Apple Cider Crinkle Cookies
- 2 cups apple cider
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla
- 2 cups flour
- 1 1/2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1 tsp. ground ginger
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 1/4 cup sugar
- 1/2 cup powdered sugar
- Pour apple cider into medium saucepan and bring to a boil over high heat. Continue to boil until it's reduced to 1/4 cup. It should be thick like syrup. Let cool completely.
- Melt butter in medium sauté pan over medium heat until it smells nutty and is browned, about three to four minutes. Remove from heat and pour into the bowl of a stand mixer. Chill the butter in the freezer for 10-15 minutes of until it begins to solidify but is not completely firm. The butter should be soft.
- Combine flour with cinnamon, baking powder, ground ginger, cardamom, nutmeg and salt in a medium bowl.
- Cream together the brown butter with brown sugar until light and fluffy, about three minutes. Add the eggs, one at a time, mixing until well combined. Add the 1/4 cup reduced apple cider and vanilla, mixing well.
- Add the flour mixture to the wet mixture, stirring just until combined. Wrap up the cookie dough and chill in fridge for at least 2 hours or until firm.
- Place 1/4 cup sugar in one bowl and 1/2 cup powdered sugar in another. Line two baking sheets with parchment paper.
- Remove the cookie dough from the fridge and portion out the dough into cookies, about two tablespoons each. Roll each portion into a ball and coat it in sugar, then coat it in the powdered sugar, making sure to cover all sides. Place the cookie balls on the lined baking sheet, placing them two inches apart. Chill in the fridge for 10 minutes.
- Preheat oven to 350 degrees
- Bake the cookies for 8-10 minutes or until puffed and golden brown. Let cool on baking sheet for five minutes, then transfer to wire racks to cool completely.
Recipe & Photo adapted from cherryonmysundae.com