Apple Crumb Cookies
Sept 29, 2024 22:11:45 GMT -5
Post by Honoria on Sept 29, 2024 22:11:45 GMT -5
Apple Crumb Cookies
Yield 30
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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Ingredients
For the crumb topping:
1 cup (120g) all-purpose flour
1/2 cup (100g) firmly packed light brown sugar
1 teaspoon ground cinnamon
Pinch of salt
6 tablespoons (85g) unsalted butter, cold and cut into small cubes
For the cookies:
2 cups (240g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) firmly packed light brown sugar
1/4 cup (50g) granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup apple butter*
2 medium apples, peeled and chopped into small pieces (about 2 cups)
Instructions
To make the crumb topping:
Combine the flour, brown sugar, cinnamon, and salt in a medium bowl.
Add the cold butter, and mix with a pastry blender, a fork, or your fingers until the mixture forms crumbs.
Refrigerate while you make the cookies.
To make the cookies:
Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone liners.
Whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the egg and vanilla, and mix well. Mix in the apple butter.
Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few small streaks of flour remain.
Stir the apples into the dough.
Drop the dough by 2-tablespoon portions onto the prepared pans, leaving about 2 inches between the cookies.
Top each cookie generously with the crumb topping, pressing down gently to adhere.
Bake one pan at a time for 10 to 12 minutes, or until the cookies and topping are golden brown.
Cool the cookies on the pans on wire racks for 5 minutes. Then transfer the cookies from the pans directly to wire racks to cool completely.
Notes
*Use store-bought or homemade apple butter.
To store. After the apple pie cookies have cooled completely, place them in an airtight container. They should keep up to 2 days before they get overly soft, although they'll be at their best the day they're made.
To freeze. Place the cookies in an airtight, freezer-safe container or bag. If you'd like an extra layer of protection, first wrap each cookie in plastic wrap. Properly stored, the cookies should last up to 3 months in the freezer. Thaw them at room temperature before serving.
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Yield 30
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Ingredients
For the crumb topping:
1 cup (120g) all-purpose flour
1/2 cup (100g) firmly packed light brown sugar
1 teaspoon ground cinnamon
Pinch of salt
6 tablespoons (85g) unsalted butter, cold and cut into small cubes
For the cookies:
2 cups (240g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) firmly packed light brown sugar
1/4 cup (50g) granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup apple butter*
2 medium apples, peeled and chopped into small pieces (about 2 cups)
Instructions
To make the crumb topping:
Combine the flour, brown sugar, cinnamon, and salt in a medium bowl.
Add the cold butter, and mix with a pastry blender, a fork, or your fingers until the mixture forms crumbs.
Refrigerate while you make the cookies.
To make the cookies:
Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone liners.
Whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the egg and vanilla, and mix well. Mix in the apple butter.
Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few small streaks of flour remain.
Stir the apples into the dough.
Drop the dough by 2-tablespoon portions onto the prepared pans, leaving about 2 inches between the cookies.
Top each cookie generously with the crumb topping, pressing down gently to adhere.
Bake one pan at a time for 10 to 12 minutes, or until the cookies and topping are golden brown.
Cool the cookies on the pans on wire racks for 5 minutes. Then transfer the cookies from the pans directly to wire racks to cool completely.
Notes
*Use store-bought or homemade apple butter.
To store. After the apple pie cookies have cooled completely, place them in an airtight container. They should keep up to 2 days before they get overly soft, although they'll be at their best the day they're made.
To freeze. Place the cookies in an airtight, freezer-safe container or bag. If you'd like an extra layer of protection, first wrap each cookie in plastic wrap. Properly stored, the cookies should last up to 3 months in the freezer. Thaw them at room temperature before serving.
link
