Apple Cider + Raspberry Cookies

There’s something magical about summer, when the air smells like ripe fruit, and a cool glass of cider feels just as right as a warm, fresh-baked cookie.

That’s the spirit behind these Apple Cider + Raspberry Cookies. They’re soft and chewy, with juicy bursts of raspberry and a warm kiss of spice from our orchard-grown Reserve Cider. We reduce the cider until it's thick and syrupy, intensifying the apple flavor and adding a little depth to the cookie dough.

To make these, you’ll want to start with a good apple cider (we suggest Kristof Farms Reserve Cider), which adds apple-forward notes that pair beautifully with the raspberries. Reduce it down on the stove until it’s sticky and golden, then blend it into a classic cookie dough with a touch of cinnamon and some sweet raspberries (fresh or frozen!).

🍎 Apple Cider + Raspberry Cookies

Ingredients:

For the cider reduction:

• 2 cups hard apple cider (Kristof Farms Reserve Cider works beautifully)

• 1 tbsp brown sugar

For the cookies:

• ½ cup (1 stick) unsalted butter, softened

• ½ cup granulated sugar

• ¼ cup brown sugar

• 1 large egg

• ¼ cup reduced Kristof Farms Reserve Cider

• 1 tsp vanilla extract

• 1 ½ cups all-purpose flour

• ½ tsp baking soda

• ½ tsp cinnamon

• ¼ tsp salt

• ¾ cup fresh or frozen raspberries (if frozen, do not thaw)

Instructions:

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

• Make the cider reduction:
  In a small saucepan, simmer the Reserve Cider and brown sugar over medium heat until reduced to about ¼ cup (20–25 minutes). Stir occasionally. Let cool completely before using.

• Mix the dough:

  • In a large bowl, cream the butter and sugars until fluffy.

  • Beat in the egg, reduced cider, and vanilla.

  • In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.

  • Gradually mix the dry ingredients into the wet.

  • Gently fold in the raspberries. Be careful not to overmix or mash the berries too much.

• Chill the dough: Refrigerate for 30–60 minutes. This helps prevent spreading.

• Bake:

  • Scoop dough (about 2 tbsp per cookie) and space ~2 inches apart.

  • Bake for 10–12 minutes or until edges are set and centers are just slightly underdone.

  • Cool on pan for 5 minutes before transferring to a rack.

Serve them with a chilled glass of cider, a mug of tea, or right off the tray (no judgment). They’re the kind of treat that tastes like sunshine through orchard leaves and afternoons well spent.

Want more cider recipes?
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