Apple Pie Cookies recipe :-Apple pie cookies are a type of gourmet cookie that takes its inspiration from the traditional apple pie. In addition to being a really one-of-a-kind and eagerly anticipated addition to your Thanksgiving dessert table, they are also a lot of fun to prepare (albeit it is a process, but it is a worthwhile one!).
Apple Pie Cookies recipe
Ingredients :
Filling
- 3 cups (350 g) cored, peeled, diced apples see note
- ¼ cup (50 g) light brown sugar firmly packed
- 2 Tablespoons (28 g) butter salted or unsalted
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
Cookie Dough
- 1 cup (226 g) unsalted butter softened
- 1 cup (200 g) light brown sugar firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs room temperature preferred
- ½ teaspoon vanilla extract
- 4 cups (500 g) all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
Streusel
- 6 Tablespoons (85 g) unsalted butter melted
- 1 ¼ cups (155 g) all-purpose flour
- ½ cup (100 g) light brown sugar firmly packed
- ⅓ cup (65 g) granulated sugar 65g
- ¼ teaspoon salt
- ½ teaspoon cinnamon
Buttercream “ice cream”
- ½ cups (113 g) unsalted butter softened to room temperature
- ⅛ teaspoon salt
- 3 cups (375 g) powdered sugar
- 2 teaspoons vanilla bean paste
Glaze
- 1 cup (125 g) powdered sugar
- 1-2 Tablespoons whole milk
- ½ teaspoon vanilla bean paste
Instructions :
Apple Filling
To make apple crisp, put apples, sugar, butter, cornstarch, and cinnamon in a medium-sized pan and heat it over medium-low heat. As soon as the butter melts and the sugar dissolves, keep stirring the mixture.
Three cups (350 g) of apples that have been cored, peeled, and diced are in the mix. There is also 50 g of light brown sugar, 28 g of butter, 2 teaspoons of cornstarch, and 1 tablespoon of cinnamon powder.
Turn the heat up to medium and let the mixture cook for a while. If you poke an apple with a fork after five minutes of boiling, it should be soft. During that time, you should stir the apples every now and then.
Pour it into a bowl that can handle heat after taking it off the stove. While you are making the dough, put this mixture in the fridge.
Cookie Dough
Get the oven to 350F (175C) and line a baking sheet with parchment paper. Place away. Melt the butter and mix the sugars with it in a big bowl. Then, put the bowl on a stand or electric mixer and add the paddle attachment. Beat the mixture until it is fluffy and light.
1 cup (200 g) light brown sugar, ½ cup (100 g) unsalted butter
Add the eggs and vanilla and mix it all together well.
2 big eggs and half a teaspoon of vanilla
In a different medium-sized bowl, mix the cornstarch, baking powder, baking soda, salt, and flour.
Two tablespoons of cornstarch, two teaspoons of baking powder, one teaspoon of baking soda, and one teaspoon of salt. That’s four cups (500 g) of all-purpose flour.
Slowly mix the dry ingredients into the wet ones as you add them.
While you make the streusel, put the bowl in the fridge to cool down. Put plastic wrap over it.
Streusel
In a small bowl, melt the butter. Then, let it cool down until it’s not warm to the touch. 6 tablespoons (85 g) butter that is unseasoned
In a medium-sized bowl, mix the flour, sugars, salt, and cinnamon together by stirring them together.
1 ¼ cups (155 g) all-purpose flour,½ cup (100 g) light brown sugar,⅓ cup (65 g) granulated sugar,¼ teaspoon salt,½ teaspoon cinnamon
Add the cooled butter to the flour mixture and use a fork to break it up into big chunks.
Buttercream “ice cream”:
With an electric mixer, beat the butter, salt, and vanilla in a large bowl until the butter is smooth.
1/2 cup (113 g) unsalted butter, 1/8 teaspoon salt, and 2 teaspoons vanilla bean paste.
Be careful not to add too much powdered sugar at once; mix each cup fully before adding the next one. By the time it’s done, the buttercream should be very stiff, like play dough. Making a ball should be simple. If you need to, add more powdered sugar to get the right consistency.
Sugar powder, 3 cups (375 g)
Put it aside while you make the vanilla bean glaze.
Vanilla glaze
Powdered sugar, 1 tablespoon of milk, and vanilla bean paste should all be mixed together using a whisk. Adding a little more milk at a time will make the glaze smooth and easy to spread with a whisk.
1 cup (125 g) of powdered sugar, 1 to 2 tablespoons of whole milk, and ½ teaspoon of vanilla bean paste
Put sauce on the cookie. Use a tablespoon-sized scoop to put buttercream on the cookie, making sure it sits gently on the glaze. This will help the buttercream “stick” to the cookie.
Wait for the glaze to dry before you eat it.
Notes :
Apples: That’s four small apples for me. The best apples are Granny Smiths, in my opinion. They are hard and sour, which makes them a good fit for these cookies.
You could also use another hard, tart apple instead. Soft apples, like McIntosh, aren’t the best.
Cookie grooves
A cookie won’t stay together if the hole you make in it is too deep. Make sure there is enough cookie dough on the bottom.
Keeping things in
Keep in a jar that doesn’t let air in for up to three days at room temperature or up to seven days in the fridge.
