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Thumbprint Cookies

These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Using almond flour makes them gluten free and extra delicious! They’re tender and buttery with a…

The post Thumbprint Cookies appeared first on Cookie and Kate.

thumbprint cookies recipe

These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Using almond flour makes them gluten free and extra delicious! They’re tender and buttery with a pop of sweetness in the center. Make these irresistible cookies for any special occasion, or just because.

This thumbprint cookie recipe is honestly so easy to make. You don’t need a mixer. You don’t need to wait for perfectly softened butter. You don’t need to chill the dough before baking. The dough comes together so quickly and rolls so easily that this recipe would be a fun baking project with kids. If you don’t typically bake with almond flour, this recipe is absolutely worth buying the bag.

thumbprint cookies ingredients

Thumbprint cookies are particularly fun and versatile because you can change the flavor and the color of the centers by your choice of jam. These treats are perfect for the holidays, like Valentine’s Day (I suggest raspberry or strawberry filling), Easter (try several jams for a fun color mix), Independence Day (perhaps raspberry and blueberry), and Christmas (anything red).

For those with special diet considerations, I’ll point out that this recipe happens to be gluten free and egg free. You can make it dairy free and vegan by substituting coconut oil for the butter (see recipe notes). It’s also partially naturally sweetened with maple syrup. Of course, the recipe is not nut free due to the almond flour, but it might be just the cookie you’ve been searching for.

I’ve been perfecting this recipe over the past couple of months. I’m just so excited to share it with you! I hope it becomes a go-to recipe for you, too.

Continue to the recipe...

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Vegan Apple Crisp

This irresistible vegan apple crisp has warm, gooey apples and a golden oat-streusel topping! Made with simple plant-based ingredients, this…

A Couple Cooks – Recipes worth repeating.

This irresistible vegan apple crisp has warm, gooey apples and a golden oat-streusel topping! Made with simple plant-based ingredients, this comforting dessert is the perfect treat.

Vegan Apple Crisp

Looking for a delicious dessert that no one will know is plant-based? This vegan apple crisp! Crisps and crumbles are simple to make into vegan treats, and this one is an absolute flavor explosion. Juicy, caramelized apples mingle with a golden oat topping, and topped with melty vanilla ice cream, it’s truly sensational. In fact, we like this one better than our standard apple crisp!

Ingredient notes for vegan apple crisp

Crisps and crumbles work well transformed into vegan desserts: in fact, most people wouldn’t even guess this one is plant-based! Vegan butter and coconut oil work well as substitutes for butter in a crumble. Here are a few notes about the ingredients:

  • Vegan butter: Vegan butter works well as a substitute for butter, and there are many great brands that are easy to find in US grocery stores (we like Miyokos). If desired, you can substitute coconut oil; we recommend using refined coconut oil which has a more subtle coconut flavor than unrefined.
  • All purpose flour: All purpose flour is our standard, but for gluten-free you can also use almond flour with great results. Go to Gluten-Free Apple Crisp.
  • Old Fashioned rolled oats: Use whole rolled oats for the best crisp texture; avoid instant oats here.
  • Brown sugar and granulated sugar: Using a mix of sugar types adds nuance to the flavor.
  • Cinnamon, ginger and allspice: This mix of cozy spices brings in a warm, comforting flavor.
  • Cornstarch: Cornstarch helps to thicken the filling. As a substitute, try arrowroot powder.
  • Lemon juice and zest: Citrus accentuates the fruit flavors, like salt does for savory foods. Don’t omit the lemon if you can: it really adds to the flavor here!
  • Vanilla extract: Vanilla extract adds the final nuance in sweet flavor.
  • Sweet tart, crisp cooking apples: Tart apples are key; keep reading for our favorite apple types.
Vegan apple crisp

Best apples for vegan apple crisp

What’s the best type of apples to use in apple desserts like crisp and apple pie? Use firm, crisp sweet tart cooking apples. The acidity from a tart apple makes the sweet flavor pop, instead of tasty one-note. A firm texture is also helpful since the apples holds their shape when baking instead of becoming mushy.

Avoid varieties like Gala, Fuji or Red Delicious: they don’t perform well in crisps and crumbles. Here are a few of the varieties that shine in this vegan apple crisp recipe:

  • Pink Lady
  • Honeycrisp
  • Golden Delicious
  • Granny Smith
  • Jonathon or Jonagold
  • Ida Red

Make it into a vegan apple crumble

You can also make this into a vegan apple crumble recipe! Simply follow the instructions for the topping in this apple crumble recipe, which omits the oats for the classic crumble feel. Use vegan butter in place of the standard butter, and it comes together like a charm.

Vegan apple crisp recipe

How to serve it

Vegan apple crisp is a great dessert for any season: while it’s often served in fall or winter, it’s great in summer too! Like most crisps, the best topping is vanilla ice cream. The contrast of rich cream against the fruit filling is sublime! It’s pretty easy to find vegan ice cream at most well-stocked grocery stores in the US. Or you can make it homemade! The best options for topping vegan apple crisp are:

Leftover storage

This crisp tastes best the day it is baked, but it saves very well! The crisp texture holds up well over time. Here are best practices for how to store a crisp:

  • Keep it loosely covered at room temperature for 1 to 2 days. Keeping it loosely covered helps to maintain the crumble texture.
  • Refrigerate for up to 3 days. It holds up well in the fridge, and tastes even better when reheated.
  • Freeze up to 3 months. Freeze for up to 3 months in a sealed container. Reheat it in a 350°F oven until bubbly.
Vegan Apple Crisp

More vegan desserts

Love eating plant-based treats? Here are a few more of our top vegan desserts to try:

This vegan apple crisp recipe is…

Vegetarian, dairy-free, plant-based, and vegan. For gluten-free, use almond flour.

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Vegan Apple Crisp

Vegan Apple Crisp


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8

Description

This irresistible vegan apple crisp has warm, gooey apples and a golden oat-streusel topping! Made with simple plant-based ingredients, this comforting dessert is the perfect treat.


Ingredients

  • 2 pounds sweet tart, crisp cooking apples, about 6 cups (4 large or 6 medium)
  • 2 tablespoons lemon juice, plus 1 teaspoon lemon zest
  • 1 tablespoon cornstarch
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ¾ cup all purpose flour (almond flour for gluten-free)
  • ¾ cup Old Fashioned rolled oats
  • ½ cup packed brown sugar
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 8 tablespoons cold vegan butter (or refined coconut oil), cut into pieces

Instructions

  1. Preheat the oven to 375°F.
  2. Make the filling: Core, peel and thinly slice the apples. In a large bowl, combine the apples with the lemon juice, lemon zest, cornstarch, granulated sugar, 1 teaspoon of the cinnamon, the ginger, and allspice in a large bowl and toss until well coated. Pour it into a 9 x 9 inch baking dish or 7 x 11 inch baking dish.
  3. In a separate bowl, make the crumble topping: stir together the flour, oats, brown sugar, 1 teaspoon of the cinnamon, and kosher salt. Add the vanilla and stir. Cut the butter into small pieces and add it to the bowl. Use a pastry cutter or fork to mix it into the dry ingredients until fully distributed and a crumbly dough forms. It may take a while, so be patient; mix until all butter chunks are incorporated. 
  4. Evenly distribute the crumble over the top of the apples, breaking the topping into small crumbles as you add it.
  5. Bake for 45 to 50 minutes until browned and bubbly. Cool for 1 hour. Then serve with vanilla ice cream. Stores refrigerated for 3 days or freeze up to 3 months in a sealed container. Reheat it in a 350°F oven until bubbly and the topping is crisp.
  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Vegan apple crisp, vegan apple crisp recipe

A Couple Cooks - Recipes worth repeating.

