Pumpkin spice overload? Try these autumn-inspired cookies
It’s fall! Time for all things sugar and spice – fall is my season for baking! I love trying to figure out new recipes and ways to wedge apples (and yes, pumpkins too) into pretty much any kind of baked good.
My latest attempt is this recipe for Cinnamon Apple Cookies. I was looking for a softer cookie that I could grab with tea on a cool, fall morning while enjoying the foliage. These cookies have the perfect balance of cinnamon and apple and I hope you enjoy these as much as I do!
Cinnamon Apple Cookies
Yields 3 dozen cookies
• 2 ½ cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 heaping T. of cinnamon
• 1/2 cup unsalted butter
• 1 cup white sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 cup dried, chopped apples (I prefer Bob’s Red Mill brand)
• 1/2 cup plain, unsweetened apple sauce
• 1 tsp. vanilla
• 1-2 T. of water or apple cider
1. Preheat oven to 350 degrees.
2. Put one cup of dried, chopped apples into a bowl and stir in applesauce. Pat mixture flat into bowl, so apples are evenly coated with applesauce, and let sit for at least 20 minutes.
Tip: This step will rehydrate the apples so you don’t get a weird, spongy texture. Some people might wonder why I don’t use fresh apples. The answer is “because I’m lazy and peeling and grating a bazillion apples sounds like torture.” Plus, these chopped apples are the perfect morsels for cookies.
3. Combine flour, baking powder and soda, salt, and cinnamon in a medium bowl, whisk together until evenly blended.
4. Whip butter in mixing bowl. Add white and brown sugars. Beat until fluffy.
5. Add egg, apple mixture, and vanilla. Beat until fluffy (about 1 minute on medium speed).
6. Slowly mix in dry ingredients. I’ve noticed when I use a hand mixer, the dough seems dry, so I add about 2 T. apple cider or water to moisten the dough at this stage. When I’m using my stand mixture, I only need about 1 T. of liquid. Mix until dough is thoroughly combined.
7. Line baking sheets with parchment paper. Uusing a cookie scoop or rounded tablespoon, drop 6 balls of dough per cookie sheet.
8. Bake for about 17 minutes, until golden around edges. Remove from oven, let cool on baking sheet for one minute, then remove to a cooling rack.
Once completely cool, place cookies in a cookie tin or sealed container and let them sit for at least 6 hours. Trust me on this – it gives the flavors time to mingle and the cookie becomes nice and soft and the flavor of the cookie really comes through after this resting period. These become almost a completely different cookie from the ones that came out of the oven.
Readers – what are your favorite fall flavors?
photos: krista for we heart this
Krista resides in the middle of nowhere with her bff/hubby, an obscenely big-eared dog, and a puppy that makes feral capuchins seem mellow. She has an irrational fear of ax murder, owns more than one machete for home defense/the zombie apocalypse, and goes to sleep serenaded by the sounds of the Chupagobbler, a mythical turkey beast that roams the woods around her house. She also has an obsessive love of Tom Selleck’s moustache that is, quite frankly, alarming.
skin tone: NW15
skin type: sensitive/oily
favorite beauty product: Blush, lots and lots of blush