If you’re searching for a cookie that balances rustic charm with layers of cozy autumn flavor, look no further than this Brown Butter Sourdough Apple Cider Cookies Recipe. These cookies are a beautiful harmony of nutty browned butter, tangy sourdough starter, warm spices, and bursts of chewy dried apples, all tenderly held together by a reduced apple cider infusion. It’s like capturing the essence of a crisp fall afternoon in each bite, and once you try them, they might just become your new seasonal obsession.
Ingredients You’ll Need
Gathering simple yet thoughtfully chosen ingredients is the first step toward baking these extraordinary treats. Each component plays a crucial role, from the depth added by browned butter to the gentle tang of sourdough starter, creating a cookie that’s anything but ordinary.
- Unsalted butter: Browning it develops a rich, nutty flavor that forms the cookie’s backbone.
- Granulated sugar: For sweetness that balances the tang and spice perfectly.
- Light brown sugar: Adds moisture and a hint of caramel depth.
- Sourdough starter (unfed): Infuses a subtle tang and contributes to the chewy texture.
- Large egg: Binds ingredients and ensures tenderness.
- Pure vanilla extract: Heightens the overall warmth and richness.
- All-purpose flour: Provides structure with just the right balance of softness.
- Baking soda: Gives the cookies a gentle lift and chew.
- Ground cinnamon: Infuses the dough with cozy spice notes.
- Salt: Enhances and balances sweetness and spice.
- Apple cider (reduced): Concentrates fruity tartness that mingles beautifully with the dough.
- Dried apple pieces (chopped): Provide chewy bursts of natural sweetness and texture.
How to Make Brown Butter Sourdough Apple Cider Cookies Recipe
Step 1: Brown the Butter to Perfection
Start by melting the butter in a medium saucepan over medium heat. Keep stirring until the butter transitions to a golden brown hue and fills your kitchen with a warm, nutty aroma, about five minutes. This step is essential for adding that irresistible depth of flavor unique to browned butter cookies. Once done, remove from heat and let it cool slightly so it doesn’t cook the other ingredients prematurely.
Step 2: Mix Wet Ingredients Smoothly
In a large mixing bowl, whisk together the browned butter with granulated and light brown sugars until fully combined. Add your unfed sourdough starter, egg, and vanilla extract next. Mix everything thoroughly until the batter looks smooth and glistening. This mixture is where the magic begins to form, marrying sweet, tangy, and buttery notes into one luscious batter.
Step 3: Combine Dry Ingredients Separately
Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl. Doing this ensures the leavening agent and spices are evenly distributed throughout the dough, leading to perfectly textured and flavored cookies in the end.
Step 4: Bring Wet and Dry Ingredients Together
Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix here; you want to maintain the dough’s tender crumb without developing too much gluten, which could make the cookies tough.
Step 5: Fold in Flavorful Apples and Cider
Stir in your reduced apple cider and the chopped dried apples. The reduced cider condenses all that fruity brightness and sweetness, while the apple chunks add chewy texture and bursts of natural apple flavor throughout the cookie.
Step 6: Chill the Dough
Cover the dough with plastic wrap and refrigerate it for at least an hour. Chilling firms the dough, which will help prevent excessive spreading during baking and concentrate the flavors even more.
Step 7: Prepare Baking Sheets and Preheat Oven
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This setup ensures your cookies bake evenly and are easy to remove without sticking.
Step 8: Shape the Cookies
Scoop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow room for gentle spreading. This step lets each cookie have its own space to develop an inviting shape and just the right crispiness on the edges.
Step 9: Bake to Golden Perfection
Bake for 10 to 12 minutes, keeping an eye on them as the edges turn lightly golden brown but the centers remain soft. This contrast between soft middles and crisp edges is what makes these cookies so irresistible.
Step 10: Cool and Enjoy
Once baked, allow the cookies to rest on the baking sheets for about five minutes before carefully transferring them to a wire rack to cool completely. This cooling step is key to setting their structure and maintaining a tender, chewy texture.
How to Serve Brown Butter Sourdough Apple Cider Cookies Recipe
Garnishes
These cookies are beautiful on their own, but topping them with a light dusting of cinnamon sugar or even a quick drizzle of caramel sauce adds an extra layer of indulgence. A sprinkle of finely chopped toasted nuts can also introduce a lovely crunch that complements the chewy dried apples.
