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Best Apple Cider Cookies with Brown Butter Icing

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Soft, spiced apple cider cookies topped with a nutty brown butter icing. Perfect for fall gatherings, these cookies are easy to make and always a crowd-pleaser.

Ingredients

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

Instructions

  1. Reduce the apple cider: Pour 1/2 cup apple cider into a small saucepan and bring to a simmer over medium heat. Let it bubble gently until reduced to about 1/4 cup (8-10 minutes). Remove from heat and let cool completely.
  2. Cream the butter and sugars: In a stand mixer fitted with the paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides halfway through.
  3. Add the wet ingredients: Add eggs one at a time, beating well after each. Add vanilla extract and cooled reduced apple cider. Mix on low until just combined (mixture may look slightly curdled).
  4. Combine the dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  5. Mix the dough: Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix. Dough will be soft and slightly sticky.
  6. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  7. Preheat and prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop and bake: Using a 1.5-tablespoon cookie scoop, portion dough into balls and place 2 inches apart on prepared sheets. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly underdone.
  9. Cool completely: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
  10. Make the brown butter icing: In a small saucepan over medium heat, melt the butter. Swirl occasionally. Butter will foam, then foam subsides and brown specks form at bottom. When butter smells nutty and turns golden amber (5-7 minutes), remove from heat immediately. Transfer to a heatproof bowl.
  11. Finish the icing: Let brown butter cool for 5 minutes. Whisk in sifted powdered sugar, milk or cream, vanilla extract, and a pinch of salt until smooth. Icing should be thick but pourable.
  12. Ice the cookies: Drizzle brown butter icing over cooled cookies using a spoon or piping bag. Let icing set for 15-20 minutes before serving.

Notes

Don’t skip the cider reduction—it concentrates the flavor. Watch the brown butter carefully to avoid burning. Chilling the dough is essential to prevent spreading. For best results, use fresh unfiltered apple cider.

Nutrition

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

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