Breakfast Quiche

This breakfast quiche recipe is hearty and easy, starring a well-seasoned filling of hashbrowns and vegetables encased in pastry crust!…

A Couple Cooks – Recipes worth repeating.

This breakfast quiche recipe is hearty and easy, starring a well-seasoned filling of hashbrowns and vegetables encased in pastry crust!

Breakfast Quiche

Looking for a standout quiche recipe to make mornings more delicious? Try this easy Breakfast Quiche! We’ve become positive quiche experts over here, trying every different flavor. This one has come out on top! Hearty hashbrowns, bell peppers, and feta cheese for a perfectly-seasoned savory filling. Encase it all in a flaky pastry crust, and it’s simple to bake up as a make-ahead breakfast or fancy brunch. Here’s how to do it!

Ingredients in this breakfast quiche

A quiche is a French pastry filled with a custard and savory fillings. Many quiche recipes you can eat for breakfast, brunch, lunch or dinner, making them extremely versatile! You can also eat them warm or cold, making leftovers a great snack or simple dinner. This breakfast quiche we created with ease in mind: the ingredients are simple and evocative of a breakfast casserole. Here’s what you’ll need:

  • Quiche crust: 1 homemade recipe or refrigerated pie dough*
  • Eggs
  • Milk
  • Heavy cream
  • Dried mustard, dried oregano, garlic powder, salt and pepper
  • Cheddar cheese
  • Feta cheese
  • Frozen or refrigerated hashbrowns
  • Green onions
  • Red bell pepper
Breakfast quiche recipe

For the crust: purchased is quickest

The best way to make a quiche recipe is with homemade quiche crust! But with a breakfast quiche, you may want to learn towards purchased crust to make preparation simpler. For this recipe, we used a purchased crust! Here are the pros and cons to each method:

  • Homemade crust holds its shape better and tastes better.  This quiche crust tastes so much better than store-bought: it’s more buttery and flaky. It can also hold a crimped crust better.
  • Purchased crust is faster. Purchased crust works too: especially for this breakfast quiche. We’ve had some issues with refrigerated pie dough holding its shape in a crimped pattern. For refrigerated or frozen crusts, we recommend using the decoration where you press the fork tines into the crust (see the photos).
Breakfast quiche

Tips for blind baking

The biggest key to making this breakfast quiche? Blind bake the crust! This means you bake the pastry crust without the filling first to avoid a soggy bottom. This is essential with quiche because the filling is so liquid (but not required with say, apple pie which has a chunkier filling). Here’s how to blind bake a crust:

  • Prick holes with a fork all over the crust. This is called docking: it helps keep the crust from puffing up while in the oven without filling.
  • Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 12 minutes at 400°F, then reduce the heat to 350°F.
  • Remove the pie weights. Remove the weights and bake 20 to 25 more minutes until the crust is golden.

For the pie crust shield

For this breakfast quiche recipe, you’ll also need to use a pie crust shield. This prevents the pie crust from burning in the oven by covering just the crust, allowing the filling to bake uncovered. There are two options for a pie crust shield:

  • Make a pie crust shield with aluminum foil. Cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust, but allow the filling to bake uncovered. Here’s a video with instructions for more details.
  • Or, buy a metal pie crust shield. Here’s a link to buy a pie crust shield online.
Breakfast Quiche

Breakfast quiche filling ideas

There are lots of ways to make a breakfast quiche! This one is flavored similar to our hashbrown breakfast casserole. But you can swap in different seasonings or filling ingredients to your liking! Here are a few ideas and tips:

  • Don’t overfill the quiche. Try to keep the approximate volume of vegetables similar to the recipe below.
  • Try other sauteed vegetables like very small broccoli florets, mushrooms, or onions.
  • Add fresh vegetables like sundried tomatoes, finely diced bell pepper, or frozen and thawed spinach (with all liquid squeezed out).
  • Vary the cheese. Try adding smoked gouda or smoked mozzarella in place of the cheddar cheese, or add grated Parmesan.

More quiche recipes

Love a good quiche? Here are a few other recipes you might enjoy:

This breakfast quiche recipe is…

Vegetarian.

Print
Breakfast Quiche

Breakfast Quiche


  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8

Description

This breakfast quiche recipe is hearty and easy, starring a well-seasoned filling of hashbrowns and vegetables encased in pastry crust!


Ingredients

  • 1 Homemade Quiche Crust (made through Step 4) or 1 refrigerated pie dough*
  • 4 large eggs
  • ¾ cup milk
  • ½ cup heavy cream
  • 1 teaspoon dried mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • ¾ cup shredded mild cheddar cheese
  • ¼ cup feta cheese crumbles
  • 1 cup (4 ounces) frozen or refrigerated hashbrowns
  • 2 green onions, sliced (white, light and dark green portions)
  • ¼ cup finely diced red pepper

Instructions

  1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using the steps in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in the photos; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
  2. Freeze the crust: Freeze the crust in the pan for 15 minutes.
  3. Preheat the oven: Preheat the oven to 400°F.
  4. Blind bake the crust at 400°F: Place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 12 minutes.
  5. Reduce the oven temperature and blind bake at 350°F: Reduce the oven temperature to 350°F and carefully remove the parchment and weights. Bake 20 to 25 minutes until the bottom is lightly browned (or more if necessary for refrigerated pie crust). Remove from the oven and add the filling once it is ready.
  6. Make the filling: In a medium bowl, whisk together the eggs, milk, cream, dried mustard, dried oregano, garlic powder, kosher salt, and several grinds black pepper. Place the cheddar cheese in the bottom of the crust, then add the hashbrowns. Pour the egg mixture over the top. Sprinkle the top with green onions and diced red pepper. Add feta and another handful of shredded cheese. 
  7. Bake: Add a pie crust shield (purchased or homemade with foil**). Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated.

Notes

*Typically we recommend a homemade quiche crust, but to keep this breakfast quiche simple we used purchased crust.

**To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details

  • Category: Breakfast
  • Method: Baked
  • Cuisine: French inspired
  • Diet: Vegetarian

Keywords: Breakfast quiche, breakfast quiche recipe

A Couple Cooks - Recipes worth repeating.

