These soft, cake-like texture cookies are made with diced apples that are first cooked with brown sugar, butter, and cinnamon till softened, making these cookies irresistible.
I find the best way to bake with apples, whether they’re diced or cut into wedges, is to cook them first with brown sugar, butter, and cinnamon, so the juice from the apples release, and it also allows the apples to soften.
Ingredients
1 medium apple
2 tbsp brown sugar
1/2 tbsp unsalted butter
1 1/2 tsp cinnamon
1/2 cup unsalted butter -soft
1/3 cup brown sugar
1/4 cup white sugar
1 large egg -room temperature
1 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
Directions
- Peel the apple and dice it into small pieces.
- Put the apple, brown sugar, butter, and cinnamon into a pot.
- Heat on medium and mix often.
- When the mixture begins to heat up, reduce the heat so the apples and juices don’t burn. Cook until the apples begin to soften. Mix often.
- Remove from heat and cool.
- Cream the butter using an electric mixer on medium-low speed.
- Add in the sugars and cream together with the butter on medium-low speed.
- Add in the egg and vanilla. Mix on low speed.
- Put the flour and the baking powder into a sifter.
- Gradually sift and mix the dry ingredients into the wet ingredients using a fork. Knead the dough to incorporate all the ingredients. Don’t over work the dough.
- Cover and place the dough in the fridge for 20 minutes.
- Line a large cookie sheet with parchment paper.
- Pre-heat the oven to 325 degrees F.
- Using a tbsp cookie spoon, scoop the dough, and place it on the parchment paper.
- Continue until half the dough is scooped.
- Bake for 13-14 minutes.
- Place the remaining dough in the fridge while the first batch of cookies bake.
- Place the baked cookies on a wire rack to cool.
- Continue with the remaining cookie dough.
Comments