Of course I have to share a rollout version for this flavor combination! So packed with flavor but available as a rollout version so you can decorate with royal icing or buttercream.
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If you have seen my most recent recipe than you know this is not the first cookie with this flavor combination. I recently shared this same recipe but as a non roll out recipe. If that is more your style than feel free to jump ship over to that cookie recipe!
As my journey for trying new ingredients in 2022 continues, I had to take a short pause on this combination so I could dream up the rollout version to share. I saw a shortbread version from my friend Sam at Buttermilk By Sam, and Sam is actually the one who had inspired me to jump onto the apple cider train with her apple cider pecan shortbread cookies. I drew a lot of inspiration from Sam on this recipe, and if you’ve tried her cookies then you will know why. If you have not, I suggest trying them ASAP!
The Breakdown
So we have a lot of flavor combinations happening in this recipe, and each one is only elevating the taste buds so much further. As always I recommend not skimping on what I am recommending and to do your best to create this recipe as is. If this is your first time making a rollout recipe of mine, I recommend beginning HERE so you can prepare yourself for what is needed. In that blog post I share what I use, why I use it, and the links to purchase your own if needed.
Brown Butter
We begin once again with one of my favorite fall ingredients – browned butter. You will begin with unsalted butter, 2 sticks, but we will only be browning one. You will be left with approximately 90 grams, or 6 ½ tbsp. Step by Step instructions are listed below within the recipe. You will want to make this ahead of time to allow to cool, and solidify to a creamy texture. We don’t want to use melted brown butter here.
Pure Maple Syrup
We do not want to use the pancake syrup for this recipe! This recipe utilizes pure maple syrup. Table maple syrup, or pancake maple syrup, contains other ingredients (corn syrup and artificial flavoring) that we don’t want to use because it will affect the texture and flavor of our cookie. You can find pure maple syrup in your local whole foods store, or online retailers such as Amazon.
Boiled Apple Cider
Boiled apple cider is NOT apple cider. Apple cider is basically unfiltered apple juice, while boiled apple cider is apple cider that has been boiled to remove water and create a syrup like consistency. Some boiled apple ciders are made with mulling spices (cinnamon, all spice, nutmeg, and cloves to name a few) so they carry a delicious flavor. You can purchase boiled apple cider through online retailers such as Amazon or King Arthur, or purchase in your local whole foods health store.
Toasted Pecans
Adding to the delicious flavor of this cookie are toasted pecans. You can toast in the oven, or toast up over the stove. In this recipe we toast up over the stove just to save some time but you can find many recipes for toasting the pecans in the oven. I toast with a bit of maple sugar, cinnamon and regular sugar to allow for a bit of a candied flavor – totally optional!
Maple & Cinnamon Sugar Coating
I highly recommend not skimping on the maple sugar added for the cookie coating. You can purchase online through Amazon, and it gives the cookie such a delicious flavor and crunch!
Hot Tips
Here are a few takeaways from this recipe. Please read PRIOR to beginning!
- Spread – this rollout recipe has a little bit more spread than my others. Balancing flavor and structure is no easy feat, and in this recipe I chose flavor. Because of this I recommend using this recipe for circular shapes.
- Maple Sugar Coating – this is completely optional, but if you do choose to do it I recommend coating the bottom of the cookie if you are doing it PRIOR to the bake. If you are coating AFTER the bake then coat the top layer after the cookie has slightly cooled for easy handling, but still warm to retain the sugar.
- Chill Time – I chilled for at least 3 hours during testing, and also 24 hours later…both had similar results. I recommend chilling for at least 2 hours.
- Toppings – in my photos I showcase Buttermilk By Sam’s Apple Cider Caramel (it’s absolute heaven), which as previously mentioned were inspired by her Apple Cider Pecan Shortbreads. If you are not comfortable with royal icing or buttercream, I HIGHLY recommend her apple cider caramel recipe. It was so easy to make and so delicious.
Equipment
- 1 kitchen scale optional but highly recommended
- 1 stand mixer with paddle attachment
- 1 Rolling Pin with measuring guides
- 1 cooling rack optional
Ingredients
Apple Cider, Maple and Toasted Pecans
- 3 cups all purpose flour 390 g
- ½ cup unsalted butter for browning ~ 7 tbsp after browning
- ½ cup unsalted butter, room temperature 113 g
- ¾ cup light brown sugar, lightly packed 150 g
- 1 ea large egg room temperature
- 2 tbsp pure maple syrup
- 2 tbsp boiled apple cider
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp fine sea salt
- ½ cup toasted pecan chips
Maple Sugar Coating
- 2 tbsp maple sugar
- 2 tbsp sugar
- ¼ tsp ground cinnamon
Toasted Pecans
- ½ cup pecan chips
- 1 tbsp olive oil
- 1 tsp sugar
- ¼ tsp ground cinnamon
Instructions
Browning Butter
- We begin with browning the butter. In a light colored medium sized pot, place butter inside and cook on low medium heat. No need to stir consistently, just allow the butter to melt and begin cooking.½ cup unsalted butter for browning
- About half way through the butter will begin to foam up a bit, but you only need to take your rubber spatula and give it a stir to bring it back down a bit. Continue to cook on the same heat, and about 6 to 7 minutes in you will begin to see light foaming on the top.
