Apple Cider Cookie Recipe

Apple Cider Cookies are a delightful combination of rich, buttery flavors with the tangy sweetness of apple cider, making them perfect for autumn. With hints of warm spices and a crisp exterior dusted in cinnamon sugar, these cookies are the ultimate comfort food for cozying up with a warm beverage. Whether you’re looking for a treat to enjoy on a chilly day or something special to share with friends and family, these cookies are sure to become a favorite!

Why You Will Love These Apple Cider Cookies

These Apple Cider Cookies have a unique flavor profile that stands out from typical cookie recipes. The reduced apple cider adds a concentrated apple flavor, while the browned butter brings a nutty, caramel-like taste. The cinnamon sugar coating and apple cider glaze provide a sweet, spicy finish that perfectly complements the soft, chewy texture of the cookies. Plus, they’re easy to make and don’t require any special equipment – just a few basic ingredients and a bit of patience!

Ingredients Needed

For the Apple Cider Cookies:

• 2 cups (474 ml) apple cider – for reducing
• 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 cups (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

For the Apple Cider Butter:

• 4 tablespoons (57 g) unsalted butter, melted
• 2 tablespoons (30 ml) apple cider (not reduced)

For the Cinnamon Sugar:

• ¾ cup (150 g) granulated sugar
• 2 teaspoons ground cinnamon or spice blend

For the Apple Cider Glaze:

• 1 cup (120 g) powdered sugar
• ½ teaspoon vanilla extract
• 1 – 2 tablespoons (15 – 30 ml) apple cider (not reduced)

this RECIPE

Kitchen Equipment Needed

• Small saucepan
• Mixing bowls
• Whisk
• Wooden spoon or spatula
• Large baking sheet
• Parchment paper
• Medium cookie scoop (2 tablespoons)
• Cooling rack

Step-by-Step Preparation Guide

1. Reducing the Apple Cider

Begin by pouring 2 cups (474 ml) of apple cider into a small saucepan. Bring it to a gentle boil or simmer over medium-high heat. Allow the cider to cook until it reduces to about ¼ cup (59 ml) – this should take around 15 to 20 minutes. Once reduced, remove from heat, transfer to a small bowl, and let it cool to room temperature.

2. Preparing the Brown Butter

In another saucepan or pot, melt 20 tablespoons (283 g) of unsalted butter over low heat. As the butter melts, it will begin to foam. Continue to stir frequently. The butter will develop a nutty aroma, and light brown bits will appear at the bottom. This indicates it’s browned. Pour the browned butter into a heat-safe bowl and let it cool at room temperature for about 15 minutes, then refrigerate for another 15 minutes.

3. Mixing the Dry Ingredients

In a separate bowl, whisk together 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, and ½ teaspoon salt until well combined.

4. Combining Wet and Dry Ingredients

In a large mixing bowl, combine the cooled browned butter with 1¼ cups (250 g) light brown sugar and ¼ cup (50 g) granulated sugar. Whisk until the mixture is well blended. Add in 1 large egg, 1 large egg yolk, the reduced apple cider, and 1 teaspoon (5 ml) vanilla extract. Continue whisking until smooth. Gradually stir the dry ingredients into the wet mixture until just combined. Let the dough rest for about 30 minutes while preheating the oven.

5. Shaping and Baking the Cookies

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Using a medium cookie scoop (about 2 tablespoons of dough per cookie), scoop the dough and place the balls about 3 inches (8 cm) apart on the prepared baking sheet. Bake for 9-11 minutes or until the edges are set and the centers are slightly puffed. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Making the Apple Cider Butter

In a small bowl, whisk together 4 tablespoons (57 g) melted butter and 2 tablespoons (30 ml) apple cider (not reduced) until smooth and well combined. Set this aside for later use.

Making the Cinnamon Sugar Coating

In another bowl, mix ¾ cup (150 g) granulated sugar and 2 teaspoons ground cinnamon or spice blend until fully combined. Keep this mixture close to where you will be assembling the cookies.

Making the Apple Cider Glaze

To prepare the glaze, whisk together 1 cup (120 g) powdered sugar, ½ teaspoon vanilla extract, and 1-2 tablespoons (15-30 ml) apple cider (not reduced) until smooth. Adjust the thickness of the glaze by adding more powdered sugar if necessary.

Assembling the Apple Cider Cookies

1. Brush: Take each cooled cookie and brush the top and sides with the apple cider butter.
2. Coat: Immediately press the buttered side of the cookie into the cinnamon sugar mixture. Flip and coat the bottom as well.
3. Glaze: Drizzle the prepared apple cider glaze over the top of each cookie for a beautiful finishing touch.
4. Serve and Enjoy: Let the cookies set for a few minutes, then enjoy your delicious apple cider cookies!

Serving and Presentation Ideas

Serve these cookies on a rustic wooden board or a fall-themed platter. You can garnish with apple slices, cinnamon sticks, or a dusting of powdered sugar to enhance the presentation. For a cozy twist, pair these cookies with a warm cup of apple cider or spiced tea.

Storage and Leftovers

To keep the cookies fresh, store them in an airtight container at room temperature for up to 4 days. You can also freeze the cookies in an airtight container for up to 3 months. To enjoy, thaw at room temperature for a few hours.

Common Mistakes to Avoid

• Not reducing the apple cider enough: Ensure the apple cider is reduced to ¼ cup (59 ml) for maximum flavor.
• Skipping the cooling steps: Allowing the brown butter and cookies to cool properly is crucial for texture and flavor.
• Overmixing the dough: Mix until just combined to avoid tough cookies.

Variations and Substitutions

• Spice Swap: Use chai spice or ground ginger for a unique twist.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-Free: Use plant-based butter alternatives and adjust as needed.

FAQs

Can I make these cookies ahead of time?
Yes, you can make the dough ahead and refrigerate it for up to 2 days or freeze it for up to a month.

Can I use store-bought apple cider?
Absolutely! Just ensure it is real apple cider and not apple juice for the best flavor.

How do I know when the cookies are done?
Look for edges that are set and slightly golden, with centers that are puffed but not overbaked.

conclusion

These Apple Cider Cookies are a delightful treat that’s perfect for any occasion. Don’t forget to share this recipe with friends and family, and subscribe to our blog for more delicious recipes!

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