counter. Add 3 tablespoons of Sweet Cinnamon Syrup to 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 Classic Shortbread Cookies:
- Preheat your oven to 350℉
- 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 it in plastic, and place it in the fridge for 20 minutes.
- 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.
I LOVE a good shortbread cookie! These look fabulous!