1. Reduce the Apple Cider Pour the 2 cups of apple cider into a small saucepan and place it over medium-high heat. Bring it up to a gentle boil or simmer, then continue cooking, stirring occasionally, until the liquid reduces down significantly to about ¼ cup. This reduction process typically takes 15 to 20 minutes, and you’ll notice the cider thickening slightly and smelling more concentrated as it cooks. Once reduced, remove the pan from the heat and pour the concentrated cider into a small bowl or measuring cup, setting it aside to cool completely to room temperature before using it in the dough.

2. Brown the Butter In a separate saucepan or pot, add the 20 tablespoons of unsalted butter and melt it over low heat. As the butter melts, it will begin to foam on the surface. Once the foaming starts, whisk or stir the butter frequently to keep it moving and prevent scorching. Continue cooking and stirring as the butter develops a nutty, fragrant aroma. Once the foam subsides, look for small golden-brown, lightly toasted bits settling at the bottom of the pan — this is your signal that the butter has properly browned. Pour the browned butter into a heat-safe bowl and let it cool at room temperature for about 15 minutes, then transfer the bowl to the refrigerator for an additional 15 minutes to fully cool and firm up slightly.

3. Whisk the Dry Ingredients In a separate mixing bowl, combine the all-purpose flour, apple pie spice (or pumpkin spice), cornstarch, baking powder, baking soda, and salt. Whisk everything together thoroughly until evenly distributed, with no pockets of any single ingredient remaining.

4. Combine the Wet Ingredients In a large mixing bowl, whisk the cooled browned butter together with the light brown sugar and granulated sugar until smooth and well combined. Add the egg, egg yolk, cooled reduced apple cider, and vanilla extract to the bowl, whisking until the mixture looks smooth, glossy, and fully incorporated, with no streaks of egg visible.

5. Bring the Dough Together Add the whisked dry ingredients into the wet mixture in two additions, stirring gently after each addition until just combined. Avoid overmixing at this stage — stop as soon as no dry streaks of flour remain visible throughout the dough.

6. Rest the Dough Set the mixed cookie dough aside to rest while your oven preheats, which should take about 30 minutes. This resting period allows the flour to fully hydrate and helps the flavors meld together.

7. Preheat the Oven and Prepare Your Pan Preheat your oven to 375°F (190°C), allowing it about 30 minutes to fully come up to temperature before baking. While it heats, line a large baking sheet with parchment paper.

8. Scoop the Cookie Dough Using a medium cookie scoop (about 2 tablespoons, or 30 ml), portion the rested dough into individual balls. Place each ball onto the prepared, parchment-lined baking sheet, spacing them roughly 3 inches (8 cm) apart to allow room for spreading during baking.

9. Bake the Cookies Bake the cookies at 375°F (190°C) for 9 to 11 minutes, watching for the edges to look set and lightly golden while the centers appear slightly puffed and just barely set. Avoid overbaking, since the cookies will continue to firm up as they cool.

10. Cool the Cookies Once baked, let the cookies cool directly on the baking sheet for about 5 minutes to finish setting. After this initial rest, carefully transfer them to a wire cooling rack to cool completely to room temperature. While the cookies cool, use this time to prepare the apple cider butter and cinnamon sugar coating.

11. Make the Apple Cider Butter In a small bowl, whisk together the melted butter and the 2 tablespoons of un-reduced apple cider until fully combined and smooth. Set this mixture aside until you’re ready to brush it over the cooled cookies.

12. Make the Cinnamon Sugar In a separate small bowl, whisk together the granulated sugar and ground cinnamon (or spice blend) until evenly combined. Position both the apple cider butter bowl and the cinnamon sugar bowl near each other, along with your cooling rack, to make the assembly process smoother and more efficient.

13. Coat Each Cookie Working with one cooled cookie at a time, use a pastry brush to coat the top and sides of the cookie generously with the apple cider butter mixture. Immediately press the buttered side of the cookie down into the bowl of cinnamon sugar, coating it thoroughly. Flip the cookie over so the cinnamon-sugar-coated side faces up, then press the bottom of the cookie into the cinnamon sugar as well to coat that side too. Transfer the fully coated cookie back to the cooling rack. Repeat this process, one cookie at a time, until every cookie has been coated in the apple cider butter and cinnamon sugar.

14. Make the Apple Cider Glaze In a mixing bowl, whisk the apple cider and vanilla extract into the powdered sugar, stirring until the mixture is completely smooth with no lumps of powdered sugar remaining. If you’d like a thicker glaze, whisk in a bit more powdered sugar until it reaches your preferred consistency.

15. Glaze and Serve Drizzle the apple cider glaze generously over the top of each finished cookie, letting it settle into the cinnamon sugar coating below. Allow the glaze to set for a few minutes before serving, then enjoy.