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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.
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Préparation 15 minutes
Cuisson 11 minutes
Temps total 26 minutes
Portions: 24 cookies
Plat: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Préparation Notes

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.

Préparation
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
  2. In a medium saucepan, pour the apple cider and cook on medium heat until reduced to about 1/4 cup.
  3. In a different saucepan, melt the unsalted butter over low heat until it turns golden brown.
Mixing Ingredients
  1. Combine the dry ingredients in a large mixing bowl and whisk together.
  2. In another bowl, mix the cooled browned butter with the sugars, egg, egg yolk, reduced apple cider, and vanilla extract until creamy.
  3. Gently fold the dry ingredients into the wet mixture until just combined.
Baking
  1. Allow the dough to rest for 10-15 minutes.
  2. Scoop dough balls onto the prepared baking sheets with space in between.
  3. Bake for 9-11 minutes, until edges are set but centers are still soft.
  4. Cool on the sheets for a few minutes before transferring to a wire rack.
  5. Dust with powdered sugar if desired.

Notes et conservation

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.