These Sourdough Apple Cider Cookies are a lovely treat that mixes sweet apples with a hint of tang from the sourdough. They’re soft, chewy, and perfect for any time of year!
Making these cookies is a blast—get ready for the apple scents to fill your kitchen! I love enjoying them warm with a glass of milk. What’s not to love about that? 🍏🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter adds richness to the cookies. If you need a dairy-free option, you can use coconut oil or a plant-based butter substitute.
Brown Sugar: Brown sugar gives a deeper flavor. You can replace it with coconut sugar for a slightly different taste. If you’re out, granulated sugar works in a pinch, but the flavor will be lighter.
Sourdough Starter: Make sure your starter is active. If you don’t have any, you can use plain yogurt or buttermilk, but note that it may change the flavor slightly.
Apples: Use your favorite apple variety! I love Honeycrisp for sweetness and crunch. You can substitute with pears if you want a twist.
Nuts: Walnuts or pecans are delicious, but feel free to swap them for cashews or leave them out if you’re nut-free.
How Do You Get the Right Texture in Sourdough Apple Cider Cookies?
Getting the perfect cookie texture requires careful mixing. Over-mixing can lead to tough cookies, so mix until everything is just combined.
- Cream the butter and sugars until light to create a fluffy base.
- When adding flour, combine gently—too much stirring can activate the gluten, resulting in a less tender cookie.
- Letting the cookies cool on the pan for a few minutes helps them set without becoming dry.
Avoid rushing the cooling step; this allows for the cookies to stay soft in the center while developing a nice golden edge.
How to Make Sourdough Apple Cider Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 cup sourdough starter (active and bubbly)
- 1/4 cup apple cider
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup chopped apples (peeled and finely diced)
- 1/2 cup chopped nuts (such as walnuts or pecans)
- 1/2 cup butterscotch chips or caramel bits (optional)
- Flaky sea salt, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes for prep and around 12-15 minutes for baking. Don’t forget to let the cookies cool for a little while after baking, which will take an additional 5 minutes. In total, you can have delicious cookies ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to cream them together until the mixture is light and fluffy, which should take about 3 to 4 minutes.
3. Combine Wet Ingredients:
Now it’s time to mix in the wet ingredients! Add the sourdough starter, apple cider, egg, and vanilla extract into the creamed mixture. Beat everything together until it’s well combined.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. This helps distribute the dry ingredients evenly throughout the dough.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to over-mix, as this can make the cookies tough.
6. Add Apples and Nuts:
Fold in the chopped apples, nuts, and if you’re using them, the butterscotch chips or caramel bits. This is where your dough gets all the flavor and fun!
7. Scoop and Shape the Cookies:
Use a cookie scoop or a spoon to drop rounded tablespoons of dough onto your prepared baking sheets. Be sure to leave about 2 inches of space between each cookie for spreading.
8. Sprinkle with Sea Salt:
If you like a little extra flavor, now’s the time to sprinkle a pinch of flaky sea salt on top of each cookie.
9. Bake:
Place your baking sheets in the preheated oven and bake the cookies for about 12-15 minutes. You want the edges to be golden, while the centers should look set.
10. Cool Down:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. This helps them hold their shape. Then, transfer the cookies to a wire rack to cool completely.
11. Enjoy!
These Sourdough Apple Cider Cookies are best enjoyed warm or at room temperature. They pair perfectly with a cup of tea or cider—perfect for cozy moments!
Now you are ready to impress your friends and family with these delightful cookies that blend the tang of sourdough with the scrumptiousness of apples and spices.
Can I Use Different Types of Apples?
Absolutely! You can use any apple variety you like—Honeycrisp, Granny Smith, or Fuji are all great choices. Just make sure to peel and finely dice them for even distribution in the cookies.
What Should I Do If My Sourdough Starter Isn’t Active?
If your starter isn’t bubbly or active, it’s best to feed it a day or two before using it in the recipe to ensure proper rising and flavor. If you’re short on time, you can substitute with plain yogurt or buttermilk for a similar tangy flavor, but it will affect the texture slightly.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s one that includes xanthan gum for the best texture. The cookies may have a slightly different texture, but they should still taste delicious!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze the cookies in a freezer-safe bag for up to three months. Just thaw them at room temperature before enjoying!