Spinach Mushroom Quiche

This spinach mushroom quiche makes a delicious brunch or a light dinner! The buttery, flaky crust is packed with savory…

A Couple Cooks – Recipes worth repeating.

This spinach mushroom quiche makes a delicious brunch or a light dinner! The buttery, flaky crust is packed with savory mushrooms and a cheesy custard.

Spinach and Mushroom Quiche

We’re all about pie, and to us a savory pie is even more fun. Here’s one that’s become an instant favorite: this spinach mushroom quiche! The buttery, flaky crust is packed with savory mushrooms, wilted greens, onion, garlicky, and a creamy cheesy custard. Each tender bite is an explosion of flavor and textures, perfect as a savory brunch main dish or even as a light dinner! We’re already getting hungry.

Making a spinach mushroom quiche: overview

This classic spinach mushroom quiche recipe is best made on a day where you have a few hours set aside. The crust is best made completely from scratch with this homemade quiche crust, but it does require 20 minutes to put together and at least 1 hour of chilling. You can also make it in advance, which shortcuts the 1 hour chill time! You can also use store-bought refrigerated pie crust for a shortcut. Here’s an overview of the time you’ll need:

Make the homemade quiche crust (or use purchased)20 minutes active, 1 hour chilling for homemade (or make in advance for quicker prep!)
Shape the crust5 to 10 minutes, active
Refrigerate the dough30 minutes, inactive
Blind bake the dough + make the filling30 minutes, active
Bake the quiche40 to 50 minutes, inactive

Ingredients in the spinach quiche filling

This spinach mushroom quiche is one of our favorite quiche recipes because of the bold, meaty flavor that comes from the mushrooms and cheese. We like using frozen spinach for quick and easy prep, but you can also substitute fresh spinach if you prefer, adding it in with the onions in Step 6 of the recipe below. Here’s what you’ll need for the filling:

  • Frozen ingredients: Spinach
  • Fresh ingredients: Baby bella (aka cremini) mushrooms, white onion, garlic, eggs
  • Dairy: Butter, 2% milk, heavy cream, cheddar cheese, Parmesan cheese
  • Pantry: Dried oregano, dried mustard, salt and pepper
  • Special: Pastry crust or homemade quiche crust
Spinach and Mushroom Quiche

Cremini vs baby bella and button mushrooms

Our favorite type of mushroom for cooking are cremini mushrooms, also known as baby bella mushrooms. Look for packages marked with either name at the grocery store. They’re a small mushroom with a round brown top, and their flavor is more savory and developed than button mushrooms.

  • Cremini mushrooms are the same variety as button mushrooms and portobellos, just a different growth phase. White button mushrooms are an earlier growth stage and have a milder flavor. Portobello mushrooms are the oldest stage, so they have the most meaty and savory flavor.
  • Cremini mushrooms have an earthy, savory flavor that tastes like a milder version of a portobello and a more developed version of a white mushroom.
  • You can substitute white button mushrooms for cremini if desired. The flavor is not quite as savory, but they taste comparable.

Tip: blind bake the crust!

The biggest key to making a great quiche is to blind bake the crust! Blind baking is baking a pastry crust without the filling first. It’s necessary for pies with a very liquid filling, since they can make the bottom crust soggy without it. Here’s what to know about how to get the perfect flaky quiche crust:

  • First, refrigerate the crust 30 minutes. This helps the crust to hold its shape while blind baking.
  • Prick holes with a fork all over the crust. This is called docking: it helps keep the crust from puffing up while in the oven without filling.
  • Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 18 minutes at 400°F, then reduce the heat to 350°F.
  • Remove the pie weights. Remove the weights and bake 18 to 22 more minutes until the crust is golden. Then the quiche is ready to fill.
Spinach and Mushroom Quiche

How to make a pie crust shield

For this spinach mushroom quiche, you’ll also need a pie crust shield. This tool prevents pie crust from burning in the oven by covering just the crust, allowing the filling to bake normally. However, you don’t need to run out and buy anything: you can make your own! Here’s what to know:

  • It’s easy to make a pie crust shield with aluminum foil. Cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the filling bake uncovered. Here’s a video with instructions for more details.
  • Or, buy a metal pie crust shield. Here’s a link to buy a pie crust shield online.

Make ahead instructions for spinach mushroom quiche

This spinach mushroom quiche saves very well. In fact, it’s even better after it’s cooled to room temperature. It even tastes great cold! You can bake it in advance and reheat it as desired. Here’s what to know about making quiche in advance:

  • Make the quiche 1 to 3 days in advance. Then refrigerate it until serving! You can eat it cold, room temperature or warm.
  • To reheat, warm in a 200°F oven for about 20 minutes.
  • The quiche saves 5 days refrigerated. Wrap it in plastic or aluminum foil to keep it fresh.
  • You can also freeze quiche! Go to How to You Freeze Quiche.
Spinach and Mushroom Quiche

More quiche recipes

Love a good quiche? It’s the perfect easy brunch idea that everyone will enjoy and there are lots of filling flavors to choose from! Here are a few other tasty quiche recipes to try:

This spinach mushroom quiche recipe is…

Vegetarian.

Print
Spinach and Mushroom Quiche

Spinach Mushroom Quiche


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 8

Description

This spinach mushroom quiche makes a delicious brunch or a light dinner! The buttery, flaky crust is packed with savory mushrooms and a cheesy custard.


Ingredients

  • 1 Homemade Quiche Crust (made through Step 4) or 1 refrigerated pie dough
  • 4 ounces frozen spinach
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 4 ounces baby bella or cremini mushrooms, thinly sliced (or white mushrooms)
  • ½ teaspoon dried oregano
  • ¼ cup white onion, finely minced
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt, divided
  • 4 large eggs
  • ¾ cup 2% milk
  • ½ cup heavy cream
  • ½ teaspoon dried mustard
  • Fresh ground black pepper
  • ¾ cup shredded mild cheddar cheese
  • ¼ cup shredded Parmesan cheese

Instructions

  1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using Steps 1 through 4 in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in this asparagus quiche; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
  2. Refrigerate the crust (30 minutes): Place the pan in the refrigerator for 30 minutes to chill (this prevents shrinkage during the blind bake).
  3. Preheat the oven: Preheat the oven to 400°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.
  4. Blind bake the crust at 400°F: Crumple a piece of parchment paper, then open it and place on top of the crust. Fill the parchment paper with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 18 minutes at 400°F.
  5. Reduce the oven temperature and blind bake at 350°F: Immediately reduce the oven temperature to 350°F. Remove the pie from the oven and carefully remove the parchment and weights, then place the pie back in the oven. Bake an additional 18 to 22 minutes until the bottom is lightly browned. Remove from the oven and add the filling once it is ready.
  6. Prepare the filling: Meanwhile, thaw the frozen spinach. Squeeze out all the moisture with your fingers (or use a strainer) until the spinach is dry and crumbly. In a sauté pan or skillet, heat the butter and olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid at this point). Reduce to medium and add the onion, garlic, oregano, ¼ teaspoon of the kosher salt and pepper. Cook 4 to 5 minutes, until mushrooms and onion are tender. Set aside.
  7. Make the filling: In a medium bowl, whisk together the eggs, milk, cream, dried mustard, ¾ teaspoon of the kosher salt, and several grinds black pepper. Place the cheddar and Parmesan cheese in the bottom of the crust, followed by an even mix of the spinach, mushrooms, onion and garlic, saving out a few handfuls for topping. Pour the egg mixture over the top. Sprinkle the top with another handful of shredded cheddar cheese and the reserved spinach and mushrooms.
  8. Bake: Add a pie crust shield (purchased or homemade with foil*). Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated or frozen for up to 3 months (see How to Freeze Quiche).

