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
Scale
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.
