Description
Soft, chewy apple cider cookies featuring nutty brown butter, warm spices, and a sweet cinnamon sugar coating. Finished with a light apple cider glaze for an irresistible fall treat.
Ingredients
Scale
- 2 cups apple cider
- 20 tablespoons unsalted butter
- 2½ cups all‑purpose flour
- 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
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
- 2 tablespoons apple cider (not reduced)
- ¾ cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon or spice blend (for coating)
- 1 cup powdered sugar (for icing)
- ½ teaspoon vanilla extract (for icing)
- 1‑2 tablespoons apple cider (not reduced, for icing)
Instructions
- Reduce the apple cider by simmering over medium-high heat until it reduces to about ¼ cup. Let it cool to room temperature.
- Brown the butter: Melt butter in a saucepan, stirring until nutty and browned. Transfer to a bowl, cool for 15 minutes, then chill for another 15 minutes.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, cornstarch, spices, and salt.
- Cream butter and sugars: Mix browned butter with sugars until smooth. Add egg, egg yolk, reduced apple cider, and vanilla.
- Combine mixtures: Gradually add dry mix to wet ingredients, stirring until just combined. Do not overmix.
- Form cookies: Preheat oven to 375°F (190°C). Line baking sheets. Use about 2 tablespoons of dough per cookie, spacing them 3 inches apart.
- Bake for 9–11 minutes, until edges are set and centers are soft.
- Cool and decorate: After 5 minutes on the tray, move cookies to a wire rack.
- Cinnamon sugar coating: Brush tops and sides with melted butter and roll in cinnamon-sugar mix.
- Add glaze: Whisk powdered sugar, cider, and vanilla until smooth. Drizzle over cookies before serving.
Notes
- Chopped walnuts or pecans can be folded into the dough for added crunch.
- Chocolate chips can be added for extra richness.
- Finely chopped dried apples or cranberries can be added for a tart touch.
- Pumpkin spice can be used instead of apple pie spice.
- Cookies can be stored in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze unglazed cookies for up to 2 months. Thaw at room temperature and reheat briefly in the microwave if desired.
- Drizzle glaze fresh or right after thawing for best texture.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 35g)
- Calories: 150
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A