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Cozy Apple Cider Cookies with Brown Butter Icing

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Soft, chewy cookies infused with concentrated apple cider flavor and topped with a nutty brown butter icing. Perfect for cozy fall evenings, these cookies are quick to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) apple cider, reduced to 1/4 cup
  • 1/4 cup (1/2 stick) unsalted butter (for icing)
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2–3 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Reduce the apple cider: Pour 1/2 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer until reduced to about 1/4 cup (10-12 minutes). It should be thick and syrupy. Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  4. Cream butter and sugars: In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy (2-3 minutes with hand mixer, 4-5 minutes by hand). Scrape down sides halfway through.
  5. Add eggs and vanilla: Beat in eggs one at a time, mixing well after each. Add vanilla extract and cooled reduced cider. Mix until just combined.
  6. Combine wet and dry: Gradually add flour mixture to wet ingredients, mixing on low or folding with a spatula until no streaks of flour remain. Do not overmix. Dough should be soft and slightly sticky.
  7. Chill dough (optional but recommended): Cover bowl and refrigerate for 30 minutes for thicker, softer cookies.
  8. Scoop and bake: Use a 1.5-tablespoon cookie scoop to drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes, until edges are set and lightly golden but centers still look slightly underdone.
  9. Cool cookies: Let rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Do not ice while warm.
  10. Make brown butter icing: In a small saucepan, melt 1/4 cup butter over medium heat. Swirl occasionally. Butter will foam, then foam subsides and brown specks appear (5-7 minutes). When it smells nutty and turns golden-brown, remove from heat immediately. Pour into a heatproof bowl, scraping all brown bits.
  11. Finish icing: Let browned butter cool for 5 minutes. Whisk in sifted powdered sugar, vanilla, and pinch of salt. Add milk or cream one tablespoon at a time until thick but pourable (like a thick glaze).
  12. Ice cookies: Drizzle icing over cooled cookies using a spoon or piping bag. Let set for about 20 minutes before serving.

Notes

Don’t skip reducing the apple cider—it concentrates the flavor. Watch the brown butter carefully; it burns quickly. Chilling the dough is optional but yields thicker cookies. For best results, use fresh, unfiltered apple cider and high-quality butter like Kerrygold for the icing.

Nutrition

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

Find it online: https://forkifyfun.com/cozy-apple-cider-cookies-with-brown-butter-icing/