Apple Cider Doughnut Cookies

You know those apple cider doughnuts? The ones that make you feel like you’re instantly transported to a chilly fall day, even if it’s still 75 degrees outside? Yeah, these are like that, but in cookie form. And honestly, I think we’ve just improved the entire concept.

This recipe starts with brown butter. Why? Because brown butter is a non-negotiable when it comes to fall flavors, and it adds this rich, nutty depth to the cookies that makes them taste like they’ve been slaved over. Spoiler: they haven’t. We’re not that kind of baker.

Apple cider gets boiled down to a syrup, concentrating all the flavor into a few tablespoons. It’s the kind of step that sounds annoying, but it’s actually the most hands-off way to make these cookies taste exactly like apple cider doughnuts. I promise, it’s worth it. You’ll only have to think about it for 10 minutes while it bubbles away on your stove. Plus, your kitchen is going to smell incredible.

These cookies are soft, chewy, and rolled in cinnamon sugar because why would you ever not? If you really want to get wild, dip them in a little apple cider glaze. No one will be mad about it.

And yeah, you could just go buy apple cider doughnuts from your local orchard. But I think making them yourself (in cookie form!) is far more satisfying. Plus, you don’t have to wear pants, which is really what fall is all about, right?

Print Recipe

Apple Cider Doughnut Cookies

These cookies are soft, sugary, and just the right amount of cozy. They’re perfect for a casual fall afternoon or for when you need a little bit of autumn but aren't quite ready to commit to a whole doughnut situation. Make a batch, eat three, and freeze the rest for your future self. You’ll thank me later.

Course: Dessert

Servings: 30 Cookies

Ingredients

• 1 cup salted butter
• 2 cups apple cider pulse 2 tablespoons
• 3 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ginger
• 1 teaspoon allspice
• 1 teaspoon kosher salt
• 1 1/2 cups cups granulated sugar
• 1 Cup light brown sugar, packed
• 2 large eggs
• 1 tablespoon vanilla
• 2 tablespoons cinnamon

Apple Cider Glaze

• 1/3 cup Powder sugar
• 1-2 tablespoons apple cider

Instructions

• In a small sauce pan over medium heat brown the butter by melting it then stirring often until the butter foams and darkens in color. It will smell nutty, this will take 6-8 minutes. Pour into a heat safe bowl.
• Add the apple cider to the saucepan and bring to a simmer over medium high heat. We are going to reduce it to about 1/3 cup but simmering it for about 20 minutes. Stirring occasionally. Once reduce pour into the bowl with butter.
• While the cider and butter are cooling, mix you dry ingredients. Whisk flour, baking bowser, baking soda, ginger, all spice and salt into a medium bowl. In a second bowl add the brown sugar and 1 cup of the granulated sugar to the butter mixture and whisk until smooth and glossy. Add eggs and vanilla extract and whisk until smooth. Add the flour mixture and mix with a rubber spatula just until a soft dough forms.
• Set the dough in the fridge to chill for at least 30 minutes.
• Preheat oven to 350 degrees. Line baking sheet with parchment paper. In a shallow bowl combine 1/2 cup sugar and cinnamon. Then in a second shallow bowl making the apple butter glaze but mixing apple butter with 1-2 tablespoons apple cider.
• Roll cookies (about 2 tablespoons) in cinnamon sugar and place on prepared baking sheet. Bake for about 12-15 minutes until golden brown and set on the edges.
• Let cook on the baking sheet for 2-3 minutes before transferring to a wire rack.
• If you want to really take these to the next level, top with glaze by mixing up powdered sugar and apple cider. Drizzle on each cookie.