Description
These Apple Cider Cookies are soft, chewy, and packed with warm autumn flavors. Made with reduced apple cider, brown butter, and a blend of cozy spices, they’re rolled in cinnamon sugar and finished with a tangy apple cider glaze. Perfect for fall gatherings or as a sweet treat any time of year.
Ingredients
Units
Scale
Apple Cider Cookies
- 2 cups (474 ml) apple cider
- 20 tablespoons (283 g) unsalted butter
- 2 1/2 cups (300 g) all purpose flour
- 2 teaspoons apple pie spice or pumpkin spice
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup (250 g) light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg (US), room temperature
- 1 large egg yolk (US), room temperature
- 1 teaspoon (5 ml) vanilla extract
Apple Cider Butter
- 4 tablespoons (57 g) unsalted butter, melted
- 2 tablespoons (30 ml) apple cider, not reduced
Cinnamon Sugar
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons ground cinnamon or spice blend
Apple Cider Glaze
- 1 cup (120 g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1 – 2 tablespoons (15 – 30 ml) apple cider, not reduced
Instructions
- Reduce the Apple Cider: Pour the apple cider into a small saucepan and bring to a gentle boil over medium-high heat. Simmer until reduced to ¼ cup (59 ml), about 15 to 20 minutes. Remove from heat and let cool to room temperature.
- Make Brown Butter: In a saucepan or pot, melt the 20 tablespoons (283 g) of unsalted butter over low heat. Stir frequently as it begins to foam and turn fragrant with nutty, toasted bits. Once browned, transfer to a heat-safe bowl and cool for 15 minutes at room temperature, then refrigerate for another 15 minutes.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, cornstarch, apple pie or pumpkin spice, and salt until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk the cooled brown butter with the light brown sugar and granulated sugar until smooth. Add the egg, egg yolk, reduced apple cider, and vanilla extract, whisking until fully incorporated.
- Make Cookie Dough: Gradually stir the dry ingredients into the wet mixture until just combined, mixing about half the dry ingredients at a time. Allow the dough to rest as you preheat the oven.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C) for about 30 minutes. Line a large baking sheet with parchment paper.
- Shape Cookies: Using a medium cookie scoop (2 tablespoons), portion the dough onto the prepared baking sheet, spacing cookies about 3 inches (8 cm) apart.
- Bake: Bake for 9 to 11 minutes, or until the edges are set and the centers are slightly puffed. Remove from the oven and cool cookies on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Prepare Apple Cider Butter and Cinnamon Sugar: In one bowl, whisk melted butter with the 2 tablespoons apple cider. In another bowl, mix granulated sugar and ground cinnamon until well combined.
- Coat Cookies: Brush each cooled cookie with the apple cider butter, then immediately press the buttered side into the cinnamon sugar. Flip the cookie and coat the other side as well. Place the coated cookies back onto the cooling rack.
- Make Glaze and Finish: Whisk powdered sugar, vanilla extract, and 1-2 tablespoons of apple cider until smooth. Adjust consistency by adding more powdered sugar for thicker icing. Drizzle glaze over each cookie and serve once set.
Notes
- For best flavor, use fresh apple cider and reduce it carefully to concentrate the apple taste.
- Allowing the brown butter to cool before mixing helps achieve the perfect dough consistency.
- Chilling the dough briefly can help control spreading, but letting it rest while oven preheats works well here.
- Use parchment paper on the baking sheet to prevent sticking and for easier cleanup.
- Make sure to space cookies adequately to allow even baking and spreading.
- Adjust glaze thickness by adding more powdered sugar if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