- You will notice the along the edges browning, and if you stir the butter there will be small browned pieces at the bottom. Begin stirring at this point until the color is a light to medium color and you smell the nutty flavor of the butter.
- Remove from heat and pour into heat safe bowl. Ideally you'd have a kitchen scale here to measure the amount in grams, but you should be left with approximately 6 to 7 tbsp (or 90 g).
- Allow butter to cool for about 1 hour before placing in refrigerator to continue cooling. Allow to sit in fridge between 15 to 30 minutes. You are looking to slightly solidify the butter where it is still palpable and easy to smooth.
- The brown butter bits will naturally fall to the bottom of the bowl. Take your rubber spatula and mix the butter together so that the browned bits are distributed evenly throughout. The butter should be soft but not melted. Set aside.
Toasting Pecans
- In a skillet, combine all ingredients over a medium low flame. Make sure to mix ingredients together well so the pecans are coated evenly.½ cup pecan chips, 1 tbsp olive oil, 1 tsp sugar, ¼ tsp ground cinnamon
- Heat in skillet for a few minutes – roughly 3 minutes or until you begin to see them slightly browning.
- Turn off heat and place in heat safe bowl. Allow to cool before using.
Apple Cider, Maple and Toasted Pecan
- In a stand mixer fitted with a paddle attachment, add brown butter, unsalted butter, light brown sugar and vanilla.½ cup unsalted butter for browning, ½ cup unsalted butter, room temperature, ¾ cup light brown sugar, lightly packed, 1 tsp vanilla extract
- Turn mixer on medium high speed, and cream until light and fluffy – approximately 2 to 3 minutes.
- Add egg and mix on medium until well combined. Use rubber spatula to scrape down bowl and mix for a few seconds to ensure fully incorporated.1 ea large egg
- Add maple syrup and boiled apple cider. Mix on medium until well combined.2 tbsp pure maple syrup, 2 tbsp boiled apple cider
- In a separate bowl, combine flour, baking powder and fine sea salt.3 cups all purpose flour, 1 tsp baking powder, ½ tsp fine sea salt
- Add dry ingredients to wet ingredients, and mix on low until flour begins to combine with wet ingredients. Turn mixer on a bit higher to allow for more thorough mixing.
- Add toasted pecans and mix until well distributed – about 20 to 30 seconds.½ cup toasted pecan chips
- Take two pieces of parchment paper and roll out dough to preferred thickness. Cut circular shapes (or other desired shape), and place at least 1" apart on baking sheet.
- Place dough in refrigerator for a minimum of 3 hours, but no more than 24 hours.
- After chill period, preheat oven to 375 F. Remove dough from refrigerator and bake for 10 – 11 minutes.
- While baking, combine maple sugar, sugar and ground cinnamon for coating the cookies after baking.2 tbsp maple sugar, 2 tbsp sugar, ¼ tsp ground cinnamon
- Remove cookies from oven and place on wire rack to cool. Allow to cool for a minute before picking up and placing inside sugar mixture to coat. BE CAREFUL, COOKIES ARE HOT.
- Allow to cool completely before decorating, or enjoying .
Notes
- Spread – this rollout recipe has a little bit more spread than my others. Balancing flavor and structure is no easy feat, and in this recipe I chose flavor. Because of this I recommend using this recipe for circular shapes.
- Maple Sugar Coating – this is completely optional, but if you do choose to do it I recommend coating the bottom of the cookie if you are doing it PRIOR to the bake. If you are coating AFTER the bake then coat the top layer after the cookie has slightly cooled for easy handling, but still warm to retain the sugar.
- Chill Time – I chilled for at least 3 hours during testing, and also 24 hours later…both had similar results. I recommend chilling for at least 2 hours.
- Toppings – in my photos I showcase Buttermilk By Sam’s Apple Cider Caramel (it’s absolute heaven), which as previously mentioned were inspired by her Apple Cider Pecan Shortbreads. If you are not comfortable with royal icing or buttercream, I HIGHLY recommend her apple cider caramel recipe. It was so easy to make and so delicious.
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