Irresistible Apple Crumb Cookies: Your New Favorite Fall Dessert
Apple Crumb Cookies are a delightful fusion that captures the best of both worlds: the comforting chewiness of a perfect cookie and the warm, spiced goodness of a classic apple pie. Imagine a rich, brown butter cookie base infused with cinnamon, generously filled with a vibrant homemade apple pie filling, and crowned with a crunchy, buttery cinnamon crumb topping. These aren’t just cookies; they’re an experience. Forget the traditional Thanksgiving apple pie this year – these cookies are so utterly delicious, they might just steal the show. Yes, I said it, and I stand by it!
As the leaves begin to turn and the air gets crisp, there’s nothing quite like the aroma of cinnamon and apples baking in your kitchen. These Apple Crumb Cookies perfectly encapsulate the essence of fall. They offer a delightful alternative to traditional fall desserts, bringing together textures and flavors that will please everyone. If you’re searching for a unique, comforting, and utterly delicious treat to celebrate the season, look no further. This recipe combines gourmet flavor with approachable baking steps, ensuring a successful and satisfying experience for bakers of all levels.
Looking for more fall-inspired treats? Here are some of my go-to recipes that capture the cozy spirit of autumn:
- The Most Splendid Caramel Pumpkin Sheet Cake
- The Best Apple Cheesecake Cookies
- The Most Delicious Pumpkin Coffee Cake Cookies
- Mini Apple Cake With Brown Butter Frosting
Why These Apple Crumb Cookies Will Become Your Fall Obsession
These Apple Crumb Cookies aren’t just another dessert; they are a masterpiece of flavor and texture, designed to delight and impress. Here’s why they deserve a top spot on your fall baking list:
- Perfectly Chewy and Soft Texture: These cookies are incredibly addictive because they strike the perfect balance. They boast a large, irresistibly soft center, characteristic of a thick, gourmet cookie. This tender interior beautifully contrasts with the delightful crunch of the crumb topping, creating a textural symphony with every bite.
- Rich Brown Butter Flavor: The secret ingredient that elevates these cookies from good to extraordinary is brown butter. Browning butter transforms its flavor profile, giving it a deep, nutty, and caramel-like aroma that infuses the entire cookie base. This complex flavor adds an incredible depth and richness, making these cookies truly unique and unforgettable.
- Homemade Apple Pie Filling That Shines: Forget bland, mushy apple fillings. Our made-from-scratch apple filling ensures that the apples retain a pleasant, slightly crisp texture. We avoid overcooking them, allowing their natural tartness and sweetness to shine through, perfectly spiced with just a hint of cinnamon. It’s a fresh, vibrant burst of apple goodness in every cookie.
- Irresistible Buttery Cinnamon Crumb Topping: The crumb topping, also known as streusel, is a crucial element. Made from a simple blend of butter, brown sugar, flour, and salt, it bakes into a golden, crunchy layer. This topping adds a fantastic textural contrast and an extra layer of buttery cinnamon flavor that complements the soft cookie and tender apple filling beautifully.
- The Ultimate Fall Dessert for Non-Pie Lovers: If you’re among those who appreciate the flavors of apple pie but aren’t keen on the traditional crust or texture, this recipe is tailor-made for you. It offers all the comforting, spiced apple goodness of a pie in a more accessible, chewy, and fun cookie format. It’s a wonderful alternative for holiday gatherings or a simple weeknight treat.
Key Ingredients You Will Need for Apple Crumb Cookies
Before you embark on baking these sensational Apple Crumb Cookies, it’s helpful to understand the role each ingredient plays. This guide will help you select the best quality items for optimal results. For a complete and precise list of quantities, please refer to the detailed recipe card provided below.
- Unsalted Butter: I always opt for unsalted butter in my baking recipes. This allows for complete control over the salt content in your desserts, ensuring the perfect balance of flavors. Quality butter will make a noticeable difference in the final taste and texture of your cookies.
