These are the best, soft and chewy Chocolate Chip Cookies! Lightly sweetened with only 3 tablespoons of coconut oil (in place of butter) in the entire batch! Homemade Chocolate Chip Cookies I am SO excited to share my homemade Chocolate Chip Cookie rec…
These are the best, soft and chewy Chocolate Chip Cookies! Lightly sweetened with only 3 tablespoons of coconut oil (in place of butter) in the entire batch! Homemade Chocolate Chip Cookies I am SO excited to share my homemade Chocolate Chip Cookie recipe with all of you!! These are the BEST chocolate chip cookies if
Inside: Learn how to make a beautiful Christmas Wreath pastry dessert using phyllo dough. You will impress your family and friends with this delicious dish. You will learn what phyllo …
Inside: Learn how to make a beautiful Christmas Wreath pastry dessert using phyllo dough. You will impress your family and friends with this delicious dish. You will learn what phyllo dough is and alternate fillings to use to make your wreath unique!
As the festive season arrives there’s no better time to try your hand at a dessert that will be stunning and delicous!
This Christmas Wreath pastry is delectable dessert using the flaky layers of phyllo dough.
You will love the golden, paper-thin layers that hold the promise of a crispy, flaky delight, perfectly suited for the season of indulgence.
By following our step by step instructions you too can learn how to make a Christmas dessert that will be a masterpiece of both artistry and flavor, a delightful centerpiece for your festive celebration.
What is phyllo dough?
Phyllo pastry (also spelled filo or fillo) is a type of dough used in various Mediterranean and Middle Eastern cuisines. Phyllo pastry sheets are thin layers of this dough that come packaged and can be used to create a wide variety of sweet and savory dishes.
These sheets are typically sold in a frozen state and need to be thawed before use. The thinness of phyllo pastry sheets allows for the creation of delicate and crispy layers when baked. Many popular dishes, such as baklava, spanakopita, and various appetizers, use phyllo pastry to achieve a flaky and light texture.
When working with phyllo pastry sheets, it’s essential to handle them carefully, as they are thin and delicate.
Phyllo pastry sheets offer a versatile and convenient option for creating impressive and flavorful dishes with a delightful texture.
How to make a Christmas Wreath Pastry
Ingredients:
1 package of Phyllo pastry sheets
1 cup of unsalted butter melted for brushing
Maple syrup or honey
Vanilla- lemon Custard :
1/4 cup of unsalted butter
3/4 cup of sugar
Lemon peel from one lemon
1 cup of arrowroot powder or cornstarch or Maizena choose your favorite.
3 cups of milk
1 can of evaporated milk
1 tbsp of vanilla
Instructions:
Melt the butter add the sugar, and lemon peel
Pour the evaporated milk and mix
In a large cup mix the cornstarch and the 3 cups of cold milk until is not lumpy
Pour the milk and whisking constantly in a medium heat and keep whisking until the custard thickens
Set aside to cool down
*I follow the baking time from the box of the pastry and it took mine just took 18 minutes.
How to fold the pastry
Lay one phyllo dough vertically and brush with butter then place another sheet on top and brush with butter
Heap one tablespoon of custard (or filling of your choice) at the bottom right
Heap on tablespoon of custard at the bottom left and one tablespoon in the center
Fold phyllo dough over custard and seal by pressing down
Fold again and bring in the sides, the fold up once more
Crinckle excess phyllo and fold the pastry parcel over so it stis on top- then turn it over
Use a scissor to cut into three parcles and pinch ends tightly. Repeat.
Place in a baking pie dish and brush with butter
Bake for about 18-20 minutes
Remove from oven and pour cooled syrup over the pastry and arange in a wreath shape
Learn how to make a beautiful Christmas Wreath dessert using phyllo dough. You will impress your family and friends with this delicious dish. You will learn what phyllo dough is and alternate fillings to use to make your wreath unique!
Phyllo dough’s versatility allows for a wide range of both sweet and savory fillings. Here are some delicious ideas to inspire your phyllo dough dish:
Savory Fillings:
Spinach and Feta: A classic combination for spanakopita. Sautéed spinach, onions, and garlic mixed with crumbled feta cheese.
