Ingredients
Equipment
Method
Preparation Steps
- Pour 5 cups of apple cider into a saucepan and bring it to a gentle simmer over medium heat. Allow the cider to cook for about 30–40 minutes until it reduces to about ½ cup thick syrup, stirring occasionally.
- In a medium saucepan, melt ½ cup of salted butter over low heat, then stir in 1 cup of granulated sugar. Cook, stirring constantly, until smooth and bubbling, about 3–5 minutes. Slowly add in ½ cup of heavy cream and cooled apple cider reduction, whisking until incorporated.
- In a large mixing bowl, beat together ½ cup of softened salted butter, ¾ cup of granulated sugar, and ¾ cup of brown sugar using an electric mixer until light and fluffy, about 3–5 minutes.
- Mix in 2 large eggs, 1 teaspoon of vanilla extract, and the cooled apple cider reduction to the creamed mixture until smooth and glossy.
- In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon each of ground cinnamon, nutmeg, cloves, and allspice.
- Gradually add the flour mixture into the wet ingredients, mixing gently until just combined.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough, roll them into balls, and coat in a mixture of ¼ cup granulated sugar and 1 teaspoon ground cinnamon.
- Place the coated dough balls on the baking sheets, baking for 11–13 minutes until edges are set and centers appear slightly underbaked.
- Once baked, let cookies cool on baking sheets for a few minutes, then brush each with apple cider and butter mixture and drizzle with caramel sauce.
Nutrition
Notes
These cookies are perfect for gatherings and can be made ahead of time. Store in an airtight container for up to 1 week.