Apple Cinnamon Fall Cookie Recipe
An Apple Cinnamon Fall Cookie recipe like this one, busting at the seams with fall flavors, might just be dubbed entirely applicious!
Servings: 30 cookies
Cost: $0.14 per cookie
Equipment
- large cookie sheets
- wire rack for cooling
- stand mixer or electric handheld mixer
- sturdy wooden spoon
Ingredients
- 1 refrigerated pie crust
- 1 cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar light or dark; packed
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 3 ⅓ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 heaping tablespoon apple pie spice
- 1 teaspoon sea salt
- 1 teaspoon nutmeg freshly grated
- ½ teaspoon baking soda
- 1 very large or 2 small Granny Smith apples peeled or unpeeled, cored and chopped into a small dice
optional
- ½ cup pecans toasted and chopped
Instructions
- Preheat your oven according to the package directions on the box of refrigerated dough. Line three cookie sheets with parchment paper. Roll the pie crust out onto one of the sheets. Bake the pie dough according to the directions. Lift using the parchment edges to a wire rack to cool completely. When the crust is completely cooled, begin breaking into bite-sized pieces. Set aside. NOTE: Keep/turn your oven to 350°F and have the two remaining parchment-lined sheets at the ready.
- In a small bowl, whisk all-purpose flour, both baking powder and baking soda, apple pie spice, fresh nutmeg, and sea salt. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, add the butter and both sugars. Beat on medium speed for 2 to 3 minutes or until the mixture is very light and very fluffy. Add eggs and vanilla extract and beat another 2 minutes. With your mixer turned off, be sure to scrape down the sides of your bowl several times during the process.
- Add the flour mixture to the butter mixture on low speed until both wet and dry ingredients are combined and no white flour streaks remain. Detach the bowl from the stand mixer. Use a wooden spoon to fold in the apples and pie crust. If using toasted chopped pecans, fold them in now, too. Note: this is stiff cookie dough. Portion out cookie dough balls onto baking sheets first. If there are pieces of apple or pie crust remaining in the bowl, press them into the cookies by hand prior to baking.
- Bake the cookies in the preheated oven for 15 minutes or until the edges seem golden and set. The centers will be slightly doughy. Remove the sheets from the oven and allow cookies to cool directly on the sheets for at least 15 minutes. Cookie centers will continue to bake while they cool down. Allow the cookies to cool completely before storing leftover cookies in an airtight container for up to 3 days.
Nutrition
Serving: 1cookie | Calories: 151kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 125mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 207IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 1mg