Apple Spice Cookies
"This is probably one of the most requested recipes I've shared in years. Word to the wise- make sure the storage container is airtight as these cookies seem to evaporate almost as fast as they can be frosted. I tend to make these on the small side so that even the littlest hands can hold two. I have made these with Granny Smith, Macintosh, Jonathan, and Gala- all seem to do well. Rather than listing the glaze as a serperate recipe, it follows at the bottom of the directions and is not listed in the ingredients list."
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
40 cookies
- Serves:
- 20
ingredients
- 1⁄2 cup butter, unsalted, room temperature
- 2⁄3 cup sugar
- 2⁄3 cup brown sugar, packed
- 1 teaspoon cinnamon, ground
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon nutmeg, ground
- 1⁄8 teaspoon clove, ground
- 1 egg
- 1⁄4 cup apple cider or 1/4 cup apple juice
- 2 cups flour, all-purpose
- 1 cup apple, peeled, cored, chopped
- 1 cup walnuts, chopped
- apple frosting (at the end of the directions)
directions
- Pre-heat oven to 375. (you may wish to grease the cookie sheets. I do not as I have found mine release nicely after the cookies have rested as the sheet cools a minute or two).
- In a large bowl beat the butter on a medium speed for about 1 minute.
- Add granulated sugar, brown sugar, cinnamon, baking soda, nutmeg, and cloves. Beat until well combined, scraping the sides of the bowl as needed.
- Beat in egg and apple juice until combined.
- Beat in as much flour as your mixer will allow. If the mixer bogs down, add remaining flour with a wooden spoon.
- Add apples and walnuts.
- Drop dough by rounded teaspoons about 2 inches apart. Bake for 10-12 minutes or until edges are a light brown. Cool cookies on the sheets for 1-2 minutes. Transfer to cooling racks to cool completely. Frost.
-
APPLE FROSTING:
- In a large mixing bowl beat 4 cups of powdered sugar; 1/4 cup butter (softened); 1 teaspoon vanilla; and enough apple cider (3-4 tablespoons) to a consistency of your liking.
- Layer cookies between sheets of parchement or waxed paper. At room temperature these will keep 3-4 days or freeze for up to 3 months.
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RECIPE SUBMITTED BY
ValkyrieQueen
United States
My mother encouraged my love of food - creating and enjoying a wide variety of things. My acupuncturist taught me the spiritual and healing world of foods. I strive to share that blended concept with all who may sit at my table.
