Brown Butter Caramel Snickerdoodles

In a medium saucepan over medium-high heat, bring the apple cider to a boil. Reduce the heat and let it simmer until it has reduced to about 1/2 cup of liquid. Set aside to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and 1/2 cup of granulated sugar until light and fluffy.

Add the cooled, reduced apple cider and vanilla extract to the butter mixture. Mix on low speed until just combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, 1 tsp of cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.

In a shallow bowl, combine 1 cup of granulated sugar and 2 tbsp of cinnamon for the coating. Mix well.

Using a cookie scoop, portion the dough and roll it into balls with your hands.

Roll each dough ball in the cinnamon-sugar mixture until it's fully coated.

Place the coated dough balls on a parchment-lined baking sheet, leaving a few inches of space between each one.

Bake until the edges are set and the centers are soft. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Once cooled, drizzle the cookies with brown butter caramel sauce, if desired.