Harvest Apple Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1 cups plus 1 tablespoons all-purpose flour1 cups plus 1 tablespoons whole wheat flour 3/4 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/8 teaspoon cloves1/8 teaspoon cardamom1 stick (8 tablespoons) unsalted butter, room temperature1 cup granulated sugar1 large egg1/2 teaspoon pure vanilla extract2 apples (I used 1 gala and 1 granny smith) – cored, peeled and diced1/3 cup apple sauce2 tablespoons fine sanding sugar1/8 teaspoon ground cinnamon
Preheat oven to 375 degrees. Whisk together flour, salt, cinnamon, nutmeg, cardamom, cloves, and baking soda.
Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2-4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add apples and jelly (or applesauce), and beat until just combined.
Using a 1 1/2 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. (If not baking all the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on baking sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.
Number of Servings: 36
Recipe submitted by SparkPeople user KATHYHARRIOTT1.
Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2-4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add apples and jelly (or applesauce), and beat until just combined.
Using a 1 1/2 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. (If not baking all the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on baking sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.
Number of Servings: 36
Recipe submitted by SparkPeople user KATHYHARRIOTT1.
Nutritional Info Amount Per Serving
- Calories: 86.3
- Total Fat: 2.9 g
- Cholesterol: 12.8 mg
- Sodium: 68.7 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 1.0 g
- Protein: 1.1 g
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