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Apple Cider Cookies

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Soft and warmly spiced apple cider cookies made with nutty brown butter and reduced apple cider, coated in cinnamon sugar and finished with a sweet cider glaze.

Ingredients

  • 1 cup plus 4 Tablespoons unsalted butter (browned)
  • 1/4 cup reduced apple cider (start with 1 cup apple cider)
  • 1 1/4 cups brown sugar (packed light or dark)
  • 1/4 cup white granulated sugar
  • 1 tsp pure vanilla extract
  • 1 large egg (room temperature)
  • 1/4 cup unsweetened apple sauce
  • 2 3/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 TBSP brown butter (reserved from the butter browned for the dough)
  • 1 TBSP apple cider (regular, not reduced)
  • 1/2 cup white granulated sugar
  • 2 tsp ground cinnamon
  • 1 cup powdered sugar
  • 2 1/2 TBSP apple cider (regular, not reduced)

Instructions

  1. In a medium frying pan over medium heat, melt the butter. Continue heating until the milk solids separate and turn amber in color. Pour into a separate container, then reserve 2 Tablespoons of the browned butter in a small bowl for finishing the cookies. Cool completely. You should have about 1 cup of brown butter for the cookie dough.
  2. In a small saucepan over medium heat, heat 1 cup apple cider for about 15 minutes, or until reduced to 1/4 cup. Set aside to cool.
  3. In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. In a large bowl, mix the cooled browned butter, 1/4 cup reduced apple cider, brown sugar, 1/4 cup granulated sugar, vanilla extract, egg, and apple sauce. Add the dry ingredients and mix with a rubber spatula until just combined.
  5. Preheat the oven to 350°F and line two cookie sheets with parchment paper. Let the cookie dough rest while the oven preheats.
  6. Use a large cookie scoop to portion the dough. Place 6 cookie dough balls on each prepared cookie sheet.
  7. Bake one tray at a time for 13-15 minutes. Transfer the cookies to a cooling rack and cool completely.
  8. For the coating, mix the reserved 2 Tablespoons brown butter with 1 Tablespoon regular apple cider. If the butter has solidified, microwave it for about 10 seconds to soften. In a separate bowl, mix 1/2 cup granulated sugar with 2 teaspoons cinnamon.
  9. Working with one cookie at a time, brush the cookie with the brown butter and cider mixture, then immediately coat generously in the cinnamon sugar.
  10. For the glaze, mix the powdered sugar with 2 1/2 Tablespoons regular apple cider until smooth and thin enough to drizzle. Drizzle over the coated cookies and allow the glaze to set before serving.

Notes

  • Use regular apple cider, not reduced cider, for the cinnamon-sugar coating and glaze.
  • Allow the browned butter and reduced cider to cool before mixing the cookie dough.
  • Bake one cookie sheet at a time for more even baking.
  • Coat each cookie immediately after brushing it with the brown butter mixture so the cinnamon sugar adheres well.
  • Store cooled cookies in an airtight container at room temperature.

Nutrition

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