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Wholesome Apple Cider Cookies with Easy Brown Butter Icing

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These wholesome apple cider cookies are made with reduced apple cider for intense flavor and topped with a nutty brown butter icing. They’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) coconut sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) apple cider, reduced (from 1 cup)
  • 2 cups (250g) whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup (56g) unsalted butter (for icing)
  • 1 1/2 cups (180g) powdered sugar
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract (for icing)
  • Pinch of salt (for icing)

Instructions

  1. Reduce the apple cider: Pour 1 cup (240ml) of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about 1/2 cup (120ml), about 12-15 minutes. Set aside to cool.
  2. Brown the butter for the icing: In the same saucepan, melt 1/4 cup (56g) unsalted butter over medium heat, swirling constantly. Cook until the butter turns golden and develops brown specks, about 4-5 minutes. Remove from heat immediately and pour into a small bowl to cool for 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 1 cup (226g) softened unsalted butter, 3/4 cup (150g) coconut sugar, and 1/4 cup (50g) granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides.
  5. Add the wet ingredients: Beat in 1 large egg, 1 teaspoon vanilla extract, and the cooled reduced cider until just combined.
  6. Whisk the dry ingredients: In a separate medium bowl, whisk together 2 cups (250g) whole wheat pastry flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves.
  7. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix.
  8. Scoop the cookies: Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, until edges are lightly golden and centers are set but soft. Rotate pans halfway through.
  10. Cool completely: Let cookies cool on baking sheets for 5 minutes, then transfer to a cooling rack. Cool completely before icing.
  11. Make the icing: In a medium bowl, whisk together the cooled brown butter, 1 1/2 cups (180g) powdered sugar, 3 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of salt until smooth and glossy.
  12. Ice the cookies: Drizzle the icing over the cooled cookies. Let set for about 15 minutes before serving.

Notes

Don’t skip reducing the cider—it concentrates the flavor and prevents soggy cookies. Watch the brown butter carefully; it can burn quickly. Let cookies cool completely before icing to prevent the icing from melting. For best flavor, use fresh, unfiltered apple cider.

Nutrition

Keywords: apple cider cookies, brown butter icing, fall cookies, whole wheat cookies, easy cookie recipe

Find it online: https://evabake.com/wholesome-apple-cider-cookies-with-easy-brown-butter-icing/