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Apple Cider Cookies Recipe

Apple Cider Cookies Recipe
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★★★★★

5.1 from 6 reviews

These soft and chewy Apple Cider Cookies capture the warm flavors of autumn with a rich brown butter base, aromatic apple pie spices, and a sweet apple cider glaze. Perfectly spiced and coated with cinnamon sugar, these cookies offer a delightful balance of sweet, tangy, and buttery notes—ideal for cozy fall afternoons or festive gatherings.

Ingredients

Scale

Apple Cider Reduction

  • 2 cups (474 ml) apple cider

Cookie Dough

  • 20 tablespoons (283 g) unsalted butter (for browning)
  • 2½ cups (300 g) 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 (250 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 teaspoon (5 ml) vanilla extract
  • 2 tablespoons (30 ml) apple cider (not reduced)

Toppings and Glaze

  • 4 tablespoons (57 g) unsalted butter, melted
  • ¾ cup (150 g) granulated sugar
  • 2 teaspoons ground cinnamon or spice blend
  • 1 cup (120 g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1 – 2 tablespoons (15 – 30 ml) apple cider (not reduced)

Instructions

  1. Reduce Apple Cider: Pour the apple cider into a small saucepan and heat over medium-high heat until it gently boils or simmers. Continue cooking until the cider reduces to about ¼ cup (59 ml), approximately 15-20 minutes. Remove from heat and let cool to room temperature.
  2. Brown the Butter: In a saucepan or pot, melt the 20 tablespoons of unsalted butter over low heat. Stir frequently as the butter foams and then starts to brown, releasing a nutty aroma and showing lightly toasted bits. Pour the browned butter into a heat-safe bowl and let it cool for 15 minutes at room temperature, then refrigerate for an additional 15 minutes.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cornstarch, apple pie spice, and salt until evenly combined.
  4. Combine Wet Ingredients: In a large mixing bowl, whisk the cooled browned butter with light brown sugar and granulated sugar until smooth. Add the egg, egg yolk, 2 tablespoons of non-reduced apple cider, and vanilla extract, whisking until fully incorporated.
  5. Form Dough: Gradually stir the dry ingredients into the wet ingredients about half at a time, combining just until no dry streaks remain. Let the dough rest while preheating the oven.
  6. Preheat Oven & Prepare Baking Sheet: Preheat the oven to 375°F (190°C) for about 30 minutes. Line a large baking sheet with parchment paper.
  7. Scoop and Bake: Using a medium cookie scoop (2 tablespoons or 30 ml), place dough balls onto the prepared baking sheet about 3 inches (8 cm) apart. Bake for 9-11 minutes, until edges are set and centers are slightly puffed.
  8. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare Apple Cider Butter & Cinnamon Sugar: In one bowl, whisk melted butter with 1-2 tablespoons apple cider until combined. In another bowl, mix granulated sugar and ground cinnamon until blended.
  10. Coat Cookies: Brush each cookie’s top and sides with the apple cider butter, then immediately press it into the cinnamon sugar to coat. Flip the cookie and coat the bottom side with cinnamon sugar as well. Place coated cookies back on the cooling rack.
  11. Make Drizzle: Whisk powdered sugar, vanilla extract, and 1-2 tablespoons apple cider together until smooth. Adjust powdered sugar to desired thickness.
  12. Finish and Serve: Drizzle the apple cider icing over the cooled cookies and enjoy the full apple cider flavor with every bite.

Notes

  • For best flavor, use fresh apple cider and allow the reduction to cool completely before adding to the dough.
  • Browned butter adds a nutty depth; don’t rush this step and watch carefully to avoid burning.
  • If you prefer softer cookies, reduce baking time slightly; for crispier edges, bake a minute or two longer.
  • The cinnamon sugar coating is best applied immediately after baking for it to stick properly.
  • Store baked and coated cookies in an airtight container at room temperature for up to 3 days.
  • For gluten-free option, substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

Nutrition

Keywords: apple cider cookies, brown butter cookies, fall cookies, apple pie spice cookies, cinnamon sugar cookies, autumn desserts

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