These apple cider cookies capture the warm, spiced flavor of apple cider donuts in cookie form. They combine reduced apple cider, rich brown butter, and a fragrant blend of cinnamon and nutmeg. After baking, each cookie is brushed with a brown-butter-and-apple-cider mixture, rolled in cinnamon sugar, and finished with a light apple cider glaze for a touch of sweetness and shine.
While developing this recipe, I aimed to recreate the full apple-cider experience inside a cookie, not just a snickerdoodle with a hint of apple. Reducing the cider concentrates its flavor, giving the dough a pronounced apple note that comes through in every bite. These cookies are a cozy, autumnal treat. For other apple-cider inspired bakes, see the author references below.
Tips for making the cookies
A few technique notes will help you get a consistent result. Follow these tips and refer to the step-by-step photos for guidance.
- Brown the butter first: Melt and cook the butter over medium heat until the milk solids separate and turn a light amber. This adds a toasty, nutty depth to the dough.
- Reduce the apple cider: Simmer 1 cup of cider until it concentrates to about 1/4 cup. That reduced cider gives the cookie dough a clear apple flavor. (The cider used for brushing and the glaze is not reduced.)
- Measure flour correctly: Spoon flour into the measuring cup and level it off rather than scooping directly from the bag. Packed flour adds too much and can make cookies dry and prevent spreading.
- Brush and coat while warm: Once the cookies are cooled, brush each with the brown-butter-and-cider mix, then immediately press into cinnamon sugar. Do this one cookie at a time so the coating adheres well.
- Finish with glaze: Mix powdered sugar with regular apple cider until pourable and drizzle over the cookies for extra flavor and shine.
For more apple cider recipes, look for apple cider cheesecake and apple cider donuts by the same author.
If you make this recipe, please leave a star review and consider sharing a photo on social media and tagging the author. Your feedback helps refine recipes.
Recipe Video
A step-by-step video demonstrating the recipe is available with the original post and shows the browning, reduction, and finishing steps.
Apple Cider Cookies
Ingredients
- 1 cup plus 4 Tablespoons unsalted butter, browned
- 1/4 cup reduced apple cider (start with 1 cup cider and reduce)
- 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 unsweetened applesauce
- 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
- 2 TBSP brown butter (reserved from the butter browned for the dough)
- 1 TBSP apple cider (regular, not reduced)
Cinnamon Sugar
- 1/2 cup white granulated sugar
- 2 tsp ground cinnamon
Apple Cider Glaze
- 1 cup powdered sugar
- 2 1/2 TBSP apple cider (regular, not reduced)
Instructions
Apple Cider Cookies
- In a medium frying pan over medium heat, melt the butter and continue cooking until the milk solids separate and turn an amber color. Transfer the browned butter to a separate container. Remove 2 tablespoons to use later for the apple cider butter and let it cool completely. You should end up with 1 cup plus 4 tablespoons total brown butter for the dough.
- In a small saucepan over medium heat, simmer 1 cup of apple cider until it reduces to about 1/4 cup, about 15 minutes. Set aside and let cool.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, combine the cooled brown butter, reduced apple cider, brown sugar, granulated sugar, vanilla, egg, and applesauce. Stir to combine, then fold in the dry ingredients with a rubber spatula until just combined.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Allow the dough to rest briefly while the oven preheats.
- Use a large cookie scoop to portion the dough. Place six dough balls per sheet, leaving space for spreading.
- Bake one tray at a time for 13–15 minutes, until the edges are set. Remove from the oven and cool completely on a wire rack before decorating.
Assembly
- Whisk the reserved brown butter with 1 tablespoon regular apple cider in a small bowl. If the brown butter has solidified, warm briefly until spreadable.
- Combine the granulated sugar and cinnamon in a shallow bowl. Using a pastry brush, brush each cooled cookie with the brown-butter-and-cider mixture, then immediately press it into the cinnamon sugar, coating generously. Work one cookie at a time for best adhesion.
- For the glaze, stir the powdered sugar with 2 1/2 tablespoons regular apple cider until it reaches a thin, pourable consistency. Drizzle the glaze over the cinnamon-coated cookies and allow it to set.
Notes
Flour: Spoon and level the flour or use a kitchen scale. Compacting flour into a measuring cup adds too much and can make cookies dry and prevent proper spreading.
High altitude: If baking at high altitude, add an extra 2 TBSP of flour.
Dairy: Bring dairy and egg ingredients to room temperature about 1–2 hours before baking for best texture.
Quick cooling: To cool the reduced apple cider and brown butter quickly, place them separately on shallow plates and chill in the freezer for about 10 minutes. Ensure the brown butter is liquid but cooled to near room temperature before adding to the dough.
Carbohydrates: 56 g,
Protein: 3 g,
Fat: 0.3 g,
Sodium: 212 mg