In a small saucepan, bring 2 cups of apple cider to a boil over medium heat. Simmer for 15-20 minutes until reduced to ¼ cup. Set aside to cool.

In a medium saucepan, melt ½ cup of butter over medium heat until golden brown. Remove from heat and let cool slightly, then chill until thickened.

Beat brown butter and 1 cup of brown sugar in a large bowl until fluffy. Add 2 eggs, reduced apple cider, and 1 teaspoon of vanilla extract.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground cardamom, ¼ teaspoon of ground nutmeg, and a pinch of salt in a separate bowl.

Gradually mix the dry ingredients into the wet batter until just combined. The dough should be thick and slightly sticky.

Cover the dough with plastic wrap and chill for at least 2 hours.

Preheat the oven to 350°F (175°C). Roll dough into 1-inch balls, then roll in granulated sugar followed by powdered sugar.

Line a baking sheet with parchment paper and place dough balls 2 inches apart. Bake for 8-10 minutes until puffed and edges are firm.

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