Apple Cider Cookies Recipe
Introduction
Apple Cider Cookies are a delightful twist on a classic treat, perfect for cozy autumn days. These cookies blend warm spices and the sweet tang of apple cider for a soft, flavorful bite that’s sure to please.
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 over medium heat, simmer the apple cider until it reduces to about ¼ cup. Remove from heat and let it cool completely.
- Step 2: Melt the unsalted butter over low heat until it turns lightly browned, then let it cool for 15 minutes.
- Step 3: In a bowl, whisk together the all-purpose flour, baking powder, apple pie or pumpkin spice, and a pinch of salt until well combined.
- Step 4: In a separate bowl, mix the browned butter with the light brown sugar and granulated sugar until smooth. Add the egg, cooled reduced cider, and vanilla extract, mixing well.
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
- Step 6: Use a cookie scoop to drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them evenly.
- Step 7: Bake the cookies in a preheated oven at 375°F (190°C) for 9 to 11 minutes, or until the edges are set and lightly golden.
- Step 8: Allow the cookies to cool slightly before rolling them in ground cinnamon sugar. Optionally, drizzle with icing for added sweetness.
Tips & Variations
- Substitute apple pie spice with pumpkin spice or cinnamon and nutmeg for a different warm flavor.
- For a chewier cookie, reduce the baking time by a minute or two and let them cool on the baking sheet.
- Add chopped nuts or dried cranberries to the dough for extra texture and taste.
- If you prefer a stronger apple flavor, reserve a bit of the reduced cider to brush on after baking.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of apple inside the container. Reheat gently in the microwave for 10-15 seconds to warm before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh apple cider or store-bought?
Both work well; fresh cider may have a richer flavor, but store-bought cider is a convenient and tasty option.
What can I use if I don’t have apple pie spice?
You can use a combination of cinnamon, nutmeg, and cloves or a pumpkin spice blend as a suitable substitute for apple pie spice.
PrintApple Cider Cookies Recipe
Delight in the warm, cozy flavors of these Apple Cider Cookies, bursting with the essence of reduced apple cider and aromatic spices. These soft-baked cookies feature browned butter for a rich, nutty undertone and a cinnamon sugar finish that perfectly complements their tender crumb. Perfect for fall gatherings or a comforting treat any time of year.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 2 cups apple cider
- 20 tablespoons unsalted butter
- 1 large egg (room temperature)
- 1¼ cup light brown sugar
- ¾ cup granulated sugar
- 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
Topping
- Ground cinnamon (for topping)
- Cinnamon sugar (for rolling, optional)
- Icing (for drizzling, optional)
Instructions
- Reduce Cider: In a saucepan over medium heat, simmer the 2 cups of apple cider until it reduces to about ¼ cup, intensifying the flavor. Remove from heat and let it cool completely.
- Brown Butter: In a separate pan, melt the 20 tablespoons of unsalted butter over low heat, cooking until it turns lightly browned with a nutty aroma. Remove from heat and allow it to cool for 15 minutes to avoid cooking the egg in the next step.
- Mix Dry Ingredients: In a medium bowl, whisk together the 2½ cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons apple pie or pumpkin spice, and ½ teaspoon salt to ensure even distribution of leavening and spices.
- Combine Wet Ingredients: In a large bowl, combine the cooled browned butter with 1¼ cup light brown sugar and ¾ cup granulated sugar. Mix until smooth and creamy, then add the room temperature egg, the cooled reduced cider, and 1 teaspoon vanilla extract. Stir to combine thoroughly.
- Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cookies tender.
- Form Cookies: Using a cookie scoop or tablespoon, drop dough evenly spaced onto a baking sheet lined with parchment paper or a silicone mat.
- Bake: Preheat the oven to 375°F (190°C). Bake the cookies for 9–11 minutes, or until the edges are set and beginning to turn golden brown.
- Cool & Decorate: Allow the cookies to cool slightly on the baking sheet before rolling them in cinnamon sugar for added texture and flavor. Optionally, drizzle with icing once fully cooled for a sweet finish.
Notes
- Be sure to allow the reduced apple cider and browned butter to cool before mixing with eggs to prevent curdling.
- Substitute apple pie spice with pumpkin pie spice for a similar warm flavor.
- For a dairy-free version, substitute butter with a plant-based margarine and confirm the icing is dairy-free.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Enhance presentation by adding a drizzle of vanilla or caramel icing after rolling in cinnamon sugar.
Keywords: apple cider cookies, fall cookies, browned butter cookies, apple pie spice cookies, cinnamon sugar cookies, soft baked cookies, holiday cookies
