Apple Cider Cookies

Soft, chewy and full of Fall flavor!! The perfect edition to your table!!

RECIPE:

1 1/2 cups apple cider (to reduce to 1/4 cup)

3/4 cup unsalted butter- light

2 1/4 cups all-purpose flour

2 teaspoons apple pie spice or pumpkin spice

2 teaspoons cornstarch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup light brown sugar sub

1/4 cup granulated sugar sub

1 large egg

1 egg yolk

2 teaspoons vanilla extract

Apple Cider Butter: 2 tablespoons melted unsalted butter + 1 tablespoon apple cider

Cinnamon Sugar: 1/3 cup granulated sugar + 1 1/2 teaspoons ground cinnamon

Apple Cider Glaze: 3/4 cup powdered sugar + 1/2 teaspoon vanilla extract + 1 to 2 tablespoons apple cider

In a saucepan over medium-high heat, reduce the apple cider to 1/4 cup. Let it cool completely.
In another saucepan, brown the butter until golden and nutty. Pour into a bowl and refrigerate until it firms slightly.
In a medium bowl, whisk together flour, baking powder, baking soda, cornstarch, spice, and salt.
In a large bowl, mix the cooled brown butter with brown sugar and granulated sugar until smooth.
Add the egg, egg yolk, vanilla extract, and reduced apple cider to the butter mixture. Stir until well combined.
Gradually mix in the dry ingredients until a soft dough forms. Let it rest while preheating the oven to 375°F (190°C).
Scoop dough using a medium cookie scoop onto lined baking sheets, spacing them 3 inches apart.
Bake for 9–11 minutes until edges are set and centers look puffed but soft.
Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Mix melted butter and apple cider in a small bowl. Mix cinnamon sugar in another bowl.
Brush cookies with apple cider butter and press into cinnamon sugar to coat both sides.
Whisk glaze ingredients until smooth and drizzle over cooled cookies.

24 Cookies:

2 points each

73 calories

9g carbs

2g fat

2g protein