Make apple cider reduction. In a sauce pan, add apple cider and bring to a boil. Once boiling reduce heat to a medium simmer, stirring occasionally for 35-40 minutes. The cider will reduce down to about ¼ cup and should become thicker when not boiling (turn heat down low to check). It won't be super thick, just more jammy and syrupy. Set aside in glass jar to cool, then after 10 minutes, refrigerate for at least 30 minutes.

In a small mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, all spice, nutmeg, and salt. Set aside.

In large mixing bowl or stand mixer, beat together butter and sugar until creamy. Add in egg and vanilla and beat. Pour in ¼ cup apple cider reduction. Beat.

Add in dry ingredients slowly until well incorporated. Refrigerate dough for at least 1 hour.

When ready to bake, preheat oven to 350F and line baking sheet with parchment paper. Mix together cinnamon and sugar for the coating. Form dough into 32 balls and roll each ball in cinnamon sugar mixture.

Bake for 10-12 minutes or until just lightly golden. Let cool.

While cooling, mix together glaze ingredients. Once cookies are cooled, drizzle with glaze.