I first made these soft apple filled cookies on a chilly afternoon when I had two apples getting wrinkly on the counter and a serious craving for something cozy. As the cold butter rubbed into the flour, my kitchen smelled faintly like shortbread, and when the apples hit the bowl with lemon juice, the scent turned bright and fresh. The oven brought it all together: gentle warm vanilla like sweetness, tender crumbs, and little pockets of apple in every bite.
Why You’ll Love This Recipe
If you love cookies that feel soft and comforting, you’ll be happy with these. When I bake them, the outside sets into a delicate crackle, but the inside stays tender with little apple pockets that taste like mini pie. The dough is simple, the apples do the work, and you don’t need fancy tools. That snowy icing sugar finish makes them look special, even on an ordinary day.
Ingredients
- 360 g all purpose flour (T45 or T55), divided: 250 g + 110 g
- 100 g cold butter, cut into small cubes
- 90 g sugar
- 1 whole egg
- 1 teaspoon baking powder
- 2 medium apples, peeled and finely diced
- A little lemon juice (about 1 to 2 teaspoons)
- Icing sugar, for coating and finishing
I divide the flour on purpose because apples release juice, and that extra portion keeps the dough easy to shape. If your apples are very juicy, you may need a spoonful more flour, and that’s normal. I like a tart apple and I never skip lemon juice; it keeps the color bright and the flavor lively. The butter must stay cold, because cold butter creates a tender shortbread style crumb.
Equipment Needed
- Large mixing bowl
- Pastry cutter or fork (or clean fingertips)
- Cutting board and knife
- Baking sheet
- Parchment paper
- Small bowl for icing sugar
- Wire rack
I’m not precious about tools for this recipe. If you don’t have a pastry cutter, rub the butter into the flour with your fingertips, working fast so it stays cold. Parchment paper prevents sticking and overbrowning, and a wire rack keeps the bottoms from steaming. I also keep a bowl of icing sugar beside me, because coating while the dough is cool gives the prettiest cracks.
Step-by-Step Instructions
I start by peeling and dicing the apples very small, then tossing them with lemon juice so they stay bright. As soon as they’re diced, I can smell that crisp apple perfume, which tells me the cookies will taste fresh. Big pieces can tear the dough when you shape the cookies, so I aim for tiny cubes. I set them aside while I make the dough.(See the next page below to continue…)