In a large bowl, I mix 250 g flour with baking powder and sugar, then cut in cold butter until it looks like fine crumbs. I’ve tried softened butter, and it turns greasy and heavy. Then I add the egg and mix just until a soft dough forms.
Next, I fold in the apples, then add the remaining 110 g flour gradually. This is where the dough goes from sticky to workable, so I watch the feel more than the clock. I want it to hold together when squeezed, but not feel dry.
I roll small portions into balls, coat them in icing sugar, and place them on a lined baking sheet with room to spread. They bake until the tops crack and the edges are just blond, about 15 minutes in my oven. I cool them a few minutes on the tray, then move to a rack so they stay soft.
Pro Tips for Best Results
I tested different apple sizes, and small dice wins every time. Big chunks make the cookies lumpy and can leak juice in the oven. Tiny pieces blend into the crumb and taste like gentle apple filling.
Cold butter is the make or break detail. I keep it chilled until the last second, and I even chill the bowl if my kitchen is warm. That cold fat gives a tender bite you can feel.
If the dough feels sticky, I don’t panic and I don’t knead. Too much mixing makes the cookies tough. I dust in a little flour, mix briefly, and stop as soon as it holds together.
For the prettiest finish, I coat the balls in icing sugar twice. I roll once, wait a minute, then roll again so the snow looks thicker after baking. It’s small, but it really upgrades the look.
Common Mistakes to Avoid
I made the mistake of using apples that were too watery, and the dough turned gummy fast. If your apples are very juicy, blot them lightly with a paper towel after dicing. That tiny move saves you from adding too much flour later.
Another mistake is overbaking because the centers still look pale. These cookies should stay light, and they finish setting as they cool. When I wait for deep color, the texture loses that soft, almost cakey feel.
I also learned not to pack the flour too aggressively when measuring. Too much flour makes the dough dry and crumbly, and then you’ll be tempted to add extra egg or liquid. Use a light hand, and let the dough tell you what it needs.(See the next page below to continue…)