Soft & Chewy Apple Cookies Recipe – Best Recipe Ever: I’m so happy that you all liked my chewy pumpkin cookies!!! Some people who made chewy apple cookies said they were great when they used apple butter instead of pumpkin butter. I tried it too, but my apple butter wasn’t good. If you have apple butter that you like, use it!
I also still wanted to make a soft apple cookie that was like those pumpkin cookies. To save you time, I made you an apple version of this chewy berry cookie instead of having you make apple butter, which takes a lot longer than pumpkin butter.
A freeze-dried apple, two kinds of sugar, and spices like those in an apple pie are what you’ll need. The dough doesn’t need to be chilled. It’s up to you whether to cover the cookies in a spicy sugar or glaze them with fresh cider. We’ll use my “squash” method, which I started with these peanut butter cookies, when they come out of the oven. The cookies will be thick and chewy because this will squeeze out a lot of air.
Soft & Chewy Apple Cookies Recipe – Best Recipe Ever
Ingredients
- 170g or ¾ cup butter unsalted
- 150g or ¾ cup brown sugar
- 50g or ¼ cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¾ tsp fine sea salt
- 1-2 teaspoons pure vanilla extract
- 1 large egg
- 250g or 2 cups all purpose flour
- 70 g or two bags of freeze dried apples use the full amount for a strong apple flavor, use 35-50g for a more subtle flavor
Instruction to follow
- In a heatproof bowl add the butter. Set it in the microwave for 1 minute to almost fully melt it.
- Add the sugars and whisk for 30 seconds. Add the soda, spices, salt and vanilla and whisk well.
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Crack in the egg and whisk for a good 60 seconds, until the egg is well blended in and the mix looks shiny.
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Set the apples in a food processor and grind into a powder.
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Add the flour and ground apples and use a rubber spatula to stir until well-mixed.
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Preheat the oven to 350 F. Line two greased baking sheets with parchment paper.
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Scoop the dough in 2 tablespoons apiece, roll them between your palms to smooth the tops and set them on the baking sheet so they are 2 inches apart all around.
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If you’d like to top them with the spiced sugar: combine ⅓ cup granulated sugar (organic is great here because of its bigger granules) with 1 tsp cinnamon and ½ tsp nutmeg and allspice.
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Bake the cookies for 12 minutes, until the edges are golden brown, and they’ve puffed up into domes and cracked in the oven. When they come out of the oven, immediately use the bottom of a measuring cup to press them down.
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If you will be glazing the cookies, wait until they are completely cool before you make and dip them in the glaze. Glaze instructions above the recipe in the section titled “options for topping the cookies”.
