Apple and cinnamon cookies
Today I'm sharing a recipe for chewy apple and cinnamon cookies.
Serves: 20
You will need the following ingredients:
For the topping:
- 1/3 cup (73 g) brown sugar
- 1 tbsp cornstarch
- 1/2 cup (125 ml) water
- 1 tbsp lemon juice
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 1/2 cups (462.5 g) apples, about 3 large apples
For the cookies:
- Salt
- 3 cups (360 g) whole wheat flour
- 2 tsp cornstarch
- 1 tsp cinnamon
- 1 tsp 1 tsp baking soda
- 1 cup (240 g) margarine
- 1 1/2 cups (330 g) brown sugar
- 6 tbsp peanut butter
- 1 tsp vanilla extract
Steps:
- Combine all topping ingredients in a saucepan.
- Simmer for 5 to 7 minutes, stirring occasionally.
- Preheat oven to 350°F (180°C).
- In a bowl, combine all cookie ingredients.
- Spread a silicone baking mat on a cookie sheet.
- Form golf ball-sized balls.
- Place them on the silicone mat and flatten them slightly.
- Bake for 10 minutes.
- Remove from oven.
- Make a well in the center of each cookie.
- Add the apple topping.
- Return to the oven for 4 minutes.
- Enjoy and subscribe.
Aujourd'hui je vous partage une recette de biscuits moelleux pomme et cannelle.
Portions: 20
Vous aurez besoin des ingrédients suivant:
Pour la garniture (topping):
- 1/3 tasse (73 g) de cassonade
- 1 c. à soupe de fécule de maïs
- 1/2 tasse (125 ml) d'eau
- 1 c. à soupe de jus de citron
- 1 1/2 c. à thé de cannelle
- 1/4 c. à thé de muscade
- 2 1/2 tasses (462.5 g) de pommes, environ 3 grosses pommes
Pour les biscuits:
- Sel
- 3 tasses (360 g) de farine de blé entier
- 2 c. à thé de fécule de maïs
- 1 c. à thé de cannelle
- 1 c. à thé de bicarbonate de soude
- 1 tasse (240 g) de margarine
- 1 1/2 tasse (330 g) de cassonade
- 6 c. à soupe de beurre d'arachide
- 1 c. à thé d'extrait de vanille
Étapes:
- Mettre tout les ingrédients de la garniture (topping) dans un chaudron.
- Faire mijoter 5 à 7 minutes, en brassant de temps en temps.
- Préchauffer le four à 350 °F (180 °C).
- Dans un bol, mélanger tous les ingrédients pour les biscuits.
- Étandre un tapis en silicone de cuisson sur une plaque à biscuits.
- Formé des boules de la taille d'une balle de golf.
- Les placer sur le tapis en silicone et les écraser légèrement.
- Cuire 10 minutes.
- Les sortir du four.
- Former un puits au milieu de chaque biscuits.
- Mettre la garniture (topping) à la pomme.
- Remettre au le four 4 minutes.
- Savourez et abonnez-vous.
If you're looking to make your Christmas cookies even more special, here are a few tips to enhance this apple and cinnamon cookie recipe: 1. Using whole wheat flour adds a hearty texture and extra fiber, making your cookies a bit healthier while maintaining chewiness. 2. Adding peanut butter to the cookie dough not only enriches the flavor but also helps create that moist, soft texture everyone loves. 3. The apple topping made with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch adds a warm and fragrant spiced apple flavor that pairs wonderfully with the cinnamon in the dough. 4. For extra flavor, consider adding chopped walnuts or pecans to the dough for a delightful crunch. 5. When baking, flattening the dough balls slightly helps them bake evenly and hold their shape. 6. Don’t forget to make a well in the center of each cookie before adding the apple topping—it helps keep the topping in place and makes each bite satisfying. 7. If you prefer a vegan version, ensure the margarine and peanut butter you use are plant-based. 8. These cookies freeze well! Prepare the dough balls ahead of time and freeze them; bake directly from frozen when ready. 9. For an added festive touch, sprinkle a little extra cinnamon sugar on top before baking the final 4 minutes. This recipe is perfect for holiday gatherings, and I’ve found that sharing these cookies with friends and family always brings joy and compliments. Baking them fills your home with a wonderful cinnamon scent that truly embodies Christmas spirit!
