Hamdi Saidani These Pioneer Woman apple cider cookies are soft, puffy spiced cookies made with reduced apple cider, brown butter, and an apple pie spice sugar coating. Ree Drummond browns a stick of butter and simmers the cider down to a concentrated 1/4 cup for deep flavor. They bake in just 12 to 14 minutes, then get brushed with melted butter and rolled in spiced sugar while still warm. Like apple cider donuts in cookie form.
Browning the butter first gives the cookies a nutty depth you can’t skip. Cook it until golden, then transfer it out fast so it doesn’t burn. The reduced cider is the other key. Boiling a full cup down to a quarter cup turns it into a concentrated syrup that blends into the dough without adding extra liquid. Ree splits the apple pie spice between the dough and the coating, so you get warmth inside and a sugary crunch outside.
Pull the cookies when they still look slightly underdone in the center, they set as they cool. Brush the butter on while warm so the spiced sugar sticks. If it slides off, they cooled too much. Use real apple cider, not apple juice. Juice is thinner and won’t give you that tangy depth once reduced.
Pioneer Woman Apple cider cookies
Description
Soft, puffy Pioneer Woman apple cider cookies with brown butter, reduced cider, and a warm apple pie spice sugar coating. Like apple cider donuts in cookie form.
Ingredients
Instructions
- Melt 1 stick of butter in a saucepan over medium heat until golden brown, 3 to 5 minutes. Transfer to a stand mixer bowl and cool to room temperature.
- Bring the apple cider to a boil, then simmer until reduced to 1/4 cup, 10 to 15 minutes. Let cool.
- Preheat oven to 350°F. Line 2 baking sheets with parchment.
- Add brown sugar, 1/2 cup granulated sugar, and 1 stick room temp butter to the brown butter. Beat until fluffy, 2 to 3 minutes. Mix in the egg, vanilla, and reduced cider.
- Whisk together flour, baking soda, salt, and 2 tsp apple pie spice. Add to the wet mixture on low speed until just combined.
- Scoop into 3-tablespoon balls, space 3 inches apart, 6 per sheet. Bake 12 to 14 minutes until puffed and barely set. Cool 5 minutes on the sheet, then transfer to a rack. Repeat with remaining dough.
. - Whisk remaining 1/2 cup sugar with 1 Tbsp apple pie spice. Melt remaining 4 Tbsp butter. Brush each warm cookie with butter and press into the spiced sugar until coated
FAQs
Can I skip the brown butter step?
You can use regular melted butter, but you’ll lose that nutty, toasted flavor that makes these cookies special. The browning only takes 5 minutes and it adds a depth you can’t get any other way.
What’s the best apple cider to use for these cookies?
Use unfiltered apple cider, the cloudy kind you find in the refrigerated section. Clear apple juice is too sweet and thin. The whole point of reducing it is to concentrate real apple flavor into the dough.
What other cookie recipes are worth trying?
If you love these apple cider cookies, her Pumpkin Sugar Cookies have a similar fall vibe with a soft frosted finish. Her oatmeal Oatmeal Chocolate Chip Cookies are a great everyday option with more texture and chew. And if you’re baking for Halloween, her Candy Corn Cookies are a fun seasonal twist that kids love.
How far ahead can I make the dough?
The dough keeps in the fridge for up to 2 days wrapped in plastic. Let it sit at room temperature for about 15 minutes before scooping so it’s easier to work with.
Can I make my own apple pie spice?
Mix 2 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp allspice, and 1/2 tsp cardamom. That gives you about 1 Tbsp plus 2 tsp, which is exactly what this recipe calls for.