Notes

*To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details.

  • Category: Brunch
  • Method: Baked
  • Cuisine: French
  • Diet: Vegetarian

Keywords: Spinach mushroom quiche, spinach and mushroom quiche

A Couple Cooks - Recipes worth repeating.

Fresh Cranberry Orange Muffins

These fluffy cranberry orange muffins will make your house smell like the holidays! I hope they become your new favorite holiday muffin recipe. They’re fluffy and moist…

The post Fresh Cranberry Orange Muffins appeared first on Cookie and Kate.

fluffy cranberry orange muffins

These fluffy cranberry orange muffins will make your house smell like the holidays! I hope they become your new favorite holiday muffin recipe. They’re fluffy and moist and delicious—everything I want a muffin to be.

These muffins are bursting with fresh cranberry and orange flavor. This recipe calls for fresh cranberries, which are generally available in United States grocery stores from October or November through December. You can also use frozen cranberries, but I don’t recommend dried cranberries here.

cranberry orange muffin ingredients

These muffins are made with wholesome ingredients like whole wheat flour and Greek yogurt. They’re naturally sweetened with honey or maple syrup. You can keep those details to yourself, though—no one will guess that these muffins are healthier than most.

You can easily mix these together by hand. No mixer required. Serve them for breakfast or brunch, or bring them to your holiday parties!

It took me eight tries to get these muffins just right, but they were absolutely worth the effort. I’m sharing the recipe again because they’re just so wonderful this time of year.

Continue to the recipe...

The post Fresh Cranberry Orange Muffins appeared first on Cookie and Kate.

Linzer Cookies

Linzer cookies are traditional Austrian jam-filled sandwich cookies! This classic recipe is simple to whip up at home. When it…

A Couple Cooks – Recipes worth repeating.

Linzer cookies are traditional Austrian jam-filled sandwich cookies! This classic recipe is simple to whip up at home.

Linzer Cookies

When it comes to Christmas cookies, here’s one type we can’t resist: Linzer cookies! This classic Austrian sandwich cookie stars buttery almond shortbread with fun cutout window to show a layer of fruity preserves, making a treat that’s nuanced and just sweet enough. This recipe spells childhood nostalgia for us, and here we’re sharing a traditional recipe for this classic cookie!

Ingredients in linzer cookies

Linzer cookies are a shortbread jam-filled sandwich cookie based on the Austrian dessert Linzer torte, a tart made with ground nuts and fruit preserves. Linzer cookies bring in those signature flavors by making a shortbread with both all-purpose flour and almond flour, which gives it a complex, nutty flavor. The traditional shape features cut-out windows where the jam shows through.

This recipe comes from my dear Austrian friend Milena’s mother: Milena currently lives in Vienna, but we grew up together in Minnesota eating Linzer cookies at the holidays. This recipe has the nostalgia of childhood all over it for us, and it’s perfect for the holidays, Valentine’s Day, or any time you need a sweet treat. Here’s what you’ll need for classic Linzer cookies:

  • Flour
  • Almond flour
  • Cinnamon
  • Fine sea salt
  • Unsalted butter
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Raspberry jam or other fruit preserves
  • Powdered sugar

Tip: use almond flour, not almond meal!

Avoid using almond meal for Linzer cookies: look for almond flour when you are shopping. You should be able to find it at your local grocery, depending on your location.

  • Almond flour is made from blanched almonds, or almonds with their skins removed. It’s ground very finely, resulting in a fluffy texture in baked goods.
  • Almond meal contains the skins, making it darker brown in color instead of off-white like almond flour. It has a coarser grind than almond flour and results in denser, chewy texture in baked goods.
Linzer cookies

Linzer cookies are a cutout cookie with a twist! Instead of cutting out just one cookie, you’ll need two: a cookie with a window and a solid cookie. There are special cookie cutters just for this purpose, but you can also use a alternative based on what you have at home.

  • Option 1: Use a Linzer cookie cutter. We like this Linzer cookie cutter. It comes with various cutout window shapes: hearts, stars, flowers, etc. It is worth buying if you plan to make Linzer cookies multiple times!
  • Option 2: Use a 2-inch circular cutter and a smaller shape for the window. If you happen to have both of these shapes on hand, it’s easy to make your own version of cutout cookies!
Linzer Cookies

Tips for making the cookies

Linzer cookies are a fun baking project that results in visually-stunning, sugar dusted cookies with bright shapes of jam. There are a few notes for how to put together this recipe:

  • Chill the dough 1 to 3 hours. This is important with a cutout cookie dough: you’ll want it nice and cold to get uniform shapes.
  • Gently roll the dough slightly less than 1/4-inch thick. This makes just the right thickness for the finished cookie.
  • Simple cutout window shapes (like circles and hearts) are easier to cut out. The stars were a little trickier to cut, and they became more distorted when baked. But, they still turned out great.
Linzer Cookies

Once you’ve made your linzer cookies, you probably won’t be eating all 30 at once. How to store them? Here are some tips and notes about storage:

  • The cookies taste crisp the first day, then soft after storage. They’re delicious both ways, but we like the soft version best!
  • Store in a container with a few layers of parchment paper or foil between each. The powdered sugar on the bottom layer of cookies after a few days, so it’s good to protect between each layer.
  • Store at room temperature for 2 days or refrigerated up to 2 weeks. With room temperature storage, the powdered sugar can start to melt on the cookies that are stacked in layers beneath other cookies. We recommend storing them refrigerated for longer term storage. 
  • Or, freeze for up to 3 months. The powdered sugar topping is a little fragile, so keep in mind the cookies look best when they are fresh.
Linzer Cookies

Love a good batch of cookies? Here are a few more fun cookie recipes to enjoy:

This Linzer cookies recipe is…

Vegetarian.

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Linzer Cookies

Linzer Cookies


  • Author: Sonja Overhiser
  • Prep Time: 40 minutes (plus 1 hour chill time)
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 30 to 32 cookies

Description

Linzer cookies are traditional Austrian jam-filled sandwich cookies! This classic recipe is simple to whip up at home.


