Apple Cinnamon Sugar Cookies (Edit recipe)

Apple cider reduction

1. Over low heat, simmer 1 cup of apple cider for about 20-25 minutes until you have 1/4 cup remaining. Take off heat and let cool.

Cookies

1. While that’s simmering make the cookies. In a large bowl, whisk together the gluten free flour, baking soda, cinnamon and salt. Set aside.
2. In a small bowl, using a spoon, mix together the cornstarch and the water until it is thin and watery. It will be thick and tacky at first. Set aside.
3. In the large bowl of an electric mixer or using a hand held mixer, beat the softened butter or vegan baking stick until smooth and creamy. About 2 minutes.
4. Add in 1 1/4 cups of granulated sugar and beat again till smooth and creamy. About 2 minutes.
5. Add in the applesauce, beat to combine.
6. Add in the cornstarch water and vanilla and beat to combine. It will appear chunky and that’s normal.
7. With the mixer on low speed, slowly add in the gluten free flour mixture. Mix until just combined.
8. The dough will be super sticky, almost like cake batter. Transfer to a bowl, cover with plastic wrap and refrigerate for at least 2.5 hours. I like to chill mine overnight.
9. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
10. Using a small cookie scoop or your hands, break off pieces of dough and roll into 1 inch balls. Drop in the additional 1/2 cup granulated sugar and place on a baking sheet about 3 inches apart. Put the rest of the dough back in the fridge.
11. Bake for 10-11 minutes until the edges and underneath are golden brown. Let cookies cool a few minutes on the baking sheet then transfer to a cooling rack. Repeat with the rest of the dough.

Back to the apple cider reduction

1. In a large bowl, whisk together the confectioners’ sugar and 3 tablespoons of the apple cider reduction.
2. Drizzle it on the top of the cool cookies. When the icing hardens, store cookies in an airtight container at room temperature. Enjoy!