Preheat the oven to 350℉. Line 2 to 3 large baking sheets with a silicone mat or parchment paper.

In a large bowl, whisk together the flour, baking soda, salt, and spices. Set aside.

Add butter and the white and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. At medium speed, cream together until light and fluffy, about 2 minutes. Add the egg and cider, and mix until just combined.

Add the flour mixture in two batches, and beat on medium until well combined, scraping down the sides of the bowl if needed. Chill the dough in the refrigerator for at least 1½ hours, or up to 24 hours.

Remove the dough from the refrigerator. Roll about a heaping tablespoon of the dough into balls, then roll each ball in the granulated sugar. Place on the prepared baking sheet, 2½-3 inches apart.

Bake for 11-13 minutes, until the edges appear set. Allow the cookies to cool for five minutes before transferring them to a wire rack to cool completely.