Ingredients
Method
- Melt the butter in a skillet over medium heat and continue cooking until the milk solids become golden brown and fragrant. Transfer it to a bowl, reserve 2 tablespoons for finishing, and allow the remaining browned butter to cool to room temperature before using.
- Pour the apple cider into a small saucepan and simmer until it reduces to about ¼ cup. Let the concentrated cider cool completely before adding it to the dough.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- In a large mixing bowl, stir together the cooled browned butter, reduced apple cider, brown sugar, granulated sugar, vanilla, egg, and applesauce until smooth. Fold in the dry ingredients just until no dry flour remains.
- Heat the oven to 350°F and line two baking sheets with parchment paper. Let the dough rest while the oven finishes preheating.
- Scoop large portions of dough onto the prepared baking sheets, leaving space between each cookie for spreading.
- Bake one tray at a time for 13 to 15 minutes, until the edges are lightly golden and the centers are just set. Cool the cookies completely on a wire rack.
- If the reserved browned butter has solidified, warm it briefly until fluid, then stir in the apple cider. In another bowl, combine the granulated sugar and cinnamon.
- Brush each cooled cookie with the apple butter mixture, then immediately coat it generously in the cinnamon sugar.
- Whisk together the powdered sugar and apple cider until smooth and pourable. Drizzle the glaze over the coated cookies and allow it to set before serving.
Nutrition
Notes
These cozy apple cider cookies are packed with warm spices, buttery richness, and nostalgic bakery flavors. They're perfect for crisp autumn afternoons, holiday cookie trays, or sharing with family over a hot mug of cider.