Apple Cider Cookies Recipe
Introduction
Apple Cider Cookies offer a perfect balance of warm spices and sweet apple flavor that’s ideal for fall or any cozy day. These soft, flavorful cookies are made with reduced apple cider and browned butter, giving them a rich, comforting taste that everyone will love.
Ingredients
- 2 cups apple cider
- 20 tablespoons unsalted butter
- 2½ cups all-purpose flour
- 2 teaspoons apple pie spice or pumpkin spice
- 1 large egg (room temperature)
- 1¼ cups light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- Ground cinnamon (for topping)
Instructions
- Step 1: In a saucepan, simmer the apple cider over medium heat until it reduces to about ¼ cup. Remove from heat and let it cool completely.
- Step 2: Melt the butter over low heat until it becomes lightly browned and fragrant. Allow it to cool for 15 minutes.
- Step 3: In a bowl, whisk together the flour, baking powder, apple pie spice (or pumpkin spice), and a pinch of salt.
- Step 4: In a separate bowl, combine the browned butter with the light brown sugar and granulated sugar. Mix well, then add the egg, cooled reduced cider, and vanilla extract. Stir to combine.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just incorporated. Avoid overmixing to keep the cookies tender.
- Step 6: Use a cookie scoop or spoon to drop dough onto a baking sheet lined with parchment paper, spacing them evenly.
- Step 7: Bake in a preheated oven at 375°F (190°C) for 9 to 11 minutes, or until the edges are set but the centers remain soft.
- Step 8: Let the cookies cool slightly, then roll them in ground cinnamon or cinnamon sugar. Optionally, drizzle with icing for extra sweetness.
Tips & Variations
- For a deeper spice flavor, toast the spices lightly before adding to the flour mixture.
- If you prefer a vegan version, substitute the butter with a plant-based alternative and use a flax egg instead of a chicken egg.
- Add chopped nuts or raisins to the dough for added texture and flavor.
- Use pumpkin spice if you don’t have apple pie spice on hand; both work beautifully.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in the microwave or oven before serving to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought apple pie spice?
Yes, store-bought apple pie spice works perfectly in this recipe and saves time. If you don’t have it, you can mix cinnamon, nutmeg, and cloves as a substitute.
What if I don’t have vanilla extract?
You can omit the vanilla extract or replace it with an equal amount of maple syrup or almond extract for a different flavor profile.
PrintApple Cider Cookies Recipe
These Apple Cider Cookies combine the warm, comforting flavors of reduced apple cider and brown butter with a blend of spices perfect for fall. Soft and chewy with a cinnamon sugar topping and a hint of sweetness from light and granulated sugars, these cookies bring a delightful twist to your classic cookie repertoire.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Liquids and Fats
- 2 cups apple cider
- 20 tablespoons unsalted butter
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons apple pie spice or pumpkin spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cup light brown sugar
- ¾ cup granulated sugar
Toppings
- Ground cinnamon (for topping)
- Cinnamon sugar (for rolling)
- Optional icing (for drizzling)
Instructions
- Reduce Cider: Pour 2 cups of apple cider into a saucepan and simmer over medium heat until it reduces to about ¼ cup. This intensifies the cider’s flavor. Remove from heat and let it cool completely before using.
- Brown Butter: Melt 20 tablespoons of unsalted butter over low heat until it turns a light brown and gives off a nutty aroma. This should take a few minutes. Remove from heat and allow to cool for 15 minutes.
- Mix Dry Ingredients: In a medium bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons apple pie spice (or pumpkin spice), and ½ teaspoon salt to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a large mixing bowl, combine the browned butter with 1¼ cups light brown sugar and ¾ cup granulated sugar. Mix well until smooth. Add 1 large room temperature egg, the cooled reduced cider, and 1 teaspoon vanilla extract. Stir until fully combined.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to keep cookies tender.
- Form Cookies: Using a cookie scoop or spoon, drop portions of the dough onto a baking sheet lined with parchment paper, spacing them adequately to allow for spreading.
- Bake: Bake the cookies at 375°F (190°C) for 9 to 11 minutes, or until the edges are set and lightly golden. The centers should remain soft.
- Cool & Decorate: Let the cookies cool slightly on the baking sheet, then roll them gently in cinnamon sugar to coat. Optionally, drizzle with icing for extra sweetness and presentation.
Notes
- Reducing the cider intensifies its flavor and prevents the cookie dough from being too wet.
- Brown butter adds a rich, nutty flavor, enhancing the complexity of the cookies.
- Using room temperature eggs ensures better mixing and smoother dough.
- The spice blend can be adjusted to your preference; pumpkin spice gives a warmer profile while apple pie spice keeps it traditional.
- These cookies are best enjoyed within 3 days stored in an airtight container.
- Optional drizzle: a simple icing made from powdered sugar and apple cider pairs beautifully with the cookies.
Keywords: apple cider cookies, fall cookies, brown butter cookies, spiced cookies, autumn desserts, cinnamon sugar cookies
