Apple Pie Cookies (Print Version)
# Ingredients:
→ Apple mixture
01 -
60g (1/4 cup) unsalted butter
02 -
160g (1 & 1/2 cups) Granny Smith apples, peeled, cored, and cut into pieces
03 -
100g (1/2 cup) brown sugar, tightly packed
04 -
2 teaspoons cinnamon, ground
05 -
1 tablespoon of starch (corn-based)
06 -
1 tablespoon water
→ Dough for thumbprint cookies
07 -
300g (2 & 1/2 cups) plain flour
08 -
1 teaspoon of powder for baking
09 -
1/2 teaspoon salt
10 -
225g (1 cup) unsalted butter, softened
11 -
100g (1/2 cup) brown sugar, tightly pressed
12 -
1 whole large egg, brought to room temperature
13 -
1 egg yolk, large, also at room temperature
14 -
1 teaspoon real vanilla essence
→ Cinnamon sugar layer
15 -
50g (1/4 cup) white sugar
16 -
1 teaspoon of ground cinnamon
# Instructions:
01 -
Grab a medium-sized pan and toss in the butter along with chopped apples, cinnamon, and brown sugar. Set the heat to medium, stirring now and again, until the butter melts and sugar dissolves fully. Once it bubbles up, turn the heat down to keep things calm if it starts splashing. Let it cook for around 5 minutes until apples soften, and the liquid isn’t as runny. In a small bowl, stir water and cornstarch together, then pour it into your apple mix. Stir constantly for a minute or until it thickens. Move it to a heat-safe dish and leave it to cool completely.
02 -
Turn your oven to 175°C (350°F) to preheat. Prep two big baking trays by lining them with parchment paper. In a bowl, whisk together flour, some salt, and baking powder. In a separate, larger bowl, blend butter and brown sugar until smooth and creamy using either a wooden spoon or electric beater. Beat in the egg, yolk, and vanilla until it’s all mixed well. Slowly add in the dry ingredients, blending until there are no flour streaks left.
03 -
Pour the cinnamon and granulated sugar into a shallow dish and combine them. Scoop out hefty dough balls, about 3 tablespoons each, and roll them in your cinnamon-sugar combo. Space them out on your lined baking trays, keeping at least 2 inches apart. Press a thumb or the back of a teaspoon into the top of every ball to make an indent. Spoon in about 1 teaspoon of your cooled apple mixture into each dip.
04 -
Pop the trays into the preheated oven and bake for 10 to 12 minutes. Look for bubbling centers and golden edges. Take them out and leave them to cool on the tray for 5 minutes before moving to a wire rack to cool fully. If you’re feeling fancy, drizzle some caramel sauce over the top before serving.
# Notes:
01 -
Go for Granny Smith apples—they give the right tartness. Sweet apples like Fuji or Golden Delicious work well too, even Braeburn or Honeycrisp. Stay away from Red Delicious—they fall apart when cooking.