The Best Ever Apple Pie Cookies
After LOADS of practise, I've finally developed a fool proof cookie recipe & it was too good not to share!! These are apple pie flavoured but you could add anything you like - choc chip, white choc and cranberry, what are you going to have?!
Servings: 14 large cookies
Ingredients
Cookie Base
- 315 grams plain flour
- 120 grams Stork - comes in block, wrapped in paper
- 90 grams caster sugar
- 110 grams light brown sugar
- 1 egg
Optional Flavourings
- 3 generous pinches Apple pie flavourings - if you havent got a ready made mix use ginger, cinnamon, cardamon
- 1 eating apple
Instructions
- Melt the butter - I'm lazy so I do this in a frying pan, on a very very low heat! You could also do it in the microwave or over a bain-marie.
- Pour the butter into a mixing bowl with caster and light brown sugar and mix with a wooden spoon/spatula until fully combined. Should take about a minute.
- Crack the egg into the same bowl. Mix together until just combined. Set aside.
- Add the flour to butter/sugar mixture & stir until fully combined. >Note - It will look like a lot of flour! Keep stirring and it'll all come together. Promise!
- Add your favourite flavourings (chocolate chips, apple pie flavourings etc). If youre making apple pie cookies, just add the spices - you'll be adding the apple in a sec!
- Cover with cling film and place into the fridge for at least an hour
- Remove from the fridge and divide into 14 balls - about meatball size. If you're making apple pie cookies, add small cubes of apple to each ball (I go for about 5 cubes in each). The mixture should not be sticky at this stage.
What to do if it is sticky - rub a bit more flour into the mix until it feels like the stickiness has gone away. I suggest 1tbsp of flour at a time. Return to the fridge for another 10mins to firm up and start this step again!
- Place onto baking parchment on a baking tray, leaving lots of room around them. Put into the oven for 12-15mins at 175oC until the edges are browning but the middles are still gooey
- Leave to cool on the baking tray for at least 10-15mins before attempting to move them - they are VERY fragile when warm but they harden up once they start to cool
Notes
Butter Substitute: Dairy is probably the toughest substitution in any baking recipe. I've tried a couple of different options (spreadable butters, lard, etc) and the best thing for this recipe is "Stork". Its a slab of butter, not the spreadable tub & only costs 80p in most supermarkets. Heres what it looks like: 
You can keep the cookie dough mixture in the fridge for up to 7 days - some say it actually gets better with age too as the flavours develop!
You can keep the cookie dough mixture in the fridge for up to 7 days - some say it actually gets better with age too as the flavours develop!