These cookies are chewy and best after completely cooled. They keep well in an airtight container for a few days. Be sure to separate layers of cooled cookies in between wax or parchment paper to prevent them from sticking together.
½ cup unsalted softened butter
2/3 cups sugar
2/3 cups packed light brown sugar
2 tsp cinnamon
1 tsp ground nutmeg
¼ tsp ground cloves (can sub with allspice)
½ tsp baking soda
1 egg
2 tsp vanilla extract
¼ cup apple sauce
2 cups all purpose flour
1 cup chopped, peeled apple
1 cup chopped toasted walnuts (optional)
Equipment: Stand mixer or by hand
Preheat oven to 375°
1. Cream butter and sugars until combined.
2. Mix in egg, vanilla, apple sauce and spices. Scrape down the bowl to make sure all ingredients are incorporated
3. Slowly add flour until completely mixed in, then fold in apples and walnuts (if using).
4. Drop rounded teaspoonful of dough on parchment or silpat lined cookie sheet.
5. Bake for 10-12 minutes until edges are light brown.
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