Description
These Apple Cider Crinkle Cookies are a delightful autumn treat featuring the warm spices of cinnamon, ginger, cardamom, and nutmeg combined with the rich nuttiness of browned butter and the sweet tang of reduced apple cider. Rolled in granulated and powdered sugar, they bake up beautifully crinkled and golden, perfect for enjoying slightly warm or at room temperature.
Ingredients
Wet Ingredients
- 2 cups apple cider (500 ml)
- ½ cup butter (113 grams)
- ¾ cup brown sugar (150 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour (296 grams)
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Coating Sugars
- ¼ cup granulated sugar (50 grams)
- ½ cup powdered sugar (65 grams)
Instructions
- Reduce Apple Cider: Pour apple cider into a medium saucepan and bring to a boil over high heat. Boil until reduced to about ¼ cup, forming a thick syrup. Remove from heat and allow to cool completely.
- Prepare Brown Butter: Melt ½ cup butter in a medium sauté pan over medium heat. Continue to simmer until the butter develops a nutty aroma and turns golden brown, about 3-4 minutes. Remove from heat and transfer the brown butter to the bowl of a stand mixer. Chill in the freezer for 10-15 minutes until it starts to solidify but remains soft.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, ground cinnamon, baking powder, ground ginger, cardamom, nutmeg, and salt to evenly distribute the spices.
- Cream Butter and Sugar: Using the stand mixer with the brown butter, beat in brown sugar until light and fluffy, approximately 3 minutes. Add eggs one at a time, mixing thoroughly after each addition. Then mix in the reduced apple cider and vanilla extract until fully combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, stirring gently just until incorporated. Do not overmix to keep the cookies tender.
- Chill the Dough: Wrap the cookie dough tightly and refrigerate for at least 2 hours until firm enough to handle.
- Prepare Sugar Coatings and Baking Sheets: Place granulated sugar in one bowl and powdered sugar in another. Line two baking sheets with parchment paper.
- Shape and Coat Cookies: Remove dough from fridge and portion into 2-tablespoon-sized balls. Roll each ball first in granulated sugar, then thoroughly coat in powdered sugar, ensuring the cookies are well covered. Arrange on prepared baking sheets spaced 2 inches apart. Chill for an additional 10 minutes in the fridge before baking.
- Preheat and Bake: Preheat oven to 350°F (177°C). Bake cookies for 8-10 minutes or until puffed and edges are golden brown.
- Cool and Serve: Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Enjoy warm or at room temperature.
Notes
- Be sure to fully reduce the apple cider for maximum flavor concentration.
- Brown butter adds a rich nutty flavor—watch carefully so it doesn’t burn.
- Chilling the dough helps achieve the perfect crinkle effect and prevents spreading.
- For best results, roll cookies thoroughly in both sugars for a signature crackled appearance.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
