Apple Cider Cookies

Steps

1. In a small saucepan, simmer 3 cups apple cider until reduced to ⅓ cup. Cool completely.

2. In a large bowl, beat together the melted and cooled butter, granulated sugar, and brown sugar until smooth. Add eggs, vanilla, and cooled cider reduction; beat until combined. Add flour, cornstarch, salt, cream of tartar, baking soda, baking powder, cinnamon, and nutmeg. Mix until just combined -- be careful not to overmix.

3. Cover dough and refrigerate for 1 hour or up to overnight. The dough should be firm enough to scoop.

4. Preheat oven to 350°F. Line baking sheets with parchment paper. Mix rolling sugar and cinnamon in a small bowl.

5. Scoop 3 tablespoons dough per cookie, roll into balls, and coat in cinnamon-sugar mixture. Place 6–8 per tray with room to spread.

6. Bake 11–14 minutes, until edges are just set and centers look soft and underdone. Let cool fully on baking sheet before transferring (they’ll finish setting as they cool, but you need to leave them undisturbed until FULLY cool!) Repeat for remaining batches, until no dough remains.