Ingredients
Apple Cider Reduction
- 2 cups apple cider
Butter
- 20 tablespoons unsalted butter
Dry Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons apple pie spice or pumpkin spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 large egg (room temperature)
- 1¼ cup light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Toppings
- Ground cinnamon (for rolling/ dusting)
- Cinnamon sugar (for rolling)
- Optional icing drizzle (powdered sugar glaze)
Instructions
- Reduce Cider: In a medium saucepan, bring the apple cider to a simmer over medium heat. Continue simmering until the cider is reduced to about ¼ cup, concentrating its flavor. Remove from heat and allow it to cool completely.
- Brown Butter: Melt the unsalted butter over low heat, stirring frequently, until it becomes lightly browned and fragrant. Be careful not to burn it. Remove from heat and let cool for about 15 minutes.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, apple pie spice (or pumpkin spice), and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, cream together the browned butter, light brown sugar, and granulated sugar until smooth and creamy. Add the egg and vanilla extract, beating until fully incorporated. Stir in the cooled reduced apple cider gently.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix to keep the cookies tender.
- Form Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake: Preheat the oven to 375°F (190°C). Bake the cookies for 9 to 11 minutes, or until the edges are set and lightly golden. The centers may look slightly soft but will firm up while cooling.
- Cool & Decorate: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. While still slightly warm, roll or sprinkle them with cinnamon sugar. Optionally, drizzle with a simple powdered sugar icing for an extra sweet touch. Allow to cool completely before serving.
Notes
- Reducing the apple cider intensifies the flavor and prevents the cookie dough from being too wet.
- Browned butter adds a nutty depth to the cookies; be sure to cool it before mixing with sugars to avoid cooking the egg.
- Substitute apple pie spice with pumpkin spice for a different spice profile.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- The optional icing drizzle can be made by mixing powdered sugar with a small amount of milk or apple cider until smooth.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