- Brown Sugar: We use light brown sugar for its molasses content, which contributes to the cookies’ moisture, chewiness, and rich, subtle caramel notes. Packed brown sugar is ideal for accurate measurements.
- Eggs: It’s crucial to pull your eggs out of the refrigerator at least 2 hours before you plan to bake. Room temperature eggs emulsify better with other ingredients, resulting in a smoother, more uniform cookie dough and a superior texture in the baked cookies.
- All-Purpose Flour: For the best results, I recommend using unbleached all-purpose flour. My personal favorite brand is Bob’s Red Mill, known for its consistent quality. When measuring flour, always remember to scoop it lightly into your measuring cup and then level it off with a straight edge to avoid packing too much flour, which can lead to dry, dense cookies. If you have a kitchen scale, that’s the most accurate method!
- Ground Cinnamon: This warm spice is essential for both the cookie base and the crumb topping, providing that classic fall flavor profile that ties all the elements of these Apple Crumb Cookies together. Use fresh, aromatic cinnamon for the best results.
- Homemade Apple Filling (Granny Smith Apples): The heart of these cookies lies in the apple filling. Finely diced Granny Smith apples are preferred for their tartness, which beautifully contrasts with the sweetness of the cookie and crumb. A hint of cinnamon in the filling brings a cohesive, warm spice note throughout the cookie. Dicing them small ensures they fit well into the cookie divot and cook evenly.
- Corn Starch: This acts as a thickening agent for our apple filling, creating that luscious, slightly viscous consistency without making the apples mushy. It also helps bind the dry ingredients in the cookie dough for a tender crumb.
- Baking Powder & Salt: These are critical for leavening and flavor balance. Baking powder helps the cookies rise and achieve their soft, thick texture, while salt enhances all the other flavors, preventing the cookies from tasting overly sweet.
- Vanilla Extract: A touch of pure vanilla extract adds another layer of warmth and complexity, complementing the brown butter and cinnamon perfectly.
Mastering the Art of Browning Butter for Deeper Flavor
Browning butter is a simple yet transformative technique that unlocks a world of rich, nutty flavor, which is absolutely essential for these Apple Crumb Cookies. It truly gives the cookies a profound depth that will keep you coming back for more.
So, what exactly is browned butter, and how do you achieve it successfully without burning it? Essentially, you are cooking the butter past its melting point to toast the milk solids within. Don’t be alarmed by the term “burning” – the goal is not to make it black, but rather to gently toast these milk solids until they turn a beautiful golden brown. As they toast, they release an incredible nutty aroma, reminiscent of hazelnuts or caramel, which then infuses the entire butter, enriching its flavor dramatically.
To brown butter, melt unsalted butter in a light-colored saucepan over medium heat. A light-colored pan allows you to easily monitor the color changes. The butter will first melt, then foam, then eventually the foam will subside, and you’ll see small brown flecks forming at the bottom of the pan. Stir continuously to ensure even browning and prevent scorching. Once the butter turns a rich amber color and smells wonderfully nutty, immediately remove it from the heat and pour it into a heatproof bowl to stop the cooking process. Be vigilant, as it can go from perfectly browned to burnt in a matter of seconds!
It’s crucial to let the browned butter cool down to room temperature (or even slightly chilled, but not solid) before incorporating it into your cookie dough. Warm butter will cause your cookie dough to become too soft and spread excessively during baking. This cooling step is vital for the structure and texture of your finished Apple Crumb Cookies.
Crafting the Perfect Homemade Apple Filling
Creating the homemade apple filling is a straightforward process that yields a far superior result compared to canned versions. You’ll need a medium-sized cooking pot for this step; I highly recommend a reliable non-stick pot like the one you can find here, which makes stirring and cleanup a breeze.
- Combine All Ingredients (Except Slurry Components): In a large bowl, bring together all your finely diced apples, lemon juice, granulated sugar, ground cinnamon, and a pinch of salt. The lemon juice prevents the apples from browning and adds a touch of brightness. Toss everything thoroughly until the apples are evenly coated with the sugar and spices. This ensures every piece is infused with flavor.
