Welcome, baking friends! Today, we’re diving into a delightful recipe that is sure to wrap you up in warmth and flavor – Indulgent Brown Butter Sourdough Apple Cider Cookies. Picture this: a cookie bursting with the richness of brown butter, the tang of sourdough, and the cozy essence of apple cider. It’s like capturing a cool autumn day inside a sweet treat, and trust me, your taste buds are going to thank you!
I’m so excited to share this recipe with you because it’s more than just cookies; it’s a journey back to simple pleasures. These cookies bring together the warmth of home baking and the joy of sharing something delicious with those you love. So, grab your mixing bowl and let’s get baking!
Why You’ll Love These Brown Butter Sourdough Apple Cider Cookies
Have you ever tasted something that instantly took you to your happy place? That’s what these cookies are all about! Here’s why you’ll love them:
- Rich Flavor: The brown butter gives these cookies a nutty depth that is simply irresistible. Every bite is a cozy hug!
- Unique Texture: Infusing sourdough starter into the cookie dough elevates the texture, making them chewy with a slight crispiness at the edges.
- Seasonal Ingredients: Combining apple cider and seasonal spices creates an incredibly aromatic cookie that sings of autumn and festive gatherings.
- Creative Touch: The addition of chocolate chips, pecans, and dried apples brings layers of flavor and crunch. It’s like a little party in your mouth!
- Easy to Make: Don’t worry if you’re a baking novice! This recipe is straightforward, making it perfect for everyone, from beginners to seasoned bakers.
So, let’s grab our aprons and roll up our sleeves. It’s time to get into the kitchen and create something wonderful together!
How to Make Brown Butter Sourdough Apple Cider Cookies
Ingredients:
- 230 grams (16 Tbs) unsalted Butter
- 165 grams (3/4 Cup) Cane Sugar
- 205 grams (1 Cup) Brown Sugar
- 3 Egg Yolks
- 200 grams (3/4 Cup) Sourdough Starter
- 170 grams (1/2 Cup) Apple Butter
- 1 1/2 tsp Vanilla
- 380 grams (3 Cups) Unbleached All-Purpose Flour
- 1 tsp Sea Salt
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp All-Spice
- 1/4 tsp Cardamom
- 1/4 tsp Nutmeg
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 150 grams (3/4 Cup) Bittersweet or Dark Chocolate Chips
- 100 grams (1 Cup) Pecans, chopped
- 70 grams (1 1/2 Cup) Dried Apples, chopped
- 2 Cups unfiltered Apple Cider
- 1 Cup Cane Sugar (for caramel sauce)
- 4 Tbs salted Butter (for caramel sauce)
- 1/2 Cup Heavy Cream
- 1/4 tsp Sea Salt (for caramel sauce)
- 1/2 tsp Cinnamon (for caramel sauce)
- 1/2 tsp Vanilla (for caramel sauce)
Directions:
- Brown the Butter: In a small saucepan, melt the unsalted butter over medium-low heat. Keep stirring until it becomes brown and releases a nutty aroma. Be patient, it’s worth it! Once browned, remove it from heat and let it cool.
- Make the Caramel Sauce: In the same saucepan, bring the apple cider to a boil over medium heat. Let it reduce for about 15-20 minutes until it thickens. Then, mix in the sugar, browned butter, cream, cinnamon, and vanilla to create a luscious caramel sauce. Set aside to cool.
- Mix the Dough: In a stand mixer, beat the cooled brown butter, cane sugar, and brown sugar together until combined. Add in the sourdough starter and egg yolks, mixing until everything is fully incorporated. Now, mix in the apple butter and vanilla extract.
- Combine the Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, sea salt, and all the spices. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined.
- Fold in the Goodies: Gently fold in the chocolate chips, chopped pecans, and dried apples. Cover the dough and refrigerate for at least 4 hours (or overnight, if you can wait!).
- Bake the Cookies: Preheat your oven to 350°F (175°C). Scoop the chilled cookie dough onto lined baking sheets, leaving some space between each scoop. Bake for 16-18 minutes, or until the edges are golden brown.
- Finish with Caramel: When the cookies are done, let them cool for a moment on the baking sheet. Drizzle with some of that delicious apple cider caramel sauce before serving.
Best Ways to Serve Brown Butter Sourdough Apple Cider Cookies
Serving these cookies is where the magic really happens! Here are a few charming ideas:
- Warm with a Dollop: Serve the cookies warm, topped with a scoop of vanilla bean ice cream or whipped cream for that creamy delight.
- Coffee or Tea Pairing: Enjoy your cookies with a cup of spiced chai or strong coffee. The pairing of flavors will elevate your cookie experience!
- Fancy Presentation: Arrange the cookies on a beautiful platter and drizzle extra caramel sauce over the top for an elegant touch at gatherings.
- Gifts from the Kitchen: These cookies also make wonderful gifts! Package them in a cute tin or box, and include a small jar of the apple cider caramel sauce.
