Sorry, I was MIA for a few weeks, school is back in session and blah blah blah. BUT It’s October so we know that means all things pumpkin and apple cider. The cooler weather always makes me want to stay in the kitchen and baking, staying warm with the oven. This is a delicious recipe featuring all things apple cider. The recipe is from Parsley and Icing, she has many amazing options for frostings as well, I used a bourbon buttercream for the filling but you can use whatever your heart desires.
- 1 Cup Apple Cider reduced to 1/4 cup
- 1/2 Cups Unsalted Butter, room temp, divided 6 TBSP for dough + 2 TBSP melted
- 1 3/4 Cups Flour
- 1/2 TSP Salt
- 1 TSP Baking Powder
- 1/4 TSP Baking Soda
- 1 1/2 TSP Cinnamon + 1/2 TSP for Coating
- 1//4 TSP Ginger
- 1/2 TSP Nutmeg
- 1/2 Cup Granulated Sugar + 1/4 Cup for Coating
- 1/4 Cup + 2 TSP Brown Sugar, packed
- 1/4 Cup Applesauce
- 2 Eggs
- 1/4 TSP Vanilla
Bourbon Butter Cream
- 1/2 Cup Unsalted Butter, room temp
- 1 1/2 Cup Powdered Sugar, sifted
- 2 TBSP Your Choice of Bourban
- Pinch of Salt
Let’s Get Baking
Heat the oven to 350F
Bring the apple cider to boil over MED-HIGH heat and let reduce until it’s down to 1/4 cup
In a medium sized bowl, sift the flour + baking powder + baking soda + salt + cinnamon + ginger + nutmeg together
In a large bowl, with an electric mixer, beat the 6 TBSP of butter with the sugars until combined. Add in the vanilla + eggs, make sure you are scraping down the sides while completing. Add in the apple cider + applesauce and combine on low, slowly pour in the flour.
Place cookies onto lined baking sheets, about 1/2 TBSP each, bake about 11-13 minutes each, depending on your oven. Once out of the oven, brush with melted butter and sprinkle them with the cinnamon + sugar.
While the cookies are baking and cooling, make the buttercream. Beat the butter then add in the powdered sugar and bourbon.
Once the cookies are cool, full them with the homemade buttercream.
Enjoy with your friends and fam and a cold glass of apple cider.
Made with Love,