Prepare Apple Cider: In a medium saucepan, pour 1 cup of fresh apple cider and bring it to a gentle simmer over medium heat. Allow it to reduce for about 15-20 minutes until it thickens and measures approximately 1/4 cup. Cool completely before using.

Cream Ingredients: In a large mixing bowl, cream together 1 cup of softened butter and 1 1/2 cups of granulated sugar until light and fluffy. Gradually add 2 beaten eggs and 1 teaspoon of vanilla extract.

Mix Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Slowly incorporate into the wet mixture until just combined.

Incorporate Cider and Caramel: Gently fold in the cooled reduced apple cider and 1 cup of caramel bits into the cookie dough.

Chill Dough: Cover the mixing bowl and refrigerate the dough for at least 30 minutes to control spread.

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Shape Cookies: Shape 1-inch balls of dough and roll in granulated sugar. Space them about 2 inches apart on baking sheets.

Bake: Bake for 9-11 minutes until edges are golden and centers remain soft.

Cool: Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.