Apple Pie Cookies (Print Version)

Bite-sized cookies filled with spiced apple goodness.

# Ingredients:

→ Filling Ingredients

01 - 1 large apple
02 - ½ tablespoon unsalted butter
03 - ¼ cup firmly packed light brown sugar
04 - ½ teaspoon cornstarch
05 - ¼ teaspoon ground cinnamon
06 - ⅛ teaspoon ground cloves
07 - ⅛ teaspoon freshly grated nutmeg
08 - Pinch of salt

→ Cookies Ingredients

09 - ⅓ cup butter at room temperature
10 - ½ cup firmly packed light brown sugar
11 - 1 medium egg
12 - ½ teaspoon vanilla extract
13 - 1 ½ cups all-purpose flour
14 - ½ teaspoon baking powder
15 - ¼ teaspoon salt

# Steps:

01 - Peel and dice apples into small cubes, about ¼ inch.
02 - Melt butter in a pot over medium heat. Add diced apples and cook for 4-5 minutes until they release their juices.
03 - In a medium bowl, mix brown sugar, cornstarch, cinnamon, cloves, nutmeg, and salt. Add this mixture to the apples and toss.
04 - Simmer the apple mixture for 5-6 minutes until the juice thickens into a glaze. Remove from heat and let it cool.
05 - Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
06 - Cream butter and sugar until fluffy with an electric mixer or whisk. Add egg and vanilla extract, and beat until smooth.
07 - Gradually beat in flour, baking powder, and salt until the dough is smooth.
08 - Roll the dough into 10 balls and place them on the prepared sheet with space in between.
09 - Use your thumb to make an indentation in each cookie and fill with 1 teaspoon of apple pie filling.
10 - Bake the cookies for 12-14 minutes until lightly browned.
11 - Cool the cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

# Notes and Tips:

01 - Ensure butter and eggs are at room temperature for better incorporation in the dough.
02 - Avoid overcooking the apples; cook only until slightly soft and the juice has thickened.
03 - Line baking sheets with parchment or silicone mats for even heat distribution and easy cleanup.
04 - Use a cookie scoop for even dough portions and consistent baking results.

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