In a medium saucepan, pour in fresh apple cider and bring it to a boil over medium heat. Reduce the heat to low and simmer for about 15-20 minutes until the cider thickens and reduces to about ¼ cup. Remove from heat and let it cool while preparing ingredients.

Melt 20 tablespoons of unsalted butter in a skillet over low heat, stirring frequently until it becomes foamy and nutty, about 5-7 minutes. Transfer to a bowl to cool slightly.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 tablespoon of cornstarch, 1 tablespoon of apple pie spice, and ½ teaspoon of salt.

In another bowl, mix the cooled brown butter with ½ cup of light brown sugar and ¼ cup of granulated sugar until smooth. Incorporate in 1 egg, cooled reduced apple cider, and 1 teaspoon of vanilla extract.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Cover with plastic wrap and let rest at room temperature for about 10 minutes.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Using a medium cookie scoop, portion out the dough, placing rounded balls about three inches apart on the prepared baking sheet.

Bake for 9-11 minutes. The edges should be set while the centers remain slightly puffed and soft.

Once baked, cool cookies on the sheet for about 5 minutes. Brush with melted apple cider butter and coat in a blend of cinnamon and granulated sugar.

Mix 1 cup of powdered sugar with a splash of apple cider and a drop of vanilla extract until smooth, and drizzle over cooled cookies.