Ooey, gooey, spicey, and chewy apple molasses cookies! These cookies just melt in your mouth because they are juicy from the apples and filled with delicious spices.
The inspiration...
Molasses cookies are one of my all-time favorite cookies. During fall, I make multiple batches of different kinds of molasses cookies because I love the rich dark spicey flavor. I was thinking about what kind of cookie to make and I realized that It is starting to feel like fall outside. You know what that means...It is apple picking season! Apple picking is a fun family activity. The midwest is filled with different kinds of apple orchards. I remember my first apple-picking adventure outside of Chicago. There were so many different apple varieties that can be used for different things. You can bake apples in cakes, cookies, pretty much any baked good or you can have apples as a snack. The weather was perfect and I was excited to fill a basket of every kind of apple. The best part about apple picking is you can try any apple you want as you are shopping.
For these apple-spiced molasses cookies, I was inspired by fall themes and flavors. It wanted to combine the flavors of pumpkin spice with apples to make a rich apple pie flavor cookie. This cookie is big, chewy, spicey, and delicious! It is the perfect-sized cookie to enjoy with a fresh flavor of apple in every bite. If you are looking for a rich gooey cookie with apples in it this cookie is for you.
A few tips:
Spice mixture - these cookies are filled with many spices that can be easily adjusted to your liking. I like this combination because it really brings out a lot of flavors.
Butter - the butter is melted in the microwave and then cooled to room temperature. This means when you cream the butter the dough is warmer than normal, therefore, you must refrigerate the dough. This will ensure that the dough solidifies and the cookies don't bake flat.
Storage - these cookies are best made the same day and served right after baking. The apples are so fresh in the cookie so they don't last too long baked into the cookie.
Apples - I like to use granny smith apples when I am baking apples into something sweet like a cookie. Granny smith tends to taste more tart so they balance out the sweetness from the cookie. But, you can use any apple you have on hand.
Turbinado sugar - I like to use this type of sugar because they are thicker granular so they give a nice out crunch after baking. You can use regular sugar or no sugar coating if you prefer.
Spiced Apple Molasses Cookies
Serving size: 40 cookies
Total Time: 1 hour and 30 minutes
3 1/2 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons ginger
1/2 teaspoon cinnamon
1/2 ground black pepper
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 1/2 sticks unsalted butter, melted
1 1/2 cups dark brown sugar
2 eggs
1/2 cup dark molasses
1 1/2 teaspoons apple cider vinegar
2 teaspoons vanilla
2 apples, peeled and cubed
Turbinado sugar, for coating
Step 1: Prepare the butter ahead of time: Melt the butter in a microwave-safe bowl or over the stovetop. Let the butter cool in the fridge while you prep the other ingredients.
Step 2: Peel and chop the apples into small pieces. I like the apples to be chunky so I chop my apples into cube size pieces. Add the apples into a bowl and toss with some flour. Set aside.
Step 3: With a standing mixer on medium speed, cream the cooled melted butter and brown sugar. Whip the butter for about 2 minutes until smooth and pale in color.
Step 4: Add the eggs into the sugar-butter mixture and mix for another minute or until the mixture turns even paler in color.
Step 5: Mix in the vanilla, dark molasses, apple cider vinegar until smooth.
Step 6: Add in the spices, baking soda, salt, and flour. Mix until smooth. Fold the apples into the batter until evenly distributed. Refrigerate the dough for at least 30 minutes to an hour.
Step 7: When the dough is ready, preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper. Add the turbinado sugar to a shallow bowl. Scoop 1 tablespoon of cookie dough and roll each ball into the sugar. Bake for 10-12 minutes or until cookies is still slightly undone on the inside and brown on the edges. To make an extra crinkly cookie, you can pull out the baking sheet 8 minutes into baking and bang it on the counter a few times. These cookies are best served the day of. Enjoy!
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