Apple Cider Cookies
These soft and moist Apple Cider Cookies are infused with cinnamon, nutmeg, and the warm essence of apple cider, perfect for fall gatherings.
Ingrédients
Wet Ingredients
- 2 cups apple cider Reduced to 1/4 cup for flavor.
- 20 tablespoons unsalted butter (browned) Add a nutty flavor.
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2.5 cups all-purpose flour Can be substituted with gluten-free flour.
- 2 teaspoons apple pie spice (or pumpkin spice)
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
Sugars
- 1.25 cups light brown sugar
- 0.25 cup granulated sugar Can be replaced with maple syrup.
- Powdered sugar for icing (optional) Use for dusting after cooling.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
- In a medium saucepan, pour the apple cider and cook on medium heat until reduced to about 1/4 cup.
- In a different saucepan, melt the unsalted butter over low heat until it turns golden brown.
Mixing Ingredients
- Combine the dry ingredients in a large mixing bowl and whisk together.
- In another bowl, mix the cooled browned butter with the sugars, egg, egg yolk, reduced apple cider, and vanilla extract until creamy.
- Gently fold the dry ingredients into the wet mixture until just combined.
Baking
- Allow the dough to rest for 10-15 minutes.
- Scoop dough balls onto the prepared baking sheets with space in between.
- Bake for 9-11 minutes, until edges are set but centers are still soft.
- Cool on the sheets for a few minutes before transferring to a wire rack.
- Dust with powdered sugar if desired.
Notes
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Allow to cool completely before icing.