- Cook the Apple Mixture: Transfer the coated apple mixture into your medium-large pot. Place it over medium-high heat and slowly bring it to a gentle boil. As the apples cook, they will begin to release their natural juices, creating a delicious liquid base. Stir occasionally with a rubber spatula to prevent sticking and ensure even cooking. While the apples are warming up, prepare your cornstarch slurry by whisking together the cold water and cornstarch in a small bowl until smooth. Set this aside.
- Thicken with the Slurry: Once the apples have started to cook down and appear slightly softened (they should still have a slight bite, not be completely mushy), it’s time to add the slurry. Pour the cornstarch slurry into the apple mixture while stirring constantly. Continue stirring for about 30 seconds to a minute. You should notice the mixture begin to thicken significantly. If it doesn’t thicken to your desired consistency, you can quickly make a little more slurry (1 teaspoon cornstarch with 1 tablespoon cold water) and add it in, stirring until it reaches the desired thickness. The goal is a syrupy, not overly thick, filling that clings to the apples.
- Cool and Store: As soon as the filling reaches the perfect consistency, remove the pot from the heat. Transfer the apple mixture to a clean, shallow container or plate to help it cool down quickly. Placing it in the fridge will speed up this process. It’s imperative that the apple filling is completely cooled before adding it to your cookie dough, as warm filling can melt the butter in the dough and cause your cookies to spread excessively. Once fully cooled, the filling can be stored in an airtight container in the refrigerator for up to 1 week, making it perfect for preparing ahead of time.
Step-by-Step Guide: Crafting Your Chewy Cinnamon Cookie Base
The foundation of these incredible Apple Crumb Cookies is a perfectly chewy and soft cinnamon cookie base, enriched with the warm, nutty notes of brown butter. Follow these steps for an impeccable cookie dough:
- Brown the Butter to Perfection: In a medium-sized sauce pan, begin browning your unsalted butter over medium heat. You’ll first hear sizzling and crackling noises as the water evaporates. As the butter cooks, these noises will subside, and the milk solids will start to toast. Turn the heat down to medium-low and continue stirring occasionally. Keep a close eye on it until it transforms into a rich, amber-brown color with a distinct nutty aroma. Refer to the “How to Brown the Most Perfect Butter” section above for detailed tips.
- Cool Down Your Browned Butter: This step is critical for cookie structure. Once browned, immediately transfer the butter to a heatproof bowl to stop the cooking process. It must come to room temperature before you incorporate it into your cookie dough. If you’re in a hurry, you can place it in the freezer for a few minutes, stirring frequently to prevent the top from solidifying while the bottom remains liquid. The goal is for the butter to be cool but still soft and emulsified.
- Combine the Dry Ingredients: In a separate medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, corn starch, and ground cinnamon. Whisking ensures these ingredients are thoroughly combined and evenly distributed throughout the cookie dough, which is essential for consistent texture and flavor.
- Cream the Browned Butter and Sugars: In a stand mixer fitted with a paddle attachment, add your cooled browned butter along with the light brown sugar and granulated sugar. Beat on medium-high speed for approximately 3 minutes, or until the mixture becomes light, fluffy, and significantly lighter in color. This process incorporates air, which contributes to the cookies’ soft texture.
- Incorporate Eggs and Vanilla: Scrape down the sides and bottom of the mixing bowl with a rubber spatula to ensure everything is well combined. Add the large egg, egg yolk, and vanilla extract. Continue beating on medium speed for another 2 minutes. The extra egg yolk adds richness and chewiness to the cookies, while the vanilla extract enhances the overall flavor profile.
- Mix in the Dry Ingredients (Carefully!): Reduce your mixer speed to the lowest setting. Gradually add all of the whisked dry ingredients to the wet mixture at once. Mix *just* until there are no longer any visible streaks or signs of flour. Be careful not to overmix the dough, as overmixing develops the gluten in the flour, leading to tough and dry cookies.
