Reduce Apple Cider: Pour 5 cups of fresh apple cider into a medium saucepan over medium heat. Simmer for 30 to 45 minutes until reduced to about 1/2 cup. Let cool.

Make Caramel Sauce: Combine equal parts of sugar and salted butter in a small saucepan over medium heat, stirring until melted. Add heavy cream, mixing well. Stir in sea salt and cooled apple cider reduction. Cool to room temperature.

Prepare Dough: Cream together 1 cup softened salted butter and both sugars until fluffy. Beat in large room-temperature eggs and vanilla extract. Mix in cooled reduced apple cider.

Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and spices. Fold dry ingredients into wet mixture until just combined.

Chill Dough: Cover the dough and refrigerate for at least 30 minutes to maintain thickness and chewiness.

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

Form Cookies: Roll tablespoons of dough into balls and coat in cinnamon-sugar mixture. Space them 2 inches apart on the baking sheets.

Bake: Bake cookies for 11 to 13 minutes, until edges are set and centers are slightly puffy. Transfer to a wire rack to cool.

Glaze Cookies: Brush cooled cookies with optional apple butter mixture and drizzle with caramel sauce.