Cookies are, and arguably will remain to be, one of my favourite desserts. I won’t delve into the specifics of my flavour preferences for the sake of time, but some of my favourites include the classic chocolate chip, sugar cookies, and white chocolate macadamia nut.
I wrote a post a little while ago about birthday cake cookies, and the idea of transforming common cakes into cookies is one I can absolutely support with zero hesitation. So, when I came across a recipe for Apple Pie Cookies, I knew I had to share. This recipe comes from sugarspunrun.com.
“Ingredients
“Filling
- 3 cups (350 g) cored, peeled, diced apples, see note
- ¼ cup (50 g) light brown sugar, firmly packed
- 2 Tablespoons (28 g) butter, salted or unsalted
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
“Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature preferred
- ½ teaspoon vanilla extract
- 4 cups (500 g) all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
“Streusel
- 6 Tablespoons (85 g) unsalted butter, melted
- 1 ¼ cups (155 g) all-purpose flour
- ½ cup (100 g) light brown sugar, firmly packed
- ⅓ cup (65 g) granulated sugar, 65g
- ¼ teaspoon salt
- ½ teaspoon cinnamon
“Buttercream ‘ice cream’
- ½ cups (113 g) unsalted butter, softened to room temperature
- ⅛ teaspoon salt
- 2 teaspoons vanilla bean paste
- 3 cups (375 g) powdered sugar
“Glaze
- ½ teaspoon vanilla bean paste
- 1 cup (125 g) powdered sugar
- 1-2 Tablespoons whole milk
“Instructions
“Apple Filling
- Combine apples, sugar, butter, cornstarch, and cinnamon in a medium sized skillet over medium-low heat. Stir frequently until butter is melted and sugar is dissolved.3 cups (350 g) cored, peeled, diced apples,¼ cup (50 g) light brown sugar,2 Tablespoons (28 g) butter,2 teaspoons cornstarch,1 teaspoon ground cinnamon
- Increase heat to medium and bring to a simmer. Simmer for 5 minutes, stirring occasionally, until apples are tender when pierced with a fork.
- Remove from heat and pour into a heatproof bowl. Place in the refrigerator while you prepare the dough.
“Cookie Dough
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- Combine softened butter and sugars in a large bowl and use an electric mixer (or a stand mixer with paddle attachment) to beat until light and fluffy.1 cup (226 g) unsalted butter,½ cup (100 g) granulated sugar,1 cup (200 g) light brown sugar
- Add eggs and vanilla and stir until combined.2 large eggs,½ teaspoon vanilla extract
- In a separate, medium-sized bowl whisk together flour, cornstarch, baking powder, baking soda, and salt.4 cups (500 g) all-purpose flour,2 Tablespoons cornstarch,2 teaspoons baking powder,¼ teaspoon baking soda,1 teaspoon salt
- Gradually add dry ingredients to wet, stirring until completely combined.
- Cover bowl with plastic wrap and place in the refrigerator to chill slightly while you prepare the streusel.
“Streusel
- Melt butter in a small bowl and allow to cool until no longer warm to the touch.6 Tablespoons (85 g) unsalted butter
- Combine flour, sugars, salt and cinnamon in medium-sized bowl and stir until combined.1 ¼ cups (155 g) all-purpose flour,½ cup (100 g) light brown sugar,⅓ cup (65 g) granulated sugar,¼ teaspoon salt,½ teaspoon cinnamon
- Drizzle cooled butter into flour mixture and claw together with a fork until you have a clumpy streusel.
“Assembly
- Remove apple filling and cookie dough from refrigerator.
- Scoop dough by 2 Tablespoon-sized balls and roll until smooth. Place on baking sheet and make an indent in the cookie (I used the back of the cookie scoop to make indent – do not push too deep or make the cookie too thin or the cookie won’t be able to support the weight of it after baking)).
- Scoop a level Tablespoon of filling into the indent you just created
- Take a small handful of streusel (about 1 Tablespoon) and nestle gently into the filling. Use enough to completely cover the filling.
- Transfer to center rack of 350F (175C) oven for 13-14 minutes or until edges begin to turn a light golden brown. Allow to cool completely before decorating with glaze and ‘ice cream’ (below, if using).
“Buttercream ‘ice cream’:
- Beat butter, salt, and vanilla in large bowl using an electric mixer until butter is smooth.½ cups (113 g) unsalted butter,⅛ teaspoon salt,2 teaspoons vanilla bean paste
- Add powdered sugar ½ cup at a time, waiting until each cup is completely mixed before adding more. Once finished, the buttercream should be very stiff, almost a play-dough like consistency. It should be easy to roll into a ball. Add more powdered sugar, if needed, to reach proper consistency.3 cups (375 g) powdered sugar
- Set aside while you prepare the vanilla bean glaze.
“Vanilla glaze
- Allow glaze to harden before enjoying.
- Whisk together powdered sugar with 1 Tablespoon of milk and vanilla bean paste until completely combined. Add additional milk, a splash at a time, until glaze is smooth and ribbons off of your whisk.1 cup (125 g) powdered sugar,1-2 Tablespoons whole milk,½ teaspoon vanilla bean paste
- Drizzle glaze on cookie. Scoop buttercream by one Tablespoon sized scoop and place on cookie, gently nestling onto the glaze (which will help ‘cement’ it),” the recipe states.
Have a go at making some apple pie cookies and see how you make out.
ontheedgeofeverything 