In a medium frying pan, melt ½ cup plus 4 tablespoons of unsalted butter over medium heat, stirring frequently until browned.

In a small saucepan, heat 1 cup of apple cider over medium heat for about 15 minutes until reduced to ¼ cup, then cool.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg, then set aside.

In another bowl, combine cooled brown butter with brown sugar, granulated sugar, vanilla, egg, and applesauce, then mix well.

Gradually incorporate dry ingredients into wet mixture until no flour pockets remain.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Using a large cookie scoop, portion the dough onto prepared sheets, spacing them 2 inches apart.

Bake for 13-15 minutes until edges are lightly golden, then transfer to a wire rack to cool completely.

Brush cooled cookies with reserved browned butter and roll in cinnamon sugar mixture before glazing with apple cider glaze.