Cheese and Herb: Blend cream cheese or ricotta with fresh herbs like dill, chives, or parsley.
Mushroom and Gruyère: Sautéed mushrooms with shallots and Gruyère cheese for a rich and earthy filling.
Sundried Tomato and Pesto: Spread pesto on the phyllo sheets and layer with sundried tomatoes for a burst of Mediterranean flavors.
Buffalo Chicken: Shredded cooked chicken tossed in buffalo sauce, mixed with cream cheese or blue cheese, for a spicy twist.
Sweet Fillings:
Apple and Cinnamon: Sliced apples mixed with cinnamon, sugar, and a touch of nutmeg for a comforting dessert.
Chocolate Hazelnut: Spread Nutella or a homemade chocolate-hazelnut spread between the layers for a decadent treat.
Berry and Cream: A mix of fresh berries layered with sweetened whipped cream or a custard.
Honey and Walnut: Chopped walnuts mixed with honey and a hint of cinnamon for a sweet and nutty filling.
Pumpkin and Spice: A seasonal favorite with pumpkin puree, brown sugar, and a blend of warm spices like cinnamon and nutmeg.
Remember to brush each layer of phyllo dough with melted butter or oil as you assemble your dish to achieve that desired flaky and crispy texture. Whether you choose a savory or sweet direction, phyllo dough provides a perfect canvas for creating impressive and delicious dishes.
Peanut butter blossom bars are everyone’s favorite holiday cookie, in bar form! These chewy peanut butter cookie bars are studded with hershey kisses that melt into the bars for the perfect kiss cookie. Slice into bars and serve! Oh my heavens, it’s the perfect bar. These peanut butter blossom bars are just like everyone’s favorite […]
Peanut butter blossom bars are everyone’s favorite holiday cookie, in bar form! These chewy peanut butter cookie bars are studded with hershey kisses that melt into the bars for the perfect kiss cookie. Slice into bars and serve!
Oh my heavens, it’s the perfect bar.
These peanut butter blossom bars are just like everyone’s favorite cookie, but in bar form.
Chewy peanut butter cookie bars topped with a soft and melty hershey kiss. Baked to perfection. A slightly sugary crunch on top, chocolate that melts into the peanut butter cookie…
Need I say more!?
The real question is: why haven’t I been making peanut butter blossom bars all along?!
I don’t know why I love peanut butter blossoms so much. Sure, the peanut butter chocolate combination will forever be my favorite. I do adore it. And I especially love a chewy peanut butter cookie.
But! I don’t love a hershey kiss – I would eat many other kinds of chocolate before I’d choose the kiss.
However, there is something about how it gets so soft and melty in the oven. It almost turns truffle-like. It is easy to bite through and melts into the peanut butter, really showcasing the best of the best peanut butter chocolate flavor.
And, the nostalgia. Of course, the nostalgia. I am quite possibly the most nostalgic person I know.
Plus, the other thing is that they are just a cute cookie! A little kiss cookie. Adorable, beloved and pretty easy to make.
I’ve been making my grandma’s recipe for years and years. We are talking, like, basically my whole life. Easily for 20 years on my own. And so many of you make them every year too!
So, I took that recipe and made a few adjustments to have it fit a 9×13 inch baking dish. The original recipe makes a lot of blossom cookies!! I can’t say that I will always make the bars over the individual cookies, but these bars are such an awesome switch from the classic.(more…)
Inside: You will wow your family and friends with this festive Christmas Tree shaped puff pastry dessert. Filled with delicious jams and nut butter spreads- this will soon become a holiday …
Inside: You will wow your family and friends with this festive Christmas Tree shaped puff pastry dessert. Filled with delicious jams and nut butter spreads- this will soon become a holiday tradition! Using pre-made puff pastry sheets makes this easy and attainable for all bakers.
As the festive season ushers in joy and merriment, there’s no better way to embrace the holiday spirit than by creating a delightful Christmas tree-shaped puff pastry dish.
