Sourdough Apple Cider Cookies are a delightful treat that combines the tangy taste of sourdough with the sweetness of apple cider. They’re soft, chewy, and oh-so-fragrant!
These cookies are perfect for a cozy afternoon snack, and the smell while baking is just dreamy. I can’t resist grabbing one straight from the oven! 🍏🍪
What I love about these cookies is how easy they are to whip up. Just mix, scoop, and bake! Pair them with a warm cup of tea, and you’ll feel right at home.
Key Ingredients & Substitutions
Sourdough starter: This recipe uses sourdough starter discard, which adds a tangy flavor. If you don’t have any, you can make a quick substitute by mixing equal parts yogurt and milk or buttermilk for a similar tang.
Apple cider: Using fresh apple cider intensifies the flavor. If it’s not available, you can use unsweetened applesauce combined with a splash of apple juice for a similar taste.
Butter: Unsalted butter is preferred in this recipe to control the saltiness. If you’re vegan, consider using a plant-based butter or coconut oil instead, but keep in mind the taste may slightly vary.
Chopped apples: Fresh apples go perfectly here, and I love using Granny Smith for their tartness. However, you can substitute with any apple variety you prefer or even use dried apples for a different texture.
Nuts: While I recommend walnuts or pecans for their crunch and flavor, feel free to use almonds or omit the nuts altogether if allergies are a concern. Chocolate chips also make a delightful addition if you prefer something sweet.
How Do I Get the Right Texture for My Cookies?
Achieving the perfect texture in your sourdough apple cider cookies is about balance. Here are some important tips to keep in mind:
- Butter temperature: Make sure your butter is softened but not melted. This helps to create a light and fluffy mixture.
- Don’t overmix: When combining the wet and dry ingredients, mix until just incorporated. Overmixing can lead to tough cookies.
- Chill if needed: If your cookie dough seems too soft, pop it in the fridge for about 30 minutes. Chilling helps to firm it up for easier scooping.
- Baking time: Keep an eye on your cookies as they bake, since ovens can vary. They should be golden at the edges but still soft in the middle for that chewy texture.
Follow these steps, and you’ll have delicious cookies that are soft, chewy, and bursting with flavor! Enjoy!
How to Make Sourdough Apple Cider Cookies
Ingredients:
- 1 cup sourdough starter discard (unfed, about 100% hydration)
- ½ cup apple cider
- 1 tsp vanilla extract
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup chopped apples (peeled and diced)
- 1 cup chopped nuts (such as walnuts or pecans)
- Optional: flaky sea salt for sprinkling on top
Time Needed:
This recipe will take approximately 10 minutes to prepare and about 15 minutes to bake. You should also factor in an additional 10-15 minutes for cooking down the apple cider, bringing the total time to about 40 minutes before you can enjoy these scrumptious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. Prepare your baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
2. Reduce the Apple Cider:
In a small saucepan, heat the apple cider over medium heat. Allow it to simmer until it reduces by about half, concentrating the flavors. This should take around 10-15 minutes. Once it’s done, set it aside to cool down while you prepare the dough.
3. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use an electric mixer to cream them together until the mixture is light and fluffy—this usually takes about 2-3 minutes.
4. Mix in the Wet Ingredients:
Add the egg, sourdough starter discard, vanilla extract, and the cooled reduced apple cider to the butter-sugar mixture. Mix well until everything is fully incorporated and smooth.
5. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. This will help ensure that the leavening agents and spices are evenly distributed.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep your cookies soft and chewy.
7. Fold in Add-Ins:
Gently fold in the chopped apples and nuts so they are evenly distributed throughout the dough.
8. Scoop the Dough:
Using a medium cookie scoop or a tablespoon, scoop the cookie dough onto your prepared baking sheets, spacing the dough balls about 2 inches apart to allow for spreading during baking.
9. Add Flaky Salt (Optional):
If you’d like to elevate the flavor of your cookies, sprinkle a small pinch of flaky sea salt on top of each cookie dough ball before baking.
10. Bake:
Place the baking sheets in the preheated oven and bake for 12-15 minutes. Keep an eye on the cookies! They should be golden around the edges but still soft in the center when you take them out.
11. Let Them Cool:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up. After that, transfer them to a wire rack to cool completely.
12. Enjoy:
Now it’s time to enjoy your delicious, chewy sourdough apple cider cookies! They pair wonderfully with a warm cup of tea or coffee, making for a perfect treat any time of day.
These cookies are a delightful mix of textures and flavors, blending the tanginess of sourdough with the sweetness of apple cider and apples. The nuts add a lovely crunch, while a sprinkle of sea salt enhances the sweetness. Happy baking!
Can I Use a Different Type of Sugar?
Absolutely! You can replace the granulated sugar with coconut sugar or even a sugar alternative like stevia. Just keep in mind that this may slightly alter the texture and flavor of the cookies.
What Should I Do If My Sourdough Starter Is Too Thick?
If your sourdough starter is thicker than typical pancake batter, you can add a tablespoon of water to loosen it. Stir it well to incorporate before using it in the recipe.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Just ensure the blend contains xanthan gum or add about 1 teaspoon for better binding.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them! Just place in a freezer-safe container, separated by parchment paper, for up to 3 months. Thaw at room temperature before enjoying.