Brown Butter Sourdough Apple Cider Cookie Recipe

If you’re looking to wrap all the magic of autumn into one perfect bite, this Brown Butter Sourdough Apple Cider Cookie Recipe is exactly what your soul (and sweet tooth) needs. Buttery and crisp at the edges, packed with tangy sourdough, warm spices, dried apples, pecans, and finished with a gooey apple cider caramel drizzle—each cookie tastes like a cozy walk through an orchard. This isn’t just a recipe; it’s an experience worth sharing, again and again!

Ingredients You’ll Need

Every bite of these cookies sings with thanks to an all-star lineup of ingredients. Each one plays a unique, irreplaceable role in the Brown Butter Sourdough Apple Cider Cookie Recipe. The combination creates texture, flavor, and irresistible aromas that will make your kitchen the happiest place to be.

• Butter (unsalted, 230g): Browning the butter infuses the dough with nutty, caramelized flavor that’s utterly addictive.
• Cane Sugar (3/4 cup, 165g): For the perfect crisp edge and a delicate sweetness.
• Brown Sugar (1 cup, 205g): Keeps the cookies chewy and adds a hint of molasses depth.
• Egg Yolks (3): Just yolks make the cookies super rich and tender.
• Sourdough Starter (active or discard, 200g): Adds tang and complexity, plus a great reason to use up your starter.
• Apple Butter (1/2 cup, 170g): Deepens the apple flavor and adds moistness; homemade or store-bought both work.
• Vanilla (1 1/2 tsp): Rounds out all the flavors with sweet warmth.
• Unbleached All-Purpose Flour (3 cups, 380g): Be sure to measure properly—spoon and level for best results.
• Sea Salt (1 tsp): Enhances every nuance in the cookies.
• Cinnamon (1 tsp): The classic, must-have spice for apple desserts.
• Ginger (1/2 tsp): Adds a bright, spicy note that lifts the flavor.
• All-Spice (1/4 tsp): For a hint of complexity—just enough to be intriguing.
• Cardamom (1/4 tsp): Unexpected and aromatic; a tiny amount goes far.
• Nutmeg (1/4 tsp): Freshly grated if possible, for best flavor!
• Baking Soda (1 tsp): Helps the cookies rise and spread just right.
• Baking Powder (1 tsp): Ensures lift for a soft, thick center.
• Bittersweet or Dark Chocolate Chips (3/4 cup, 150g): Balances the sweetness and adds pools of melty chocolate.
• Pecans, chopped (1 cup, 100g): For buttery crunch and toasted nutty flavor.
• Dried Apples, chopped (1 1/2 cup, 70g): Chewy pops of apple, adding concentrated apple flavor.
• Apple Cider, unfiltered (2 cups): Reduces down to create the most luscious caramel glaze.
• Cane Sugar (1 cup): Sweetens the apple cider glaze to shiny perfection.
• Butter, salted (4 Tbs): Adds velvety richness to the caramel.
• Heavy Cream (1/2 cup): Makes the caramel sauce extra creamy.
• Sea Salt (1/4 tsp): For balancing all that sweetness in the glaze.
• Cinnamon (1/2 tsp): Because one hit of cinnamon just isn’t enough.
• Vanilla (1/2 tsp): Finishes the glaze with irresistible aroma.

How to Make Brown Butter Sourdough Apple Cider Cookie Recipe

Step 1: Brown the Butter

Start by melting your unsalted butter in a small saucepan over medium-low heat. Let it bubble gently for about 10-15 minutes, swirling the pan occasionally. The magic moment? When it turns golden brown, smells like toasted nuts, and little browned bits settle at the bottom. Immediately pour into your mixing bowl to stop the cooking. Let it cool—it’s the foundation of this Brown Butter Sourdough Apple Cider Cookie Recipe, and worth every moment.

Step 2: Reduce the Apple Cider

In the same saucepan (waste not, want not!), pour in the unfiltered apple cider. Crank up the heat to bring it to a simmer, then let it bubble fiercely for 15-20 minutes, stirring now and then. Your goal is to reduce the cider to about 1/3 cup. You’ll be amazed how concentrated and fragrant it becomes—liquid gold for your caramel sauce!

Step 3: Start the Apple Cider Caramel

With your reduced cider on medium-low, sprinkle in the cane sugar, whisking constantly until it melts into the cider. Don’t wander off; caramel moves fast, and you want it perfectly smooth for the best topping to your cookies.

Step 4: Finish the Caramel Sauce

Stir in the salted butter and heavy cream, letting it simmer for about 5 minutes while you whisk all the while. It’ll thicken beautifully and turn glossy. Take it off the heat and stir in a bit of cinnamon and vanilla. Let the sauce cool before pouring it into a jar. It’s sweet, tangy, and spiced—a true showstopper for the Brown Butter Sourdough Apple Cider Cookie Recipe!