Side Dishes
Serve these cookies alongside a warm cup of chai tea, spiced cider, or a creamy latte to enhance their cozy flavors. They also pair wonderfully with a scoop of vanilla ice cream for a delightful dessert twist.
Creative Ways to Present
Get creative by sandwiching two cookies with cream cheese frosting or apple butter for a crowd-pleasing treat. You could also arrange them on a rustic wooden board surrounded by fresh apple slices, cinnamon sticks, and autumn leaves for a festive presentation perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies fresh by storing them in an airtight container at room temperature. They’ll stay deliciously soft and flavorful for up to 4 days, making it easy to enjoy their comforting taste whenever a craving strikes.
Freezing
You can freeze these cookies either before or after baking. For dough, scoop into balls and freeze on a tray before transferring to a freezer bag, then bake directly from frozen, adding a couple of extra minutes to the baking time. Baked cookies freeze well too; just wrap them tightly and thaw at room temperature when ready to enjoy.
Reheating
To revive a bit of that freshly-baked warmth, reheat cookies in a low oven (around 300°F or 150°C) for 5 minutes or microwave them for 10 to 15 seconds. This softens them up nicely without losing their signature chewy texture.
FAQs
What does the sourdough starter add to this cookie recipe?
The sourdough starter imparts a subtle tanginess and complexity that balances the sweetness and spice, while also contributing to a chewy, tender texture that makes these cookies stand out.
Can I use fresh apples instead of dried apples?
Fresh apples have higher moisture content, which could affect the cookie texture and baking time. If you want to experiment, chop them very finely and consider reducing other liquid ingredients slightly, but dried apples are best for consistent results.
Why do I need to reduce the apple cider before adding it to the dough?
Reducing apple cider concentrates its flavors and thickens it, so you get a richer apple presence in the cookie without adding extra liquid that could make the dough too wet.
Can I skip the step of browning the butter?
While you can technically use melted butter, browning it is what gives these cookies their signature nutty aroma and depth of flavor. You’re really missing out if you skip this step, so it’s highly recommended to take the extra few minutes.
How chewy are these cookies?
Thanks to the sourdough starter and dried apples, these cookies are tender with a perfect chewiness, featuring soft centers and lightly crisp edges that create a wonderful eating experience.
Final Thoughts
If you love cookies that bring warmth, complexity, and a touch of rustic charm, the Brown Butter Sourdough Apple Cider Cookies Recipe will quickly become a beloved staple in your kitchen. Each bite is a comforting little celebration of fall flavors wrapped in a tender, chewy cookie that’s truly unforgettable. Trust me, once you make these, you’ll find yourself coming back to this recipe season after season.
Print
Brown Butter Sourdough Apple Cider Cookies Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 12m
- Total Time: 1h 32m
- Yield: Approximately 24-30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Brown Butter Sourdough Apple Cider Cookie recipe combines the nutty richness of browned butter with the tangy depth of sourdough starter and sweet autumnal flavors from reduced apple cider and dried apple pieces. These chewy, flavorful cookies offer a unique twist on traditional apple-flavored treats, perfect for fall baking and cozy snack times.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, browned
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup sourdough starter, unfed
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup apple cider, reduced to 2 tablespoons
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups dried apple pieces, chopped
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking it while stirring frequently until it turns a golden brown color and emits a nutty aroma, about 5 minutes. Remove from heat and let it cool slightly to avoid cooking the eggs when combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the browned butter, granulated sugar, and light brown sugar until thoroughly mixed. Add the unfed sourdough starter, room temperature egg, and pure vanilla extract, mixing until the batter is smooth and uniform.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well blended.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredient mixture, stirring gently until just combined to avoid overmixing the dough.
- Add Apple Elements: Stir in the reduced apple cider and chopped dried apple pieces evenly through the dough, ensuring they are well distributed.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate it for at least 1 hour or until firm. This step helps prevent excessive spreading during baking and enhances flavor melding.
- Prepare to Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
- Portion the Cookies: Scoop rounded tablespoons of the chilled dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly browned but the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and maintain texture.
Notes
- Reducing apple cider intensifies its flavor; ensure you simmer it gently until it thickens to about 2 tablespoons.
- Using unfed sourdough starter adds a mild tang and depth to the cookie flavor without excessive leavening.
- Chilling the dough is critical for preventing cookie spread and developing the chewy texture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a softer cookie, avoid overbaking; remove when edges are lightly browned but centers remain soft.
