Ingredients:

  • 1/2 cup (120ml) apple cider (unfiltered)
  • 1 tsp (5ml) lemon juice
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 2 tsp (6g) cream of tartar
  • 1 tsp (5g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (70g) Granny Smith apple, peeled and finely minced
  • 2 tbsp (30g) apple butter
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (8g) ground cinnamon

Instructions:

  1. Simmer the apple cider and lemon juice in a small saucepan over medium heat. Boil until the liquid has reduced to about 2 tablespoons of thick, syrupy concentrate. Let this cool completely.
  2. Beat the softened butter and 1 cup of granulated sugar on medium-high speed until pale and fluffy. Incorporate the egg and vanilla extract, beating until emulsified.
  3. Whisk together the flour, cream of tartar, baking soda, and salt in a separate bowl. Gradually add the dry mixture to the creamed butter on low speed, mixing until just combined.
  4. Gently stir in the cooled cider reduction, apple butter, and finely minced apples until evenly distributed.
  5. Cover the dough and refrigerate for at least 2 hours to prevent spreading.
  6. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough and roll into 1-inch balls.
  7. Roll each ball in the mixture of 1/4 cup granulated sugar and 1 tablespoon ground cinnamon until heavily coated.
  8. Place on parchment-lined sheets and bake for 10–12 minutes, or until edges are set but centers remain soft.