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Apple Cider Cookies

It's September and the grocery stores are flooding with apples and apple cider, so it's the perfect time to whip up a batch of these cookies! Just like the classic donut, these cookies use reduced apple cider and complimenting cinnamon, brown sugar, and molasses to enhance those cozy fall flavors. They're also made with a salted brown butter base, which yields a rich cookie that pairs perfectly with its crisp cinnamon sugar exterior coating.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 18 cookies
Ingredients Method

Ingredients
  

  • ¾ cup apple cider
  • ½ cup salted butter
  • ¾ cup brown sugar
  • ⅔ cup granulated sugar
  • 1 ½ Tablespoons molasses
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
Cinnamon Sugar
  • ½ cup granulated sugar
  • 1 teaspoon cinnamon

Method
 

Start by reducing the apple cider
  1. In a small saucepan, bring the apple cider to a boil. Then, reduce the heat to low and let the cider simmer for 30 minutes or until reduced to about 1/2 cup. Set aside to cool before using in the cookies.
Brown the butter
  1. in a saucepan, melt the butter over medium heat. Then, keep cooking and the butter will sizzle and foam. Eventually, you should start to see brown specks at the bottom of the pan. Let the butter brown to an amber color before removing from the heat and immediately pouring it into a large mixing bowl. Let stand for 10 minutes to cool slightly.
Make the dough
  1. To the brown butter, add the brown sugar, granulated sugar, and apple cider from earlier. Whisk until smooth and combined. Add the egg, molasses, and vanilla and whisk to combine. Using a spatula, fold in the flour, baking soda, cinnamon, and salt. The dough will be very very thin and sticky, don't worry!
  2. Cover the bowl with cling wrap and chill for 30 minutes before rolling and baking.
Bake the cookies
  1. Preheat the oven to 350℉ and line two baking sheets with parchment paper or silicon baking mats. In a small bowl, toss together the sugar and cinnamon to coat the cookies in.
  2. Using a 2 Tablespoon sized cookie scoop, scoop the dough into balls and then toss in the cinnamon sugar. I recommend using a cookie scoop because of how sticky the dough is, but you can use your hands if you don't have one. Just be aware that it will be messy. Place the cookies on the previously prepared baking sheets, about 2 inches apart.
  3. Bake the cookies for 10 minutes, then remove from the oven and bang the pan on the counter a couple of times. The releases some of the air in the cookies and helps give us those crinkles. Then return to the oven for another 2-4 minutes to finish baking. Cookies should look set and a little browned on the bottom and sides. Let the cookies cool on the pan for about 5 minutes before tossing in the cinnamon sugar again. Cookies are best eaten right away while they're still warm and gooey!
  4. Cookies stay fresh sealed at room temperature for up to five days.