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Soft Apple Cider Cookies with Brown Butter Glaze

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Soft, pillowy apple cider cookies made with reduced cider and brown butter, topped with a sticky, sweet brown butter glaze. These cookies are perfect for fall entertaining or a cozy weeknight treat.

Ingredients

Scale
  • 2 cups apple cider (for reduction)
  • 1 cup unsalted butter, softened (for cookies)
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ¼ cup reduced apple cider (cooled)
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ cup unsalted butter (for glaze)
  • 1 ½ cups powdered sugar, sifted
  • ½ tsp vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Simmer until reduced to exactly ¼ cup. Let cool completely.
  2. In a large bowl, beat 1 cup softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  3. Add the egg and 1 tsp vanilla extract. Mix until combined. Add the cooled, reduced apple cider and mix until smooth.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add dry ingredients to wet ingredients on low speed. Mix just until flour disappears. Do not overmix.
  6. Optional: Chill dough for 30 minutes if kitchen is warm.
  7. Preheat oven to 350°F (175°C). Scoop tablespoon-sized dough balls onto lined baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden but centers are still soft.
  9. While cookies bake, melt ¼ cup butter in a small saucepan over medium heat. Swirl until brown bits form and it smells nutty. Remove from heat and cool for 5 minutes.
  10. Whisk cooled brown butter, powdered sugar, ½ tsp vanilla, and pinch of salt until smooth. Adjust consistency with milk or cider if needed.
  11. Let cookies cool on sheet for 5 minutes, then transfer to a wire rack. Drizzle warm glaze over slightly warm cookies.

Notes

Ensure butter is softened correctly (cool to touch but leaves a fingerprint). Do not overbake; cookies should look slightly underdone in the center as they firm up while cooling. Brown butter requires close attention to avoid burning. Dough can be chilled for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: apple cider cookies, brown butter glaze, soft cookies, fall baking, easy cookie recipe, autumn treats

Find it online: https://merrymorsel.com/soft-apple-cider-cookies-with-brown-butter-glaze/