Apple Cider Cookies

As the air turns crisp and the leaves begin to fall 🍂, these Apple Cider Cookies bring the best flavors of the season right to your kitchen. The combination of browned butter, reduced apple cider, and warm apple pie spices fills your home with the sweet, cozy scent of autumn - like a visit to your favorite fall festival.

Each cookie is soft in the center with a delicate sugar-spice coating that adds just the right amount of crunch 😋. They’re the perfect treat to enjoy alongside a warm mug of cider ☕

These cookies capture everything we love about fall baking - simple ingredients, rich flavor, and that irresistible apple-cinnamon aroma 🍏. The browned butter adds depth, while the apple cider reduction brings a natural, tangy sweetness that makes each bite special.

Pick up your fall baking essentials - from fresh apple cider to quality butter and spices - at Walnut Creek Cheese & Market! Whether you’re baking for a party 🎉, a cozy night in, or a fall get-together, these cookies are sure to bring smiles all season long ❤️

Apple Cider Cookies

Test Kitchen

Category

Dessert

🍎 Warm, cozy, and full of fall flavor - these Apple Cider Cookies are the perfect sweet treat for crisp autumn days! 🍂✨ Find everything you need to bake a batch at Walnut Creek Cheese & Market.

Apple Cider Cookies

Ingredients

  • 1 ¼ c. Salted Butter - room temp.
  • 1 c. Apple Cider
  • ¾ c. Light Brown Sugar - Packed
  • 1 c. Granulated Sugar
  • 1 Large Egg, at room temp.
  • 1 ½ tsp. Vanilla Extract
  • 2 ¾ c. All-purpose Flour
  • 1 ½ tsp. Baking Soda
  • ½ tsp. Kosher Salt
  • 1 T. plus 2 tsp. Apple Pie Spice

Directions

  1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

  2. In a medium saucepan, melt 1 stick of the butter over medium heat. Let it cook and bubble until the foam and butter underneath are golden brown, 3 to 5 minutes.

  3. Immediately transfer it to a stand mixer bowl and swirl a few times to help stop the browning. Let the brown butter cool to room temperature, about 30 minutes.

  4. Meanwhile, in a small saucepan, bring the apple cider to a boil over medium-high. Reduce the heat to a brisk simmer and cook until the cider is reduced to about 1/4 cup, 10 to 15 minutes.

  5. Remove from the heat and allow to cool. Add the brown sugar, 1/2 cup of the granulated sugar, and 1 stick butter to the brown butter in the mixer bowl. Using the paddle attachment, beat on medium-high speed until the mixture is fluffy and has lightened in color, 2 to 3 minutes.

  6. Reduce the mixer speed to low and add the egg, vanilla, and reduced apple cider. Scrape the bottom and sides of the bowl.

  7. In a medium bowl, whisk together the flour, baking soda, salt, and 2 teaspoons of the apple pie spice.

  8. With the mixer on low, gradually add the flour mixture to the brown butter mixture until fully incorporated. Scoop the dough into 3 T size balls and space them 3 inches apart on the prepared baking sheets (6 balls per baking sheet). Reserve the remaining dough.

  9. Bake, rotating the pans halfway through, until puffed and just barely set in the center, 12 to 14 minutes (the cookies will continue to set as they cool).

  10. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool for at least another 5 minutes.

  11. Let the baking sheets cool and repeat with the remaining dough.

  12. In a pie plate, whisk together the remaining 1/2 c granulated sugar and 1 T apple pie spice. In a small microwave-safe bowl, heat the remaining 4 T butter in the microwave for 30 seconds to 1 minute, until fully melted.

  13. Brush the top of a cookie with the melted butter, then press it into the spiced sugar mixture until well coated.
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