- Scoop and Shape Your Dough: For uniform cookies that bake evenly and look professional, I highly recommend using a kitchen scale. Divide the dough into 9 equal balls (each weighing approximately 4.5 oz, if you’re aiming for larger cookies). Roll each portion smoothly in the palm of your hand to form a neat ball.
- Create a Divot for the Apple Filling: Take the back of a spoon (or your thumb) and gently press it into the center of each cookie dough ball, creating a shallow divot or well. This depression is where your delicious, cooled apple filling will reside. Fill each divot generously with the compote.
- Chill Your Cookie Dough: This is a crucial step that you should not skip, especially when using browned butter. Because browned butter is often slightly warmer than regular room temperature butter, and to prevent your cookies from spreading too much during baking, the dough needs to be thoroughly chilled. Refrigerate your cookie dough balls for a minimum of 2 hours, but for the absolute best results and minimal spread, I highly suggest chilling them overnight. This allows the butter to re-solidify and the flavors to meld beautifully.
Assembly & Baking: Bringing Your Apple Crumb Cookies to Life
With your cookie dough perfectly chilled and your apple filling and streusel ready, it’s time for the exciting final steps of assembling and baking these magnificent Apple Crumb Cookies. Follow these instructions carefully to ensure golden, perfectly baked delights:
First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper; this prevents sticking and makes for easy cleanup. Arrange 4 cookie dough balls on each prepared baking sheet, ensuring adequate space between them for spreading. Each divot should already be filled with the cooled apple filling. Now, take your prepared buttery cinnamon crumb topping and generously sprinkle 1-2 tablespoons over the apple filling and the top of each cookie. Gently press the crumb topping into the dough to help it adhere during baking.
Bake the cookies for 13-15 minutes. Baking times can vary depending on your oven, so keep a close eye on them. The cookies are perfectly done when their edges are lightly browned, and the centers appear set but still slightly soft. They will continue to set as they cool. Avoid overbaking, as this can lead to dry cookies.
Once removed from the oven, allow the cookies to cool on the baking sheet for about 5-10 minutes. This allows them to firm up slightly. For that perfectly round, bakery-style appearance, you can use a large cookie cutter (slightly larger than your baked cookies) or a round metal pastry ring. Place it around each warm cookie and gently swirl it to nudge the edges into a neat, circular shape. This technique, known as “cookie scooting,” helps create beautifully uniform cookies. This is the cookie cutter I use. Finally, carefully transfer the cookies to a wire cooling rack to cool completely. The crumb topping will become even crunchier as they cool, offering a delightful contrast to the soft cookie base and warm apple filling.
Expert Baking Tips for Flawless Apple Crumb Cookies
Achieving bakery-quality Apple Crumb Cookies is within your reach with these expert tips and tricks:
- Prioritize Prep: I strongly suggest making your apple filling first, well in advance. It takes a significant amount of time to cool down completely, which is essential to prevent your cookie dough from spreading. The same goes for browning your butter; complete this step early and allow it to cool to room temperature or even slightly chilled before mixing with other ingredients.
- Chill Your Dough Thoroughly: While chilling your cookie dough for two hours will work, I highly recommend chilling them overnight. This extended chill time allows the browned butter to fully re-solidify, prevents excessive spreading during baking, and deepens the flavors, resulting in a superior, chewier cookie with a perfect texture.
- Mix Dry Ingredients on Lowest Speed: When combining your dry ingredients with the wet mixture, always use the lowest speed setting on your mixer and mix only until just combined. Overmixing develops gluten, which can lead to tough, dry cookies instead of the desired soft and chewy texture.
- Don’t Skip the Brown Butter: This is not an optional step if you want to experience the full depth of flavor these cookies offer. Brown butter imparts a nutty, rich, and slightly caramel-like taste that makes these cookies taste like fall in every bite. Just remember to let it cool significantly before mixing it with your eggs to prevent scrambling them.
- Chop Apples Small and Uniformly: For the best results, chop your apples into small, pea-sized pieces. This ensures they cook evenly within the filling, are easy to scoop into the cookie dough divots, and prevent the filling from spilling out during baking. Uniformity also contributes to a more pleasant eating experience.
