You all loved my chewy pumpkin cookies and I’m so happy about it!!! Some people have told me they subbed in apple butter for the pumpkin butter to make chewy apple cookies and said they’re awesome. I also tried it but didn’t like my apple butter. (If you do have apple butter you like, go for it!).
And I still wanted to create a chewy cookie that was the apple version of those pumpkin cookies. But instead of having you make some apple butter (which is very time consuming compared to pumpkin butter =/) I worked around this chewy berry cookie and made you an apple version.
You’ll use freeze dried apples, two types of sugar, and spices you’d usually find in an apple pie. No need to chill the dough. You have the option to coat the cookies in a spicy sugar or to glaze them with some fresh cider. When they come out of the oven we’re using my “squash” technique that I started with these peanut butter cookies. This will press a ton of air out of the cookies so they will be thick and chewy.
Flour: all purpose flour, it should be a higher protein brand like king arthur which is about 11.5%. If you’re using another brand, check the protein content first because if it’s lower than 11% the cookies will spread more and be thinner. I’d switch to a combination of bread and ap in this case (half of each).
Butter: american style butter, unsalted is best because you can control the amount of salt added to the cookie dough.
Egg: one whole large egg.
Sugar: a combination of fine granulated sugar and brown sugar. The brown can be light or dark.
Apples: any kind of freeze dried apples. I use two bags (for a total of 70g) in the dough and they are very ‘apple-y’. You can reduce this by a bit if you don’t want it as forward. Trader Joe’s used to sell these but I can’t find them this year. Target always has them though (and for a better price than other grocery stores).
Cinnamon: ground cinnamon. You can add some allspice and nutmeg if you like!
Salt: fine sea salt. If using table salt, halve the amount.
Vanilla: pure vanilla extract. You can use one or two teaspoons for more flavor, up to you!
Melt the butter: we want it half melted, this way it can be creamed easily by hand with a whisk. If youre using a hand mixer, it can just be softened.
Add the sugars and the flavorings (here I have a mix of cinnamon, nutmeg and allspice but later trials had me convinced these are best with just cinnamon).
Then whisk in the egg until it’s light and creamy.
Grind the apples in a food processor. Save this step for right before you’ll add them to the dough. If you do it too early the apple powder will start sticking together.
Fold in the dry ingredients until there’s no trace of flour or apple powder.
Scoop and portion the dough: I use a 2 tablespoon cookie scoop and I get 12 cookies in total. Roll the dough between your palms to smooth it over (apple bits have a tendency to stick out).
Bake until the cookies are fully domed, have golden edges, and they have cracks all over. Immediately proceed to pressing them down.
When these cookies bake they rise up and dome like little mountains rather than spread (I only got a good spread on these when I used a lot more butter and then the flavor was off). There’s a lot of air in the cookies that we don’t want so to get rid of it we’ll press them when they come out of the oven, this way we’ll have thick chewy cookies.
If you don’t wan them as thick and fudgy inside, you can press them down before they bake. They’ll spread a bit more and get some lovely crinkles.
Spiced sugar: to roll the cookies in some sugar for added crispy texture, combine ⅓ cup granulated sugar with some spices. You can do just cinnamon (1-2 teaspoons) or a combination of cinnamon, nutmeg and allspice.
Apple Cider Glaze: whisk together 1 cup organic powdered sugar with 2-3 tablespoons apple cider. If the glaze is very thin add more powdered sugar (one tablespoon at a time, and whisk to check the texture). If it’s very thick, add more apple cider, also a tablespoon at a time.
Make the dough and portion it onto a plate. Freeze the dough balls for about 10 minutes, until solid. Then transfer them to a ziplock bag and store in the freezer for up to 3 months.
Rather than bake the cookies from frozen, set them on the baking sheet they’ll cook on and let them come to room temperature then bake as directed.
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