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These apple cookies taste heavenly fluffy, moist and fruity. The mini cakes with whole fruit pieces are ideal for a fall tea party. They are easy and quick to make with few ingredients. You can find a detailed apple cookies recipe with the exact quantities and step-by-step instructions here at the very bottom.
Which apples for apple cookies?
The apple cookies turn out most delicious with a sour apple variety. They combine very well in taste with the sweet pastry. It’s the same with the invisible apple cake and the sharlotka with cinnamon.
Fluffy mini cakes
In terms of consistency, these apple cookies are fluffy, soft and moist. You could more accurately call them mini cakes. After all, it’s similar with the whoopie pies.
Correct dough consistency
For the apple cookies, dough consistency is very important. If the dough is runny, the cookies will run in the oven. If the dough is too firm, the cookies might taste dry. It’s similar with the dough consistency for my orange cookies and lemon crinkle cookies.
The dough should be very sticky, but not run when stirred. The amount of flour may be different for you. Therefore, add flour in portions until the necessary consistency of the dough is achieved.
Make the taste more varied
You can make the apple cookies more varied in taste by adding sweet spices to them. For example, add some cinnamon to the pastry. By the way, apples and cinnamon are combined in my apple bundt cake and the apple caramel dessert cups.
In addition, you can spice up the apple cookies with dried fruits or with nuts, like the vegan coffee nut bundt cake. Walnut kernels, raisins and dried plums go perfectly with this.
These apple cookies are
- fruity,
- moist,
- fluffy,
- soft,
- incredibly delicious,
- aromatic,
- moderately sweet,
- with pieces of fruit,
- similar to a mini cake,
- easy and quick to make with common ingredients,
- ideal for a tea party in fall.
Quick apple cookies recipe
The apple cookies recipe you’ll find here at the end of the post in the recipe box is quick and easy. So in no time at all, you’ll be whipping up these fluffy cookies on your coffee table.
Step 1:
First, beat eggs, sugar, vanilla, and salt for about 10 minutes until they form a light, fluffy mixture, similar to a sponge cake batter. Then briefly stir in room warm butter. Then mix in flour with baking powder until you get a sticky dough.
Step 2:
Now peel apples, cut them into small cubes and stir them into the dough.
Step 3:
Using two tablespoons, place mounds of the dough on a baking sheet and bake for about 20 minutes. After the cookies have cooled, dust them with powdered sugar.
How to make apple cookies: tips and tricks
- Tart apples are best for the recipe.
- The amount of flour given in the recipe may vary, especially depending on the size of the eggs. Therefore, add only enough flour to the liquid mixture in batches until you get a very sticky dough that does not run. In no case should it become too solid, but it should not be runny either.
- With one tablespoon of dough per cookie, I got fairly large cookies. If you make smaller cookies, for example with two teaspoons, the baking time given in the recipe will be shortened accordingly.
- Do not bake the cookies longer than necessary so that they taste moist and not dry. They should not brown in the oven, but should have a light yellow color after baking.
- Apple cookies taste best fresh – the day they are made.
Did you make the apple cookies according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how they turned out and tasted to you.
Do you still have too many apples at home? Try these recipes too:
- Rice quark casserole with apples – sweet recipe without flour
- Puff pastry tart with apple and custard – quick pastry for tea
- Apple-cherry solozhenik – recipe for old Ukrainian dessert
Apple cookies
Ingredients
- 2 large apples (approx. 500 g)
- 100 g butter room warm
- 100 g sugar
- 2 eggs room warm
- approx. 280 g flour
- 9 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
for dusting
- powdered sugar
Instructions
- Beat eggs, sugar, vanilla and salt to an airy, light mass.
- Add softened butter cut into pieces and mix briefly until homogeneous.
- Mix flour with baking powder and stir it into the egg-sugar-butter mixture in batches until you get a very sticky dough that won't run.
- Peel, core apples and cut them into small cubes.
- Stir the apple pieces into the dough.
- Using two tablespoons, place mounds of dough on a baking sheet lined with baking paper, spacing them well apart (for me, 1 tablespoon of dough per cookie).
- Bake the apple cookies in a preheated oven at 356 °F (180 °C) for about 20 minutes.
- Let the apple cookies cool down and dust them with powdered sugar.
Notes
- Tart apples are best for the recipe.
- The amount of flour given may vary, especially depending on the size of the eggs. Therefore, add only enough flour to the liquid mixture in batches until you get a very sticky dough that does not run. In no case should it become too solid, but it should not be runny either.
- With one tablespoon of dough per cookie, I got fairly large cookies. If you make smaller cookies, for example with two teaspoons, the baking time given will be shortened accordingly.
- Do not bake the cookies longer than necessary so that they taste moist and not dry. They should not brown in the oven, but should have a light yellow color after baking.
- Note the detailed tips and tricks for making the apple cookies at the top of the post.
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