### Instructions
1. **Reduce the Apple Cider:** In a small saucepan, bring ½ cup of unsweetened apple cider to a simmer over medium heat. Continue to simmer, stirring occasionally, until the cider has reduced to ¼ cup. This concentrates the apple flavor. Remove from heat and let cool completely.
2. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
3. **Add Wet Ingredients:** Beat in the eggs one at a time, then stir in the vanilla extract and the cooled reduced apple cider until well combined.
4. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.
5. **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. **Chill the Dough:** Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. This helps prevent the cookies from spreading too much.
7. **Preheat Oven and Prepare Baking Sheets:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
8. **Scoop and Bake:** Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. **Bake:** Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still soft.
10. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
### Short Tips
* **Don’t skip the cider reduction!** This step is crucial for an intense apple flavor.
* **Chilling the dough is key** for chewy cookies that hold their shape.
* For an extra touch of autumn, sprinkle a little cinnamon sugar on top of the warm cookies!
* These cookies are delicious on their own, but also pair wonderfully with a warm mug of hot apple cider or coffee.
* Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
