So these turned out looking more like cupcakes, but trust me– they are cookies.
See, the recipe called for using a cookie mold, and I was having none of that. Muffin tin! I thought. And it definitely worked. It just… make some pretty thick cookies.
That said, they are a relatively dense cookie so having a nice thick bite was actually nice. They are sweetened with some reduced apple cider, giving the cookies just a hint of apple. I’d have preferred a more pronounced apple flavor, but perhaps that would have required replacing the egg with applesauce or something.
The frosting is a brown sugar caramel with fall spices added in as well. It’s quite tasty but it is not a soft icing. The dense cookie and the hardening icing makes these cookies very easy to transport.
They were a fun little kitchen experiment. However, I’d have to warn you/my future self that they are not as flavorful as they could be. Also, the frosting recipe as written was a disaster for me. It turned oily and clumpy and looked terrible, plus it refused to spread nicely. I had to return it to my stand mixer and add somewhere between one half and one cup of additional powdered sugar and probably one quarter cup of milk. I just eyeballed it, kept mixing until it looked ok. After all that trouble it turned out nicely, but there are easier brown sugar frostings. (Like the one I used on my banana blondies a few months ago.) I also added some cinnamon, cloves, giner, and nutmeg to the brown sugar for the frosting– just go with however much suits you. I can’t really tell you what I used because I just had some spiced sugar left over from those fall spice donut holes.
So, anyway, for documentation sake, here is the recipe. http://www.cakebossbaking.com/recipes/thankful-apple-cider-cookies-with-brown-sugar-salted-caramel-frosting/ It’s quite tasty and pretty unique in terms of fall desserts. Just be aware that they will be thick cookies and that you may want to try a different frosting recipe or make the alterations like I did.