Heat apple cider in a medium sized pot over medium heat. Simmer until cider has reduced to 2 tablespoons. This will take about 25 minutes. Let cool for about 15 minutes before using cider in cookies.

Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.

Use electric mixer fitted with paddle attachment to beat butter, sugar, and brown sugar until fluffy, about 3 minutes.

Next, beat in egg and the 2 tbsp of reduced, cooled apple cider. Mix until well incorporated, scraping down sides as needed.

In a small bowl, stir together salt, flour, cream of tarter, and baking soda. Gradually beat into butter mixture, about 1/2 cup at a time.

In a small bowl, stir together all four coating ingredients.

Scoop dough into about 1 tbsp sized round balls. Roll balls in coating and then place on prepared cookie sheets, about 2.5 inches apart.

Bake for 10 minutes, or until tops are golden brown. Let cool on cookie sheets for about 2 minutes before moving to a cooling rack.