Ingredients

  • 2 cups (240 g) flour, sifted
  • 1 cup (120 g) almond flour
  • 1 teaspoon cinnamon
  • ½ teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups raspberry jam
  • Powdered sugar, for dusting

Instructions

  1. In a medium bowl, whisk the flour, almond flour, cinnamon and salt. 
  2. In the bowl of a stand mixer add the butter and sugar. Beat with the paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla, and mix on low speed until combined. Gradually add the flour mixture and continue mixing on low speed until just combined, about 30 seconds. Divide the dough into two disks. Wrap the disks in plastic wrap and refrigerate for 1 to 3 hours.
  3. Preheat the oven to 350°F.
  4. Take one disc of dough out of the fridge and place it on a floured surface. Using a light touch, roll the dough out until it is slightly less than 1/4-inch thick. Use plenty of flour on the counter and the rolling pin to prevent sticking. Moving quickly so the dough remains chilled, use a linzer cookie cutter (or a 2-inch round cutter and smaller heart-shaped cutter) to cut an equal number of cookies with and without a hole in the center. Place excess dough back in the refrigerator and re-roll it after it’s chilled again (after baking the first sheet). Place the cookies on a baking sheet and refrigerate the sheet for 5 minutes.
  5. Transfer the baking sheet directly to the oven and bake for 11 to 14 minutes, until lightly browned. Cool the cookies for 1 minute on the cookie sheet. Then transfer to a cooling rack.
  6. Repeat with remaining disc of dough and re-rolled scraps of dough.
  7. Cool the cookies completely, at least 15 minutes. Then sift powdered sugar the cookies with the cutout centers. On the bottom cookies, spread a layer of jam about 1/8” thick (about 2 teaspoons per cookie), not quite to the edges of a cookie. Then very gently press on the top cookie to sandwich the jam. 
  8. Repeat for all cookies to make 30 to 32 sandwiches. Store room temperature with several sheets of parchment paper between the cookies for up to 2 days*, or refrigerated for 2 weeks. You can also freeze for up to 3 months. The cookies taste crispy the first day, and become softer after storage (both delicious, but we prefer the softer version!).

Notes

*With room temperature storage, the powdered sugar can start to melt on the cookies that are stacked in layers beneath other cookies. We recommend storing them refrigerated for longer term storage. 

  • Category: Cookies
  • Method: Baked
  • Cuisine: Austrian
  • Diet: Vegetarian

Keywords: Linzer cookies, linzer cookie recipe

A Couple Cooks - Recipes worth repeating.

Apple Pie Bars

This apple pie bars recipe is easy and full of cozy flavor, with a spiced fruit filling, streusel topping, and…

A Couple Cooks – Recipes worth repeating.

This apple pie bars recipe is easy and full of cozy flavor, with a spiced fruit filling, streusel topping, and tasty maple glaze!

Apple Pie Bars

Looking for an easy dessert that will have everyone talking? Try this apple pie bars recipe! It’s simple to whip up this handheld treat: the same dough makes a sturdy bottom crust and buttery crumbles of streusel topping! Sandwiched in between the layers is a cinnamon-spiced apple filling, and it’s topped with a sweet maple icing drizzle that tastes a bit like melty vanilla ice cream. These are absolutely fabulous and one of our favorite fall desserts yet.

What you need for apple pie bars

These apple pie bars are and easy dessert for several reasons: there’s no special equipment required, the peeling and slicing time is minimal, and the same dough makes the crust and crumble topping. It bakes up in a square pan, making 16 servings delightful handheld apple pie slices. Bars are great for holidays and pitch ins because they’re both easy to serve and make: and we’d make these any day of the year!

Here’s what you’ll need for this recipe, grouped by type (or jump to the recipe):

  • Baking ingredients: All purpose flour, brown sugar, granulated sugar, Old Fashioned rolled oats, cornstarch, kosher salt
  • Spices: Cinnamon and nutmeg
  • Dairy: Unsalted butter
  • Fruits: Apples, lemon juice
  • Baking pan: 8 x 8 inch [20 cm] or 9 x 9 inch [22 cm]
  • Time: 25 minutes to prep, 1 hour to bake, 1 ½ to 2 hours to cool, 10 minutes to cut and glaze
Apple bars

Best type of apples for cookies

The best variety of fruit for apple pie bars is the same as any baked apple recipe (like cobbler, cookies, or crisp): select a firm, crisp tart apple. The tartness accents the sweet crust and topping, and the crisp texture helps it hold its shape while baking. Other apple varieties can end up in a mushy filling that’s not nearly as satisfying. Here are some of the best types apples for baking and cooking:

  • Pink Lady
  • Jonathon or Jonagold
  • Granny Smith
  • Honeycrisp
Apple bars

Tips for apple pie bars

Apple pie bars are almost like an apple crumble with a bottom crust. They’re simple to make, but just a few tips to know the process.

  • Grease the pan, then line it with parchment paper. This makes them easy to remove from the pan. Cut the parchment so that it extends on two sides to easily remove it from the pan. Greasing the entire pan helps the parchment stick to the bottom.
  • Allow the bars to cool to room temperature before glazing. This lets the texture set, firming it up so it’s the ideal texture for eating. If you’d like to speed up the process, you can cool for about 30 minutes at room temperature then refrigerate for 1 hour.
  • Cut into squares before glazing. We like cutting into 16 even squares first, then glazing the individual bars.

For the maple glaze

The best part of these apple pie bars, in our opinion, is the simple maple glaze! It tastes almost like that melty vanilla ice cream on the top of the pie. You can leave it out if desired, but we think it really takes these bars over the top.

The maple glaze has just a few ingredients and comes together quickly: just powdered sugar, butter, milk, maple syrup, and maple extract. The maple extract brings a bold, maple-forward flavor to the icing and we recommend finding it if at all possible! But you can leave it out if desired: it still tastes great.

Apple Pie Bars

Dietary swaps

A few simple swaps make these into vegan apple pie bars! Simply use vegan butter or refined coconut oil in place of butter. Do the same in the maple glaze, and use oat milk or your favorite non-dairy milk for the milk.

To make gluten-free apple pie bars, use almond flour in place of all-purpose flour. The texture will be slightly different, but it’s still delicious! Almond flour works well to make gluten-free crisps and crumbles, like this Gluten Free Apple Crisp.

Storage info

Storage for apple pie bars is tricky because of the moisture in the apples and the glaze. They last for 1 day at room temperature if iced and 2 days if unfrosted, loosely covered (or place a paper towel instead a container to reduce moisture). But it’s best to store them refrigerated if possible. Make sure to store them with parchment paper between each layer so they don’t stick to each other. These apple bars last:

  • 1 day at room temperature, loosely covered or with a paper towel inside the container to reduce moisture; 2 days if unfrosted
  • 1 week refrigerated, bringing them to room temperature before serving
  • 3 months frozen
Apple Pie Bars

More apple recipes

And that’s it! These apple bars are one of our favorite easy dessert recipes to make with this crisp tart fruit. They’re perfect for Thanksgiving, Christmas, fall, or anytime you need a simple treat. Here are a few more tasty apple recipes we love, from desserts to breakfast:

This apple pie bars recipe is…

Vegetarian. For vegan, use vegan butter. For gluten-free, use almond flour.

