Pour the apple cider into a saucepan over medium-low heat and let it simmer until there is only about 1/4 cup left. This will take a little while, anywhere from 10-30 minutes. To check the amount, pour it into a heat proof measuring cup. If it’s not yet ready, pour it back into the pan and keep simmering.

While the cider is simmering, brown the butter over medium heat until golden brown, whisking often (especially towards the end of the process) to ensure the milk solids don’t burn or stick to the bottom of the pan. Pour the browned butter into a heat proof mixing Bol and whisk in two ice cubes (or two tbsp cold water). Set aside.

In a bowl, combine the flour, baking soda, baking powder, and spices. This, together and set aside.

To the browned butter, add the sugars and salt and mix well to combine. Add the vanilla, egg, and 1/4 cup reduced cider and whisk until the mixture is emulsified and lighter in color.

Fold the dry ingredients into the wet until there are no more streaks of the dry ingredients.

Cover the dough and refrigerate for 30-60 minutes.

Preheat the oven to 350 F (177 C).

To make the coating, stir together the sugar and cinnamon in a small bowl.

Scoop the dough with a #30 cookie scoop into balls before rolling in the cinnamon sugar mixture. Place the dough balls on a parchment lined baking sheet about two inches apart. Freeze the balls for 15 minutes to keep them from spreading too much and becoming extra thin.

Bake the cookies for 12-14 minutes. Sprinkle the warm cookies with more cinnamon sugar mixture and let them cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.