Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg, at room temperature
- 1/2 cup apple cider
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg, apple cider, and vanilla extract until well combined.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in the white chocolate chips.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Total time: 27-30 minutes
5. Temperature:
350°F (180°C)
Serving size:
This recipe makes about 24 cookies.
Nutritional information:
Calories: 160
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 90mg
Carbohydrates: 21g
Fiber: 0g
Sugar: 14g
Protein: 2g
Substitutions for ingredients:
- You can use dark chocolate chips instead of white chocolate chips.
- You can use apple juice instead of apple cider.
Variations:
- Add chopped nuts, such as pecans or walnuts, for added texture.
- Add dried cranberries or raisins for a fruity twist.
- Use pumpkin pie spice instead of cinnamon and nutmeg for a fall-inspired flavor.
Tips and tricks:
- Make sure the butter and egg are at room temperature for easier mixing.
- Don't overmix the dough or the cookies will be tough.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5-7 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Garnish the cookies with a drizzle of melted white chocolate or caramel sauce.
Pairings:
Serve the cookies with a glass of apple cider or hot cocoa.
Suggested side dishes:
Serve the cookies with a side of fresh fruit or a cheese platter.
Troubleshooting advice:
- If the cookies are too flat, try chilling the dough before baking.
- If the cookies are too dry, try adding a tablespoon of milk to the dough.
Food safety advice:
Make sure to use pasteurized apple cider to avoid any foodborne illnesses.
Food history:
Apple cider has been a popular fall beverage in the United States since colonial times. It is made by pressing fresh apples and is often served hot with spices like cinnamon and nutmeg.
Flavor profiles:
These cookies have a warm and cozy flavor profile with hints of apple, cinnamon, and white chocolate.
Serving suggestions:
Serve these cookies as a sweet treat at a fall gathering or as a dessert after a cozy dinner.
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Taste: Sweet, Buttery, Apple, Cinnamon, Creamy, Apple-Flavored, Cinnamon-Spiced