INSTRUCTIONS
To make the dough, add the butter and sugar to the bowl of a stand mixer fitted with the flat beater attachment. Alternatively, use a large bowl and electric hand mixer. Cream the butter and sugar at medium speed until light and fluffy, about 3 to 5 minutes.
Beat in the boiled cider, followed by the egg and vanilla. Continue mixing until combined. Stop the mixer and scrape the sides and bottom of the bowl.
Add the flour, apple pie spice, baking powder, and salt. Mix until a dough forms and there are no visible streaks of flour.
Transfer the dough to a small bowl. Cover and refrigerate for at least 4 hours or overnight.
Once the dough has chilled, preheat the oven to 375°F with racks positioned in the upper and lower thirds of the oven. Lightly grease two baking sheets or line them with parchment paper.
To make the coating, combine the sugar and apple pie spice in a small bowl or medium zip-top bag. Mix until well blended.
Scoop the cookie dough into 2-tablespoon portions, about 36g each, and roll them into balls. Working with one piece at a time, roll or toss each ball in the coating until completely covered.
Arrange the cookies on the prepared baking sheets at least 2 inches apart. Sprinkle the remaining coating over the cookies, using approximately 1/8 teaspoon per cookie.
Bake for 12 to 15 minutes. Halfway through baking, swap the pans from top to bottom and rotate them from back to front. The cookies are done when they are domed with fully set, golden-brown edges while the centers remain soft.
Remove the cookies from the oven and allow them to cool completely on the baking sheets.