The delectable scent of buttery layers wafting through the air is going to be something your family will always remember.
What are puff pastry sheets?
Puff pastry sheets are a versatile and flaky dough that is characterized by its many layers. The primary ingredients in puff pastry include flour, water, salt, and a large amount of butter.
During baking, the water in the dough and butter evaporates, creating steam that causes the layers to puff up and become light and flaky.
Puff pastry sheets are commonly used in both sweet and savory dishes, such as pastries, turnovers, tarts, and other baked goods. They serve as a convenient and time-saving option for home cooks, as they can be purchased pre-made in the form of frozen sheets.
These ready-to-use sheets can be thawed and easily incorporated into a variety of recipes, making them a popular choice for those who want to achieve a delicate and crisp pastry without the labor-intensive process of making the dough from scratch.
How to make a Christmas Tree Puff Pastry Dessert
Ingredients:
2 x 320 Jus-Rol Chilled Ready Rolled Puff Pastry Sheets
2 tablespoons Nut Spread and of your choice*
2 tablespoons strawberry jam
1 egg, beaten
Icing Sugar for dusting
*you may also substitute with hazelnut spread, jam, or any other topping of your choice
Instructions:
Preheat oven to 425 degrees
Line a baking sheet with parchment paper
Unroll one of the puff pastry sheets and place on baking sheet
Spread the nut butter over the pastry sheet
Unroll the second pastry sheet and place on top of the first one
Use a small, star-shaped cookie cutter to cut out a star from the corner of the layered sheet and set aside
Cut the remaining layered pastry sheet into the shape of a Christmas Tree (triangle) with a wide base and pull away the excess pastry
Cut branches into the sides of the triangle about 2 cm wide leaving the top about 5 cm wide as this will be covered with the pastry star
Start at the top and twist each branch away from you- giving two turns to each branch
Place the pastry star at the top securing with a beaten egg
Spread the beaten egg over the entire pastry
Bake for 12-15 minutes or until golden brown and risen
Cool before transfering to a wire rack
Transfer to a serving plate and dust with icing to serve
You will wow your family and friends with this festive Christmas Tree shaped puff pastry dessert. Filled with delicious jams and nut butter spreads- this will soon become a holiday tradition! Using pre-made puff pastry sheets makes this easy and attainable for all bakers.
Unroll one of the puff pastry sheets and place on baking sheet
Spread the nut butter over the pastry sheet
Unroll the second pastry sheet and place on top of the first one
Use a small, star-shaped cookie cutter to cut out a star from the corner of the layered sheet and set aside
Cut the remaining layered pastry sheet into the shape of a Christmas Tree (triangle) with a wide base and pull away the excess pastry
Cut branches into the sides of the triangle about 2 cm wide leaving the top about 5 cm wide as this will be covered with the pastry star
Start at the top and twist each branch away from you- giving two turns to each branch
Place the pastry star at the top securing with a beaten egg
Spread the beaten egg over the entire pastry
Bake for 12-15 minutes or until golden brown and risen
Cool before transfering to a wire rack
Transfer to a serving plate and dust with icing to serve
What can you substitute for nut butter in this recipe?
The versatility of puff pastry makes it a fantastic choice for a wide range of dessert fillings. Here are some delicious options you can consider:
Apple Cinnamon: Sautéed apples with cinnamon and sugar.
Berry Medley: Mix of strawberries, blueberries, raspberries, or blackberries with a touch of sugar.
Pear and Almond: Sliced pears with almond paste or frangipane
Pastry Cream: Classic vanilla or chocolate pastry cream.
Lemon Curd: Tangy and sweet lemon filling.
Chocolate Ganache: Rich and smooth chocolate ganache.
Nutella: Hazelnut chocolate spread for a quick and indulgent option.
Pecan Pie Filling: Pecans mixed with sugar, butter, and eggs.
Almond Paste: Sweet almond filling for a nutty flavor.
Cream Cheese and Fruit: Cream cheese with berries or sliced fruit.
Ricotta and Honey: Light and creamy ricotta with a drizzle of honey.
