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Cozy Brown Butter Apple Cider Cookies

brown butter apple cider cookies - featured image
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Soft and chewy cookies featuring the concentrated, tart flavor of reduced apple cider and the nutty depth of browned butter. These seasonal treats are easy to make and perfect for fall.

Ingredients

Scale
  • 2 cups apple cider (cloudy, unfiltered)
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced by half (1 cup). Let cool completely.
  2. In the same saucepan or a clean one, melt 1 cup of butter over medium heat. Swirl constantly until the butter foams, settles, and develops brown specks with a nutty aroma. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine the cooled brown butter, reduced cider, brown sugar, and granulated sugar. Cream together using an electric mixer on medium speed for 2-3 minutes until smooth.
  4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. Fold in optional nuts if using.
  7. Cover the dough and refrigerate for at least 30 minutes (optional but recommended).
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop about 2 tablespoons of dough per cookie onto the baking sheets, spacing them 2 inches apart.
  10. Bake for 10-12 minutes until edges are golden brown but centers remain slightly soft.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use real, cloudy apple cider rather than filtered apple juice for authentic flavor. Brown the butter carefully to avoid burning. Chilling the dough helps prevent excessive spreading. Cookies can be frozen unbaked or baked for up to 3 months.

Nutrition

Keywords: apple cider cookies, brown butter cookies, fall baking, soft chewy cookies, seasonal recipes, autumn desserts

Find it online: https://twirltaste.com/cozy-brown-butter-apple-cider-cookies-5-step-easy-recipe/