Step 5: Cream the Brown Butter with Sugars

Add your cooled browned butter to a stand mixing bowl, then toss in your cane sugar and brown sugar. Beat on medium-high with a paddle attachment (or hand mixer) until it’s fully combined. Unlike with room temp butter, it won’t get fluffy, but it will smell incredible.

Step 6: Add Wet Ingredients

Stir in the sourdough starter and egg yolks next, mixing until creamy and homogenous. Follow up with the apple butter and vanilla—suddenly your dough tastes like the best parts of apple pie filling.

Step 7: Mix in Dry Ingredients and Spices

With the mixer on low, add flour, baking soda, baking powder, sea salt, cinnamon, ginger, all-spice, cardamom, and nutmeg. Mix gently until just combined. This is where that fall aroma starts filling your kitchen!

Step 8: Fold in the Mix-Ins

Tip in the dark chocolate chips, pecans, and dried apples, then gently mix until they’re evenly distributed—your dough should look impossibly loaded and perfect.

Step 9: Chill the Dough

Cover the bowl tightly and let it rest in the fridge for at least 4 hours (overnight or even up to three days deepens the tang of the Brown Butter Sourdough Apple Cider Cookie Recipe and enhances the texture). The wait is always worth it for thick, chewy cookies!

Step 10: Shape & Bake

When you’re ready to bake, preheat your oven to 350°F. Scoop large dough balls (about 68g or 3 tablespoons each) onto your lined cookie sheets, spacing well apart. Bake for 16-18 minutes until golden at the edges but soft in the center. For irresistibly crinkled tops, drop the pans gently on the counter right after baking!

Step 11: Cool & Glaze

Let the cookies rest a few minutes, then transfer to a wire rack. Drizzle generously with that dreamy apple cider caramel, sprinkle with a pinch of flaked sea salt, and let them set. Grab a cookie while it’s still warm—you won’t regret it!

How to Serve Brown Butter Sourdough Apple Cider Cookie Recipe

Garnishes

To really make these cookies shine, drizzle them with even more apple cider caramel and a pinch of flaky sea salt just before serving. For an extra sprinkle of cozy, try a dusting of cinnamon or a handful of toasted chopped pecans on top.

Side Dishes

Pair these cookies with a cold glass of milk, a steaming mug of chai, or even a scoop of vanilla bean ice cream. The flavors play beautifully with anything creamy, nutty, or autumn-spiced—making your dessert plate the coziest treat on a chilly day.

Creative Ways to Present

Make a rustic cookie platter, stack them in a pretty jar for gifting, or swirl the caramel in whimsical patterns. For a fall gathering, try plating the cookies on a wooden board surrounded by slices of crisp apple and whole cinnamon sticks for an instant harvest vibe.

Make Ahead and Storage

Storing Leftovers

The Brown Butter Sourdough Apple Cider Cookie Recipe keeps beautifully at room temperature for up to 3 days if stored in an airtight container. Layer parchment between cookies for easy grabbing and less stickiness. They stay satisfyingly soft while holding onto their chewy edges!

Freezing

Freeze baked cookies (minus glaze) in a single layer, then transfer to a freezer-safe bag or container for up to two months. Thaw at room temp, then add caramel before serving. Alternatively, freeze unbaked dough balls—just let them thaw and bake as needed for fresh, gooey cookies on demand.

Reheating

If your cookies have lost a bit of their warmth, pop them in a 300°F oven for about 2-3 minutes or microwave for 10 seconds. Warm cookies bring back that just-baked, caramel-melty magic—especially with that luscious apple cider glaze.

FAQs

Can I use sourdough discard instead of active starter?

Absolutely! Discard works perfectly here, since you don’t need any rise from the starter. It adds amazing flavor and moisture to the Brown Butter Sourdough Apple Cider Cookie Recipe, making it an ideal use for any extra sourdough you have on hand.

Do I have to chill the dough?

Yes—this step is key for getting thick, chewy cookies. Chilling hydrates the flour and allows all those flavors to meld. If you want the best possible version of the Brown Butter Sourdough Apple Cider Cookie Recipe, don’t skip this part!

Can I substitute the apple butter?

If you can’t find apple butter, substitute with unsweetened applesauce—but reduce other sugars just a bit, since applesauce is slightly less intense. Apple butter does offer a thicker, richer apple flavor for the ultimate cookie experience.

What kind of dried apples should I use?

Any type of dried apple works, but choose ones that are soft and chewy rather than brittle or overly sweetened. Chop them into bite-sized pieces for little apple bursts in every mouthful.

How do I keep the caramel from turning grainy?

Be diligent with your stirring as the sugar melts into the cider, and make sure to whisk constantly while adding cream and butter. If any grains form, continue stirring off the heat for a minute and it should smooth right out for that perfect finishing glaze.

Final Thoughts

Give this Brown Butter Sourdough Apple Cider Cookie Recipe a try, and you’ll discover why everyone who takes a bite can’t stop at just one. Whether you enjoy them straight from the oven or stashed away for late-night cravings, these cookies are pure fall happiness—ready to wow your friends, family, and (most importantly) yourself!

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