• 1 cup Plus 4 Tablespoons Unsalted butter, browned
• 1/4 cup Reduced apple cider, (Start with 1 cup of apple cider, reduce to 1/4 cup)
• 1 1/4 cup Brown sugar, packed (light or dark)
• 1/4 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 1 Large egg, room temperature
• 1/4 cup Apple sauce, unsweetened
• 2 3/4 cups All-purpose flour
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Salt
• 1 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg

Apple Cider Butter Coating

• 2 TBSP Brown butter, (reserved from the butter you browned for the dough)
• 1 TBSP Apple cider, (regular, unreduced apple cider)

Cinnamon Sugar Coating

• 1/2 cup White granulated sugar
• 2 tsp Ground cinnamon

Apple Cider Glaze

• 1 cup Powdered sugar
• 2 1/2 TBSP Apple cider, (regular, unreduced apple cider)

Preparing the Apple Cider Cookies

1. Begin by browning the unsalted butter. In a medium-sized frying pan, melt the butter over medium heat. Continue to cook, stirring occasionally, until the milk solids at the bottom separate and transform into a beautiful amber color, emitting a rich, nutty aroma. This process typically takes 5-8 minutes. Once browned, immediately pour the butter (including the browned bits) into a separate heatproof container to stop the cooking process. Reserve 2 tablespoons of this exquisitely browned butter in a small, separate bowl for later use in the cookie coating. Allow the remaining 1 cup of brown butter to cool completely to room temperature before incorporating it into the cookie dough. This cooling step is crucial for the dough’s consistency and to prevent the eggs from cooking prematurely.
2. Next, prepare the reduced apple cider. In a small saucepan, heat 1 cup of regular apple cider over medium heat. Bring it to a gentle simmer and let it cook for approximately 15 minutes, or until the liquid has reduced significantly to about 1/4 cup. This concentrated cider is essential for a deep apple flavor in the cookies. Remove from heat and allow it to cool completely.
3. In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Ensure these are well combined. Set this mixture aside.
4. In a large mixing bowl, combine the cooled brown butter, the cooled reduced apple cider, both brown sugar and white granulated sugar, pure vanilla extract, the room temperature large egg, and unsweetened apple sauce. Mix these wet ingredients thoroughly until smooth and well incorporated. Gradually add the prepared dry ingredients to the wet mixture. Use a rubber spatula to mix until the ingredients are just combined, being careful not to overmix the dough.
5. Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper. While the oven is preheating, allow the cookie dough to rest at room temperature. This brief rest helps the flour hydrate and the flavors to meld.
6. Using a large cookie scoop (approximately 2 tablespoons per scoop), portion out the cookie dough. Place about 6 cookie dough balls evenly spaced on each prepared cookie sheet to allow for proper spreading during baking.
7. Bake the cookies for 13-15 minutes, or until the edges are lightly golden and the centers are set but still soft. For best results and even baking, bake one tray at a time, rotating halfway through if necessary. Once baked, remove the cookies from the oven and let them cool completely on a wire rack before proceeding to the decoration steps.

Assembly and Finishing Touches

1. Prepare the apple cider butter coating and cinnamon sugar. In a small bowl, whisk together the reserved 2 tablespoons of brown butter and 1 tablespoon of regular apple cider. If the brown butter has solidified from cooling, gently warm it in the microwave for about 10 seconds until it’s melted but still warm. In a separate shallow bowl, combine the 1/2 cup white granulated sugar and 2 teaspoons ground cinnamon for your cinnamon sugar coating.
2. Working one cookie at a time, use a pastry brush to apply a generous amount of the apple cider brown butter mixture over the entire surface of a cooled cookie. Immediately after brushing, gently place the cookie into the cinnamon sugar mixture and roll it around, ensuring it’s thoroughly coated on all sides. You want a substantial layer of cinnamon sugar on each cookie for that authentic donut-like crunch and flavor.
3. Finally, prepare the apple cider glaze. In a small bowl, whisk together the 1 cup of powdered sugar and 2 1/2 tablespoons of regular apple cider until smooth. The glaze should be thin enough to drizzle but thick enough to cling to the cookies. Adjust the consistency with a tiny bit more powdered sugar or apple cider if needed. Drizzle the finished glaze over the top of each cinnamon-sugar-coated cookie. Allow the glaze to set slightly before serving, though they are delicious immediately!

Flour Measurement: Always use the “spoon and level” method for measuring flour. Scooping directly from the bag can compact the flour, adding too much to your dough. Excess flour will result in dry, dense cookies that may not spread correctly during baking.

High Altitude Baking: If you are baking at a high altitude, consider adding an extra 2 tablespoons of all-purpose flour to the dough. This helps to maintain the cookie’s structure and prevent excessive spreading at higher elevations.

Room Temperature Ingredients: For optimal emulsification and a smooth, even cookie dough, ensure that dairy ingredients like butter and eggs are at room temperature before you begin mixing. Plan to pull them out of the refrigerator about 2 hours before you start your baking process.

Quick Cooling Method: To expedite the cooling process for both the browned butter and reduced apple cider, pour each liquid onto separate plates. Place these plates in the freezer for approximately 10 minutes. This method helps them cool down quickly while you prepare other ingredients.

Brown Butter Consistency: While the brown butter needs to be melted to separate the milk solids, it should be at room temperature when added to the cookie dough mixture. Ensure it’s not hot, as this could prematurely cook the egg in the recipe. It should be liquid but cooled.

Storage: Store these delicious Apple Cider Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked and glazed cookies for up to 2 months. Thaw at room temperature before serving.

Calories: 204kcal

Carbohydrates: 56g

Protein: 3g

Fat: 0.3g

Saturated Fat: 0.05g

Polyunsaturated Fat: 0.1g

Monounsaturated Fat: 0.02g

Sodium: 212mg

Potassium: 59mg

Fiber: 1g

Sugar: 28g

Vitamin A: 2IU

Vitamin C: 0.1mg

Calcium: 31mg

Iron: 1mg