Apple Crisp Cookies
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Imagine the warm, comforting aroma of a bubbling apple crisp filling your kitchen. Now, picture that same soul-soothing flavor packed into a soft, chewy cookie.
That’s exactly what we’re making today. These Apple Crisp Cookies capture the essence of the classic dessert, from the tender apple pieces to the crunchy oat topping, all in one perfect bite.
What You’ll Need
Here are the simple ingredients required to bring these delightful cookies to life.
For the Cookies:
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 medium firm apple (like Honeycrisp or Granny Smith), peeled and finely diced
For the Crisp Topping:
- ½ cup (45g) old-fashioned rolled oats
- ¼ cup (30g) all-purpose flour
- ¼ cup (50g) packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup (57g) cold unsalted butter, cut into small pieces
Pro Tips
As a chef, I’ve learned a few key things that elevate this recipe from good to unforgettable. Keep these tips in mind for the best results.
- Use Firm Apples: Choose a crisp, tart apple variety. Softer apples can turn to mush during baking, but a firm apple like a Granny Smith will hold its shape and provide a pleasant textural contrast.
- Dice Apples Finely: Cut your apple pieces no larger than a ¼-inch. This ensures they cook through evenly and distribute well within each cookie, giving you apple in every bite.
- Chill the Dough: Don’t skip this step. Chilling the dough for at least 30 minutes prevents the cookies from spreading too much. It also allows the flavors to meld together for a richer taste.
- Press the Topping Firmly: After scooping the dough, gently press the crisp topping onto each ball. This helps it adhere during baking so you don’t lose that delicious crunchy layer.
Tools Required
- Electric Mixer (stand or handheld)
- Large and Medium Mixing Bowls
- Baking Sheets
- Parchment Paper
- Measuring Cups and Spoons
- Spatula
- Cookie Scoop (optional, but recommended for uniform size)
Substitutions and Variations
This recipe is quite flexible. Here are a few tested variations if you need to make a swap.
- Spices: Feel free to add a pinch of nutmeg or allspice to the cookie dough or topping for extra warmth.
- Add-Ins: For more texture, consider adding ½ cup of chopped walnuts or pecans to the cookie dough.
- Drizzle: Once cooled, a simple vanilla or caramel glaze drizzled over the top makes these cookies even more decadent.
Make Ahead Tips
You can easily prepare components of this recipe in advance to save time.
The cookie dough can be made and refrigerated for up to 3 days in an airtight container. The crisp topping can also be mixed and stored separately in the refrigerator. When ready to bake, just scoop, top, and bake as directed, adding an extra minute or two to the baking time.
Instructions
Step 1: Make the Crisp Topping
In a medium bowl, combine the rolled oats, flour, brown sugar, and cinnamon. Add the cold, cubed butter and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside in the refrigerator.
Step 2: Prepare the Cookie Dough
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 4: Add Apples and Chill
Gently fold the finely diced apples into the dough using a spatula. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
Step 5: Assemble and Bake
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Scoop rounded tablespoons of chilled dough onto the prepared sheets, about 2 inches apart. Press a generous amount of the prepared crisp topping onto the top of each dough ball.
Step 6: Bake and Cool
Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional & Dietary Information
Here is a quick look at the nutritional estimates and how to adapt this recipe for different dietary needs.
| Nutritional Estimate (Per Cookie) | |
|---|---|
| Calories | ~195 kcal |
| Carbohydrates | ~25g |
| Fat | ~10g |
| Protein | ~2g |
This recipe pairs wonderfully with a cold glass of milk, a warm cup of coffee, or even a small scoop of vanilla ice cream for a truly dessert-like experience.
Dietary Swaps
To make these cookies fit your lifestyle, use the following guide.
| Dietary Need | Ingredient Swap | Notes |
|---|---|---|
| Gluten-Free | Use a 1:1 gluten-free all-purpose flour blend. | Ensure your oats are certified gluten-free. |
| Dairy-Free / Vegan | Use vegan butter sticks and a flax egg. | A flax egg is 1 tbsp ground flaxseed + 3 tbsp water. |
Time-Saving Tips
To be efficient, dice your apples while the butter for the cookie dough softens on the counter. You can also prepare the crisp topping while the finished cookie dough is chilling.
Leftovers and Storage
Store any leftover cookies in an airtight container at room temperature. They will stay fresh and delicious for up to 4 days.
For longer storage, you can freeze the baked cookies for up to 3 months. Thaw them at room temperature before enjoying.
Frequently Asked Questions
Q1. My cookies spread too much. What went wrong?
Ans: This is usually because the dough wasn’t chilled long enough or the butter was too soft when you started. Chilling solidifies the fat, which helps the cookies hold their shape while baking.
Q2. Can I use a different fruit?
Ans: Yes, firm pears would be a wonderful substitute. Dice them finely just as you would the apples.
Q3. Do I have to peel the apples?
Ans: For the best texture, I recommend peeling them. The skin can become tough during baking. However, if you prefer to leave it on for extra fiber, you can, just be sure to dice the apple very finely.
Q4. Can I freeze the cookie dough?
Ans: Absolutely. Scoop the dough balls, press the topping on, and place them on a baking sheet to freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag. You can bake them directly from frozen, adding 2-3 minutes to the bake time.
Wrapping Up
Baking should be a joyful and rewarding experience, and these Apple Crisp Cookies are the perfect way to bring a little comfort into your home. They are a delightful twist on a classic and are sure to become a new favorite.
I encourage you to try this recipe. When you do, please come back and leave a comment below. I would love to hear about your experience and answer any questions you may have.
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