Sourdough Apple Cider Cookies
Soft, richly spiced sourdough cookies made with browned butter, apple butter, dried apples, dark chocolate, and pecans, then finished with a homemade apple cider caramel glaze. Extended chilling develops the sourdough character while giving the dough a firmer texture for baking.
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Ingredients
For the Cookies
- 3 cups all-purpose flour preferably unbleached, measured by spooning and leveling
- 1 cup pecans roughly chopped
- 3/4 cup sourdough starter either active or discard
- 1 teaspoon ground cinnamon
- 3 egg yolks
- 1/4 teaspoon ground cardamom
- 1 cup unsalted butter softened to room temperature
- 1 1/2 cups dried apples chopped into small pieces
- 3/4 cup cane sugar
- 1 teaspoon baking powder
- 1/2 cup apple butter
- 1/4 teaspoon ground nutmeg
- 3/4 cup bittersweet or dark chocolate chips
- 1 teaspoon fine sea salt
- 1 cup packed brown sugar
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice
For the Apple Cider Caramel Glaze
- 1/2 cup heavy cream
- 2 cups unfiltered apple cider
- 1/2 teaspoon vanilla extract
- 4 tablespoons salted butter
- 1/4 teaspoon sea salt
- 1 cup cane sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Place the 1 cup of unsalted butter in a small saucepan over medium-low heat and allow it to melt completely.
- Once liquefied, reduce the heat to a gentle simmer. Continue cooking for 10–15 minutes, stirring from time to time, until the butter takes on a golden-brown color, develops browned milk solids, and smells distinctly nutty and toasted.
- Immediately pour the browned butter into a mixing bowl and leave it to cool while preparing the cider caramel.
- Using the same saucepan, pour in the 2 cups of apple cider and bring it to a boil over medium-high heat.
- Continue boiling for approximately 15–20 minutes, or until the cider has concentrated to roughly 1/3 cup.
- Turn the heat down to medium-low. Whisk in the 1 cup of cane sugar until it has completely dissolved into the reduced cider.
- Add the 4 tablespoons of salted butter followed by the 1/2 cup of heavy cream. Stir continuously and maintain a low simmer for about 5 minutes, allowing the mixture to thicken.
- Remove the saucepan from the heat. Stir in the 1/2 teaspoon cinnamon, 1/4 teaspoon sea salt, and 1/2 teaspoon vanilla extract.
- Let the caramel cool slightly, then pour it into a glass jar and reserve it for glazing the finished cookies.
- Add the 3/4 cup cane sugar and 1 cup packed brown sugar to the bowl containing the cooled browned butter.
- Using either a stand mixer fitted with the paddle attachment or a hand mixer, beat the ingredients on medium-high speed until thoroughly blended. Because the browned butter remains liquid rather than creamed, the mixture is not expected to become light and fluffy.
- Add the 3/4 cup sourdough starter and the 3 egg yolks. Mix on medium speed until evenly incorporated.
- Blend in the 1/2 cup apple butter and 1 1/2 teaspoons vanilla extract, continuing only until the mixture becomes smooth and uniform.
- To the wet mixture, add the 3 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon sea salt, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon allspice, 1/4 teaspoon cardamom, and 1/4 teaspoon nutmeg.
- Mix on low speed just until the dry ingredients disappear into the dough, stopping to scrape down the bowl when necessary. Avoid excessive mixing once the flour has been added.
- Add the 3/4 cup dark or bittersweet chocolate chips, 1 cup chopped pecans, and 1 1/2 cups chopped dried apples. Mix only until the additions are evenly dispersed throughout the dough.
- Cover the bowl securely with plastic wrap and refrigerate the cookie dough for at least 4 hours. This resting period allows the dough to become firm while the flavors develop.
- For a more pronounced sourdough character and a longer fermentation period, the covered dough may remain refrigerated for 24–72 hours.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Using a large cookie scoop, divide the chilled dough between the prepared baking sheets, leaving approximately 2 inches of space between each portion.
- For consistently sized cookies, portion approximately 68 grams of dough for each cookie. Alternatively, use about 3 tablespoons of dough per piece.
- Bake for 16–18 minutes, stopping when the edges appear set but the centers remain soft. Do not bake beyond this stage.
- For a flatter finished shape, carefully drop or tap the hot baking sheet against a protected countertop once or twice immediately after removing it from the oven.
- Leave the baked cookies on their baking sheets for several minutes so they can begin to set.
- Transfer the cookies to a wire cooling rack.
- Drizzle the reserved apple cider caramel glaze over each cookie. If desired, finish with a small amount of flaked sea salt.
- Allow the caramel topping to set for several minutes before serving the cookies while they are still slightly warm.
Notes
Unfiltered apple cider provides a particularly concentrated apple character once reduced for the caramel glaze.
Watch the butter carefully while browning it. The appearance of toasted brown milk solids and a pronounced nutty fragrance indicates that it is ready.
Once the flour enters the cookie dough, mix only until no visible dry streaks remain to prevent overmixing.
A minimum 4-hour refrigeration period is required for firming and flavor development, while a 24–72-hour rest creates a stronger sourdough profile.
Avoid overbaking the cookies; their centers should remain soft when they are removed from the oven.