Print

Best Iced Apple Cider Cookies with Brown Butter Glaze

iced apple cider cookies - featured image
Print Recipe

Soft, pillowy apple cider cookies with a nutty brown butter glaze that taste like autumn in every bite. Easy to make and perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • ¾ cup (170 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • ½ cup (100 grams) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ cup (57 grams) unsalted butter (for glaze)
  • 1½ cups (180 grams) powdered sugar, sifted
  • ½ teaspoon vanilla extract (for glaze)
  • 2–3 tablespoons (30–45 ml) milk
  • Pinch of salt (for glaze)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until reduced to about ¼ cup (15-20 minutes). Set aside to cool completely.
  2. Brown the butter for the glaze: In the same saucepan (rinsed and dried), melt ¼ cup butter over medium heat, swirling occasionally. When brown specks form and it smells nutty, remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  3. Make the cookie dough: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. In a large bowl, beat ¾ cup softened butter with granulated sugar and brown sugar until light and fluffy (about 3 minutes). Add egg and 1 teaspoon vanilla; beat until combined. Pour in cooled reduced apple cider and beat until incorporated. Gradually add dry ingredients, mixing on low until just combined. Dough will be soft and slightly sticky.
  4. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Scoop and bake: Using a 1.5-tablespoon cookie scoop, portion dough into balls and place 2 inches apart on prepared sheets. Bake one sheet at a time for 10-12 minutes, until edges are lightly golden and centers are just set. Let rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  7. Make the glaze: In a medium bowl, combine cooled brown butter with sifted powdered sugar, ½ teaspoon vanilla, and a pinch of salt. Add 2 tablespoons milk and whisk until smooth. Add more milk if needed to reach drizzling consistency.
  8. Glaze the cookies: Once cookies are completely cool, drizzle glaze over them using a spoon or piping bag. Let glaze set for 15-20 minutes before serving.

Notes

Don’t skip reducing the apple cider—it concentrates the flavor. Watch the brown butter carefully as it can burn quickly. Chill the dough for at least 30 minutes to prevent spreading. Let cookies cool completely before glazing.

Nutrition

Keywords: apple cider cookies, brown butter glaze, fall cookies, iced cookies, apple cookies

Find it online: https://vexifood.com/best-iced-apple-cider-cookies-with-brown-butter-glaze/