These Sourdough Apple Cider Cookies are sweet and warm, filled with the flavors of apple and cinnamon! They’re perfect for a cozy afternoon snack.
Just imagine biting into a soft cookie that tastes like fall! I love to share them with friends, but I often end up keeping a few for myself. They’re just too good! 😊
Key Ingredients & Substitutions
Sourdough Starter: This recipe calls for unfed sourdough starter discard, which adds a unique flavor. If you don’t have sourdough starter, you can try using a plain yogurt or buttermilk for a tangy touch, but the texture will differ slightly.
Apple Cider: Apple cider is crucial for that autumnal flavor. If it’s not available, you can substitute it with unsweetened apple juice, but keep in mind that the taste will be milder.
Nuts: I used pecans in my batch, but walnuts work wonderfully too! If you have nut allergies or just want a nut-free cookie, consider using sunflower seeds or leave them out entirely.
Dried Apples: Chopped dried apples add a chewy texture. Fresh apple pieces can be used instead, just be sure to chop them small so they mix in nicely. If you want more sweetness, try adding a touch of honey.
How Do I Get the Perfect Cookie Texture?
Achieving the perfect cookie texture requires attention to a couple of key steps. First, make sure that your butter is softened, not melted. This helps in creating a fluffy dough. Second, avoid over-mixing the dough once you combine wet and dry ingredients. Just mix until you see no dry flour!
- Keep your oven preheated to 350°F (175°C) and use an oven thermometer if needed for accuracy.
- Use a cookie scoop or spoon to ensure even cookie sizes, which helps with even baking.
- Let the cookies cool slightly before moving them to a wire rack. This helps them set up and prevents breakage.
By following these tips, you’ll ensure that you end up with chewy, flavorful cookies every time!
How to Make Sourdough Apple Cider Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (240g) sourdough starter discard (unfed)
- 1/2 cup (120ml) apple cider
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (pecans or walnuts)
- 1 cup chopped dried apples or fresh apple pieces
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and another 12-15 minutes to bake, totaling around 30 minutes. After baking, let the cookies cool for about 5 minutes. So, you can enjoy freshly baked cookies in less than an hour!
Step-by-Step Instructions:
1. Prepare Your Baking Sheet:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices, ensuring perfect cookies.
3. Cream the Butter and Sugars:
In a large bowl, beat the softened butter with the granulated sugar and brown sugar using either a hand mixer or a stand mixer. Mix until the mixture is light and fluffy, usually about 3-4 minutes. This step is crucial for getting a nice texture!
4. Add Egg and Vanilla:
Add the egg and vanilla extract into the butter mixture. Mix until everything is well combined and smooth.
5. Incorporate the Sourdough and Apple Cider:
Stir in the sourdough starter discard and apple cider. Mix until everything is incorporated evenly.
6. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet ingredients. Be careful not to over-mix—just stir until you no longer see any dry flour.
7. Add Nuts and Apples:
Fold in the chopped nuts and apples gently using a spatula, so they are evenly distributed throughout the dough.
8. Scoop the Dough:
Using a cookie scoop or a tablespoon, scoop rounded portions of the dough onto your prepared baking sheet, leaving about 2 inches of space between each cookie.
9. Sprinkle with Sea Salt:
Lightly sprinkle a pinch of flaky sea salt on top of each cookie dough ball to enhance the flavor.
10. Bake Your Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes. The cookies should be lightly golden around the edges, with slightly soft centers.
11. Cool the Cookies:
Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. This allows them to set a bit before transferring them to a wire rack to cool completely.
12. Enjoy Your Cookies!
After they cool, enjoy these comforting Sourdough Apple Cider Cookies warm with a cozy drink, or store them in an airtight container to enjoy later!
This recipe yields about 18-24 cookies, depending on the size you choose. The sourdough adds a lovely tang, while the spices and apple make every bite taste like fall! Happy baking!
Can I Use Fed Sourdough Starter Instead of Discard?
While it’s best to use unfed sourdough starter discard for this recipe, you can use fed starter in a pinch. Just reduce the amount of liquid slightly, as fed starter typically has more moisture than discard.
What Can I Substitute for Apple Cider?
If you don’t have apple cider on hand, unsweetened apple juice is a great substitute. For a piquant twist, you can also blend some apple juice with a splash of vinegar to mimic the tanginess of cider.
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer freshness, you can freeze them! Just wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Can I Omit the Nuts?
Absolutely! If you prefer a nut-free cookie, simply leave them out or replace them with extra chopped apples or even chocolate chips for a delicious twist!
