Description
These Apple Cider Cookies are a delightful fall treat featuring the warm flavors of reduced apple cider and apple pie spice. With a rich brown butter base and a cinnamon sugar topping, they offer a perfect balance of sweet spice and tender texture, ideal for cozy seasonal snacking or holiday gatherings.
Ingredients
Scale
Apple Cider Reduction
- 2 cups apple cider
Cookie Dough
- 20 tablespoons unsalted butter
- 2½ cups all-purpose flour
- 2 teaspoons apple pie spice or pumpkin spice
- 1 large egg, room temperature
- 1¼ cup light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Topping
- Ground cinnamon (for rolling cookies)
- Optional icing for drizzling
Instructions
- Reduce Cider: In a medium saucepan over medium heat, simmer the 2 cups of apple cider until it reduces to about ¼ cup. This process concentrates the flavor and adds natural sweetness. Allow the reduced cider to cool completely before using it in the dough.
- Brown Butter: Melt the 20 tablespoons of unsalted butter over low heat, swirling the pan occasionally, until the butter turns a light brown color and develops a nutty aroma. Remove from heat and let it cool for about 15 minutes to avoid scrambling the eggs in the next steps.
- Mix Dry Ingredients: In a large bowl, whisk together the 2½ cups of all-purpose flour, 1 teaspoon of baking powder, ¼ teaspoon baking soda, 2 teaspoons of apple pie or pumpkin spice, and ½ teaspoon of salt. This ensures the leavening agents and spices are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, mix the cooled browned butter with 1¼ cup light brown sugar and ¾ cup granulated sugar until well incorporated. Then add 1 large room temperature egg, the cooled reduced apple cider, and 1 teaspoon vanilla extract. Stir gently until fully combined.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough, which could make the cookies tough.
- Form Cookies: Using a cookie scoop or spoon, drop rounded portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
- Bake: Preheat the oven to 375°F (190°C). Bake the cookies for 9 to 11 minutes, or until the edges are set and lightly golden but the centers remain soft.
- Cool & Decorate: Allow the cookies to cool slightly on the baking sheet, then gently roll or sprinkle them with ground cinnamon sugar for a sweet-spicy coating. Once cooled completely, optionally drizzle with icing for an added touch of sweetness and visual appeal.
Notes
- Reducing the apple cider intensifies the flavor, so don’t skip this step.
- For best texture, use room temperature egg and cooled browned butter.
- Apple pie spice can be substituted with pumpkin spice if preferred.
- If you want a more pronounced cinnamon flavor, increase the cinnamon in the topping.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optional icing can be made with powdered sugar and a small amount of milk or apple cider.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
