These Sourdough Apple Cider Cookies are a fun twist on a classic treat! They blend the tangy flavor of apple cider with the soft texture of sourdough, making each bite delightful.
They’re perfect for any fall gathering, and your friends will be asking for the recipe! I love how easy they are to whip up—just mix, scoop, and bake. Happy snacking! 🍏🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cookies, giving them structure. If you’re looking for a gluten-free option, you can try a 1:1 gluten-free flour blend. I’ve had great results using a mix of almond and coconut flour too, for added flavor!
Apple Cider: Fresh apple cider adds a lovely sweetness and moisture. If you don’t have apple cider, you can substitute with apple juice or even a bit of applesauce. Just remember that the flavor may vary a little, but it’ll still be tasty!
Sourdough Starter: You need a bit of active, unfed sourdough starter for that nice tangy flavor. If you don’t have sourdough, you can replace it with plain yogurt or buttermilk, just adjust the other liquids slightly. I prefer sourdough for that unique taste!
Nuts and Dried Fruits: While walnuts and raisins work perfectly, feel free to mix it up! Pecans or almonds, plus cranberries or even chopped dried apples are great substitutes. I love using a mix for different textures and flavors!
How Do I Get the Perfect Texture for My Cookies?
The texture of your cookies is crucial. Here are some tips to ensure they turn out perfectly!
- Start with softened butter, which helps in creaming for a fluffy base. If your butter is too hard, microwave it for a few seconds but don’t melt it!
- Don’t overmix when combining the dry and wet ingredients; mix just until everything comes together. This keeps your cookies from becoming tough.
- Spacing your cookies 2 inches apart on the baking sheet allows them to spread without running into each other.
- Keep an eye on them towards the end of baking. You want them golden at the edges but still soft in the center—this will give you that chewy texture.
Enjoy baking these delicious cookies! They are a great way to appreciate fall flavors and utilize your sourdough starter.
Sourdough Apple Cider Cookies
Ingredients You’ll Need:
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup sourdough starter (active, unfed)
- 1/4 cup apple cider (preferably freshly fermented or fresh)
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup raisins or dried cranberries
- Optional: coarse sea salt for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. After baking, allow for an additional 5 minutes of cooling on the baking sheet before transferring to a wire rack. Total time: about 30-35 minutes from start to finish!
Step-by-Step Instructions:
1. Prepping Your Oven and Baking Sheet:
First, preheat your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper or a silicone mat to help prevent sticking.
2. Mixing the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until everything is well combined. This will help the spices distribute evenly throughout the cookies.
3. Creaming the Butter and Sugars:
In a large bowl, grab your electric mixer and cream together the softened butter, granulated sugar, and brown sugar. Mix until it’s light and fluffy—this usually takes a couple of minutes.
4. Adding the Wet Ingredients:
Now add your sourdough starter, apple cider, and vanilla extract to the butter mixture. Mix well until everything is nicely blended together.
5. Combining Dry and Wet Ingredients:
Gradually add the dry ingredient mixture into the bowl with the wet ingredients. Mix gently until everything is just combined. Be careful not to overmix—this keeps your cookies soft!
6. Folding in Extra Goodies:
Using a spatula, fold in the chopped nuts and raisins (or dried cranberries). This will add great texture and flavor to your cookies.
7. Scooping and Spacing Your Cookies:
With a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart to allow for spreading during baking.
8. Optional Topping:
If you want to add an extra touch, sprinkle a tiny pinch of coarse sea salt on top of each mound of cookie dough. This adds a lovely salty contrast to the sweetness!
9. Baking the Cookies:
Pop the cookies into your preheated oven and bake for 12-15 minutes, or until they’re golden around the edges and set in the center. Keep an eye on them so they don’t overbake!
10. Cooling the Cookies:
Once they’re done, take them out of the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. This is the hardest part—waiting for them to cool!
Enjoy your Sourdough Apple Cider Cookies with a warm beverage or a glass of apple cider. They’re soft, chewy, and perfect for cozying up on a chilly day! 🍏🍪
Can I use a different type of flour?
Yes! You can use whole wheat flour for a heartier texture or a 1:1 gluten-free flour blend if you need a gluten-free option. Just keep in mind that the flavor and texture may change slightly.
How should I store leftover cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I make these cookies without a sourdough starter?
Absolutely! If you don’t have a sourdough starter, you can substitute it with plain yogurt or buttermilk. Just adjust the amount of other liquids in the recipe accordingly to maintain the right dough consistency.
What can I substitute for apple cider?
If you don’t have apple cider, you can use apple juice or a little bit of applesauce for moisture and flavor. Keep in mind that the taste will be slightly different, but still delicious!