Yep, still working through my apple haul. But, I'm loving every minute of it. Fall is my favorite season. The weather, the leaves, the food, the football- it's a magical combination that fills me with joy. Yeah, yeah, winter is coming but for now, I gleefully dress myself up in all things fall. And by the way, I don't mind winter, either.
These cookies are the best way to eat apple pie without making, baking, and messing up apple pie. Pie meets cookie with a little bit of icing and you've got yourself a winner. These cookies don't have the typical fall spices- I intentionally left them out to really highlight the sweet apple and creamy buttermilk.
Bowl #1
1 1/2 sticks [170 grams] butter, room temperature
1/2 cup [115 grams] granulated sugar
1 cup [220] light brown sugar
Bowl #2
2 whole eggs
1 egg yolk
2/3 cup [150 grams] buttermilk, room temperature
2 teaspoons vanilla extract
1/4 teaspoon lemon zest, about half a lemon
Bowl #3
3 cups [412 grams] all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Bowl #4
2 cups [210 grams] diced apples
On the sidelines:
Buttermilk glaze, recipe as follows
1
In the first bowl, cream together the butter and sugars for five minutes.
2
Add the second bowl to butter and sugar and continue to cream together for a few more minutes.
3
Whisk together the dry ingredients in the third bowl and add into the wet ingredients. Mix until just combined.
4
Stir in the diced apple. Refrigerate the cookie dough for one hour.
5
Portion the cookie dough using a cookie scoop or spoon. Freeze the portioned cookie dough for one hour.
6
Preheat the oven to 350 degrees. Line a few baking sheets with parchment paper.
7
Place the frozen cookie dough onto the prepared baking sheets. Bake until the cookies are set and golden brown- about 45 minutes for me. Let cool. Drizzle with glaze.
Buttermilk Glaze
Bowl #1
1 cup [150 grams] powdered sugar
5 tablespoons buttermilk
1 teaspoon vanilla extract
Pinch of salt
1
Whisk everything together.
