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Apple Cider Cookies Recipe

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★★★★★

4.9 from 136 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cookies tender.
  6. Form Cookies: Using a cookie scoop or tablespoon, drop dough evenly spaced onto a baking sheet lined with parchment paper or a silicone mat.
  7. 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.
  8. 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

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