Description
Soft, chewy cookies flavored with reduced apple cider, brown butter, warm spices, and finished with cinnamon sugar and an apple cider glaze.
Ingredients
- 2 cups apple cider (474 ml)
- 20 tablespoons unsalted butter (283 g)
- 2½ cups all‑purpose flour (300 g)
- 2 teaspoons apple pie spice or pumpkin spice
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cup light brown sugar (250 g)
- ¼ cup granulated sugar (50 g)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted (57 g)
- 2 tablespoons apple cider (not reduced)
- ¾ cup granulated sugar (for coating) (150 g)
- 2 teaspoons ground cinnamon or spice blend (for coating)
- 1 cup powdered sugar (120 g) (for icing)
- ½ teaspoon vanilla extract (for icing)
- 1‑2 tablespoons apple cider (not reduced, for icing)
Instructions
- Reduce the Cider: In a saucepan, simmer the apple cider over medium‑high heat until reduced to about ¼ cup. Let cool to room temperature.
- Brown the Butter: Melt the unsalted butter in a saucepan over low heat, stirring until it foams and begins to show light brown bits and smell nutty. Transfer to a heat‑safe bowl; let cool about 15 minutes, then chill in refrigerator for another 15 minutes.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cornstarch, ground spices, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, cream the browned butter with both sugars until smooth. Add the egg, the egg yolk, the reduced apple cider, and vanilla extract; mix until well incorporated.
- Combine Mixtures: Gradually stir the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix.
- Form Cookies: Preheat the oven to 375 °F (190 °C) and line baking sheets with parchment paper. Using a cookie scoop (about 2 tablespoons each), place dough balls on the sheets, spacing them ~3 inches apart.
- Bake: Bake for 9‑11 minutes, until the edges are set but centers are still slightly puffed.
- Cool & Decorate: Let the cookies cool on the sheet for about 5 minutes, then transfer to a wire rack.
- Coat in Cinnamon Sugar: Brush each cookie’s tops and sides with apple cider butter, then roll both sides in a mixture of granulated sugar and ground cinnamon.
- Drizzle Icing: Whisk together powdered sugar with remaining apple cider (not reduced) and vanilla extract until smooth. Drizzle this icing over each cookie just before serving.
Notes
- Use fresh apple cider for best flavor rather than a store bottle unless it’s good quality.
- Chilling or resting the dough helps prevent spreading during baking and improves texture.
- Don’t overbake — remove cookies when edges are set but centers are still soft; they firm up as they cool.
- If desired, add nuts, chocolate chips, or dried fruit for variation.
Nutrition
- Serving Size: 1 cookie (approx. 35 g)
- Calories: 150
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
