Ingredients
Method
Preparation
- Pour the apple cider into a saucepan and simmer over medium heat until it reduces to about ¼ cup. Allow it to cool.
- In a separate pan, melt the unsalted butter over low heat until it turns lightly browned. Let it cool for about 15 minutes.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, apple pie spice, and a pinch of salt.
- In another bowl, mix the browned butter and both sugars until smooth. Add the room temperature egg, reduced cider, and a splash of vanilla extract; mix until well combined.
- Gradually add the dry ingredients into the wet mix until just incorporated—don’t overmix!
Baking
- Use a cookie scoop or tablespoon to drop dough onto a lined baking sheet, leaving space between each cookie.
- Preheat the oven to 375°F (190°C) and bake the cookies for 9–11 minutes, or until the edges are set.
Cooling & Decoration
- Allow the cookies to cool slightly. Roll them in a mix of ground cinnamon and sugar before drizzling with icing if desired.
Notes
Store cookies in an airtight container at room temperature for up to a week. To freeze, place the cookies in a single layer on a baking sheet, freeze for a few hours, and then transfer them to a labeled freezer bag. They'll keep well for up to three months in the freezer.