Cinnamon Sugar: A simple mix of cinnamon and sugar.
Pumpkin Spice: Pumpkin puree with cinnamon, nutmeg, and cloves.
Ginger and Pear: Sliced pears with a hint of ginger.
Fruit and Nut Tart: Combine your favorite fruits with chopped nuts.
Chocolate and Raspberry: Layer of chocolate ganache with fresh raspberries.
Remember to adjust the sweetness and spices according to your taste preferences. Puff pastry desserts offer endless possibilities, allowing you to get creative and experiment with different flavors and combinations.
This apple cranberry crisp is a delightful and easy dessert, with a sweet tart spiced fruit layer and golden buttery crumble topping!
Apple crisp fans, here’s a dessert you might love even a little bit more: apple cranberry crisp! The tartness of fresh cranberries melds with sweet, comforting crisp apples in a cinnamon-spiced fruit layer. The berries add not just a zingy flavor but a beautiful bright red hue to the fruit, and it shines topped with golden buttery crisp crumbles. This is the perfect easy dessert to impress anyone in fall and winter, during the holidays or just a cozy dinner in.
Ingredients in apple cranberry crisp
This apple cranberry crisp is a spin on the classic apple dessert with a handful of fresh cranberries throw in the mix. In fact, it’s the perfect idea for using up leftover cranberries from Thanksgiving cranberry sauce (they last 3 to 4 weeks refrigerated). Or, buy a bag of fresh cranberries and use the rest of the bag in bread, muffins or a smoothie. Otherwise, you’ll need the typical cast of characters for a fruit crisp:
Sweet tart, crisp apples
Orange zest
Cornstarch
Granulated sugar and brown sugar
Cinnamon
All-purpose flour
Old Fashioned rolled oats
Vanilla extract
Salt
Butter
Make it into a crumble
You can also make this into an apple cranberry crumble recipe! Simply use the topping in this apple crumble recipe, which omits the oats for the classic crumble feel. Use the same cranberry apple fruit filling in the recipe below.
Best apples for cranberry apple crisp
The best type of apples to use in cooking any apple dessert from crisp to apple pie are firm, crisp sweet tart cooking apples. A sweet tart apple is important because the acidity makes the sweet flavor in a dessert pop, versus have only one flavor note of sweet. The firm texture is also helpful since it holds its 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 an apple cranberry crisp recipe:
Pink Lady
Honeycrisp
Golden Delicious
Granny Smith
Jonathon or Jonagold
Ida Red
Using fresh, frozen or dried cranberries
This cranberry apple crisp recipe is best made with fresh cranberries. However, you can also use frozen cranberries as a substitute! Frozen berries work especially well in baked desserts like crisps and crumbles, where the layer is designed to simply cook down into a compote-like texture. You can even use frozen apples if you have them on hand.
We don’t recommend using dried cranberries in a cranberry apple crisp since the color and flavor of the fresh berries are so beautiful. But you can use them if you like, noting that the texture will be slightly different. Use half the amount of dried cranberries as fresh.
How to serve apple cranberry crisp
Apple cranberry crisp is the perfect fall or winter dessert, ideal for serving as a Thanksgiving dessert, at Christmas, or for any meal. Like most crisps, the best topping is vanilla ice cream. The contrast of rich cream against the sweet tart cranberries is perfection! Or, use one of the following toppings:
A cranberry apple crisp is simple to make gluten-free or vegan, making it extremely versatile for serving guests with different dietary needs. Here are a few options:
Gluten-free: Swap out the all-purpose flour with almond flour: it works like a charm to make an irresistibly crunchy topping
Vegan / dairy-free: Use vegan butter or refined coconut oil in place of the butter, and use vegan vanilla ice cream as a topping.
Leftover storage
Cranberry apple crisp tastes best the day it is made, 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.
More cranberry recipes
Got fresh or frozen cranberries? Here are a few more cranberry recipes to try:
8 tablespoons cold unsalted or salted butter (or vegan butter**), cut into pieces
Instructions
Preheat the oven to 350°F.
