Soft Apple Crinkle Cookies

Soft Apple Crinkle Cookies

Ingredients

Makes 16 cookes

1 large apple, pitted, peeled and cut into small pieces

Juice of ½ lemon

¼ teaspoon ground cinnamon (adjust to taste)

2 cups + 4 tablespoons flour (or whole wheat flour or GF flour), divided

1 teaspoon baking powder

Pinch of salt

½ cup butter, cold from the ridge

1 large egg, at room temperature

½ cup sugar (or brown sugar)

1 tablespoon powdered sugar

Directions

Preheat the oven to 350°F (180°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.

In a medium bowl, place diced apple, ground cinnamon, and lemon juice. Give a good stir and set aside.

Place 2 cups of flour, baking powder, and salt in the bowl of a food processor fitted with a blade attachment. Add the cold cubed butter.

Pulse 3 times with three counts per pulse, until the butter pieces are the size of small peas.

Add egg and ½ cup of sugar and let the food processor run until the dough comes together (the food processor will start making a louder sound when this happens). Do not over process.

Dump the dough out onto a lightly floured surface.

Drain apples from juice and start kneading them into the dough. Add remaining 4 tablespoons of flour (1 tablespoon at a time) until the dough is soft and a bit sticky, you don’t want to end up with a stiff and dry dough. Hence, you might need to add less or more flour than indicated; it depends on how watery the apples are.

Place powdered sugar in a shallow dish.

Scoop about 2 tablespoons of dough and using the palm of your hands roll into a ball. Roll into the powdered sugar, and place on the prepared baking sheet. Repeat to make 16 balls in total, spacing them about 2 inches apart.

Bake in the preheated oven for 18 to 20 minutes or until the tops start to crack. Do not overbake, you want soft and chewy cookies.

Let cookies cool completely before removing them from the baking sheet and keep in an air-tight container up to one week.