Introduction

These Apple Cider Cookies capture the warm, cozy flavors of fall in every bite. With browned butter and a hint of spice, they are soft, tender, and perfect for sharing with family and friends.

A close-up image of several soft cookies stacked on a white marbled surface. Each cookie is golden brown with a cracked texture on top, coated with a sparkling layer of sugar crystals. The cookies have a light drizzle of creamy white icing in a crisscross pattern over their surface, adding contrast and shine. The edges of the cookies are slightly uneven, showing their homemade look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups apple cider
20 tablespoons unsalted butter
2½ cups 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 cups light brown sugar
¼ cup granulated sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
1 teaspoon vanilla extract
Powdered sugar for icing

Instructions

Step 1: Pour the apple cider into a saucepan and reduce it over medium heat until it measures about ¼ cup. Remove from heat and let it cool completely.
Step 2: In a separate saucepan, brown the butter over low heat until it has a nutty aroma and golden color. Remove from heat and allow to cool slightly.
Step 3: In a bowl, whisk together the all-purpose flour, apple pie or pumpkin spice, baking powder, baking soda, cornstarch, and salt until well combined.
Step 4: In a large mixing bowl, combine the browned butter with the light brown sugar and granulated sugar. Mix well, then add the egg, egg yolk, cooled reduced apple cider, and vanilla extract. Stir until fully incorporated.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Let the dough rest while you preheat the oven to 375°F (190°C).
Step 6: Scoop the dough onto lined baking sheets using a spoon or cookie scoop, spacing them evenly. Bake for 9 to 11 minutes, until the edges are set but the centers remain soft.
Step 7: Allow the cookies to cool briefly before dusting with cinnamon sugar or decorating with a powdered sugar icing if desired.

Tips & Variations

Use apple pie spice if you want a classic fall flavor, or swap with pumpkin spice for a slightly different warm spice blend.
For a chewier texture, chill the dough for 30 minutes before baking.
Try drizzling a simple icing made from powdered sugar and a little apple cider over the cooled cookies for added sweetness.
If you don’t have cornstarch, you can substitute with an equal amount of arrowroot powder or simply omit it for a slightly denser cookie.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. Reheat frozen cookies briefly in the microwave or oven to restore softness before serving.

How to Serve

A close-up view of several round cookies stacked slightly on top of each other, showing a rough, sugar-coated texture with a light golden brown color on the surface. Each cookie is decorated with thin, uneven white icing drizzles running across the top, adding a glossy contrast to the matte sugar coating. The cookies rest on a white marbled surface, emphasizing their warm tone and sugary texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apple cider or store-bought cider?

Either fresh or store-bought apple cider works well for this recipe. The key is to reduce it properly to concentrate the flavor, which adds a wonderful depth to the cookies.

What makes the butter brown and why is it important?

Browned butter is cooked until the milk solids turn golden and give off a nutty aroma. This process enhances the cookie’s flavor, adding a rich, toasty note that complements the apple and spices beautifully.