Make the filling: Core, peel and cut the apples into 1/2-inch chunks. Combine the apples with cranberries, orange zest, granulated sugar, cornstarch, orange zest and 1 teaspoon of the cinnamon in a large bowl and toss until well coated. Pour into a 7 x 11 baking dish.
Make the topping: In a medium bowl, mix together the oats, flour, brown sugar, ½ teaspoon cinnamon, vanilla, and kosher salt. Cut the butter into small pieces and then use a fork to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. This crumble also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.
Notes
*Dried cranberries can also work, but use only ¾ cup of the dried berries.
**You can also substitute room temperature refined coconut oil for a vegan crisp.
Category:Dessert
Method:Baked
Cuisine:Baked
Diet:Vegetarian
Keywords: Apple cranberry crisp, cranberry apple crisp
Nothing is better than cozying up on the couch with a cup of tea and a freshly baked (and might I add, warm) cinnamon bun, especially if it’s homemade. There’s a sense of not only accomplishment–becaus…
Nothing is better than cozying up on the couch with a cup of tea and a freshly baked (and might I add, warm) cinnamon bun, especially if it’s homemade. There’s a sense of not only accomplishment–because let’s be real, yeast isn’t always the most forgiving of ingredients–but also a sense of satisfaction as you get to sit there and unravel the buttery layers, one by one.
It seems as though each person has their own preference for how a cinnamon bun should look and taste, and although there’s no wrong answer, I am and always will be a pearl sugar girl over vanilla icing. Pearl sugar is almost like a coarse, compressed version of powdered sugar, and not only makes for a beautiful decoration, but also adds a nice crunch and sweetness to baked goods. Although more commonly found in Scandinavia and other European countries, you can easily purchase it online.
This apple pie bars recipe is easy and full of cozy flavor, with a spiced fruit filling, streusel topping, and tasty maple glaze!
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
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
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.
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
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:
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.
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.
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.
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.
Add the reserved crumbles over the top in an even layer.
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.
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
Earlier this year, Nabisco discontinued its Famous Chocolate Wafers, one year short of
the cookie’s 100th anniversary. Makers of icebox cakes and chocolate crusts were incensed, and you know what happens when a bunch of bakers get outraged? They riot i…
Earlier this year, Nabisco discontinued its Famous Chocolate Wafers, one year short of
the cookie’s 100th anniversary. Makers of icebox cakes and chocolate crusts were incensed, and you know what happens when a bunch of bakers get outraged? They riot in the streets! They organize sit-ins! They protest their local grocers!
Well, not really, but I wish they did. Bakers are much too practical for that. They lodged complaints on the internet for a few days and then got in their kitchens and angrily figured out substitutes.
This apple cookies recipe makes irresistibly soft snickerdoodles, spiced with cinnamon and full of bursts of sweet tart fruit!
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
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.
Non-stick cookie sheets make for an even bake
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!
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:
Preheat the oven to 350°F. Finely dice the apple into very small pieces (about 3/8-inch wide; the smaller the better*).
In a medium bowl, whisk the all-purpose flour, cream of tartar, baking soda, and kosher salt.
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.
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.
Roll the cookie dough into 20 balls, using about 2 tablespoons of dough per cookie (a cookie dough scoop is helpful).
In a small bowl, combine the sugar and cinnamon. Roll each of the dough balls into the cinnamon sugar mixture until generously coated.
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.
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
This apple cobbler recipe is easy and cozy! A biscuit-meets-sugar-cookie topping covers a sweetly-spiced fruit layer.
Here’s a cozy baked good that’s calling your name: this easy apple cobbler recipe! The topping is a meld of a biscuit and a sugar cookie, chewy, sweet and baked into golden-brown dollops. It covers a sweetly-spiced apple layer that’s flavored with cinnamon, ginger, nutmeg and lemon zest for a little pop. Top it with melty vanilla ice cream and there’s really nothing more we want in an apple dessert.
Ingredients in apple cobbler
This apple cobbler recipe is a spin on the classic cobbler, a classic easy dessert. A cobbler is a baked dessert with fruit filling that’s topped with dollops of biscuit-like dough. It differs from a crisp or crumble in that it doesn’t use oats or nuts in the topping.
