PHOTO: ERIK BERNSTEIN; FOOD STYLING: SPENCER RICHARDS
What’s better than a dessert that tastes exactly like fall? Seriously, few recipes can compete with the likes of pumpkin cheesecake roll, caramel apple pie, or apple coffee cake. That is, until these perfectly spiced apple cookies entered the scene. They’re begging to be served with pumpkin spice lattes in front of a blazing fire with red and orange leaves waving outside in the crisp air. (Or, double down on the apple vibes with a mug of steaming homemade apple cider.)
These snickerdoodle-like cookies are chewy in the center and slightly crisp around the edges. The dough is infused with all the best warm autumnal spices, thanks to the shortcut superhero apple pie spice, and each bite is packed with plenty of tart Granny Smith apple chunks. On top is a drizzle of thick white icing to take these cookies over the top. For even more fall flavor, add toasted chopped walnuts or pecans.
You can make your own apple pie spice by whisking together 4 parts cinnamon, 1 part each nutmeg, ginger, and cardamom, and 1/2 part allspice. Store cookies in a sealed container at room temperature for up to 2 days.
Advertisement – Continue Reading Below
Yields:
20
Prep Time:
0
hours
20
mins
Total Time:
1
hour
40
mins
Cookie Dough
c.
(180 g.) all-purpose flour
tbsp.
(3/4 stick) butter, softened
c.
(100 g.) granulated sugar
c.
(107 g.) packed light brown sugar
tsp.
pure vanilla extract
medium tart apple (about 8 oz.; such as Granny Smith), cored, peeled, and grated (about 1 c.)
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
Cookie Dough
- Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
- In a medium bowl, whisk flour, apple pie spice, baking soda, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and mix until incorporated, then mix in vanilla. Add dry ingredients to butter mixture and beat until well combined. Stir in apples until just combined. Cover and chill dough until cold, about 30 minutes.
- Scoop 2-tablespoon balls of dough (about 20 balls) and arrange 2″ apart on prepared sheets. Bake until cookies are just set and light golden brown, 14 to 18 minutes. Let cool completely.
Icing
- In a small bowl, whisk powdered sugar and lemon juice. Add water, 1 teaspoon at a time, until icing is thick but pourable.
- Spoon icing over cooled cookies. Let stand until icing sets, about 15 minutes.
- Make Ahead: Cookies can be made 2 days ahead. Store in an airtight container at room temperature.
This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
PHOTO: ERIK BERNSTEIN; FOOD STYLING: SPENCER RICHARDS
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Advertisement – Continue Reading Below
