Apple Cider Cookies With Salted Caramel Drizzle
- 1 1/3 cups apple cider
- 1 1/2 cups all-purpose flour*
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon, Vietnamese preferred
- 1/2 teaspoon cardamom or pinch nutmeg
- 1 stick unsalted butter, very soft
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 large egg, room temperature
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large Granny Smith apple
- Caramel Sauce, for drizzling
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Place apple cider in a medium saucepan and simmer for about 20 minutes or until reduced to about 2 tablespoons. Right at that point the syrup will suddenly and visibly have thickened. Set aside.
- Preheat oven to 400°F. Prepare baking sheets with parchment paper or a silicone baking mat. Set aside.
- Sift together flour, cream of tartar, baking soda, cinnamon, and cardamom. Set aside.
- In a separate bowl, mix soft butter and sugar until light and fluffy.
- Add egg, salt, and vanilla and mix until completely combined.
- Add and mix in apple cider reduction.
- Add dry ingredients in one step and mix until just combined.
- Scoop into tablespoon amounts and shape into a ball. (They do not have to be perfect.) If dough is too soft to handle, place it in a refrigerator or freezer for about 30 minutes or if desired overnight. When ready to bake, place dough 1.5-inches apart on prepared cookie sheets.
- Peel apple and cut in thin slices. Place some apple slices on top of cookies and if desired sprinkle with a pinch of granulated sugar.
- Bake for about 10-11 minutes. Let rest on baking sheet for a few minutes, then move to wire rack to cool completely.
- Once cooled drizzle with caramel.
Imperial Sugar Insight
Jarred caramel sauce may be substituted if you don't have time to make homemade.