Pour the apple cider into a small saucepan over medium-low heat. Simmer gently until reduced down to exactly 80 ml of thick syrup, about 15 minutes. Cool completely to room temperature.

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, 1 teaspoon of ground cinnamon, ground nutmeg, allspice, and salt.

In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and 120 ml of granulated sugar on medium speed for 2 minutes until fluffy.

Add the egg, vanilla extract, and cooled apple cider reduction to the butter mixture. Beat on low speed until smooth and fully blended.

Gradually add the flour mixture into the wet ingredients, mixing on low speed just until no dry pockets remain. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.

Preheat your oven to 177 °C (175 C) and line two large baking sheets with parchment paper. In a small shallow dish, combine the remaining 60 ml granulated sugar and remaining 0.5 teaspoon ground cinnamon.

Scoop 1.5-tablespoon portions of chilled dough, roll them into smooth balls, and roll each ball thoroughly through the cinnamon-sugar mixture. Arrange on the baking sheets spaced 2 inches apart.

Bake at 177 °C (175 C) for 9 to 11 minutes until the edges are set and lightly golden while the tops remain soft. Let cool on the sheet for 5 minutes, then move to a wire rack to cool completely.