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Cozy Brown Butter Apple Cider Snickerdoodle Cookies

brown butter apple cider snickerdoodle cookies - featured image
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Soft, chewy snickerdoodle cookies with a warm cinnamon-sugar crust, enriched with brown butter and a subtle tang from reduced apple cider. Perfect for cozy fall baking and gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned until golden and fragrant
  • 1/4 cup (60ml) apple cider, reduced to concentrate flavor
  • 1 cup (200g) granulated sugar, divided
  • 1/2 cup (110g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (345g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cream of tartar
  • 2 teaspoons ground cinnamon, divided
  • 1/2 teaspoon salt

Instructions

  1. Pour 1/4 cup (60ml) apple cider into a small saucepan. Simmer over medium heat for about 10-12 minutes until it reduces by half and thickens slightly. Set aside to cool completely.
  2. In another saucepan, melt 1 cup (226g) unsalted butter over medium heat. Stir frequently as it foams and browns (about 5-7 minutes). Once it smells nutty and has a golden hue with brown flecks, remove from heat and let cool for 5 minutes.
  3. In a large bowl, combine 1 cup (200g) granulated sugar and 1/2 cup (110g) brown sugar with the warm brown butter. Use a hand or stand mixer on medium speed to cream together until smooth, about 2 minutes.
  4. Beat in 2 room temperature eggs, one at a time, then stir in 1 teaspoon vanilla extract and the cooled apple cider reduction. The mixture will be glossy and aromatic.
  5. In a separate bowl, whisk together 2 3/4 cups (345g) all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons cream of tartar, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt.
  6. Gradually add the dry ingredients to the wet batter, mixing on low speed until just combined. The dough will be thick but soft and slightly sticky. Avoid overmixing.
  7. In a small bowl, combine 1/4 cup (50g) granulated sugar with 1 teaspoon ground cinnamon for the coating.
  8. Use a cookie scoop or tablespoon to portion dough into balls about 1 1/2 inches (3.8 cm) diameter. Roll each ball in the cinnamon-sugar mixture until evenly coated.
  9. Arrange dough balls on parchment-lined baking sheets, spacing about 2 inches (5 cm) apart. Bake in a preheated 350°F (175°C) oven for 10-12 minutes, until edges are set but centers remain soft.
  10. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Do not rush browning the butter; remove from heat once nutty aroma and brown flecks appear. Reduce apple cider fully to avoid wet dough. Chill dough 15-20 minutes if sticky. Pull cookies from oven when edges set but centers are still soft for chewy texture. Overmixing after adding dry ingredients can make cookies tough.

Nutrition

Keywords: brown butter cookies, apple cider cookies, snickerdoodle, fall baking, cinnamon sugar cookies, cozy cookies, soft chewy cookies

Find it online: https://bakebelle.com/cozy-brown-butter-apple-cider-snickerdoodle-cookies-recipe-for-easy-fall-baking/