In a small saucepan, bring 1 cup of apple cider to a gentle boil over medium heat. Allow it to simmer for about 10-15 minutes, or until it reduces to approximately 1/4 cup.

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

In a mixing bowl, cream together unsalted butter, granulated sugar, and light brown sugar on medium speed for 2-3 minutes.

Add the egg and vanilla extract to the creamed mixture. Slowly pour in cooled apple cider and mix until well combined.

In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves.

Gradually combine the dry mixture into the wet mixture, mixing on low speed until just combined.

Scoop out mounds of dough onto prepared baking sheets, spacing them about 2 inches apart.

Transfer the baking sheets to the oven and bake for 10-12 minutes until golden edges and slight softness in the center.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.