• Make the apple cider reduction: Over low heat, simmer 1 cup of apple cider for about 20-25 minutes until you have 4 tablespoons remaining. Take off heat and let cool.
• In a large bowl, whisk together the 1 cup plus 2 tablespoons gluten free flour, ¾ teaspoon baking powder, ½ teaspoon ground cinnamon and ¼ teaspoon kosher salt. Set aside.
• In a small bowl, using a spoon, mix together the 1 rounded tablespoon cornstarch and the 1.5 tablespoons water until it is thin and watery. It will be thick and tacky at first. Set aside.
• In the large bowl of an electric mixer or using a hand held mixer, beat the ¼ cup unsalted butter or vegan baking stick and the ¾ cup of granulated sugar until smooth and creamy. About 2 minutes.
• Add in the cornstarch water and 1 teaspoon pure vanilla extract and beat to combine. It will appear chunky and that’s normal.
• Add in the ¼ cup applesauce, beat to combine.
• With the mixer on low speed, slowly add in the gluten free flour mixture. Mix until just combined. Scrape down the sides of the bowl with the spatula and combine.
• The dough will be super sticky, almost like cake batter. Transfer to a bowl and pop the entire bowl uncovered in the freezer for at least 30 minutes.

  Make sure the bowl is freezer safe.

  When the dough has 15 minutes left of chilling, preheat your oven to 325 degrees and line a baking sheet with parchment paper. 
• Take the bowl of dough out of the freezer. Using a large cookie scoop (I use a 2 ounce scoop), scoop the dough out into 6 scoops. If it is sticking to your hands, get your hands slightly wet.
• In a small bowl, whisk together the ¼ cup granulated sugar with the ¼ teaspoon cinnamon.
• Drop the dough balls one at a time into the cinnamon sugar mixture and coat completely. 
• Place dough balls about 3-4 inches apart on the parchment lined baking sheet. 

  Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
• Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.

Make The Glaze

• In a medium bowl, whisk together the 1 cup confectioners’ sugar, 2 tablespoons of the apple cider reduction and 1 tablespoon plus 1 teaspoon of water until combined and smooth.
• Drizzle the apple cider glaze on top of the cool cookies. If you drizzle it on warm cookies, the glaze with melt.

  It is easier to hold your hand about 6 inches above the cookies and move your arm side to side while drizzling to create a horizontal pattern. Then get more glaze and move your arm from top to bottom to create a vertical pattern.

  Let the glaze harden prior to eating or it will have a strong confectioners' super flavor.