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Apple Cider Cookies Recipe

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★★★★★

4.6 from 67 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to keep cookies tender.
  6. 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.
  7. 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.
  8. 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

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