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Apple pie bars

Easy Apple Pie Bars


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 16

Description

This apple pie bars recipe is easy and full of cozy flavor, with a spiced fruit filling, streusel topping, and tasty maple glaze!


Ingredients

  • 1 ¼ cup (175 g) all-purpose flour
  • ¾ cup light brown sugar
  • 1 cup Old Fashioned rolled oats
  • ½ teaspoon kosher salt
  • 12 tablespoons unsalted butter, sliced into small pieces
  • 4 cups crisp tart baking apples (about 4 medium), peeled and thinly sliced (1/4-inch thick)
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • ½ tablespoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1/2 recipe Maple Glaze

Instructions

  1. Preheat the oven to 375°F. Butter an 8 x 8 or 9 x 9 baking dish. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
  2. In a medium bowl, mix the flour, brown sugar, oats, and kosher salt. Cut in the butter with a pastry cutter or fork. As it incorporates, use fingers to knead until it becomes an even, consistent dough with no more dry bits of flour (this takes a while, so be patient!). Use your fingers to crumble it into small crumbles and measure out 1 ½ cup for the topping.
  3. Pour the remaining crumbles into the prepared pan, and press it into an even layer for the crust of the bars. Use the bottom of a measuring cup to press in the dough and make it flat and even.
  4. In a medium bowl, mix the peeled and sliced apples, granulated sugar, cornstarch, lemon juice, and cinnamon and nutmeg. Spread them in an even layer over the crust.
  5. Add the reserved crumbles over the top in an even layer.
  6. Bake for 55 minutes to 1 hour, until the top and edges are golden brown. Remove from the oven and cool on cooling rack for 20 to 30 minutes, then lift out the bars with the parchment. If desired transfer to the refrigerator and for 1 hour, or simply cool to room temperature on the counter.
  7. Once the bars are room temperature, cut into 16 even squares. Drizzle on Maple Glaze with a fork, if desired. Store bars up to 1 day at room temperature, 1 week refrigerated (with parchment paper between the layers if stacked; bring to room temperature before serving), or 3 months frozen.
  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Apple pie bars, apple bars, apple pie bars recipe

A Couple Cooks - Recipes worth repeating.

Our Best Banana Bread Recipe

This easy banana bread recipe is simply the best! This moist, sweet, golden quick bread is a kitchen essential. Banana…

A Couple Cooks – Recipes worth repeating.

This easy banana bread recipe is simply the best! This moist, sweet, golden quick bread is a kitchen essential.

Banana Bread Recipe

Banana bread is a kitchen staple, and we’re confident this one needs to make its way into your recipe rotation. This easy banana bread recipe uses just one bowl and common pantry ingredients to make the very best loaf. It bakes up golden, moist, perfectly sweet and scented with a hint of cinnamon. There’s no need for secret ingredients: just ripe bananas and 15 minutes. Here’s how to make banana bread and ideas for how to customize it with mix-ins, glazes, and more!

Ingredients in this easy banana bread recipe

Banana bread is an old American standard: it started appearing the 1930’s in cookbooks when home cooks had access to baking powder and bananas. It may have stemmed from the Great Depression as a way to use up ripe bananas. Over the years, it’s become as essential to American culture as apple pie. It’s the most popular way to use ripe bananas in baked goods.

This banana bread recipe uses common pantry ingredients to make a moist, sweet loaf. Some recipes include tricks like sour cream to add moisture, but this recipe doesn’t need it. Here’s what you need for the best banana bread:

  • Very ripe bananas
  • Eggs
  • Granulated and brown sugar
  • Melted butter or neutral oil
  • Vanilla extract
  • Baking soda
  • Cinnamon
  • Kosher salt
Banana Bread Recipe

Use very ripe bananas

The key to the best banana bread is using very ripe bananas. Bananas with a blackened peel bring added moisture, sweetness, and pure fruity flavor to baked goods like bread, muffins, pancakes, cookies, cake, and more.

  • Do not use unripe bananas! The peel should have a large amount of black spots, or be uniformly black in color.
  • If the bananas have mold on the peel, do not use them. Bananas with mold or those leaking liquid should be discarded.
  • You can freeze very ripe bananas and use them in baked goods later. If you don’t have time to us very ripe bananas, freeze them by peeling them and slicing into rounds. You can use them later for bread, muffins and more: just make sure to include the liquid that separates from the fruit in the batter.

Butter vs oil in banana bread

This banana bread recipe uses melted butter in the batter, which makes it easy to make in one bowl with no mixer required! Here are a few notes on butter versus oil in breads:

  • Butter lends a richer flavor and makes a more even crumb. Using a dairy fat brings a tender, even crumb and texture to a quick bread.
  • Oil makes it even moister, and works as a substitute. The texture is a little spongier with oil, but it works well! You can substitute a neutral oil like vegetable or grapeseed for the butter here.
  • Or, you can use a combination of the two. Using half butter and half oil also has great results.

Another pro to using butter: cook it a few minutes longer when melting to make brown butter, which adds a toasty, caramel flavor to the bread. Vegan butter also works as a substitute.

Banana Bread Recipe

Pan size variations

This banana bread recipe works for both 9 x 5″ and 8 x 4″ pan sizes with a slight modification. Here are a few notes:

  • 8 x 4 pan: This pan size works well if you only have 1 ½ cups mashed bananas (and not 2 cups, as called for in the recipe below). You can make this recipe in an 8 x 4″ loaf pan using 1 ½ cups bananas and 1 ½ cups all-purpose flour. Watch the bake time and adjust accordingly.
  • 9 x 5″ pan: Make the recipe as written below for a 9 x 5″ loaf pan. You can also make it with 1 ½ cups bananas and flour, but it will not be as tall in shape. Again, adjust the bake time accordingly.

