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Cozy Apple Cider Cookies with Easy Brown Butter Icing

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Soft, pillowy apple cider cookies with a deep, concentrated apple flavor and a nutty brown butter icing. These easy-to-make cookies are the perfect fall treat, ready in about 35 minutes with simple ingredients.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 cup (2 sticks / 226 grams) unsalted butter, divided
  • 3/4 cup (150 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar, packed
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (180 grams) powdered sugar, sifted if lumpy
  • 2–3 tablespoons whole milk

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a simmer over medium heat, then reduce heat to low. Simmer for 8-10 minutes, stirring occasionally, until reduced to about 1/4 cup and syrupy. Set aside to cool completely.
  2. Brown the butter: In a separate light-colored saucepan, melt 1/2 cup (1 stick) of the butter over medium heat. Stir constantly until the butter foams, then the milk solids turn golden brown and it smells nutty and toasty, about 5-7 minutes. Immediately pour into a heatproof bowl to stop cooking. Let cool for about 10 minutes.
  3. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  4. Cream the butter and sugars: In a large mixing bowl, beat the remaining 1/2 cup (1 stick) softened butter with granulated sugar and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides.
  5. Add the egg and vanilla: Beat in the egg and vanilla extract until well combined and smooth.
  6. Add the reduced cider: Pour in the cooled, reduced apple cider and beat until just combined.
  7. Mix dry ingredients: In a separate medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  8. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low speed just until no streaks of flour remain. Dough will be soft and slightly sticky.
  9. Scoop the dough: Using a 1.5-tablespoon cookie scoop or two spoons, portion dough into balls. Place about 2 inches apart on prepared baking sheets (about 12 per sheet).
  10. Bake: Bake one sheet at a time for 10-12 minutes, until edges are set and lightly golden, centers still soft and puffed. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  11. Make the icing: In a medium bowl, whisk together powdered sugar, cooled browned butter (including brown specks), and 2 tablespoons milk until smooth. Add another tablespoon milk if too thick; add more powdered sugar if too thin. Consistency should be thick but pourable.
  12. Ice the cookies: Once cookies are completely cool, drizzle or spread icing over tops. Let icing set for 15-20 minutes before serving.

Notes

Don’t skip reducing the apple cider—it concentrates flavor and prevents flat cookies. Watch the brown butter carefully; it goes from perfect to burnt in about 30 seconds. Let cookies cool completely before icing to prevent melting. Cookies can be stored in an airtight container at room temperature for up to 4 days. Un-iced cookies can be frozen for up to 3 months.

Nutrition

Keywords: apple cider cookies, brown butter icing, fall cookies, easy cookie recipe, soft cookies, autumn baking

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