This is my first test recipe. I’m hoping for a cookie with crisp edges, chewy centers and the warm flavours of reduced apple cider, cinnamon, and nutty browned butter.

Yield: Approximately 24 cookies
Oven: 350°F
Bake time: 12–14 minutes
Chilling: 30–60 minutes, as needed

Adapted from Allrecipes Apple Cider Cookies, with the updates including browning the butter, swapping ginger for nutmeg, and coating in sugar before baking.

INGREDIENTS

• 1 ¼ cup apple cider, reduced (see notes)
• 1 cup (227 g) unsalted butter, browned (see notes)
• 1 cup (213 g) packed brown sugar
• ¾ cup (150 g) granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 3 cups (390 g) all-purpose flour*
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg

*I use 5 Roses unbleached which weighs heavier, spooned in I get 129 per cup

Sugar Coating

• ¼ cup granulated sugar
• ½ teaspoon cinnamon

INSTRUCTIONS

1. Reduce the Apple Cider: Pour 1¼ cups apple cider into a small saucepan. Bring to a gentle boil over medium heat. Simmer, stirring occasionally, until reduced to ¼ cup plus 1 tablespoon (75 ml). The cider should be concentrated and slightly syrupy, but still pourable. Reserve 1 tablespoon for the browned butter and ¼ cup for the dough.
2. Brown the Butter: Place 1 cup (227 g) unsalted butter in a light-coloured saucepan over medium heat. Melt the butter, stirring frequently. It will foam and bubble as the water evaporates. Continue cooking until the milk solids turn golden brown and the butter smells nutty and toasted. Immediately pour into a heatproof bowl, scraping in all the browned bits. Weigh the browned butter. Add the reserved 1 tablespoon of reduced cider, then enough water to bring the total weight back to 227 g. Stir thoroughly. The mixture may initially separate slightly. Allow to cool to room temperature, until no longer warm to the touch. It should remain fluid or softly thickened, not firm.
3. Combine the Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg. Set aside.
4. Mix the Wet Ingredients: In stand mixer, combine the cooled browned butter mixture, brown sugar, and granulated sugar. Beat on medium speed for approximately 1 minute until thoroughly combined. Add the whole egg and egg yolk. Mix until incorporated. Add the remaining ¼ cup reduced cider and mix until combined, scraping down the bowl as needed. The mixture will be runny.
5. Add the Dry Ingredients: Reduce the mixer speed to low. Gradually add the flour mixture, mixing only until no dry flour remains. The dough should be soft and scoopable, but not runny.
6. Chill the Dough:  The dough will be too soft to scoop. Cover and refrigerate at least 1 hour. Check the consistency. The dough should be firm enough to hold its shape when scooped. If still very soft or sticky, refrigerate for another 15–30 minutes. Avoid chilling until rock-hard, as excessively cold dough may not spread enough to develop crisp edges. Keep dough chilled between trays.
7. Baking: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Scoop dough into balls. Combine the sugar and cinnamon in a shallow bowl and roll each dough ball lightly to coat. Stir sugar mix regularly as the cinnamon settles to the bottom.
9. Arrange on prepared baking sheets, leaving approximately 3 inches between cookies.
10. Bake one sheet at a time on the centre rack for approximately 12–14 minutes, until the edges are golden brown and set, but the centres are still slightly soft.
11. Cool: Allow cookies to rest on the baking sheet for 3–5 minutes. Transfer to a wire rack and cool completely.

Recipe Testing Notes

This is the first browned-butter variation of the Allrecipes formula.

Expected texture: Lightly crisp, golden edges with a soft, chewy centre. Not cakey.

Expected flavour: Concentrated apple cider, warm cinnamon, caramel notes from brown sugar, and toasted nuttiness from browned butter.

Things to evaluate:

• Spread: If cookies are too thick, reduce chilling slightly next time.
• Crispness: If edges are too soft, bake 1 minute longer or consider shifting a little brown sugar to white sugar in the next batch.
• Chewiness: If centres are too dry, shorten baking time.
• Apple flavour: Assess whether the extra concentrated cider provides enough apple flavour without needing more liquid.
• Sweetness: Evaluate the dough before adjusting sugar quantities, particularly if using the sugar coating.

Keep all other ingredient ratios unchanged for this first test so the effect of browning the butter is easier to evaluate.