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Apple Cider Cookies Recipe

Apple Cider Cookies Recipe
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★★★★★

4.9 from 24 reviews

These Apple Cider Cookies are a delightful fall treat that combines the warm flavors of reduced apple cider and brown butter with fragrant spices. Soft, chewy, and topped with cinnamon sugar, they capture the essence of autumn in every bite.

Ingredients

Scale

Apple Cider Reduction

  • 2 cups apple cider

Cookies

  • 20 tablespoons unsalted butter
  • 2½ cups all-purpose flour
  • 2 teaspoons apple pie spice or pumpkin spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg (room temperature)
  • 1¼ cups light brown sugar
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract

Topping

  • Ground cinnamon (for rolling)
  • Optional icing for drizzling (powdered sugar mixed with milk or water)

Instructions

  1. Reduce Cider: In a medium saucepan, simmer the apple cider over medium heat until it has reduced to about ¼ cup. This concentrates the flavor. Remove from heat and allow it to cool completely before using.
  2. Brown Butter: In a separate saucepan, melt the butter over low heat, stirring frequently until it turns a light golden brown and develops a nutty aroma. Remove from heat and let cool for 15 minutes.
  3. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, apple pie or pumpkin spice, and salt to evenly distribute the leavening agents and spices.
  4. Combine Wet Ingredients: In a large bowl, beat the cooled browned butter with the light brown sugar and granulated sugar until smooth and creamy. Add the egg and vanilla extract, mixing well. Then stir in the cooled reduced cider until just combined.
  5. Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Do not overmix to keep the cookies tender.
  6. Form Cookies: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them about 2 inches apart.
  7. Bake: Preheat the oven to 375°F (190°C). Bake the cookies for 9 to 11 minutes, or until the edges are just set but the centers remain soft.
  8. Cool & Decorate: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. While still slightly warm, roll the tops in ground cinnamon sugar. Optionally, drizzle with a simple icing made from powdered sugar and a splash of milk or water for extra sweetness and decoration.

Notes

  • Make sure the apple cider reduction is completely cool before adding it to the dough to avoid cooking the egg.
  • Browned butter adds depth of flavor; do not skip this step for best results.
  • For cinnamon sugar topping, mix 1 tablespoon ground cinnamon with 2 tablespoons granulated sugar.
  • Store cookies in an airtight container for up to 4 days, or freeze for longer storage.
  • You can substitute apple pie spice with pumpkin pie spice, but avoid mixing both to keep the flavor balanced.
  • Adjust baking time slightly if you prefer softer or crisper cookies.

Nutrition

Keywords: apple cider cookies, fall cookies, brown butter cookies, autumn dessert, spiced cookies, soft cookies

Find it online: https://tastemadebyclara.com/apple-cider-cookies-recipe/