Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a small saucepan, simmer 1 cup of apple cider over medium heat until it reduces to about 1/2 cup. This will intensify the apple flavor. Set aside to cool.  For this recipe, you can also prepare Alpine apple cider mix in the microwave.   If using the mix, you will want to use 1/2 the amount of water called for on the preparation instructions.

In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

Add the eggs, one at a time, beating well after each addition.

Mix in the cooled, reduced apple cider and vanilla extract until well combined.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl.

Gradually add the dry and wet ingredients, mixing until just combined. Be careful not to overmix.

Scoop  1.5-inch cookie dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

Sprinkle or roll the buttered cookies in the cinnamon-sugar mixture until fully coated.

Bake for 10-12 minutes, or until the edges are golden and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once they're done baking, you can choose to add more cinnamon sugar topping.