Place 4 cups of apple cider into a saucepan. Heat the cider to a boil over medium/high heat. Once boiling, reduce heat to medium/low and let it simmer until it reduces to a thick molasses, about 3-4 hours.

Let the reduced cider cool at room temperature as you prepare the cookie dough.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a large bowl, mix vegetable oil, brown sugar, and granulated sugar on medium until combined. Add egg and cider molasses, mixing until incorporated.

In a separate bowl, sift all the dry ingredients (salt, ground cloves, ground ginger, baking soda, ground cinnamon, all-purpose flour). Pour the dry mixture into the wet mixture and mix on low until combined.

Scoop the dough and roll it into the 1/4 cup granulated sugar. Place on the cookie sheet, spacing them 2 inches apart.

Bake for 14 minutes until golden brown. Let them cool on the baking pan for about 5 minutes before transferring to a cooling rack.