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Apple Cider Cookies Recipe

Apple Cider Cookies Recipe
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★★★★★

4.9 from 10 reviews

These Apple Cider Cookies combine the warm, spicy flavors of apple pie spice and browned butter with the sweet richness of reduced apple cider. Perfectly soft and chewy with a delightful cinnamon sugar topping, these cookies bring a cozy autumn treat to your kitchen.

Ingredients

Scale

Apple Cider Reduction

  • 2 cups apple cider

Wet Ingredients

  • 20 tablespoons unsalted butter
  • 1 large egg (room temperature)
  • 1¼ cup light brown sugar
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2½ cups all-purpose flour
  • 2 teaspoons apple pie spice or pumpkin spice
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Topping

  • Ground cinnamon (for coating)
  • Cinnamon sugar (for rolling)
  • Optional icing drizzle (powdered sugar with a touch of milk or water)

Instructions

  1. Reduce Cider: In a medium saucepan, simmer 2 cups of apple cider over medium heat, stirring occasionally, until the liquid is reduced to about ¼ cup. This concentrates the flavor and adds moisture to the cookies. Remove from heat and allow to cool completely.
  2. Brown Butter: In another saucepan or skillet, melt the 20 tablespoons of unsalted butter over low heat. Continue cooking until the butter turns a light golden brown and emits a nutty aroma, about 5-7 minutes. Be careful not to burn it. Remove from heat and cool for about 15 minutes.
  3. Mix Dry Ingredients: In a large bowl, whisk together the 2½ cups all-purpose flour, 2 teaspoons apple pie or pumpkin spice, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. This ensures even distribution of the leavening agents and spices.
  4. Combine Wet Ingredients: In a separate large bowl, combine the browned butter and both sugars (1¼ cup light brown sugar and ¾ cup granulated sugar). Beat them together until well combined. Add the large egg, the cooled reduced apple cider, and 1 teaspoon vanilla extract. Mix until smooth.
  5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to ensure tender cookies.
  6. Form Cookies: Use a cookie scoop or spoon to drop dough portions onto a baking sheet lined with parchment paper or a silicone baking mat. Space them about 2 inches apart to allow for spreading.
  7. Bake: Preheat your oven to 375°F (190°C). Bake the cookies for 9–11 minutes or until the edges are set and lightly golden.
  8. Cool & Decorate: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. While still slightly warm, roll the cookies in a mixture of cinnamon sugar to coat them. Optionally, drizzle with a simple icing made from powdered sugar and a small amount of milk or water for added sweetness and decoration.

Notes

  • Make sure the apple cider reduction is completely cool before adding to the wet ingredients to prevent cooking the egg.
  • Browned butter adds a nutty depth; watch closely to avoid burning.
  • For a stronger spice flavor, you can add a little extra apple pie spice or include a pinch of ground ginger.
  • Cookies can be stored in an airtight container for up to 5 days at room temperature.
  • For a dairy-free version, substitute the butter with vegan butter alternatives and egg with a flax egg, but texture may vary.

Nutrition

Keywords: apple cider cookies, browned butter cookies, autumn cookies, spiced cookies, cinnamon sugar cookies

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