How to know when banana bread is done

The only tricky part about baking quick breads like this banana bread recipe is how to know when they are done. Here are a few visual cues to look for:

  • Banana bread is done when the top is set and springs back, and a tooth pick inserted comes out with a few clinging crumbs. The toothpick test does not have to be fully clean! In fact, if it comes out clean the bread may be overdone.
  • The bread is cooked when the internal temperature is 200°F. You can also insert the probe of a food thermometer to assess when the bread is cooked through.
Banana Bread

Banana bread variations: mix-ins and toppings

Banana bread is a canvas for endless variations! Here are a few ideas for additions to this banana bread recipe:

  • Toasted nuts: Fold ½ cup toasted pecans or toasted walnuts into the batter.
  • Chocolate chips: Fold ¾ cup semi-sweet or dark chocolate chips into the batter, then top with another ¼ cup.
  • Blueberries: Toss 1 ½ cups blueberries with 1 tablespoon flour, then fold them into the batter (the flour helps to prevent sinking).
  • Cinnamon sugar topping: Mix 2 tablespoons granulated or brown sugar with ½ teaspoon ground cinnamon, and sprinkle it across the top.
  • Streusel topping: Mix ¼ cup sugar, ¼ cup flour and 1 teaspoon cinnamon. Cut 2 tablespoons room temperature butter into small pieces, then use your fingers to rub it into the dry ingredients until crumbles form. Sprinkle over the bread and bake. Cover with foil at 30 to 45 minutes to prevent burning.
  • Brown butter: Make the bread with brown butter instead of melted butter to add nutty and caramel notes.
  • Glazes: Allow the bread to cool fully, then drizzle with vanilla glaze, cream cheese glaze or maple glaze.
  • Frosting: Allow the bread to cool fully, then top with cream cheese frosting.
Banana Bread Recipes

Ways to serve banana bread

There are a few creative ways to serve banana bread if you want to re-purpose leftovers. Try Banana Bread French Toast by cutting it into slices, then dipping it in an egg mixture and frying it for breakfast. Or serve it as a dessert “a la mode” by topping a slice with ice cream, salted caramel sauce, and chopped pecans.

Dietary swaps

There are a few ways to change up a banana bread recipe to make it vegan or gluten-free! Here are a few notes:

Banana bread storage

Banana bread holds up well over time. It lasts 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 days. You can also freeze it for up to 3 months: slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

Let us know what you think of this recipe in the comments below. We hope you love it as much as our family does!

More banana bread recipes

This classic recipe has many variations. Here are a few more banana bread recipes to try:

Print
Banana Bread Recipe

Our Best Banana Bread Recipe


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12

Description

This easy banana bread recipe is simply the best! This moist, sweet, golden quick bread is a kitchen essential.


Ingredients

  • 2 cups* mashed ripe bananas (3 very large or 5 medium bananas)
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup melted butter** (or neutral oil)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¾ teaspoon kosher salt
  • 2 cups [280 g] all-purpose flour
  • Optional mix ins: ½ cup chopped toasted pecans or toasted walnuts, ¾ cup chocolate chips

Instructions

  1. Preheat the oven to 350°F. Butter a 9 x 5″ loaf pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove the bread from the pan.
  2. Mash the bananas in the bottom of a large bowl, enough for 2 cups. Whisk in the eggs. Switch to a spatula and stir in the granulated sugar, brown sugar, butter, and vanilla extract.
  3. Stir in the baking soda, cinnamon, and kosher salt. Add the flour and gently stir until just combined and no streaks of flour remain. 
  4. Pour the batter into the prepared loaf pan. Bake 55 to 60 minutes*, until the top is set and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs (or the internal temperature is 200°F). 
  5. Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. (If desired, allow to cool fully and top with a glaze.***)
  6. Storage info: The bread lasts 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

Notes

*If you only have 1 ½ cups mashed bananas, you can make this recipe in an 8 x 4″ loaf pan using 1 ½ cups bananas and 1 ½ cups all-purpose flour. You can also make it with 1 ½ cups bananas and flour in a 9 x 5″ pan, but it will not be as tall in shape. The bake time will vary based on pan size and batter amount, so watch and adjust accordingly.

**To make brown butter banana bread, brown the butter and then cool it in the freezer for 15 minutes before using in the bread.

***Try maple glaze, cream cheese glaze or vanilla glaze. See the section above for notes about cinnamon sugar or streusel toppings. 

  • Category: Bread
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Banana bread recipe, banana bread, how to make banana bread, best banana bread, easy banana bread

A Couple Cooks - Recipes worth repeating.

Apple Cookies

This apple cookies recipe makes irresistibly soft snickerdoodles, spiced with cinnamon and full of bursts of sweet tart fruit! If…

A Couple Cooks – Recipes worth repeating.

This apple cookies recipe makes irresistibly soft snickerdoodles, spiced with cinnamon and full of bursts of sweet tart fruit!

Apple Cookies

If you’re looking for an easy baking project with apples, this apple cookies recipe will have your heart! They’re essentially apple snickerdoodles, irresistibly soft, with a sweet coating of cinnamon and sugar. Each bite has a burst of sweet tart apple! They take no time to whip up and don’t require any refrigeration of the dough before baking: which means you can sink your teeth into that soft, spiced cookie as soon as possible. These were big winners are our house!

Ingredients in this apple cookies recipe

Here at A Couple Cooks, we love it when we can make a recipe without a trip to the store. Such is this apple cookies recipe, a simple snickerdoodle that only requires the normal baking cast of characters: flour, sugar, butter, eggs, and of course, cinnamon! If you’ve got one apple, you can make this recipe. The cookies are ideal as a fall dessert, but they work in any season! A friend of ours taste tested these and said she couldn’t stop eating them (a good sign!). Here’s what you’ll need:

  • Sweet tart apple
  • All purpose flour
  • Cream of tartar
  • Baking soda
  • Kosher salt
  • Unsalted butter
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Cinnamon
Apple Cookies

Best type of apples for cookies

The best variety of fruit for apple cookies is the same as with apple cobbler or apple crisp: select a firm, crisp tart apple. The tangy tartness accents the sweetness of baked goods, and the crisp texture stays together while baking. Other apple varieties can end up in a mushy, sweeter filling that’s not as satisfying as with a crisp tart apple. Here are some of the best types apples for baking and cooking:

  • Pink Lady
  • Jonathon or Jonagold
  • Granny Smith
  • Honeycrisp
  • Fuji

Tip: make sure to finely dice the apple

This apple cookies recipe is very simple: the dough comes together quickly and you don’t even have to refrigerate it before baking! The most important part of putting together the recipe is this: dice the apple as finely as possible. If the apple pieces are too large, they can cause the cookies to crack and bread when baked.

We cut our apples into pieces that were about 3/8-inch wide (between ¼ and 1/8-inch). You don’t have to measure, simply cut them as small as you can.

Apple Cookies Recipe

Another tip for this apple cookies recipe is the quality of pans matters! We made half of these cookies on a shiny aluminum pan with parchment paper, and the size and shape were completely off. However, the half of the batch baked on our non-stick cookie sheet worked great.

So, we recommend using two of these non-stick cookie sheets for the most even bake! The entire batch baked on these, rotating the sheets in the middle of baking, came out beautifully consistent.

Storage info for apple cookies

The final important thing to know about this apple cookies recipe is to store them refrigerated! The cookies are a little delicate because of the apple pieces, which contain moisture. So for best results, store them refrigerated for up to 2 weeks.

Place the cookies in a sealed container with parchment paper between the layers. Make sure to let the cookie stand at room temperature for about 5 minutes before enjoying: it tastes better that way!

Apple Cookies Recipe

More apple recipes

When it’s apple season, we love making all things with apples: breakfast, desserts, and more! Here are some of our favorite apple recipes:

This apple cookies recipe is…

Vegetarian.

