Apple Cider Cookies
Delightful cookies infused with apple cider and warm spices, perfect for cozy fall gatherings.
Ingrédients
Main Ingredients
- 1 cup apple cider Reduced to about 1/4 cup
- 1/2 cup unsalted butter, browned Should be browned for flavor
- 1 cup sugar For the dough
- 1 large egg Room temperature preferred
- 2 cups all-purpose flour Can be substituted with gluten-free flour
- 1 teaspoon baking soda For leavening
- 1 teaspoon cinnamon For flavor
- 1/2 teaspoon nutmeg For flavor
- 1/4 teaspoon salt Enhances flavor
- 1/4 cup sugar For coating the cookies
Instructions
Prepare the Cider
- 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 the Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Brown the Butter
- In a medium saucepan, melt the butter over medium heat until golden brown and nutty.
Mix Wet Ingredients
- 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.
Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Combine and Form Cookies
- 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.
Bake
- 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.
Notes
Store cookies in an airtight container. For best texture, avoid refrigeration. Can freeze for up to 3 months.