These Brown Butter Apple Cider Cookies are the perfect combination of apple and spice. The tender texture of these cookies will transport you to a cozy cabin by the fire or a snowy wonderland outside. These cookies are a delightful winter treat that combines the nostalgic flavors of apple cider with the coziness of seasonal spices.
If you're looking for other delicious cookies inspired by winter drinks, give my Coconut Chai Cookies, Gingerbread Latte Cookies, or Eggnog Latte Cookies a try!
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Why You'll Love These Apple Cider Cookies
Brown butter apple cider cookies are packed full of delicious apple flavor. Once you add the apple cider icing, it'll feel more like you're eating an apple than a cookie! That's not entirely true because I think that these cookies are much better than an apple but you get the point...they are full of apple flavor! Here's a few main highlights for the cookies!
- Brown Butter brings out the best flavor! Browning the butter adds a new depth to the cookie by bringing out a caramel and nutty flavor. You can still make these cookies with standard softened butter but I recommend that you brown the butter to get that extra flavor depth!
- You won't have to wait for the dough to chill! I try to make cookie recipes that don't require a ton of chill time for the dough because no one wants to have to wait for the dough to chill after mixing it all together. We are all busy so this will save you some time!
- You don't have to reduce down apple cider on the stovetop! A lot of apple cider cookie recipes require you to cook the apple cider on the stove to reduce it down. I didn't like having to do that so I decided to use powdered apple cider mix to get that apple flavor instead!
Ingredients
Unsalted Butter: This recipe calls for browned butter. You can use softened butter if you don't want to go through the trouble of browning the butter. You can also substitute for salted butter and then omit the salt later in the recipe.
Granulated Sugar and Brown Sugar: This is to add sweetness to the cookies. I used light brown sugar but you are welcome to substitute dark brown sugar.
Egg: Use a large egg and allow it to come to room temperature.
Vanilla Extract: I recommend using pure vanilla extract but imitation vanilla extract or vanilla bean paste can be substituted.
All-Purpose Flour: I used unbleached all-purpose flour but bleached flour will work fine as well. Be sure to spoon and level your flour!
Baking Soda and Baking Powder: Double check that your leaveners are not expired before using them!
Salt: Standard table salt is all you need to balance the sweet!
Cinnamon: Cinnamon and apple is the perfect combination!
Nutmeg: This is optional. If you choose to omit this, consider adding a little more cinnamon.
Apple Cider Mix: You can find this at the grocery store or buy it online. Make sure that you get the packets and not the k-cups! (Speaking from personal experience here)
Powdered Sugar: I recommend sifting your powdered sugar to avoid any lumps in your icing.
Cinnamon: I like cookies with a fair amount of spice. Feel free to adjust this as you see fit or omit it if you don't want spice in your cookies.
How to Make Apple Cider Cookies
- Step 1: Add the butter to a pan and cook over medium heat allowing the butter to melt. Whisk the butter and continue cooking until brown bits start to form. Remove from the heat and set aside to allow it cool down to room temperature.
- Step 2: Preheat the oven to 350℉ and line a cookie sheet with parchment paper.
- Step 3: In a medium sized mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and apple cider packet together reserving 1 teaspoon of the apple cider mix for the icing that you will make later. Mix until combined.
- Step 4: In the bowl of a stand mixer fitted with a paddle attachment, cream together the brown butter and sugars.
- Step 5: Add the egg and vanilla extract, continuing to mix until smooth.
- Step 6: Slowly add the dry ingredients continuing to mix on low until just combined.
- Step 7: Roll a tablespoon of the dough into a ball or use a tablespoon-sized cookie scoop to place the dough onto the parchment paper lined baking sheet. Bake for 8-10 minutes. Remove from the oven and allow to cool slightly before transferring to a cooling rack.
- Step 8: Combine the ingredients for the apple cider icing in a bowl and whisk until smooth and no lumps remain. Adjust the amount of water as needed to get the right consistency for the icing. Drizzle the cookies with the icing using a piping bag.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days.
You may also freeze these cookies for up to 6 months if you prefer.
Tips for the Perfect Cookies
These cookies are pretty standard to make but I always have a few tips to share on how you can make these the best cookies possible. Here they are:
- Spoon and level your flour: Flour should never be packed in a measuring cup unless you want a dense, dry cookie. Fluff up your flour before spooning it into your measuring cup and leveling it off.
- Sift your powdered sugar: While this isn't required, it is recommended. Sifting your powdered sugar minimizes the chance of getting lumps in your icing.
- Allow your ingredients come to room temperature: Large temperature differences in ingredients can lead to them not fully blending together and can lead to problems with the texture.
- Use piping bags: To ice the cookies, I recommend using piping bags. However, you can also use a spoon or dunk the tops in the icing.
Frequently Asked Questions
Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 6 months.
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📖 Recipe
Brown Butter Apple Cider Cookies
Ingredients
For the Cookies:
- ½ c unsalted butter browned
- ¼ c granulated sugar
- ½ c brown sugar
- 2 teaspoon vanilla extract
- 1 egg room temperature
- 1 ¾ c all-purpose flour flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 1 packet apple cider mix separated
For the Apple Cider Icing:
- 1 c powdered sugar
- 1 teaspoon apple cider mix
- 1 teaspoon cinnamon
- 1 ½ tablespoon water
Instructions
- Add the butter to a pan and cook over medium heat allowing the butter to melt. Whisk the butter and continue cooking until brown bits start to form. Remove from the heat and set aside to allow it cool down to room temperature.½ c unsalted butter
- Preheat the oven to 350℉ and line a cookie sheet with parchment paper.
- In a medium sized mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and apple cider packet together reserving 1 teaspoon of the apple cider mix for the icing that you will make later. Mix until combined.1 ¾ c all-purpose flour flour, ½ teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ground nutmeg, 1 packet apple cider mix
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the brown butter and sugars.½ c unsalted butter, ¼ c granulated sugar, ½ c brown sugar
- Add the egg and vanilla extract, continuing to mix until smooth.2 teaspoon vanilla extract, 1 egg
- Slowly add the dry ingredients continuing to mix on low until just combined.
- Roll a tablespoon of the dough into a ball or use a tablespoon-sized cookie scoop to place the dough onto the parchment paper lined baking sheet. Bake for 8-10 minutes. Remove from the oven and allow to cool slightly before transferring to a cooling rack.
- Combine the ingredients for the apple cider icing in a bowl and whisk until smooth and no lumps remain. Adjust the amount of water as needed to get the right consistency for the icing. Drizzle the cookies with the icing using a piping bag.1 c powdered sugar, 1 teaspoon apple cider mix, 1 teaspoon cinnamon, 1 ½ tablespoon water
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