These Sourdough Apple Cider Cookies are a tasty treat! They mix the tangy goodness of sourdough with sweet, warm apple cider, creating a fun twist on a classic cookie.
Every bite is chewy and full of fall flavors that just feel cozy. I love dipping them in milk while pretending I’m a cookie connoisseur—it’s all part of the fun! 🍏🥛
Key Ingredients & Substitutions
Sourdough Starter: Active sourdough starter gives this cookie a unique flavor. If you don’t have it, use a commercial sour cream or yogurt for a touch of tang, but the texture and taste will be different.
Apple Cider: The apple cider is crucial for the cookie’s flavor. If you don’t have apple cider, you can use apple juice, but it won’t be as rich. For a spiced touch, consider adding a splash of vanilla extract.
Unsalted Butter: Using unsalted butter allows you to control the saltiness. If you’re in a pinch, you can substitute with margarine, though it might change the taste slightly. Coconut oil works too but will give a different flavor.
Diced Apples: Fresh apples add moisture and flavor. You can use any apple variety, but I love using Granny Smith for their tartness, which balances the sweetness of the cookies. If apples are out of season, consider using dried apples, chopped finely.
How Do I Ensure My Cookies Have the Perfect Texture?
Getting the right cookie texture can be tricky, but there are some key tricks to keep in mind. First, don’t overmix the dough after adding flour; mix just until no dry bits remain to maintain a tender cookie.
- Keep your butter at room temperature but not melted for the right creaminess.
- Use a cookie scoop to ensure uniform cookie sizes that bake evenly.
- Let the cookies cool on the baking sheet before transferring them to a rack to set properly.
With these tips, you’ll be on your way to delightful Sourdough Apple Cider Cookies that are soft and full of flavor!
How to Make Sourdough Apple Cider Cookies
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (unfed or discard, 100% hydration)
- 1/2 cup (120ml) apple cider
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups diced apples (about 1 medium apple)
- Coarse sea salt, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 12-15 minutes of baking time. Be sure to allow an additional 5 minutes for cooling on the baking sheets. Overall, this delicious cookie project can be completed in under an hour!
Step-by-Step Instructions:
1. Preheat Oven & Prep Baking Sheets:
First things first! Preheat your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper or silicone mats for easy cleanup.
2. Soften the Apples:
In a small bowl, toss the diced apples with a pinch of cinnamon and a bit of lemon juice to keep them fresh and prevent browning. Set them aside for later.
3. Combine Wet Ingredients:
In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy, which takes about 3-4 minutes. Next, beat in the egg until it’s well mixed. Then, add the sourdough starter and the apple cider, stirring until the mixture is smooth.
4. Mix Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures all the dry ingredients are well mixed and ready to go.
5. Combine Wet & Dry:
Gradually add the dry mix into the wet ingredients. Stir gently until just combined—be careful not to overmix, as this keeps your cookies tender.
6. Fold in Apples:
Now for the delicious part! Gently fold the diced apples into your cookie dough until they’re evenly distributed.
7. Scoop & Bake:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie. Optionally, sprinkle a little coarse sea salt on top of each dough ball for a wonderful flavor contrast.
8. Bake:
Pop the cookies into your preheated oven and bake for 12-15 minutes. You want them to be golden brown around the edges but still soft in the centers—that’s the sweet spot!
9. Cool:
After baking, let the cookies rest on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Enjoy your beautifully spiced and chewy Sourdough Apple Cider Cookies with a glass of milk or your favorite warm drink. Happy baking!
Can I Use a Different Type of Flour?
Yes, you can use whole wheat flour for a nuttier taste, but make sure to adjust the ratio slightly, as it can absorb more liquid. You may need to add an extra tablespoon of cider or water to keep the dough from getting too dry.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to stay fresher longer, you can refrigerate them for about a week or freeze them for up to 3 months. Just make sure they’re fully cooled before freezing!
Can I Make These Cookies Vegan?
Absolutely! Substitute the butter with a plant-based butter or coconut oil, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). Let it sit for a few minutes to thicken before adding it to the mix.
What Can I Use Instead of Apples?
If you don’t have apples, you can use other fruits like pears or chopped dried fruits, such as cranberries or raisins. Just be mindful that the moisture content will vary, potentially changing the cookie’s texture slightly. You might want to adjust the flour or cider accordingly.
