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Amazing Apple Cider Caramel Cookies: A 1 in 100 Fall Delight

Apple Cider Caramel Cookies
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These Apple Cider Caramel Cookies are the perfect fall treat. They combine the tangy flavor of reduced apple cider with sweet caramel, all in a chewy cookie. This recipe offers a sophisticated twist on classic fall baking, moving beyond pumpkin to deliver a unique and delicious experience.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup apple cider, reduced to 1/4 cup
  • 1 cup caramel bits or chopped soft caramels
  • 1/2 cup extra granulated sugar for rolling (optional)

Instructions

  1. Reduce apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a simmer over medium heat and continue to simmer until the cider has reduced to 1/4 cup. This will take about 15-20 minutes. Set aside to cool completely.
  2. Cream butter and sugar: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Incorporate reduced cider and caramel: Stir in the cooled reduced apple cider and the caramel bits or chopped caramels until evenly distributed throughout the dough.
  7. Chill the dough: Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
  8. Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Roll cookies: If desired, place the extra 1/2 cup of granulated sugar in a shallow bowl. Scoop 1-inch balls of dough and roll them in the sugar to coat.
  10. Bake: Place the sugared dough balls about 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
  11. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use a good quality apple cider for reduction.
  • Ensure the reduced apple cider is completely cool before adding it to the dough.
  • Chilling the dough is essential for chewy cookies that don’t spread too thin.
  • Store cookies in an airtight container at room temperature for up to 3-4 days.

Nutrition

Find it online: https://whiskdaily.com/apple-cider-caramel-cookies-recipe/