Apple Cider Cookies
Things you'll need
Apple Cider Reduction- 3 cups of apple cider
- 1 cup unsalted butter
- 1/3 cup reduced apple cider
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 1 egg, room temperature
- 1 yolk, room temperature
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 cup small cubed apple
- 2 tablespoons unsalted butter, melted
- 1 tablespoon apple cider reduction
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 cup powdered sugar
- 1/4 teaspoon vanilla
- 1 1/2 tablespoon milk
Let's get started!
- Apple Cider Reduction: In a medium saucepan, simmer 3 cups apple cider until reduced to 1/2 cup, about 30-60 minutes. Let cool completely.
- Cookie Dough: In a medium saucepan, melt the butter on medium heat stirring constantly until golden brown, 5-10 minutes. Let cool completely.
- Preheat oven to 350F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
- In a large bowl, whisk together the cooled brown butter, brown sugar and granulated sugar.
- Add the egg, egg yolk vanilla and reduced apple cider to the sugar mixture and whisk until combined.
- Using a spatula, mix the dry ingredients into the wet ingredients until the flour disappears.
- Fold in the cubed apple until evenly distributed. Cover with plastic wrap and chill for 30 minutes.
- Butter Mixture: Melt the butter and combine with the reduced apple cider.
- Spiced Sugar Mixture: In a small bowl, combine the sugar, cinnamon, nutmeg and cloves.
- Using a pastry brush, brush butter mixture on top of each cookie. Dip the tops of cookies into the spiced sugar mixture.
- Icing: Whisk together powdered sugar, vanilla extract and milk until smooth. Drizzle over the tops of the cookies.
Written By Rosanna Pansino