In a small saucepan, bring 1 cup of apple cider to a boil over medium-high heat. Simmer until reduced to 1/4 cup, about 10-15 minutes. Cool completely.

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

Cream together 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup light brown sugar for 2-3 minutes until fluffy.

Add 1 large egg and 1 teaspoon vanilla extract, beating until smooth. Fold in cooled apple cider.

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

Gradually add dry ingredients to wet mixture, stirring gently until just combined.

Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.

Bake for 10-12 minutes until edges are golden and centers are soft. Cool on sheets for 5 minutes before transferring to wire rack.