Kiddo and I are still working through our humongous bag of recently picked apples, and I recently had snickerdoodles at a neighbor’s party, so when I happened upon this recipe, I knew we would be making it.
The cookies were delicious. However, Kiddo and I made an error (I thought we didn’t measure the flour appropriately, or we didn’t pour it all into the mixing bowl, but in writing this post I discovered our mistake. We used too much butter. I looked at two different recipes, and used the butter measurement for the wrong one. Whoops!!!) that resulted in our cookie dough being too sticky and our cookies too thin. The first batch of cookies looked so bad that I was going to write a “baking fail” post. But, I put the remaining dough in the refrigerator, and came back to it the next day. I mixed flour, salt, baking soda, nutmeg and a little cream of tarter (everything was eyeballed; I didn’t measure) and then mixed that into the dough. It was still a bit sticky, but the cookies were not paper thin the second time around.
- 8 TBS (1 stick) unsalted butter
- 2/3 cup brown sugar
- 2/3 cup white sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 TBS cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1 smallish apple, peeled, cored and diced
- 1/2 cup sugar
- 3 TBS ground cinnamon
- Preheat oven to 350°F. With a mixer, cream the butter until soft, smooth and light.
- Add both types of sugar to the butter and mix until they are fully blended. Add the egg to the mixture and beat until the batter looks uniform.
- In a separate bowl, stir flour, cornstarch, baking soda, salt and nutmeg together. Then slowly fold the dry ingredients into the batter until just combined. Then add the diced apples, and gently fold them by hand (we used the mixer for this).
- Form balls of dough and roll them in cinnamon sugar to coat. On a parchment lined (or greased) cookie sheet, place the dough balls 3 inches apart. Use your fingers to press and flatten the dough slightly and sprinkle an extra pinch of cinnamon sugar on the flattened surface.
- Set the first timer for 7 minutes. Turn the pan around and set a second timer for 7 minutes. If you are using a greased pan they might be done at this point, or need another minute. If you’re using parchment, cookies will take 2-3 minutes more. You are looking for golden edges and a blonde middle.
- Cool on a baking sheet and eat a copious amount of cookies. We did!