Apple Cider Cookies with Brown Sugar Glaze

To make the reduced apple cider: Pour 1½ cups apple cider into a small saucepan. Bring to a gentle boil over medium heat and simmer uncovered, stirring occasionally, until reduced to ½ cup. This takes about 15–20 minutes. Let it cool before using.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time. Add the vanilla extract and cooled reduced cider.
In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Chill the dough for 30 minutes.
Preheat oven to 350℉. Scoop dough onto a parchment-lined baking sheet.
Bake for 10-12 minutes, or until the edges are set and centers are slightly soft. Let cookies cool completely.
To make the glaze: In a small saucepan, melt the brown sugar, butter, and milk together over low heat, stirring until smooth. Remove from heat and whisk in the powdered sugar and a pinch of cinnamon.
Let the glaze cool slightly before drizzling over cooled cookies.