Apple Cider Caramel Cookies (With Brown Butter and Cozy Spice)

These apple cider caramel cookies are chewy, buttery, and bursting with fall magic in every bite. Think gooey caramel, cozy spice, and a cider-kissed drizzle that’ll have you baking batch after batch. If you’re into warm hugs from your oven this one’s for you!

Why You’ll Love These Apple Cider Caramel Cookies

There’s something about warm apple cider and melting caramel that just screams fall, right? These cookies wrap up all the cozy vibes of sweater weather into one incredible treat. With nutty brown butter, a hint of cinnamon, and that apple caramel drizzle? It’s basically autumn in cookie form.

They’re:

• Soft in the center, crisp on the edges
• Spiced just enough to feel like a hug
• Sweet but balanced, thanks to tangy dried apples
• A total showstopper for cookie swaps or casual snacking

Craving more cozy apple bakes? Try these crisp-edged, gooey apple pie tacos next.

Ingredients You’ll Need

For the Cookie Dough:

• 1 cup unsalted butter (browned)
• ½ cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup sourdough starter (discard or fed)
• 2½ cups all-purpose flour
• ½ tsp baking soda
• 1½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• ¾ cup chopped dried apples
• ½ cup chopped pecans (optional)

For the Apple Cider Caramel Drizzle:

• 1½ cups apple cider
• ½ cup brown sugar
• ½ cup heavy cream
• 3 tbsp butter
• Pinch of salt

Tools You’ll Want Handy

• Medium saucepan
• Whisk
• Mixing bowls
• Hand or stand mixer
• Cookie scoop
• Baking sheets with parchment
• Cooling rack

How to Make Apple Cider Caramel Cookies

1. Brown the Butter

Melt butter in a saucepan over medium heat. Stir as it foams, then darkens to a golden brown and smells nutty. Remove from heat and let cool slightly.

2. Reduce the Apple Cider

In a separate pan, simmer the apple cider over medium heat until it reduces to about ¼ cup. This concentrates the flavor. Set aside.

3. Make the Apple Cider Caramel

Add brown sugar, cream, butter, and the reduced cider to a saucepan. Stir constantly over medium-low heat until the mixture thickens and turns glossy—about 8 to 10 minutes. Finish it off with a pinch of sea salt, then let it cool until it’s thick enough to drizzle but still pourable.

Need homemade apple butter for your bakes? Here’s how to make apple butter that’s smooth, spiced, and naturally sweet!

4. Mix the Cookie Dough

In a large bowl, beat together browned butter and both sugars until fluffy. Add eggs one at a time, then vanilla and sourdough starter. Mix until smooth.

In a separate bowl, whisk dry ingredients: flour, baking soda, salt, and spices. Gradually stir into wet mixture. Fold in dried apples and pecans (if using).

5. Chill the Dough

Cover and chill the dough for at least 1 hour (overnight is even better!). This helps the flavors mingle and gives you thicker cookies.

6. Bake, Drizzle, and Devour

Preheat oven to 350°F. Scoop dough onto parchment-lined baking sheets. Leave space between each. Bake 10–12 minutes or until edges are golden. Let cool, then drizzle generously with apple cider caramel.

These apple cinnamon scones are perfect with a mug of cider or tea while you wait!

Tips for Perfect Texture + Flavor

• Chill the dough! This keeps the cookies from spreading too much.
• Don’t skip the apple cider reduction it brings a punch of flavor to the caramel.
• Use dried apples, not fresh. Fresh ones add moisture and can mess with texture.
• Want crunch? Add chopped pecans or walnuts.
• Flat cookies? Your butter might’ve been too hot make sure it cools a bit first.

Variations & Swaps

• Nut-Free? Skip the pecans.
• No sourdough? Sub ¼ cup Greek yogurt or just leave it out your cookies will still be delish.
• Simple version? Skip the caramel drizzle and dust with cinnamon sugar instead.

If you love caramel vibes, you’ll also adore this silky caramel spiced apple cider recipe.

How to Store & Freeze

• Storage: Keep cookies in an airtight container for up to 4 days. They stay soft and chewy!
• Freeze Dough: Scoop dough balls onto a tray, freeze, then store in a zip bag. Bake straight from frozen just add 2 more minutes to baking time.
• Freeze Caramel: Store extra caramel in the fridge for up to 2 weeks. Warm gently before drizzling.

Frequently Asked Questions

Try it, bake it, love it!

Let me know if you make these in the comments better yet, snap a pic and tag me. I can’t wait to see your gooey caramel cookie moments.

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