Apple Cider Cookies (Edit recipe)

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These cookies are thick, chewy and absolutely addicting. They are made with browned butter and reduced apple cider for a rich taste of fall in every bite. Then, they are brushed with more browned butter and reduced apple cider, and dunked into a generous amount of cinnamon sugar.

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PREP TIME

30 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 44

Ingredients

1.25 cup Unsalted Butter, browned
1 cup Apple Cider, reduced to 1/4
1 cup Brown Sugar
1 tsp Pure Vanilla Extract
1 whole Egg
0.333 cup unsweetened Applesauce
3 cups All Purpose Flour
0.5 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 tsp Ground Cinnamon
0.5 tsp ground Nutmeg

Cinnamon Sugar Topping

0.333 cup Granulated White Sugar
2 tsp Ground Cinnamon
2 Tbsp Unsalted Butter, browned
1 Tbsp Apple Cider, reduced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees.
First, start by reducing one cup of apple cider in a small sauce pan over medium heat. This should take about 20 minutes or until the apple cider has reduced to about 1/4 cup. Set aside to cool. Make sure to reserve 1 tablespoon in a separate bowl as this will be used for the topping.
In another small saucepan, add the butter and let it cook on medium-low until browned. You will know it's done when the butter starts to foam at the top and brown bits float to the surface. Make sure to keep an eye on it as it can burn very quickly.
Set the butter aside in a separate container to cool. Make sure to reserve 2 tablespoons and add it to the bowl with the reserved one tablespoon of apple cider as this will be used for the topping.
In a large mixing bowl, mix together the brown butter and brown sugar until smooth.
Add in the vanilla, egg, apple sauce and the 1/4 of reduced apple cider and mix until fully combined.
Add in the flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix just until combined.
On a prepared baking sheet, use a cookie dough scoop to evenly scoop out the cookie dough balls.
Bake for about 13-15 minutes, or until the bottoms have turned a light golden brown.
While the cookies are cooling, melt the reserved butter and apple cider mixture for a couple of seconds in the microwave.
Mix the sugar and cinnamon into a small bowl big enough to dunk a cookie in.
Brush the tops of each cookie with the browned butter and apple cider mixture, dunk them into the cinnamon sugar and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	113
Fat:	6 g
Carbohydrates:	13 g
Protein:	4 g
Cholesterol:	15 g
Sodium:	86 mg
Fiber:	0 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.