With Thanksgiving just passing and getting into holiday cookie season, I can't help but share cookie recipes! This is my favorite season (and that should be in call caps to emphasize that I am yelling it when I say it). This is my favorite time of the year because it's time to bake cookies, time to give cookies, and of course time to eat all the cookies!
Today I'm sharing a recipe from my new book, The Mountain Baker. Kimmy and I wrote this book together, and this cookie is actually one I have baked for her for years. She helped create this idea and I created the recipe. This is a soft and chewy cinnamon cookie with apple pieces and covered in icing. We actually used to use dried apples in this cookie, but I have since changed that to fresh ones. You could use whatever you prefer. I like to use Galas or Fujis as they are some of my favorite apples and you can usually get them year round. But, you can use any kind you like if you prefer Golden Delicious or Granny Smith's, any kind would be delicious!
Cookies with frosting, icing, or glaze on top are mine and Kimmy's absolute favorite! There is more time and work that goes into these kinds of cookies though. You have to wait until they cool before you frost them (difficult I know, but crucial). After they are frosted they do have to be stored properly and this can get tricky. Because the frosting is on top, these cookies can't be stacked on top of each other, otherwise they will stick to each other and become one giant blob. So, you must be careful with their storage. Because they are soft and chewy, they need to be stored in an airtight container to retain this texture. You can store them in a tupperware or ziploc bag to keep fresh, but just don't stack them on top of one another. I like to stack them bottom to bottom if I'm using a bag as they can fit a little easier and then the frosting stays in tact! Or you can also wrap a plate or cookie sheet with plastic wrap and that will keep them safe. These Iced Apple Cinnamon Cookies are a perfect fall and holiday cookie that everyone will love.
Iced Apple Cinnamon Cookies
1/2 cup (113 grams) organic salted butter, softened
3/4 cup (170 grams) organic cane sugar 1 teaspoon organic vanilla extract 2 organic large eggs 2 cups (283 grams) organic pastry flour 2 teaspoons organic cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt 1 organic medium apple (such as Gala, Fuji, or Cripps Pink), chopped into cubes
Heaping 2 1/3 cups (340 grams) organic powdered sugar, sifted 1/4 cup plus 1 tablespoon organic heavy whipping cream 1/4 cup (57 grams) organic salted butter, softened
1 teaspoon organic vanilla extract
1 tablespoon (14 grams) organic cane sugar
1/4 teaspoon organic cinnamon
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the 1/2 cup butter, 3/4 cup cane sugar, and 1 teaspoon vanilla extract. Mix on low until combined and no chunks of butter remain. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the pastry flour, 2 teaspoons cinnamon, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until combined into a dough. Add the apple chunks and fold in to combine completely so you don’t break the apples.
Using your hands, or a 1 3/4-inch cookie scoop, form the dough into 18 balls and place on the prepared baking sheets. Flatten each ball slightly so they are about 2 1/4-inches in diameter. Bake for 11 minutes or until the cookies look set. Let cool completely on the baking sheets.
To make the icing: In the bowl of a stand mixer fitted with the paddle attachment, add all the icing ingredients. Mix on low until combined, then speed up the mixer to high. Scrape down the sides of the bowl and mix again for 1 minute or until light and fluffy. Using a piping bag or spatula, frost the cookies.
To make the topping: In a small dish, mix together the 1 tablespoon cane sugar and 1/4 teaspoon cinnamon. Sprinkle the cinnamon and sugar mixture on top of the frosted cookies.
Store in an airtight container for up to 3 days.
Gluten Free - Replace the pastry flour with 1 3/4 cups plus 1 1/2 tablespoons (283 grams) organic gluten free flour blend.
High Altitude - Bake at 375°F for 8 minutes or until the cookies look set.