- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 420 kcal
Quick summary
“These cookies combine fresh grated apple, aromatic ground cinnamon, and a classic, flavorful buttery base. The result is a cookie with a soft cake-like crumb and a delicately caramelized bottom.”
What you need to know
- The grated apple releases natural liquid, so the final texture of the crumb is naturally soft and moist.
- Beating the butter with brown sugar creates the fat emulsion necessary to structure the flour.
- Baking soda acts with the apple acids to produce even growth and golden edges.
Ingredients
Main
- 1 ½ cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon salt
- 1 teaspoon of ground cinnamon
- 100 g of butter at room temperature
- 1 cup of brown sugar
- 1 egg
- 1 cup of grated apple (approximately 1 large apple)
- 1/2 cup of chopped walnuts (optional)
Instructions
Principal
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- In a bowl, mix the flour, baking soda, salt, and cinnamon.
- In another bowl, beat the butter with the brown sugar until it forms a light cream.
- Add the egg and mix well until incorporated.
- Add the flour mixture gradually, stirring gently.
- Incorporate the grated apple and walnuts, if using.
- With a spoon, place portions of the dough on the baking sheet, leaving space between them.
- Bake for approximately 10-12 minutes or until the edges are golden.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.
- Serve warm or at room temperature.
Chef's tips
- Grate the apple on the coarse side of the grater and press lightly with a paper towel to remove excess liquid.
- Line the baking sheet with greased parchment paper to prevent the fruit sugars from sticking to the pan.
- Do not overmix after adding the wheat flour to avoid developing gluten elasticity.
Variations
- Add 1/4 teaspoon of freshly grated nutmeg along with the cinnamon to deepen the seasoning.
- Add lemon zest to the batter to enhance the refreshing acidity of the apple.
- Make a simple powdered sugar glaze with water and drizzle in thin lines over the cold cookies.
Substitutions
- The Fuji apple can be replaced by Gala apple or green apple with a slightly more acidic flavor profile.
- Chopped walnuts can be swapped for chopped cashews, sunflower seeds, or raisins.
- Brown sugar can be swapped for demerara sugar keeping the same measure of the recipe.
How to store
Because they contain fresh grated fruit, they last up to 3 days in an airtight jar on the counter or up to 6 days under refrigeration. Place a paper towel inside the container to absorb residual fruit moisture.
Can it be frozen?
Freeze the already baked and completely cold cookies, separated by layers of parchment paper, for up to 2 months. To thaw, reheat in a preheated oven at 160°C for 5 minutes to restore the aroma.
What to serve with
It is excellent served with black tea with lemon, creamy coffee with milk, or warm apple cider.
Frequently asked questions
Can I use applesauce instead of fresh grated fruit?
You can use unsweetened concentrated puree, but reduce the amount to 3/4 cup so the excess water doesn't ruin the dough's consistency.
Why did the cookies have a soft dumpling consistency?
Fresh apple has a high water content, transforming the classic crispy cookie texture into a soft and fluffy American-style cake dough, which is expected in this recipe.
Do I need to peel the apple before grating it for the batter?
It is at your discretion; with red skin the cookie gains a rustic texture and small colored spots, while without skin the texture becomes more uniform and soft.
How to ensure that the cinnamon does not totally dominate the flavor?
The dosage of 1 teaspoon is calculated to flavor 1 and a half cups of flour; measure with a leveled spoon without overflowing the seasoning.
