Reduce cider by pouring apple cider into a saucepan and simmering for 15-20 minutes until reduced to ¼ cup. Let cool.

Prepare brown butter by melting butter in a saucepan over medium-low heat until golden brown, about 5–7 minutes. Cool slightly.

Mix dry ingredients: In a bowl, combine flour, baking powder, cinnamon, ginger, cardamom, nutmeg, and salt. Whisk well.

Cream butter and sugar: Beat cooled brown butter with brown sugar until fluffy. Add eggs one at a time, then mix in vanilla.

Combine mixtures: Gradually add reduced cider to butter-sugar mixture, then slowly mix in dry ingredients until just combined.

Chill dough: Wrap cookie dough tightly and chill in the refrigerator for at least 2 hours.

Form cookies: Preheat oven to 350°F (175°C). Roll chilled dough into balls, then coat in granulated and powdered sugar.

Bake: Bake cookies on a sheet for 8-10 minutes until edges are golden. They should look slightly underbaked.

Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.