Pour 2 cups of apple cider into a small saucepan. Simmer over medium heat until it condenses to about 1/2 cup. Cool completely.

Make sure everything, especially the egg and butter, is at room temperature for optimal mixing.

Sift together 2½ cups of all-purpose flour, 2 teaspoons of apple pie spice or pumpkin spice, and 1 teaspoon of baking powder.

In a large mixing bowl, beat 20 tablespoons of unsalted butter until smooth. Gradually add 1¼ cups of light brown sugar and ¾ cup of granulated sugar. Cream until light and fluffy.

Add the room temperature egg and the cooled apple cider. Blend until smooth.

Carefully fold the sifted dry ingredients into the wet mixture until just combined. The dough should be slightly sticky but hold its shape well.

Cover and refrigerate the dough for at least 1 hour.

Preheat your oven to 350°F (175°C). Shape the chilled dough into balls and place them on a parchment-lined baking sheet.

Bake for 11–13 minutes until edges are golden and centers are set.

Let them cool slightly before dusting with ground cinnamon for that final touch.