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Cozy Brown Butter Apple Cider Snickerdoodle Cookies

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Soft, chewy cookies that combine warm spices with the buttery richness of brown butter and the tart sweetness of apple cider, perfect for fall.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 1/4 cup (60ml) apple cider, reduced
  • 1 cup (200g) granulated sugar, divided
  • 1/2 cup (110g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (345g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cream of tartar
  • 2 teaspoons ground cinnamon, divided
  • 1/2 teaspoon salt

Instructions

  1. Brown the butter by cooking it in a medium saucepan over medium heat until golden brown and nutty, about 5-7 minutes.
  2. Reduce the apple cider in a small saucepan over low heat until concentrated, around 10-15 minutes.
  3. Mix the cooled browned butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
  4. Combine the flour, baking soda, cream of tartar, 2 teaspoons of cinnamon, and salt in a separate bowl, then gradually mix it into the wet ingredients.
  5. Add the reduced apple cider and ensure it is evenly mixed into the dough.
  6. Chill the dough for about 30 minutes in the refrigerator.
  7. Scoop 2 tablespoons of dough for each cookie, roll them in cinnamon-sugar, and place them on a parchment-lined baking sheet.
  8. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes until the edges are lightly golden.
  9. Cool on a wire rack before enjoying.

Notes

These cookies freeze well; store in an airtight container to keep them fresh. Pair with apple cider or spiced tea for a delightful treat.

Nutrition

Keywords: cookies, snickerdoodle, fall baking, apple cider, brown butter

Find it online: https://pureproteinbites.com/cozy-fall-brown-butter-apple-cider-snickerdoodle-cookies/