Sourdough Apple Cider Cookies

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 15

Fermentation Time 1

Total Time 1 30

Servings cookies

To a large bowl, add the soft butter and dark brown sugar, whisking together until well combined.
Now, add the egg, vanilla and sourdough starter and continue to whisk until fully combined. It will be a very runny mixture.
Now, on top of the wet ingredients, add the all-purpose flour, baking soda, salt and apple pie spice and bring together to form a very wet cookie dough.
At this stage, you'll need to ferment the cookie dough in the fridge for at least 2 hours, but you can leave it in the fridge for up to 48 hours. The longer it's there, the better flavor and texture your sourdough apple cider cookies will have when you bake them.
When you're ready to bake, preheat your oven to 180ºC (350ºF). Grab a couple of cookie trays and line them with parchment paper.
Using a cookie scoop, scoop balls of cookie dough, dropping them into the spiced sugar mixture. Roll them around so that the spiced sugar coats the entire ball and then place onto the trays. I like to flatten the cookie dough balls just a little bit, otherwise they tend to be too thick when you bake them.
Bake the cookies for around 10-13 minutes. You want the edges to be golden and starting to crisp, while the centres are still soft. Remove them from the oven and allow them to cool on the tray.
Once the cookies are cool, mix the powdered sugar and apple cider together to form the glaze and then dip the top of the warm cookies into the glaze, letting the glaze set before serving.

Apple Cider Reduction - Simmer 250 grams of apple cider on medium heat for around 15 minutes to reduce it down to a thick and syrupy reduction.