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Apple Cider Cookies with Cinnamon Sugar and Apple Cider Glaze Recipe

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4.2 from 14 reviews

These Apple Cider Cookies are a cozy, spiced treat perfect for fall. Featuring a rich brown butter base combined with reduced apple cider and warm spices, they offer a chewy texture with a flavorful kick. Topped with a cinnamon sugar coating and drizzled with a sweet apple cider glaze, these cookies are a delightful seasonal indulgence ideal for enjoying with a cup of tea or coffee.

Ingredients

Apple Cider Cookies

  • 2 cups (474 ml) apple cider
  • 20 tablespoons (283 g) unsalted butter
  • 2½ cups (300 g) all purpose flour
  • 2 teaspoons apple pie spice or pumpkin spice
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cup (250 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 large egg (US), room temperature
  • 1 large egg yolk (US), room temperature
  • 1 teaspoon (5 ml) vanilla extract

Apple Cider Butter

  • 4 tablespoons (57 g) unsalted butter, melted
  • 2 tablespoons (30 ml) apple cider (not reduced)

Cinnamon Sugar

  • ¾ cup (150 g) granulated sugar
  • 2 teaspoons ground cinnamon or spice blend

Apple Cider Glaze

  • 1 cup (120 g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1 – 2 tablespoons (15 – 30 ml) apple cider (not reduced)

Instructions

  1. Reduce apple cider: Pour the apple cider into a small saucepan and bring it to a gentle boil or simmer over medium-high heat. Continue cooking until it reduces to about ¼ cup (59 ml), which takes approximately 15-20 minutes. Remove from heat and let cool to room temperature.
  2. Brown the butter: In a saucepan or pot, melt the 20 tablespoons of butter over low heat until it starts to foam. Stir frequently as it foams. Once the foam subsides and you see brown, toasted bits at the bottom, remove from heat. Pour the browned butter into a heat-safe bowl and let cool at room temperature for 15 minutes, then refrigerate for another 15 minutes.
  3. Mix dry ingredients: Whisk together the all-purpose flour, baking powder, baking soda, cornstarch, apple pie or pumpkin spice, and salt in a separate bowl until well combined.
  4. Combine wet ingredients: In a large mixing bowl, whisk the cooled brown butter with the light brown sugar and granulated sugar until combined. Add the egg, egg yolk, reduced apple cider, and vanilla extract, whisking until smooth.
  5. Form dough: Gradually stir half of the dry ingredients into the wet ingredients, then add the remaining dry ingredients, mixing until just combined. Let the dough rest while preheating the oven.
  6. Preheat oven and prepare sheet: Preheat your oven to 375°F (190°C) for about 30 minutes. Line a large baking sheet with parchment paper.
  7. Scoop cookies: Using a medium cookie scoop (about 2 tablespoons or 30 ml), scoop the dough and space cookie dough balls about 3 inches apart on the lined baking sheet.
  8. Bake cookies: Bake for 9-11 minutes or until edges are set and centers are slightly puffed. Remove and cool on the baking sheet for 5 minutes before transferring the cookies to a cooling rack to cool completely.
  9. Make apple cider butter: Whisk together melted butter and 2 tablespoons of unreduced apple cider in a bowl, set aside.
  10. Make cinnamon sugar: In another bowl, mix granulated sugar with ground cinnamon until well combined.
  11. Coat cookies: Brush the top and sides of each cooled cookie with the apple cider butter, then immediately press the buttered sides into the cinnamon sugar. Flip cookies so the buttered and sugared side is facing up and coat the bottom with cinnamon sugar as well. Place the coated cookies back on the cooling rack.
  12. Prepare glaze and finish: Whisk powdered sugar with vanilla extract and 1 to 2 tablespoons of unreduced apple cider until smooth; add more powdered sugar if a thicker consistency is desired. Drizzle the glaze over the top of each cookie and allow to set before serving.

Notes

  • Storage: Store apple cider sugar cookies in an airtight container at room temperature for up to 5 days. For longer storage, freezing is recommended.
  • Brown butter shortcut: To skip browning butter, use 1 cup (226 g) melted butter cooled in the fridge for 15-20 minutes.
  • Apple cider substitute: Unsweetened unpasteurized apple juice can replace apple cider with slight reduction in spiced flavor. This is the best substitute to achieve similar viscosity.

Find it online: https://flavorspath.com/apple-cider-cookies-with-cinnamon-sugar-and-apple-cider-glaze-recipe/