- Use a Cookie Scoop for Consistency: A good-quality cookie scoop (mine were 4.5 oz for large cookies) is invaluable. It ensures that all your cookies are the same size, which is key for even baking. Plus, uniformly sized cookies just look prettier, giving them that professional, bakery-style appeal.
- Press in the Crumb Topping: Don’t just sprinkle the crumb topping on top. Gently press it into the cookie dough once the apple filling is in place. This helps the streusel adhere securely to the cookie, preventing it from falling off during baking and ensuring you get that delightful crunchy, buttery finish in every bite.
- Bake on Parchment Paper: Always line your baking sheets with parchment paper. This simple trick makes cleanup incredibly easy and, more importantly, prevents the cookies from sticking to the pan, ensuring they maintain their shape and integrity when transferred to a cooling rack.
- Measure Flour Correctly: For accurate results, especially if you don’t have a kitchen scale, use the “scoop and level” method for flour. Lightly spoon flour into your measuring cup until overflowing, then level it off with the back of a knife. Never pack flour into the cup.
Essential Tools for Baking These Apple Crumb Cookies
Having the right tools can make all the difference in your baking process, making it more efficient and enjoyable. Here are the tools I rely on to make these perfect Apple Crumb Cookies:
- Cookie Scoop: A large cookie scoop (like a 3-tablespoon or 4.5 oz scoop for these larger cookies) is a game-changer. It ensures all your cookie dough portions are the same size, promoting even baking and giving your cookies that professional, uniform, bakery-style appeal.
- Parchment Paper: An absolute must for any baker! Lining your baking sheets with parchment paper prevents cookies from sticking, facilitates easy transfer of delicate baked goods, and makes cleanup significantly faster and easier.
- Baking Sheets: I always recommend using light-colored aluminum baking sheets. Darker sheets can absorb more heat and cause the bottoms of your cookies to brown too quickly or even burn before the centers are fully cooked.
- Small Saucepan: Essential for browning butter and cooking down the diced apples into that luscious, perfectly spiced apple pie filling. A light-colored pan is best for browning butter so you can monitor the color.
- Mixing Bowls: You’ll need a couple of sturdy mixing bowls of various sizes – one for preparing the dry ingredients, another for whisking the streusel topping, and a larger one for mixing the cookie dough. Glass or stainless steel bowls are versatile.
- Rubber Spatula: Indispensable for scraping down the sides of the mixing bowl, ensuring all ingredients are thoroughly incorporated. It’s also gentle enough to fold in the apple filling without breaking up the delicate pieces too much.
- Stand Mixer with Paddle Attachment: While you can mix by hand, a stand mixer makes creaming butter and sugar much easier and more efficient, ensuring a light and fluffy base for your cookies.
- Wire Cooling Rack: Allowing your baked cookies to cool on a wire rack prevents them from becoming soggy on the bottom and promotes even cooling, which helps set the crumb topping.
Frequently Asked Questions About Apple Crumb Cookies
Got questions about baking these delicious Apple Crumb Cookies? Here are answers to some common queries to help you out:
- Do I need to brown the butter? While browning the butter significantly enhances the flavor with its nutty notes, it’s not strictly mandatory. If you prefer not to brown it, you can simply use melted (but cooled) unsalted butter. However, for the best results, do not add the extra egg yolk to the cookie dough if you are skipping the brown butter, as the browned butter typically requires that extra yolk for richness. Remember, even with regular melted butter, you will still need to chill the dough for at least two hours to prevent spreading.
- Can I use canned apple pie filling? Yes, you can! While homemade apple filling will always give you the freshest, most vibrant flavor and ideal texture, a good-quality canned apple pie filling can be a convenient time-saver. If using canned, I recommend chopping the apple pieces smaller so they integrate more easily into the cookie dough divots and bake nicely without spilling out.
