Place 4 cups of apple cider into a saucepan. Heat the cider to a boil over medium/high heat. Once the cider comes up to a boil, reduce heat to medium/low. Let the cider simmer until it reduces to a thick molasses. Mine took 3 - 4 hours to cook down. It doesn't need much attention until the last half an hour when the cider has cooked down substantially. Then stir often to avoid burning. Just cook it down to 1/3 of a cup and let it sit at room temperature as you prepare the cookie dough.
Apple Cider Snaps
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
In a large bowl, add in vegetable oil, brown and granulated sugar. Mix on medium until combined. Add in the eggs and cider molasses and mix on medium until incorporated.
In a separate bowl, sift all the dry ingredients. Pour them into the wet mixture and mix on low until combined.
Scoop the dough and roll into the 1/4 cup granulated sugar. Place on cookie sheet. Space them 2" apart. I only had 6 scoops on my cookie sheet.
Bake for 14 minutes until golden brown. Let them cool on the baking pan about 5 minutes before trying to move them with a spatula onto a cooling rack. Move to the cooling rack and let them finish cooling.