Prepare the Cider Reduction: In a small saucepan over medium heat, add the apple cider. Cook for 20 minutes, stirring frequently, until it reduces to about 1/4 cup. Set aside to cool completely.

Mix the Wet Ingredients: In a stand mixer, beat the unsalted butter and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and cooled, reduced apple cider, mixing until well combined.

Combine Dry Ingredients: In a separate large bowl, sift together the all-purpose flour, apple pie spice, baking soda, and kosher salt.

Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing to ensure soft cookies.

Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Prepare Coating: In a small bowl, whisk together the granulated sugar and apple pie spice for coating and set aside.

Shape the Cookies: Use a 2-tablespoon cookie scoop to scoop out the dough. Roll each ball in the sugar-spice mixture until completely coated.

Arrange on Baking Sheets: Place the dough balls on the prepared sheets, spacing them about 2 inches apart.

Bake: Bake for 8 to 10 minutes, or until the edges are set and lightly browned. The centers will remain soft.

Cool: Allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Glaze: In a small bowl, combine the confectioners sugar and 2-3 tablespoons of apple cider, whisking until smooth. Adjust with more cider if needed to reach desired consistency.

Glaze and Serve: Drizzle the glaze over the cooled cookies and serve warm or at room temperature.