Pour 1 cup of apple cider into a saucepan.

Simmer over medium heat until it reduces to 1/4 cup (about 10-15 minutes). Stir occasionally to prevent burning.

Let the reduced cider cool completely before using.

In a mixing bowl, beat 1/2 cup softened butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy (about 3-4 minutes).

Add 1 egg, 1 tsp vanilla extract, and the cooled, reduced apple cider.

Mix until fully combined.

In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt.

Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.

If desired, fold in 1/2 cup caramel bits, white chocolate chips, or chopped pecans.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the cookies maintain their shape while baking.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop the chilled dough into 1-inch balls and place them on the sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.