#1 In a large mixing bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside #2 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 #3 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 #4 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 #5 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 #6 Roll dough into 1-inch balls, then place onto the lined baking sheet, at least 2 inches apart. Bake for 8-10 minutes or until edges have set and the tops appear slightly undercooked. Cookies will firm up as they cool. Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely!