These Brown Butter Sourdough Apple Cider Cookies combine everything we love about cozy fall baking in one soft, chewy cookie. We start with nutty brown butter, concentrate fresh apple cider into a rich reduction, and combine it with sourdough starter, cinnamon, dried apple pieces, and warm apple pie spice. Each cookie is finished with a delicate apple cider glaze that melts into the crinkled surface.
Whether we have active sourdough starter or discard waiting in the refrigerator, this recipe is an excellent way to use it. There is no need to waste leftover starter when it can become part of an irresistible fall dessert.
Table of Contents
Why We Love These Sourdough Apple Cider Cookies
These sourdough apple cider cookies have several layers of flavor that make them especially delicious.
- Nutty Brown Butter: Adds a rich, toasted flavor and makes every bite extra delicious.
- Concentrated Apple Cider: The cider reduction gives the cookies a deep, natural apple flavor without adding too much liquid.
- Chewy Dried Apples: Finely chopped dried apple pieces add little bursts of chewy fruit throughout the cookies.
- Warm Cinnamon: Adds cozy fall spice that pairs beautifully with the apple and brown butter.
- Sourdough Starter: Adds a subtle tang and makes these cookies a delicious way to use sourdough starter or discard.
- Sweet Apple Cider Glaze: A simple cider glaze adds extra sweetness and gives the cookies a beautiful bakery-style finish.
- Soft and Chewy Texture: Golden edges and tender centers make these cookies especially satisfying.
For more Apple treats try our Apple Cider Crinkle Cookies, or Apple Pie Cupcakes with Salted Caramel Frosting.
Ingredients for Brown Butter Sourdough Apple Cider Cookies
For the Cookie Dough
- Unsalted Butter: 1 cup (226g), for browning
- Granulated Sugar: ¾ cup (150g)
- Light Brown Sugar: ½ cup (100g), packed
- Sourdough Starter: 1 cup (200g), active or discard
- Egg: 1 large
- Pure Vanilla Extract: 1 teaspoon
- Reduced Apple Cider: ½ cup
- All-Purpose Flour: 2½ cups (315g)
- Baking Soda: 1 teaspoon
- Ground Cinnamon: 1 teaspoon
- Salt: ½ teaspoon
- Dried Apple Pieces: 1 cup, finely chopped
For the Sugar Coating
- Granulated Sugar: 50g
- Apple Pie Spice: 3g
For the Apple Cider Glaze
- Powdered Sugar: 1 cup
- Unreduced Apple Cider: 2 tablespoons
How to Make the Apple Cider Reduction
The cider reduction is one of the most important components of this recipe because it concentrates the apple flavor.
- Pour approximately 2 cups of apple cider into a small saucepan. Bring it to a gentle simmer over medium heat. Once it begins simmering, reduce the heat slightly and allow the cider to cook uncovered.
- Continue simmering until the cider has reduced to approximately ½ cup. This usually takes around 20 to 30 minutes, although the exact time depends on the size of the saucepan and the heat level.
- We want the finished reduction to be concentrated but not caramelized or burnt. Stir occasionally and watch it carefully toward the end because the volume decreases quickly.
- Once reduced, remove the saucepan from the heat and allow the cider to cool completely before adding it to the cookie dough.
- For the best results, prepare the reduction ahead of time and refrigerate it until needed.
How to Brown the Butter
- Place the 226g of unsalted butter in a light-colored saucepan over medium heat. A light pan makes it easier to see the milk solids changing color.
- The butter will first melt completely and then begin bubbling. As the water cooks away, the bubbling will gradually become quieter. Small golden-brown milk solids will begin collecting at the bottom of the pan.
- Swirl the pan frequently and continue cooking until the butter smells nutty and the milk solids become a deep golden brown.
- Immediately remove the butter from the heat. Transfer it to a heatproof bowl so that the residual heat from the saucepan does not continue cooking the butter.
- Allow the browned butter to cool until it is warm or room temperature rather than hot.
How to Make Sourdough Apple Cider Cookies
Prepare the Brown Butter and Cider Reduction
Make the apple cider reduction first so it has enough time to cool. Reduce approximately 2 cups of cider to ½ cup.
Brown the butter separately and cool it before mixing the dough.
Mix the Sugars and Brown Butter
In a large mixing bowl, combine the cooled brown butter, granulated sugar, and packed light brown sugar.
Mix until the ingredients are evenly incorporated and the mixture looks smooth.
The combination of granulated sugar and brown sugar helps create the ideal cookie texture. Granulated sugar contributes to crisp edges, while brown sugar adds moisture and chewiness.
Add the Sourdough Starter and Wet Ingredients
Add the sourdough starter, egg, vanilla extract, and cooled cider reduction.
Mix until everything is evenly combined.
The sourdough starter adds moisture and a subtle tang that balances the sweetness of the apple cider and glaze.
Make sure the cider reduction is completely cool before adding it. Warm reduction can affect the consistency of the dough and may partially cook the egg.
Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture.
Mix just until no obvious streaks of dry flour remain. Avoid overmixing because excessive mixing can develop the gluten and make the cookies tougher rather than soft and chewy.
Fold in the Dried Apple
Add the finely chopped dried apple pieces and gently fold them into the dough.
Chopping the dried apples relatively small helps distribute them evenly, so we get apple flavor throughout the cookies instead of having large pieces concentrated in certain areas.
