Apple Spice Cookies Food

SOFT APPLE-SPICE COOKIES

Steps:

• Cookies: Heat oven to 375 F. Line 3 large cookie sheets with parchment. Grate 1 apple on large holes of box grater. Chop remaining apple.
• In a small bowl, whisk flour, cinnamon, baking powder, baking soda, salt, cloves, and nutmeg. In a large bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time until well blended. Beat in flour mixture just until blended (dough will be thick). Stir in apples, cherries and walnuts.
• Drop dough by heaping tablespoons. onto prepared cookie sheets, 2-inches apart. Bake 10-12 minutes, until tops spring back when pressed. Transfer cookies to wire rack to cool.
• Frosting: In a small saucepan, combine brown sugar, butter, and milk. Bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes. Remove saucepan from heat; stir in vanilla. Let mixture cool about 2 minutes. Stir in confectioners' sugar until smooth. Spread frosting in the center of the cooled cookies. Reheat frosting over low heat, if necessary, to keep it a smooth, spreadable consistency. Sprinkle with walnuts. Let stand until frosting sets.

APPLE SPICE COOKIES

Steps:

• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
• Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until combined, about 2 minutes. Add the maple syrup, vanilla and egg. Beat on medium speed until homogenous, about 1 minute more.
• Whisk together the flour, apple pie spice, baking soda and salt in a medium bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a loose, wet dough comes together. Allow the dough to rest for about 10 minutes in the refrigerator; it will thicken slightly as the flour becomes hydrated.
• Using a 3-tablespoon size scoop, make large mounds of dough on the prepared baking sheets, leaving at least 3 inches of space between each cookie. Place an apple ring on top of each mound and press gently down to secure. Generously sprinkle each apple slice with sanding sugar.
• Bake the cookies until deeply golden brown, about 15 minutes, rotating the tray halfway through the baking time. Allow the cookies to cool on the baking sheets for 5 minutes before moving to a wire rack.

APPLE SPICE COOKIES

Steps:

• Preheat oven to 375F; grease 2 cookie sheets.
• Sift together flour, cinnamon, baking soda and nutmeg; set aside.
• Beat the butter and brown sugar in a large bowl with an electric mixer at high speed until well blended.
• Beat in the eggs and apple juice.
• Gradually add the flour to the butter mixture, beating at low speed until well blended.
• Stir in the apple and pecans.
• Drop the dough by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 13 minutes or until lightly browned.
• Cool on wire rack.

PRIZE-WINNING APPLE SPICE DROP COOKIES

Steps:

• Set oven to 375 degrees F.
• In a mixing bowl cream butter and both sugars together.
• Beat in the egg and apple juice.
• In a small bowl combine the dry ingredients.
• Gradually add the dry ingredients to the creamed mixture; blend well.
• Mix in the chopped apples and nuts.
• Drop dough by heaping teaspoonfuls onto a greased cookie sheet about 2 inches apart.
• Bake for 12-13 minutes, or until golden brown.
• Place on wire rack to cool.
• For frosting: Beat all frosting ingredients until smooth; frost cookies.

APPLESAUCE COOKIES

Steps:

• Heat oven to 325°F.
• Combine first 4 ingredients. Beat egg, brown sugar, sour cream and applesauce in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition.
• Drop dough into 24 mounds, 2 inches apart, onto 2 parchment-covered baking sheets, using about 2 Tbsp. dough for each mound. Top with nuts; press gently into dough to secure.
• Bake 16 to 18 min. or until tops of cookies are firm to the touch. Cool 3 min. Remove to wire racks; cool completely.
• Mix powdered sugar and water until blended; drizzle over cookies. Let stand until glaze is firm.

APPLE SPICE COOKIES

Steps:

• 1. In a large bowl, combine cereal, flour, soda, salt and spices; set aside.
• 2. In a separate bowl, with an electric mixer, beat together brown sugar and butter on medium speed until thoroughly combined. Add applesauce, molasses and egg whites, mixing until smooth. Add the cereal mixture, mixing until combined.
• 3. Drop by level tablespoon into granulated sugar and roll to coat. Place on baking sheets sprayed with cooking spray. Press with bottom of measuring cup dipped in sugar to 2-1/4-inches in diameter.
• 4. Bake in a preheated 350-degree oven about 8 minutes or until lightly browned. Remove from baking sheets and cool on wire racks. Store in airtight containers.

OLD-FASHIONED APPLE COOKIES

Steps:

• Heat oven to 375°. Grease cookie sheet with shortening. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, nutmeg, salt and baking soda. Stir in apple.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
• Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack; cool. Store loosely covered.

SOFT APPLE GINGER SPICE COOKIES

Steps:

• 1. Preheat oven to 325°F. Line baking sheets with parchment paper, or coat with cooking spray.
• 2. Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.
• 3. Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.
• 4. Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.
• 5. Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.

GLAZED APPLE COOKIES

Steps:

• Beat shortening and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
• Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg.
• Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well.
• Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze.
• To make Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.

CAKE MIX APPLE-SPICE COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir together cake mix, oil and eggs until combined and dough forms. Stir in chopped apple.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until set. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small microwavable bowl, microwave frosting on High 10 seconds. Drizzle melted frosting over cooled cookies.

APPLE SPICE CARAMEL COOKIES

Steps:

• Whisk flour, baking soda, cinnamon, and baking powder together in a bowl.
• Combine butter, apple cider drink mix, sugar, and salt together in another bowl. Beat using an electric mixer until light and fluffy. Beat in eggs 1 at a time. Add vanilla extract and mix well. Add the flour mixture gradually; mix until just combined. Refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Microwave caramels in a microwave-safe bowl until softened, about 20 seconds. Flatten caramels using the bottom of a glass.
• Scoop cookie dough into balls about 1 tablespoon each. Flatten each ball slightly in your palm. Sandwich a caramel between 2 pieces of dough; pinch closed. Repeat with the remaining cookie dough and caramels. Place cookies 2 inches apart on the prepared sheets.
• Bake in the preheated oven until very lightly browned around the edges, 12 to 14 minutes. Slide parchment off of the baking sheet, onto your counter. Let cookies cool on the parchment.