Apple Cider Cookies
Apple cider cookies combine the warm flavors of fall with a soft, chewy texture, making them perfect for cozy evenings or gatherings.
Ingredients
For the Cookie Dough
- 2 cups apple cider
- 20 tablespoons unsalted butter Melted and browned
- 2.5 cups all-purpose flour
- 2 teaspoons apple pie spice or pumpkin spice
- 1 large egg egg (room temperature) Use room temperature for better blending.
- 1.25 cups light brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- to taste Ground cinnamon (for topping)
Instructions
Preparation
- Pour the apple cider into a saucepan and simmer over medium heat until it reduces to about ¼ cup. Allow it to cool.
- In a separate pan, melt the unsalted butter over low heat until it turns lightly browned. Let it cool for about 15 minutes.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, apple pie spice (or pumpkin spice), and a pinch of salt.
- In another bowl, mix the browned butter and both sugars until smooth. Add the room temperature egg, reduced cider, and a splash of vanilla extract; mix until well combined.
Baking
- Gradually add the dry ingredients into the wet mixture until just incorporated—don’t overmix!
- Use a cookie scoop or tablespoon to drop dough onto a lined baking sheet, leaving space between each cookie.
- Preheat the oven to 375°F (190°C) and bake the cookies for 9–11 minutes, or until the edges are set.
- Allow the cookies to cool slightly. Roll them in a mix of ground cinnamon and sugar before drizzling with icing if desired.
Notes
Store in an airtight container at room temperature. They last up to a week or can be frozen for up to three months. Ensure proper sealing for freezing.