If the dried apple pieces are particularly large or tough, chop them into small bite-sized pieces before adding them.
Chill the Dough
Cover the bowl and refrigerate the cookie dough until it is firm enough to scoop and shape.
Chilling helps prevent excessive spreading during baking and allows the flavors of the brown butter, sourdough, cinnamon, and apple cider to come together.
For even better flavor, the dough can be chilled for several hours or overnight.
Prepare the Apple Pie Sugar Coating
Combine 50g granulated sugar with 3g apple pie spice in a shallow bowl.
Mix thoroughly so the spice is evenly distributed throughout the sugar.
Once the dough is chilled, portion it into evenly sized balls and gently roll each one in the apple pie sugar mixture.
This coating creates a lightly crisp, aromatic exterior while adding another layer of warm fall spice.
Bake the Sourdough Apple Cider Cookies
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Arrange the coated cookie dough balls on the prepared baking sheet, leaving enough room between them for spreading.
Bake until the edges are set and lightly golden while the centers still look slightly soft.
We do not want to overbake these cookies. They will continue cooking from residual heat after being removed from the oven.
Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack.
The centers should remain soft and chewy as they cool.
How to Make the Apple Cider Glaze
While the cookies cool, prepare the glaze.
- Place 1 cup powdered sugar in a small bowl. Add 2 tablespoons unreduced apple cider gradually, stirring as we go.
- The finished glaze should be smooth and thick enough to cling to the cookies while still being easy to drizzle.
- If the glaze is too thick, add a tiny amount of cider. If it becomes too thin, add a little more powdered sugar.
- For the strongest apple flavor, use regular apple cider rather than the reduced cider in the glaze.
- Once the cookies have cooled completely, drizzle the apple cider glaze over the tops.
- We can use a spoon, piping bag, or small zip-top bag with the corner snipped off.
- Allow the glaze to sit for several minutes so it can partially set.
The white glaze against the golden-brown cookies creates the perfect cozy autumn bakery look, while the combination of cider, cinnamon, brown butter, and dried apple makes every bite taste like fall.
How to Store Sourdough Apple Cider Cookies
Store completely cooled cookies in an airtight container at room temperature.
Because the cookies contain a sweet glaze, we should allow the glaze to set before stacking them. If stacking is necessary, place parchment paper between layers to prevent the cookies from sticking together.
For longer storage, the baked cookies can also be frozen in an airtight freezer-safe container. Thaw them at room temperature before serving.
The dough can also be portioned before baking and frozen so individual cookies can be baked later.
Flavor Variations
There are several simple ways to customize these cookies while keeping the main brown butter and apple cider flavor intact.
For extra spice, increase the cinnamon slightly or add additional apple pie spice to the sugar coating.
For a stronger apple texture, use slightly larger pieces of dried apple.
For a more pronounced sourdough tang, use a mature sourdough discard that has developed a noticeable but pleasant acidity.
For a thicker glaze, reduce the amount of cider. For a thinner drizzle, add cider a few drops at a time.
Brown Butter Sourdough Apple Cider Cookies
Equipment
- Small saucepan
- Large and Medium mixing bowls
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Kitchen scale
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
Cookie Dough
- 1 cup 226g unsalted butter
- ¾ cup 150g granulated sugar
- ½ cup 100g light brown sugar
- 1 cup 200g sourdough starter
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup reduced apple cider
- 2½ cups 315g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup finely chopped dried apple pieces
Sugar Coating
- 50 g granulated sugar
- 3 g apple pie spice
Apple Cider Glaze
- 1 cup powdered sugar
- 2 tablespoons apple cider
Instructions
- Reduce approximately 2 cups of apple cider in a saucepan over medium heat until you have ½ cup. Let it cool completely.
- Melt the butter in a saucepan over medium heat. Cook until the milk solids turn golden brown and the butter smells nutty. Remove from the heat and let it cool.
- Mix the cooled brown butter, granulated sugar, and brown sugar in a large bowl.
- Add the sourdough starter, egg, vanilla extract, and cooled cider reduction. Mix until well combined.
- Whisk together the flour, baking soda, cinnamon, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture and mix just until combined.
- Fold in the finely chopped dried apple pieces.
- Cover the dough and refrigerate for 30 minutes, or until firm.
- Mix the granulated sugar and apple pie spice in a shallow bowl.
- Scoop the chilled dough into approximately 24 portions and roll each portion into a ball.
- Roll each cookie dough ball in the apple pie sugar coating.
- Place the cookies on a parchment-lined baking sheet, leaving space between each cookie.
- Bake at 350°F (175°C) for 10-14 minutes, until the edges are lightly golden and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for several minutes, then transfer them to a wire rack.
- Mix the powdered sugar and apple cider until smooth to make the glaze.
- Drizzle the glaze over the completely cooled cookies and let it set before serving.
Notes
- Calories: 220 kcal
- Carbohydrates: 31g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 6g
- Sugar: 19g
- Fiber: 1g
- Sodium: 130mg
These Brown Butter Sourdough Apple Cider Cookies bring together the flavors that make autumn baking so comforting: nutty brown butter, concentrated apple cider, warm cinnamon, chewy dried apples, and sweet cider glaze.
The finished cookies are golden, chewy, warmly spiced, and covered with a delicate apple cider glaze. They are perfect for fall gatherings, weekend baking, holiday cookie trays, afternoon coffee, or simply using up sourdough discard in a delicious way.
