Apple Cider Soft Spiced Cookies
A delightful blend of apple cider and warm spices, these cookies embody the essence of autumn with their soft and chewy texture.
Ingredients
For the cookie base
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 0.5 cups unsalted butter, softened
- 1 cups light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cups apple cider, reduced to 1/4 cup
- 0.5 cups whole milk
For the apple cider buttercream
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar
- 0.25 cups reduced apple cider
- 1 tsp vanilla extract
- pinch salt
For assembly
- 0.5 cups store-bought caramel sauce
- pinch flaky sea salt (optional for garnish)
Instructions
Preparation
- Start by measuring all your ingredients ahead of time.
- Pour one cup of apple cider into a saucepan and simmer over medium heat until it reduces to about 1/4 cup. Allow it to cool.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mixing
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- Gradually mix in the cooled apple cider reduction.
- Alternately add the dry mixture and whole milk into the butter mixture, mixing gently.
Baking
- Drop 2-tablespoon-sized rounds of cookie dough onto the prepared baking sheets, leaving space between them.
- Bake for 10-12 minutes until firm to the touch. Let them cool completely on a wire rack.
Buttercream Preparation
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, apple cider reduction, vanilla extract, and a pinch of salt. Beat until smooth.
Assembly
- Once the cookies are cooled, pair them up by size. Spread a generous amount of buttercream on one cookie half.
- Drizzle caramel sauce over the buttercream and sprinkle with flaky sea salt if desired. Top with another cookie half.
Notes
Store cookies in an airtight container at room temperature for up to one week. They can be frozen for up to three months.