Print
Apple Cookies

Apple Cookies


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 20 cookies

Description

This apple cookies recipe makes irresistibly soft snickerdoodles, spiced with cinnamon and full of bursts of sweet tart fruit!


Ingredients

For the apple cookies

  • 1 cup sweet tart apple, peeled and finely diced into 3/8-inch pieces (1 large apple)
  • 1 ¾ cups [245 g] all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

For rolling

  • 3 tablespoons granulated sugar
  • ½ tablespoons ground cinnamon

Instructions

  1. Preheat the oven to 350°F. Finely dice the apple into very small pieces (about 3/8-inch wide; the smaller the better*).
  2. In a medium bowl, whisk the all-purpose flour, cream of tartar, baking soda, and kosher salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and sugar until light and creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the egg and vanilla extract and beat until combined, about 1 minute.
  4. Turn off the mixer and add the dry ingredients. Then mix on low until just combined. Add the chopped apples and mix for about 5 seconds until combined.
  5. Roll the cookie dough into 20 balls, using about 2 tablespoons of dough per cookie (a cookie dough scoop is helpful).
  6. In a small bowl, combine the sugar and cinnamon. Roll each of the dough balls into the cinnamon sugar mixture until generously coated.
  7. Place the dough balls onto two non-stick cookie sheets (we recommend these non-stick cookie sheets for the most even bake**). Bake for 12 to 14 minutes or until they are puffed and the edges are set, reversing the trays in the oven at 7 minutes. Keep in mind the cookies will set after they cool.
  8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer to a wire cooling rack and cool completely. Important: Store these cookies refrigerated in a sealed container with parchment between the layers for up to 2 weeks; bring to room temperature before serving.

Notes

*If the apple pieces are too large, they can cause the cookies to crack and bread when baked.

**We found that the bake good on a shiny aluminum baking sheet with parchment paper, so the quality matters! These non-stick sheets made an even bake with the entire batch in the oven at once.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Apple cookies, apple cookies recipe, apple cookie recipe

A Couple Cooks - Recipes worth repeating.

Apple Cinnamon Muffins

This apple cinnamon muffins recipe is so fluffy and moist, with a crunchy cinnamon sugar topping. A total family favorite!…

A Couple Cooks – Recipes worth repeating.

This apple cinnamon muffins recipe is so fluffy and moist, with a crunchy cinnamon sugar topping. A total family favorite!

Apple cinnamon muffins

Here’s a muffin recipe that’s the best cozy baking project: apple cinnamon muffins! These are so delicious everyone will beg for the recipe. Each one has a fluffy, tender crumb, with just the right amount of sweet tart bursts of apples. The best part? Sprinkling with cinnamon sugar before and after baking makes a crunchy, warm spiced topping. You won’t believe how tasty these are!

Ingredients in apple cinnamon muffins

Apples and cinnamon are the best combination, like in oatmeal or apple crisp. So why not translate that into muffin form? These little cakes taste like you picked them up at a local bakery. They’re tall, delicately sweet, and have the best crunchy cinnamon sugar topping. Here are the ingredients you’ll need:

  • All-purpose flour
  • Granulated sugar
  • Baking powder, baking soda, and salt
  • Buttermilk
  • Butter
  • Neutral oil
  • Eggs
  • Vanilla
  • Cinnamon
Apple Cinnamon Muffins

Best types of apples for baking

The best type of apples for baking? Bake with a firm, crisp tart apple. Crisp tart apples hold up well texture-wise, and their tangy tartness accents the sweetness of baked goods. Here are some of the best apples for baking and cooking. You can use other types too, but the flavor of these types have the best flavor:

  • Pink Lady
  • Jonathon or Jonagold
  • Granny Smith
  • Fuji

The keys to apple cinnamon muffins

These apple cinnamon muffins are so full of flavor, you’ll make them a fall baking staple! (They are in our house.) There are a few keys to the flavor and achieving an even bake. Here’s what to keep in mind:

  • Use real buttermilk (no substitutes!). Buttermilk is crucial to making a fluffy muffin with a tender crumb. We’ve tried all sorts of muffin recipes and buttermilk is truly the best! Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
  • For an even bake, fill every other cup in two 12-cup muffin tins. Here’s a key to even baking for muffins: fill every other cup in a tin! This helps them to have beautiful domed tops and an even bake. It’s not required, but helpful for perfect muffins.
  • Baking at 375°F makes a taller muffin. Many muffin recipes bake at 350°F, but a slightly hotter oven makes a taller and fluffier muffin. This recipe also has a large amount of leavener (baking powder and baking soda) for a good rise.
Cinnamon apple muffins

Storage info

Apple cinnamon muffins taste best the day of baking, but they save well too! You’ll want to keep them refrigerated because of the crunchy topping and the moisture in the apples, which can make them soggy if stored at room temperature. Here’s what to know:

  • Refrigerator: Store refrigerated for up to 1 week! Let them stand at room temperature for a few minutes before eating.
  • Freeze: Freeze in a sealable container and store up to 3 months.
Apple Cinnamon Muffins

More apple recipes

Love baking with apples! When it’s the season, we love baking them up into muffins, breads, cookies, and crisps. Here are a few more apple recipes:

This apple cinnamon muffins recipe is…

Vegetarian. For vegan, go to Vegan Apple Muffins.

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Apple cinnamon muffins

Apple Cinnamon Muffins


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12

Description

This apple cinnamon muffins recipe is so fluffy and moist, with a crunchy cinnamon sugar topping. A total family favorite!


Ingredients

For the muffins

  • 1 ½ cups apples, peeled and diced
  • 2 cups [280 g] all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup granulated sugar
  • ¾ cup buttermilk*
  • 5 tablespoons melted unsalted butter
  • ⅓ cup neutral oil (grapeseed, canola, or vegetable oil)
  • 2 eggs
  • 1 teaspoon vanilla extract

For the topping

  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 ½ tablespoons melted butter

Instructions

  1. Preheat the oven to 375°F.
  2. Peel and chop the apples and set them aside. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.**
  3. In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
  4. In a mix bowl, mix the sugar and cinnamon for the topping.
  5. Pour the wet ingredients from the batter into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
  6. Add the apples and fold it in with a spatula, taking care not to overwork the batter. (If desired, you can store the batter up to 24 hours before baking.)
  7. Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. Sprinkle the tops with the cinnamon sugar, using half of the cinnamon sugar mixture.
  8. Bake until the tops are golden and set and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes.
  9. Brush the top of each muffin with melted butter, place the remaining cinnamon sugar on a plate, and dip each muffin into the plate to coat the top. Transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins are best eaten the day they are made, but they store very well in an airtight container in the refrigerator and last up to 1 week.

Notes

*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).

**Baking in every other muffin cup makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.

  • Category: Muffin
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

Keywords: Apple cinnamon muffins, apple cinnamon muffin, cinnamon apple muffin

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