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Perfect Brown Butter Apple Cider Cookies with Cinnamon Sugar

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These brown butter apple cider cookies capture the cozy feeling of autumn in a single bite. With nutty brown butter, concentrated apple cider sweetness, and a warm cinnamon sugar coating, they’re quick to make and perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1/4 cup apple cider concentrate
  • 2 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • For the cinnamon sugar coating:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Brown the butter: Cut butter into small pieces and place in a light-colored saucepan over medium heat. Melt completely, stirring occasionally. Continue cooking until butter foams, then subsides, and brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl. Cool for 10-15 minutes until warm but not hot.
  2. Reduce the apple cider concentrate: Pour apple cider concentrate into a small saucepan and bring to a gentle simmer over medium heat. Cook for 2-3 minutes, stirring occasionally, until thickened to about 3 tablespoons. Set aside to cool.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  4. Cream butter and sugars: In a large bowl, beat cooled brown butter, granulated sugar, and brown sugar with a hand mixer or stand mixer on medium speed for about 2 minutes until smooth and slightly lighter. Scrape down sides.
  5. Add egg, yolk, and vanilla: Add room temperature egg, egg yolk, and vanilla extract. Beat on medium speed until creamy, about 1 minute. Scrape bowl. Add cooled reduced apple cider concentrate and mix on low until just incorporated.
  6. Combine wet and dry ingredients: Add dry ingredients to wet ingredients in two additions, mixing on low after each until just combined. Dough will be soft and slightly sticky.
  7. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Preheat and prepare: About 10 minutes before baking, preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, mix 1/4 cup sugar and 1 tablespoon cinnamon for coating.
  9. Scoop and coat: Using a cookie scoop or spoon, portion rounded tablespoons of dough. Roll into smooth balls, then coat completely in cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  10. Bake: Bake for 10-12 minutes, rotating sheet halfway through. Edges should be set and lightly golden, centers still soft and puffy. Do not overbake.
  11. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch brown butter closely as it can burn quickly. Use room temperature eggs to prevent butter from seizing. Don’t skip chilling the dough for at least 30 minutes to prevent spreading. For extra chewiness, slightly underbake by pulling out at 10-minute mark. Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: brown butter cookies, apple cider cookies, cinnamon sugar cookies, fall cookies, easy cookie recipe

Find it online: https://lindabake.com/perfect-brown-butter-apple-cider-cookies-with-cinnamon-sugar/