Traditionally are a few different ways to make a cobbler topping: a biscuit like topping that forms dollops on top of the dough, or a cake-like topping that is relatively flat. This apple cobbler recipe is a mix of these two styles, with a texture between a biscuit and a sugar cookie! It’s sweet but not overly saccharine like some cobblers. Here’s what you’ll need for this recipe:
Crisp tart apples: Tart apples are best for baking, and crisp apples hold their shape better than softer apples which can become mushy.
Brown sugar and granulated sugar: The mix of sugars adds nuance to the flavor, but you can use all granulated sugar if preferred.
Cornstarch: Cornstarch is essential or the filling will be watery instead of gooey. Substitute arrowroot powder if desired.
Cinnamon, ginger, nutmeg, and vanilla extract: This mix of cozy spices is key! If desired, you can use only cinnamon for a similar effect.
Lemon juice and lemon zest: Lemon juice and zest makes the flavors pop, similar to salt with savory food.
All-purpose flour, baking soda and salt: These essential ingredients make the base of the topping.
Butter: Stirring in melted butter makes this topping quick and easy.
Egg yolk: The egg yolk is the secret ingredient that makes a smooth, cookie-like dough.
Best type of apples for cobbler
The best variety of apples for cobbler is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness of baked goods. Of course, you can use any type of apple you like in this apple cobbler recipe. But 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 apples for baking and cooking:
Pink Lady
Jonathon or Jonagold
Granny Smith
Fuji
What makes this an easy apple cobbler?
Some apple cobbler recipes claim to be easy, but then they call for things like 5 pounds of apples (which take forever to peel!) or cooking the apple filling in advance. Here are a few things that make this apple cobbler recipe fun and easy:
It calls for 2 pounds of apples, which don’t take too long to peel and slice.
Melted butter goes right into the easy filling, so you don’t have to cut in room temperature butter (which can take a while).
It bakes right away, with no need to pre-cook a filling.
A trick to cutting apples
Here’s a trick for how to cut apples quickly for apple cobbler! If you’re not cutting your apples this way, it’s game changing. This method for slicing apples is so slick, you can slice one up in just a few seconds. Here’s what to do:
Peel the apple.
Set the apple upright, and cut off each of the four sides around the core.
Place each slide on its flat edge and slice into thin slices.
Ways to serve apple cobbler
This apple cobbler recipe warm from the oven is the best easy dessert to share with friends and family. But don’t forget the topping! To us, vanilla ice cream is required: it contrasts the sweet cake of the cobbler and rounds out the overall experience. Here are a few ways to serve it:
Vanilla ice cream. Classic! Warm cobbler with cold ice cream is perfection.
Whipped cream. This homemade whipped cream makes just the right rich and creamy counterpoint.
Creme fraiche. This thick cream is perfect over fruit desserts. Use purchased or homemade creme fraiche.
Storage and make ahead info
This apple cobbler recipe is best the day it is made. For best results, allow it to cool for 30 minutes to 1 hour before serving. This lets the texture set and brings it to a warm temperature.
Apple cobbler also works made in advance! It’s best prepared the night before, but it stores up to 3 days refrigerated. Reheat in a 350°F oven until room temperature or warm before serving.
Diet variations
Want to make a vegan apple cobbler? Make this recipe with vegan butter and replace the egg yolk with 1 tablespoon dairy free milk.
Make the filling: Peel and slice the apples. In a medium bowl, mix them with the brown sugar, cornstarch, cinnamon, ginger, nutmeg, lemon juice and lemon zest. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
Make the topping: Meanwhile, in another large bowl, combine the flour, granulated sugar, baking soda, and salt. Stir in the melted butter, egg yolk, and vanilla extract and stir until it forms crumbles (you may need to help with your hands, but resist the urge to mix too much). Place the pieces onto the apples. Sprinkle with the 1 tablespoon granulated sugar.
Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for about 30 minutes, then serve. You can leave it out on the counter for up to 1 day (covered, at night). After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.
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