These Sourdough Apple Cider Cookies are soft, chewy, and bursting with fall flavors. They mix tangy sourdough with sweet apple cider, creating a cozy treat that’s perfect for chilly days.
These cookies are like autumn in every bite! I love serving them warm with a cup of tea, and I can’t help but sneak one (or three) before dinner! 🍏🍪
Key Ingredients & Substitutions
Unsalted Butter: Use softened unsalted butter for a rich flavor. If you’re dairy-free, coconut oil or a plant-based butter can work in a pinch!
Sourdough Starter: An active, unfed starter adds a great tang. If you don’t have one, substitute with ½ cup of plain yogurt or buttermilk for a similar creaminess.
Apple Cider: Reducing the cider concentrates the flavor! If you don’t have apple cider, try using apple juice, though it won’t have the same deep taste.
Diced Apples: Fresh apples like Granny Smith or Honeycrisp are fabulous, but you could also use dried apples for a sweeter chew. Just chop them smaller and toss in a bit of cinnamon.
How Do I Properly Reduce Apple Cider?
Reducing the apple cider is a simple but key step. It intensifies the flavor and ensures your cookies are not too wet. Here’s how to do it:
- Pour the apple cider into a small saucepan and heat it over medium-high heat.
- Bring it to a boil, then lower the heat and let it simmer.
- Stir occasionally and watch it carefully until it reduces to about ¼ cup. This might take around 10-15 minutes.
- Let it cool completely before adding to the cookie batter to avoid melting the butter.
Trust me, this step is worth it for the flavor it adds to your cookies!
Sourdough Apple Cider Cookies
Ingredients You’ll Need:
For the Dough:
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- ½ cup (120g) sourdough starter (active, unfed)
- 1 tsp vanilla extract
- 1 cup (240ml) apple cider (reduced to about ¼ cup)
- 2 ½ cups (320g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup diced apples (peeled or unpeeled based on preference)
For the Topping:
- Optional: coarse sugar or cinnamon sugar for sprinkling on top
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus 1 hour for chilling the dough and 12-15 minutes for baking. Overall, you’ll spend about 1 hour and 35 minutes to have delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Reduce the Apple Cider:
Pour the apple cider into a small saucepan and bring it to a boil over medium-high heat. Reduce the heat to a simmer and let it cook down until it thickens and reduces to about ¼ cup. Make sure to let it cool completely before using!
2. Prepare the Dough Base:
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy. This step is crucial for getting light cookies!
3. Combine Wet Ingredients:
Beat in the egg, then add the sourdough starter and vanilla extract. Mix until everything is nicely combined. Finally, stir in the cooled reduced apple cider.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This ensures all the dry ingredients are evenly distributed.
5. Combine Mixtures:
Gradually add the dry ingredients into the wet mixture, mixing on low speed just until everything is combined. Be careful not to overmix—this keeps your cookies tender!
6. Fold in the Apples:
Gently fold in the diced apples until they are evenly distributed throughout the cookie dough. Now it’s starting to look delicious!
7. Chill the Dough:
Cover the dough and place it in the refrigerator for at least 1 hour. Chilling the dough helps the flavors develop and makes it easier to handle.
8. Preheat the Oven:
When ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
9. Shape the Cookies:
Using a cookie scoop or a spoon, form dough balls and place them about 2 inches apart on the prepared baking sheets. If you’d like, sprinkle the tops of the cookies with coarse sugar or cinnamon sugar for added sweetness.
10. Bake the Cookies:
Bake the cookies for 12-15 minutes in your preheated oven. They should be golden around the edges but still soft in the center.
11. Cool and Serve:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Enjoy your cookies slightly warm or at room temperature for a delightful treat!
These sourdough apple cider cookies are the perfect combination of tanginess and warmth, with bursts of flavor that make every bite special. Enjoy!
Can I Use a Different Type of Apple?
Absolutely! While Granny Smith and Honeycrisp are great choices for their balance of sweetness and tartness, feel free to use any apple variety you prefer. Just ensure they’re diced to similar sizes for even baking.
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh, you can also refrigerate them for up to a week. Just let them come to room temperature before serving!
Can I Freeze the Dough?
Yes, you can freeze the cookie dough! Shape the dough into balls and place them on a baking sheet to freeze until firm. Then transfer them to a freezer bag. When you’re ready to bake, you can bake them straight from frozen—just add a couple of minutes to the baking time!
What If I Don’t Have Sourdough Starter?
No problem! If you don’t have sourdough starter, you can substitute it with ½ cup of plain yogurt or buttermilk. This will still add moisture and a slight tang to the cookies!
