Salted Caramel Apple Cider Cookies 🍎🍂

I came across this recipe from Blue Bowl Recipes and I needed to try it out and ohhhh my gosh are they delicious 😋🍎🍂

Here’s the recipe:

🍎For the Reduced Apple Cider

5 cups apple cider

🍎For the Salted Caramel Sauce

1 cup granulated sugar

6 tbsp salted butter, cubed

1/2 cup + 1 tbsp heavy cream

pinch flaky sea salt

3 tbsp reduced apple cider

🍎For the Cookies

15 tbsp salted butter, softened at room temperature this is 1 tbsp shy of two sticks, 1/2 cup + 7 tbsp, or 212 grams.

3/4 cup granulated sugar

3/4 cup brown sugar, packed

1 tsp vanilla extract

2 large eggs

1/4 cup reduced & cooled apple cider

3 cups + 3 tbsp all-purpose flour

1 tsp baking soda

1/4 tsp salt

1 and 1/4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

1/4 tsp allspice

🍎For the Apple Pie Spice Sugar Coating

1/2 cup granulated sugar

2 and 3/4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp allspice

1/8 tsp ground cloves

🍎For the Apple Cider Butter Coating

3 tbsp reduced apple cider

3 tbsp apple butter

🍎Prep: Reduce your apple cider by cooking it, stirring occasionally, in a small saucepan on the stove, over medium-high heat until it reduces down to 1/2 cup + 2 tbsp. This will take about 35-42 minutes. Let it cool in the fridge so it's room temperature, not hot. Yes, you really do need 5 cups – this produces a very concentrated apple cider flavor, and you won't be able to taste it otherwise.

🍎Make the Cookie Dough: In a large bowl, cream the softened butter with an electric mixer on medium-high speed. Add the sugars and mix until creamed together with the butter, about 1 minute. Add the vanilla, eggs, and apple cider, and mix until just combined. Add the dry ingredients last, and mix until a dough forms. Chill for 30 minutes to make it easier to roll the dough into balls.

🍎Scoop & Chill the Dough: Scoop the dough into balls about 60-65 grams with a large cookie scoop (about 3-4 tbsp), and place in an airtight container to chill in the fridge for at least 4 hours, or up to 48 hours. You can speed this up by chilling in the freezer for 1 hour, or up to 1 month (see notes below).

🍎Bake the Cookies: Preheat your oven to 350° F. Line a few cookie sheets with parchment paper or silicone baking mats. In a small bowl, stir together the sugar and spices for coating. Roll the dough balls generously in the apple pie spice cinnamon sugar mixture. Place about 6 cookies on each sheet, with room for them to spread. Bake for 11-13 minutes. The edges should look and feel set when tapped with a fingertip, and the centers will be puffy and look just a tad underdone. They will set up as they cool.

🍎Finish the Cookies: Let cookies cool a few minutes on baking sheets, then transfer to a cooling rack to cool completely, or until cool enough to handle. Stir together the apple butter and reduced apple cider in a medium bowl, then brush each cookie with a generous coating and dip in the remaining apple pie spice sugar from earlier (add it to a plate).

🍎Serve + Store: Drizzle cookies with apple cider caramel and dig in! Cookies can be stored in an airtight container in the fridge for about a week. (The caramel needs to be refrigerated.) Let cookies come back to room temp a bit before serving.

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