In a large mixing bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 1 to 2 minutes. Add both sugars and continue beating on medium speed until smooth and creamy
Scrape down the sides of the bowl, add the egg, and beat just until combined. Add the apple juice and vanilla and continue beating. The mixture might look a little odd and curdled at this point, but this will change once you add the dry ingredients
Add the flour mixture and beat on low just until combined, about 1 minute. Tightly wrap the dough in plastic wrap, shape into a flat disc, and refrigerate for at least 2 hours, or up to 5 days. Do not skip this step
Preheat oven to 375ºF degrees and line a baking sheet with parchment paper or spray with cooking spray. In a small bowl, combine the sugar, cinnamon, and cider mix
Roll dough into 1-inch balls, then place on baking sheet, 2 inches apart. Bake for 8-10 minutes and the tops appear slightly undercooked. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely!
