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the kitchen · this week's bake

Apple Cookies

These cookies are not only great in the fall, they are incredibly easy. And… everyone loves them.

✦ go ahead, tap the spoon ✦
My actual kitchen, decorated and lit up for the holidays

✦ my actual kitchen, mid-holiday-glow ✦

tiny beauty tricklotion first, perfume second.

Moisturized skin can help fragrance cling longer. Let the lotion sink in before spraying perfume.

tiny budget ruleyou do not need a $30+ gloss.

Set your own little beauty budget and save the rest for something you actually want.

what you need

the ingredient list

  • all-purpose flour
  • baking soda
  • ground cinnamon
  • ground cloves
  • ground nutmeg
  • salt
  • unsalted butter
  • large eggs
  • seasonal apples such as Granny Smith, Honeycrisp, Empire, Cortland, or McIntosh
  • pecans or walnuts
  • powdered sugar for an optional glaze
  • milk or water for an optional glaze
how to make them

four little steps

  1. Heat things up. Set the oven to 375°F and prepare two large cookie sheets with shortening or parchment.
  2. Make the dough. Beat the brown sugar, butter, and egg until light and fluffy. Stir in the dry ingredients, then fold in the apple.
  3. Drop the cookies. Spoon rounded teaspoonfuls of dough onto the sheets, leaving about 2 inches between each one.
  4. Bake. Bake for 8 to 10 minutes, until lightly browned. Cool on a wire rack and store loosely covered.

Recipe adapted from the Betty Crocker apple cookie recipe you selected. Add your preferred source link when you publish the final version.

recipe tips

little notes

  • You can experiment with other fresh fruits or vegetables, including pears, bananas, zucchini, or carrots.
  • These are “drop” cookies because the dough goes straight from a spoon or scoop to the baking sheet.
  • Two spoons work if you do not have a cookie scoop.
nutrition

per cookie

  • 115 calories
  • 5g total fat
  • 1g protein
  • 16g total carbohydrate
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