– 1 cup Plus 4 Tablespoons Unsalted butter browned – ¼ cup Reduced apple cider Start with 1 cup of apple cider – 1 ¼ cup Brown sugar packed light or dark – ¼ cup White granulated sugar – 1 teaspoon Pure vanilla extract – 1 Large egg room temperature – ¼ cup Apple sauce unsweetened – 3 cups All-purpose flour – ½ teaspoon Baking powder – ½ teaspoon Baking soda – 1 teaspoon Salt – 1 teaspoon Ground cinnamon – ¼ teaspoon Ground nutmeg – tablespoon Brown butter – 1 tablespoon Apple cider – ½ cup White granulated sugar – 2 teaspoon Ground cinnamon – 1 cup Powdered sugar – 2 ½ tablespoon Apple cider regular apple cider not reduced.
Melt butter in a medium pan over medium heat. Heat butter until milk solids separate and become amber. Pour into another container. In a separate dish, put 2 tablespoons of butter. Cool fully. Cookie dough uses 1 cup brown butter.
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Heat 1 cup apple cider in a small pot on medium. Cook 15 minutes. Apple cider should be reduced to ¼ cup.Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium basin. Set aside.
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Mix browned butter, apple cider, brown sugar, sugar, vanilla extract, egg, and apple sauce in a large basin. Stir in the dry ingredients with a rubber spatula until barely mixed.
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Preheat oven to 350°F and line two cookie sheets with parchment. Preheat the oven while the dough rests.Grab a big cookie scoop to scoop dough. Use 6 cookie dough balls per sheet.
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Bake 13-15 minutes. Baking one tray at once. Cool fully on a rack.Mix apple cider and brown butter in a small bowl. If butter solidifies after chilling, microwave for 10 seconds. In another dish, combine sugar and cinnamon.
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Use a pastry brush to apply butter to the cookie. Immediately dip in cinnamon sugar. (1 biscuit at a time). Cookie should have plenty of cinnamon sugar.
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Mix apple cider and powdered sugar in a small bowl. Pourable thickness is required. Drizzle glaze on cookies.
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