Apple Cider Cookies
Ingredients
- apple cider (0.75 cup)
- unsalted butter (1 cup)
- all purpose flour (3 cups)
- ground cinnamon (2 teaspoons)
- baking soda (1 teaspoon)
- kosher salt (0.5 teaspoon)
- ground ginger (0.25 teaspoon)
- light brown sugar (1 cup)
- granulated sugar (0.75 cup)
- large egg (1 )
- large egg yolk (1 )
- powdered sugar (1.5 cups)
Instructions
- Gather all ingredients.
- Bring 3/4 cup of apple cider to a boil in a small saucepan over medium heat. Boil, stirring occasionally, until the cider reduces to 1/4 cup, 8 to 10 minutes. Remove from heat and transfer to a small heat-proof bowl. Chill, uncovered, until room temperature, about 10 minutes.
- While cider reduces, place butter in a separate small saucepan and melt gently over medium-low (alternatively, melt butter in a microwave-safe bowl on 50% power until melted, about 2 minutes, stirring every 30 seconds). Pour melted butter into a stand mixer bowl and refrigerate until room temperature, about 10 minutes.
- While cider and butter chill, whisk flour, cinnamon, baking soda, salt, and ginger together in a medium bowl until no lumps remain. Add brown sugar and granulated sugar to stand mixer bowl with butter; beat with a paddle attachment on medium speed until fluffy, about 1 minute. Add egg, egg yolk, and reduced apple cider, beating until just combined.
- Reduce mixer speed to low and gradually add flour mixture until just combined, stopping to scrape down sides of the bowl as needed, about 2 minutes total. Cover and chill dough until just firm, about 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C) with a rack in the center position. Line 2 large-rimmed baking sheets with parchment paper. Scoop chilled dough using a 1 1⁄3 oz. scoop (#24, about 2 ½ tablespoons) and place on prepared baking sheet about 3 inches apart. Cover and chill remaining dough while the first two pans are baking.
- Bake in the preheated oven, one baking sheet at a time, until edges are golden brown and center is set, 12 to 14 minutes, rotating baking sheets front to back halfway through. Cool cookies on baking sheet for 5 minutes; transfer cookies to a wire rack to cool completely, about 20 minutes. Repeat with remaining cookie dough.
- While cookies are cooling, whisk together powdered sugar and the remaining 2 tablespoons apple cider in a small bowl until smooth (if too thick, add remaining 1 ½ teaspoons cider, 1/2 teaspoon at a time, until mixture is loose enough to drizzle).
- Drizzle evenly over cooled cookies and let the drizzle set before serving.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 216
- fat: 8 g
- sats: 5 g
- carbs: 34 g
- fibre: 1 g
- protein: 2 g
- salt: 0.089 g