In a small sauce pan over medium-heat, heat the apple cider to a gentle boil/simmer. Cook until apple cider reduces to about ¼ cup (15-20 minutes). Set aside to cool.

In another small sauce pan, melt butter over medium heat. Turn heat to low, whisk butter as it cooks to prevent burning. Cook until butter has a dark amber hue (10-12 minutes). Set aside to cool.

In a medium size bowl, add and whisk the dry ingredients; flour, pumpkin pie spice, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, add the brown sugar, granulated sugar, egg, egg yolk, vanilla bean paste/extract, cooled apple cider, and cooled brown butter. Whisk until smooth and well combined.

Gently mix the dry ingredients into the wet ingredients until just combined.

Preheat oven to 375°.

Cover with plastic wrap and place in fridge while oven preheats.

Line a baking sheet with parchment paper.

Using a cookie scoop, scoop apple cider cookie dough onto the baking sheet, 3 inches apart.

Bake cookies for 9-10 minutes or until edges are set.

Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Apple cider butter; melt the butter and add to a small bowl with apple cider, give it a good mix.

Add the granulated sugar and cinnamon to a small bowl and give it a good mix.

Once cookies have cooled, brush top of cookie with apple cider butter. Press the butter side of cookie into the cinnamon sugar mixture. Repeat with each cookie. Enjoy!