Start by pouring apple cider into a saucepan and bring it to a boil over medium heat. Allow it to simmer until the liquid reduces to about 1/4 of its original volume, about 15-20 minutes. Stir occasionally to prevent burning. Let cool to room temperature.

In a separate saucepan, melt the unsalted butter over medium heat, swirling occasionally. Cook until golden brown, about 5-7 minutes. Transfer the butter to a bowl and cool until paste-like, about 10 minutes.

In a large mixing bowl, combine the cooled browned butter with dark brown sugar, mixing well. Stir in maple syrup, apple butter, reduced apple cider, egg yolk, and vanilla extract until creamy and uniform.

In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, allspice, ginger, and salt. Gradually add to the wet mixture, stirring gently until just combined.

Fold in white chocolate chips if using. Set the dough aside to rest for a few minutes before scooping.

Using a cookie scoop or two tablespoons, form 16-18 balls of dough and place them on lined baking sheets, spaced 2 inches apart. Optionally chill in the refrigerator for 15-20 minutes.

Preheat your oven to 350°F (175°C). Bake the cookies for 9-11 minutes, or until they appear slightly underbaked in the center.

Once baked, remove from the oven and let sit for 5 minutes. Then transfer to a wire rack to cool completely.

Prepare a drizzle by combining powdered sugar with a bit of milk and the reserved reduced apple cider. Drizzle over cooled cookies if desired.