Storage Tips for Brown Butter Sourdough Apple Cider Cookies
You’ll want to savor every bite of these cookies, but if there are leftovers (which is rare!), here’s how to keep them fresh:
- Room Temperature: Store the cookies in an airtight container at room temperature for up to a week.
- For Longer Storage: If you want to keep them longer, consider freezing! Place the cooled cookies in a freezer-safe bag or container. They can last for up to three months this way.
- Reheat Gently: To enjoy them warm again, simply microwave for about 10-15 seconds or pop them in a preheated oven for a few minutes to regain that fresh-baked taste.
Expert Tips for Perfect Brown Butter Sourdough Apple Cider Cookies
- Brown Butter Shift: Make sure you don’t burn the butter when browning. Watch it closely, swirling the pan occasionally to ensure even cooking.
- Chill the Dough: Chilling the dough is crucial! It helps develop flavor and keeps the cookies from spreading too much while baking.
- Don’t Overmix: Mix the dry ingredients into the wet ones until just combined. Overmixing can lead to tough cookies.
- Use Fresh Spices: For the best flavor, use fresh ground spices. They can make a world of difference in scent and taste!
Delicious Variations of Brown Butter Sourdough Apple Cider Cookies
While this recipe is a masterpiece as is, consider these fun variations:
- Nut-Free Option: Leave out the pecans or substitute them with sunflower seeds for a nut-free version.
- Dried Fruits: Swap dried apples for other dried fruits like cranberries or cherries for a tasty twist.
- Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend to make these cookies suitable for those with gluten sensitivities.
- Spice it Up: Experiment with different spices! Add a hint of cardamom or even a dash of cayenne for a bit of heat.
FAQs
- Can I use regular butter instead of unsalted?
- Yes! Just be mindful of the salt content in your recipe if you use salted butter; reduce the additional sea salt accordingly.
- Can I make the dough ahead of time?
- Absolutely! The dough can be made ahead and refrigerated for up to 24 hours. You can also freeze it for later baking.
- What can I do with leftover caramel sauce?
- Use it as a topping for ice cream, pancakes, or even drizzled over yogurt for a sweet breakfast treat!
There you have it! Your ultimate guide to making Indulgent Brown Butter Sourdough Apple Cider Cookies. I can’t wait for you to try this recipe and let the cozy scents of your kitchen envelop you. May this baking adventure bring warmth to your heart and joy to your taste buds. Happy baking, friends!
Print
Indulgent Brown Butter Sourdough Apple Cider Cookies
- Total Time: 120 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies bursting with the richness of brown butter and the cozy essence of apple cider, perfect for autumn.
Ingredients
Scale
- 230 grams (16 Tbs) unsalted Butter
- 165 grams (3/4 Cup) Cane Sugar
- 205 grams (1 Cup) Brown Sugar
- 3 Egg Yolks
- 200 grams (3/4 Cup) Sourdough Starter
- 170 grams (1/2 Cup) Apple Butter
- 1 1/2 tsp Vanilla
- 380 grams (3 Cups) Unbleached All-Purpose Flour
- 1 tsp Sea Salt
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp All-Spice
- 1/4 tsp Cardamom
- 1/4 tsp Nutmeg
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 150 grams (3/4 Cup) Bittersweet or Dark Chocolate Chips
- 100 grams (1 Cup) Pecans, chopped
- 70 grams (1 1/2 Cup) Dried Apples, chopped
- 2 Cups unfiltered Apple Cider
- 1 Cup Cane Sugar (for caramel sauce)
- 4 Tbs salted Butter (for caramel sauce)
- 1/2 Cup Heavy Cream
- 1/4 tsp Sea Salt (for caramel sauce)
- 1/2 tsp Cinnamon (for caramel sauce)
- 1/2 tsp Vanilla (for caramel sauce)
Instructions
- Brown the Butter: In a small saucepan, melt the unsalted butter over medium-low heat until browned and aromatic. Remove from heat and let cool.
- Make the Caramel Sauce: Bring the apple cider to a boil in the same saucepan. Reduce for 15-20 minutes until thick. Mix in sugar, browned butter, cream, cinnamon, and vanilla. Set aside.
- Mix the Dough: In a stand mixer, beat the cooled brown butter, cane sugar, and brown sugar until combined. Add sourdough starter and egg yolks, mix well, then mix in apple butter and vanilla extract.
- Combine Dry Ingredients: Whisk together flour, baking soda, baking powder, sea salt, and spices in another bowl. Gradually mix this into the wet ingredients until just combined.
- Fold in Add-ins: Gently fold in chocolate chips, pecans, and dried apples. Cover and refrigerate for at least 4 hours.
- Bake the Cookies: Preheat oven to 350°F (175°C). Scoop dough onto lined sheets and bake for 16-18 minutes until edges are golden brown.
- Finish with Caramel: Let cool slightly, then drizzle with apple cider caramel sauce before serving.
Notes
These cookies can be stored in an airtight container for up to a week at room temperature or frozen for up to three months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg