In a saucepan, pour in 1 cup of apple cider. Heat over medium heat, stirring occasionally, until it thickens and reduces to about 1/4 cup. Let it cool.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium saucepan, melt the butter over medium heat until golden brown and nutty.

In a large mixing bowl, cream together the browned butter and 1 cup of sugar until light and fluffy.

Beat in the egg until fully incorporated, then mix in the cooled, reduced apple cider.

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Roll the dough into 1-2 inch balls and coat each in the remaining sugar.

Place the dough balls on the lined baking sheet, leaving space between each. Bake for 10-12 minutes until the edges are lightly golden.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.