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Prep time
20 minutes
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Cook time
15 minutes
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makes
2 1/2 Dozen
Author Notes
Here it is: THE apple cookie you've been craving! No oatmeal. No nuts- just decadent apple taste. —Miss_Karen
Ingredients
- Apple Cider Cookies
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1 cup
UNSALTED BUTTER, browned
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1 cup
REDUCED APPLE CIDER, start with 1 cup of apple cider
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1 1/4 cups
BROWN SUGAR
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1/4 cup
WHITE GRANULATED SUGAR
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1 teaspoon
PURE VANILLA EXTRACT
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1
LARGE EGG, room temperature
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1/4 cup
APPLE SAUCE, unsweetened
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3 cups
ALL-PURPOSE FLOUR
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1/2 teaspoon
BAKING POWDER
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1/2 teaspoon
BAKING SODA
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1 teaspoon
SALT
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1 teaspoon
GROUND CINNAMON
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1/4 teaspoon
GROUND NUTMEG
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1 pinch
GROUND GINGER
- Apple Cider Glaze
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1 cup
POWDERED SUGAR
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2.5 tablespoons
APPLE CIDER
Directions
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In a small pan over medium heat, heat the butter until the milk solids separate and turn amber in color. This happens quickly. Be careful not to burn your butter! Pour into a mixing bowl. Cool completely.
In a small saucepan over medium heat, heat 1 cup apple cider. Cook for 15 minutes. The apple cider should reduce down to 1/4 cup. Pour the cider in a bowl (for the cookie dough). Cool completely.
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Mix the browned butter, apple cider, brown sugar, sugar, vanilla extract, egg, and apple sauce. Add in the dry ingredients and mix until just combined.
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Preheat the oven to 350*F and line two cookie sheets with parchment paper.
Let the dough rest while the oven preheats. Use a cookie scoop to scoop the dough. Place cookie dough balls 2 inches apart on the cookie sheet. Bake 13-15 minutes until the edges are light golden brown and the cookie is set. Bake one tray at a time. Cool completely on a cooling rack.
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In a small bowl, mix the powdered sugar and apple cider. It should be about the consistency of honey. Drizzle the glaze on top of the cookies. Allow the drizzle to set.
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