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Best Chewy Brown Butter Apple Cider Cookies

Chewy Brown Butter Apple Cider Cookies - featured image
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These cookies feature nutty brown butter and concentrated reduced apple cider to create a signature chewy texture with crisp edges and a tender, flavorful center.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 2 cups apple cider (to reduce to 1/4 cup)
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • Flaky sea salt for topping (optional)
  • 1/2 cup chopped pecans or walnuts (optional)

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. Cook until reduced to about 1/4 cup and syrupy. Let cool completely.
  2. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  3. Melt 1 cup of unsalted butter in a medium saucepan over medium heat. Watch closely until it foams, subsides, and forms brown specks with a nutty aroma. Remove from heat and pour into a heatproof bowl. Let cool for 10-15 minutes.
  4. In a large bowl, combine the cooled brown butter, cooled reduced apple cider, granulated sugar, and brown sugar. Whisk vigorously for about 2 minutes until smooth and glossy.
  5. Add the two eggs and vanilla extract to the butter mixture. Whisk until fully combined.
  6. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  8. Chill the dough for 30 minutes if time permits (optional but recommended).
  9. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes, or until edges are golden brown and centers are still soft.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.

Notes

Ensure butter and eggs are at room temperature for proper emulsification. Do not overbake; cookies will firm up as they cool. If using gluten-free flour, ensure the blend contains xanthan gum. Dough can be frozen for up to 3 months.

Nutrition

Keywords: brown butter cookies, apple cider cookies, chewy cookies, fall baking, autumn recipes, easy cookie recipe

Find it online: https://lindabake.com/best-chewy-brown-butter-apple-cider-cookies/