Recipe Details

Ingredients

• 1 1/2 c. 

  apple cider

• 2 1/2 c. 

  (300 g.) all-purpose flour

• 2 tsp. 

  ground cinnamon

• Zest of 1 navel orange, zested (about 1 tsp.)

• 1 tsp. 

  baking powder

• 3/4 tsp. 

  ground ginger

• 1/2 tsp. 

  baking soda

• 1/2 tsp. 

  grated fresh nutmeg

• 1/2 tsp. 

  kosher salt

• 1/4 tsp. 

  ground cloves

• 2 

  large eggs

• 2/3 c. 

  apple butter

• 1/2 c. 

  (110 g.) packed dark brown sugar

• 1/2 c. 

  vegetable oil

• 1/3 c. 

  (70 g.) granulated sugar

• 2 tsp. 

  pure vanilla extract

• 1 tbsp. 

  unsalted butter, melted

• 1/4 c. 

  cinnamon sugar

Description

1. Step 1In a medium saucepan over medium-high heat, bring cider to a boil. Continue to boil until cider starts to darken and slightly thicken and is reduced to about 1/4 cup, about 15 minutes. Let cool 10 minutes.
2. Step 2Preheat oven to 350°. Line 2 baking sheets with parchment. In a large bowl, whisk flour, cinnamon, orange zest, baking powder, ginger, baking soda, nutmeg, salt, and cloves.
3. Step 3In a medium bowl, whisk eggs, apple butter, brown sugar, oil, granulated sugar, and vanilla. While whisking, slowly pour reduced cider into egg mixture, whisking until combined. Add egg mixture to dry ingredients and stir until combined.
4. Step 4Using a medium (2-oz.) cookie scoop, scoop dough onto prepared sheets, spacing about 1" apart. Bake cookies until springy to the touch, 12 to 14 minutes. Transfer to a wire rack and let cool.
5. Step 5Lightly brush tops of cookies with butter. Sprinkle with cinnamon sugar.