Desserts

Apple Cider Spiced Cookies

Name: Apple Cider Spiced Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: 36
Ingredients: 4 1/4 stick unsalted Butter; 1/2 cup reduced apple cider Reduction; 2 1/2 cup dark brown sugar; 1/2 cup granulated sugar; 2 tsp vanilla extract; 2 large eggs; 1/2 unsweetened applesauce; 6 cup all purpose flour; 1 tsp baking soda; 1 tsp baking powser; 2 tsp salt; 2 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp apple pie spice; 1/2 tsp vanilla bean powder; 3/4 cup chopped pecans; 1 1/2 cup butterscotch chips; 1/3 apple cider syrup; 2 cup powder sugar; 2 macantosh; 2 gala; 3 2 honey crisp apples; 1/3 cup light brown sugar; 1 tbsp honey; 1 orange

Hannah

5 / 1 Review

Servings: 36 Total Time: 1 hr 2 mins Difficulty: Intermediate

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The perfect cookies to go with a warm glass of apple cider or tea

The idea behind these cookies came from my dad. A man who loves all sweets but always comes back to his two favorite treats: my mom’s chocolate chip cookies and my Gammy’s apple pie. I wanted to create a recipe that would combine both of these desserts, hence the inspiration behind Apple Cider Spiced Cookies. My first attempt I thought to create a snickerdoodle cookie base infused with apple cider. The cookies tasted and looked good but lacked in complexity in texture and sweetness. Plus I found the cinnamon sugar mixture muted the apple notes and I REALLY wanted the apple spice flavor to shine!!!

Next, I attempted glazing the cookies with an apple cider sugar mixture. It helped amp the apple flavor and sweetness but still lacked on the texture side. My thoughts next went to nuts like toasted pecans and walnuts which are always so good in fall desserts. But I needed something crunchy and sweet. Traditional chocolate was definitely a NO but how about white chocolate or better yet butterscotch? I didn’t even know butterscotch chips were a thing until I went to the store to pick up white chocolate. Let me just say butterscotch chips are under appreciate! They could be used in so many more recipes and I hope to start adding them into future ones like fall fudge and dipped pretzels.

The final mix-ins for these cookies are really up to your preference but I found butterscotch chips to be my favorite along with some chopped pecans. If you want a smooth cookie the glaze and cookie itself are delicious and especially good dipped in hot cider or tea. Hope you enjoy this fall twist comfort cookie in your house!

Apple Cider Spiced Cookies

5 from 1 vote

Author: Hannah Cooking Method: Baking Cuisine: American Courses: Desserts Recipe Keys:

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Prep Time 20 mins Cook Time 12 mins Rest Time 30 mins Total Time 1 hr 2 mins Difficulty: Intermediate Cooking Temp: 350 °F Servings: 36

Instructions

Apple Cider

Skip step if using store bought apple cider ( not apple juice). Begin making the apple cider. Apples can be cut into 8ths with core removed. Place apples either in crockpot for 6-8 hours low or 4 hours high. Strain apples through cheesecloth. Should get around ~4.5 cups. Reserve ⅓ cup for icing.
Place remaining 4 cups apple cider in sauce pan and bring to boil. Continue to stir and boil mixture until reduced to ½ cup. This takes roughly 30-45 minutes. It should be thick and syrupy when done similar to maple syrup in color and texture. Note apple cider and syrup can be made 3 days in advance. Let apple cider syrup cool to room temperature.

Cookies

In a medium sauce pan over medium heat, brown the butter. Make sure to use a sauce pan that is not dark coated. Stainless steel and ceramic white are all good. That way you can watch the butter change color into a golden brown. Swirl the pan often and watch carefully. The butter milk solids will begin to separate and turn an amber color. Pour into glass container and let cool. You should have 2 cups total of brown butter.
In a medium bowl, mix the flour, baking powder, baking soda, salt, vanilla powder, and spices. Set aside.
In a large bowl, mix the browned butter, apple cider syrup, brown sugar, sugar, vanilla extract, egg, and applesauce. Fold in the dry ingredients until just combined.
Lastly, mix in the chopped pecans and chips.
Let the dough rest in the fridge for 2 hours or overnight. You can also portion and freeze the dough just make sure to defrost before baking in the fridge.
Preheat the oven to 350°F and line two cookie sheets with parchment paper.
Place about cookies 6-8 per tray (3 tablespoon portions)
Bake 13-15 minutes for large cookies or 9-11 minutes for smaller size cookies. Bake one tray at a time and let cool for at least 30 minutes.
Add apple cider additional glaze if desired and serve!