These Sourdough Apple Cider Cookies are a warm and tasty treat! Made with tangy sourdough and sweet apple cider, they perfectly blend flavors for a cozy bite.
When the smell of these cookies fills the kitchen, it’s hard not to sneak a few before they’re even cool! I love pairing them with a hot drink for a perfect snack! 🍏🍪
Key Ingredients & Substitutions
Butter: Unsalted butter gives these cookies a rich flavor. If you’re dairy-free, you can use coconut oil or a vegan butter substitute; just ensure it’s softened for easy mixing.
Sugars: The mix of granulated and brown sugar creates a nice balance of sweetness and moisture. You could use coconut sugar or monk fruit sweetener as a lower-glycemic alternative if needed.
Sourdough Starter: Using an unfed sourdough starter adds a lovely tang. If you don’t have starter, you can also use plain yogurt or buttermilk, but this might alter the cookie texture slightly.
Apple Cider: Reducing apple cider concentrates the flavor wonderfully! If you can’t find apple cider, apple juice is a good substitute, but it might not be as rich in flavor.
Spices: Cinnamon, nutmeg, and cloves create a warming spice blend typical for fall baking. Feel free to play around with spices; allspice or ginger could also work well!
Apples: Fresh diced apples are a must for texture and flavor. If apples aren’t in season, chopped pears or peaches can be a delicious twist.
How Do You Properly Reduce Apple Cider?
Reducing apple cider is a simple yet important step that adds depth to your cookies. Here’s how to do it:
- Pour 1/2 cup of apple cider into a saucepan.
- Set the heat to medium and bring it to a simmer. Keep an eye on it!
- Let it simmer until the liquid reduces by half, about 8-10 minutes. You want it to be thickened and glossy.
- Once reduced, remove it from the heat and allow to cool completely before adding to your cookie dough.
This brings out the apple flavor beautifully and enhances the overall taste of your cookies!
How to Make Sourdough Apple Cider Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sourdough starter (discard or active), un-fed
- 1/2 cup apple cider (reduced to about 1/4 cup)
For the Dry Ingredients:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
For the Add-ins:
- 1 cup chopped apples (peeled and diced)
- 1/2 cup chopped pecans or walnuts (optional)
- Coarse sea salt for sprinkling on top
How Much Time Will You Need?
The total time for making these delicious cookies is about 30 minutes. You’ll spend about 10 minutes preparing the ingredients and mixing the dough, and then about 12-15 minutes baking the cookies. Don’t forget to let them cool for a few minutes before enjoying your tasty treat!
Step-by-Step Instructions:
1. Reduce Apple Cider:
Start by simmering 1/2 cup of apple cider in a small saucepan over medium heat. Keep an eye on it as it heats! You want it to reduce by half until you have about 1/4 cup. Once it’s done, take it off the heat and let it cool completely.
2. Preheat the Oven:
While the apple cider cools, preheat your oven to 350°F (175°C). Get your baking sheets ready by lining them with parchment paper or silicone mats—this helps the cookies not stick!
3. Cream the Butter and Sugars:
In a large bowl, use a hand mixer or a whisk to beat the softened butter, granulated sugar, and brown sugar together until it becomes light and fluffy—this should take about 2-3 minutes.
4. Add Wet Ingredients:
Now, beat in the egg and vanilla extract until everything is mixed well. Next, stir in the sourdough starter and the cooled apple cider reduction until combined.
5. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and optional cloves. This will help to evenly distribute the dry ingredients.
6. Mix Dry into Wet:
Gradually add the dry mixture to the wet mixture, stirring gently just until everything is combined. You don’t want to overmix, so stop when you see no more flour pockets!
7. Fold in Apples and Nuts:
Gently fold in the chopped apples and nuts, if you’re using them. This adds a delightful crunch and flavor to your cookies!
8. Shape Cookies:
Using a tablespoon, drop scoops of dough onto the prepared baking sheets. Make sure to leave space between each cookie—about 2 inches apart will do.
9. Add Sea Salt:
For a tasty finish, lightly sprinkle a bit of coarse sea salt on top of each cookie before they go into the oven.
10. Bake:
Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges turn golden brown and the centers feel set. Your kitchen will smell amazing!
11. Cool:
Allow the cookies to cool on the baking sheet for about 5 minutes. After that, gently transfer them to a wire rack to cool completely. Enjoy your delicious Sourdough Apple Cider Cookies!
These cookies blend the tangy flavor of sourdough with the sweetness of apple cider and warm spices, making them perfect for cozy gatherings or as a delightful treat anytime!
Can I Use All-Purpose Flour Instead of Whole Wheat Flour?
Yes, all-purpose flour works perfectly in this recipe! If you want a healthier option, you can substitute half with whole wheat flour, but be aware it may slightly alter the texture.
What Can I Substitute for Apples?
If you don’t have apples, you can use diced pears or even chopped dried fruits like cranberries or raisins for a different yet delicious flavor!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a freezer bag for up to 3 months. Just thaw before enjoying!
Can I Make These Cookies Vegan?
Absolutely! You can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and use a vegan butter alternative. The cookies will still be delicious!