Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan and bring it to a simmer over medium heat. Cook until it reduces to 1/4 cup, about 10-15 minutes. Set aside to cool.

Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Make the cookie dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then add the cooled apple cider reduction and vanilla extract. Mix until well combined.

Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Shape the cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Bake the cookies: Bake for 10-12 minutes, or until the edges are set and the tops are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Make the glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of the reduced apple cider until smooth.

Glaze the cookies: Once the cookies are completely cool, drizzle the apple cider glaze over the tops. Let the glaze set before serving.