In a small saucepan, pour in the apple cider and bring it to a boil over medium heat. Cook for about 20 minutes, stirring frequently until it’s reduced to about 1/4 cup. Let it cool completely.

In a stand mixer fitted with a paddle attachment, beat the room temperature butter and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract, and pour in the cooled apple cider, mixing until well blended.

In a separate bowl, whisk together the all-purpose flour, apple pie spice, baking soda, and kosher salt until thoroughly combined.

Gradually add the dry ingredients to the wet mixture. Mix just until combined, avoiding over-mixing.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a small bowl, stir together granulated sugar and apple pie spice for the coating.

Using a 2-tablespoon scoop, portion out the dough and roll each into a ball in the sugar mixture. Place the cookies on prepared baking sheets, spaced about 2 inches apart.

Bake for 8-10 minutes until the edges are set and the tops are puffy. Allow to cool on baking sheets for about 5 minutes before transferring to wire racks to cool completely.

Whisk together the confectioners’ sugar and 2-3 tablespoons of apple cider until the glaze is smooth. Adjust the consistency as needed.

Drizzle the glaze over the cooled cookies, allowing it to set before serving.