Falling in Love with Apple Cinnamon Cookies
It’s been awhile since I had a new recipe up – time has come and gone! I feel like that’s the one thing we all complain about, is not having enough time! I totally feel that. But I also know, that if you put your mind to it, you can MAKE time. So, that’s what I’m doing, I’m actually making time to write this post because I’ve been putting this off for far too long! lol
I have a new recipe as a result of being back home with my parents. I spent about 11 days in the midwest soaking in the chill weather and snuggles with our family fur baby, Conor <3 I missed the baking and cooking in my home, but I couldn’t deny being fed by my parents was a full on TREAT. They cook so well and I only hope that I can be as half as good as they are. I did bring home a couple recipes I finally got my mom to write out for me, hope to post test them out and share later!
I didn’t get to go apple picking this year, or the last 6 years since moving out to the east coast (I get fed up waiting in line, and it’s a liiiiine out here!) but I still get my fair share of seasonal apples from the store. I’m pretty basic as far as the type of apple – like honeycrisp and fuji – so I’m using a fuji for this recipe!
I had one apple leftover from my grocery run out by my parents, and since I hadn’t baked in awhile I thought of putting it to use. I didn’t have enough for a pie so cookies came to mind! These are incredibly easy to make, because it only takes 9 minutes in the oven! woohoo! I hope you love them as much as I do and make them for your friends and loved ones.
Please do share and comment below!
Super Soft Fall Apple Cookies
A quick recipe if you have an apple left in the kitchen! Super soft and delicious cookie to enjoy especially in the fall time!
- 1 cup chopped apple
- 1/2 cup unsalted butter (room temp. If using salted, omit salt)
- 1 cup sugar
- 1 full egg
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup milk ( )
Preheat oven to 400 degrees Fahrenheit
Sift together flour, baking soda, cinnamon, nutmeg, ground cloves, salt, and set aside
Beat sugar and room temperature butter until light in texture and fluffy
Add in half the dry ingredients into the sugar/butter mixture and the chopped apples and milk. Mix lightly, then add the remaining dry ingredients and mix. Be careful not to over-mix, otherwise the cookie will turn out dense and won't be fluffy!
Using a 2oz ice cream scoop, put 11 cookies on one baking sheet (4 on the top row, 3 staggered in the second row, and 4 again on the third row). This will allow room between each cookie as it spreads.
Bake 9 minutes for each baking sheet. This recipe yields about 30 small cookies.
Pro Tips!
- If you don’t have an ice cream scoop, you can eyeball slightly smaller than the size of a golfball
- Add in your favorite nuts to this mix – walnuts would be a wonderful addition!
- Make this dairy free! Use vegan butter and non-dairy milk. I used soy milk in this recipe.
- Stays fresh up to a week, so eat em quick 😉
Have a fantabulous week and weekend y’all!
Lotsa Love,
Rina