- How do I keep the crumb topping from falling off? The key to a perfectly adhered crumb topping is gentle pressure. After you’ve scooped the cookie dough and filled it with the apple compote, sprinkle the streusel generously over the top. Then, gently press the crumb topping into the cookie dough with your fingertips or the back of a spoon. As the cookies bake, the dough will expand and the butter in the streusel will melt and solidify, helping the crumb adhere and achieve that delicious crunchy, buttery finish.
- What kind of apples are best for the filling? For the best balance of flavor and texture, I highly recommend using Granny Smith apples. Their firm texture holds up well during cooking, ensuring a slight bite in the filling rather than a mushy consistency. Their natural tartness also provides a wonderful contrast to the sweet cookie and crumb topping. Other good options that are firm and tart include Honeycrisp or Braeburn.
- My cookies spread too much. What went wrong? Cookie spread is often due to a few factors. The most common culprit is using butter that is too warm, or not chilling the dough sufficiently. Ensure your browned butter has cooled completely before mixing, and always chill your dough for at least 2 hours (or preferably overnight). Overmixing the dough can also contribute to spread, as can an oven that isn’t preheated to the correct temperature.
Storing and Freezing Your Apple Crumb Cookies
Once you’ve baked a batch of these incredible Apple Crumb Cookies, you’ll want to make sure they stay fresh and delicious for as long as possible. Proper storage is key to maintaining their perfect texture and flavor.
Store these Apple Crumb Cookies in an airtight container at room temperature for up to 3 days. For a slightly longer shelf life and to keep the apple filling extra fresh, you can also refrigerate them in an airtight container for up to 5 days. If serving from the fridge, allow them to come to room temperature or warm them slightly in the microwave for a few seconds for the best taste and texture.
Freezing Instructions
These Apple Crumb Cookies are also excellent for freezing, either as unbaked dough or after they’ve been baked, making them perfect for meal prepping or having a quick treat on hand.
For Uncooked Dough: The uncooked cookie dough balls, with the apple filling and streusel already added, can be frozen for up to 6 months. Arrange them on a baking sheet and freeze until solid, then transfer them to an airtight container or a heavy-duty freezer bag. When you’re ready to bake, there’s no need to thaw! Simply place the frozen cookie dough balls on a prepared baking sheet and bake as directed, adding a few extra minutes to the baking time if needed. This is a fantastic way to have fresh-baked cookies anytime!
For Cooked Cookies: Once baked and completely cooled, you can also freeze the finished Apple Crumb Cookies. Place them in a single layer on a baking sheet and freeze until firm. Once solid, transfer them to an airtight container or a freezer-safe ziplock bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. When you’re ready to enjoy, simply let them thaw at room temperature for a few hours. You can even warm them slightly in the oven or microwave for that freshly baked experience.
If you love this recipe or have any questions, please remember to LEAVE A 5 STAR REVIEW AND A COMMENT! Your feedback means a lot. Also, be sure to follow me on Instagram, Pinterest, and TikTok for more fun and delicious recipes, baking tips, and behind-the-scenes content!
- Homemade Apple Pie Donuts Recipe (Filled)
- Fall’s Best Caramel Apple Cake
- Mini Apple Cake With Brown Butter Frosting
- Greatest Cinnamon Apple Fritter Bread Recipe
For even more delightful baking inspiration, explore these other fantastic recipes from my kitchen:
- Fall’s Best Caramel Apple Cake
- The Best Apple Crisp Cheesecake (With Crumble)
- The Greatest Brown Butter Snickerdoodle Blondies
- Gooey Cinnamon Roll Caramel Cake
Recipe
Apple Crumb Cookies
Molly Murphy
Pin Recipe
Ingredients
For the apple filling
- 3 large apples peeled and small diced (cut them into pea size) I used granny smith
- 1 tablespoons lemon juice
- ½ cup granulated sugar
- ¾ teaspoon ground cinnamon
- pinch of salt
- 2 tablespoons corn starch
- ¼ cup cold water
For the Cinnamon Streusel
- ½ cup dark brown sugar
- ⅓ cup all purpose flour
- 1 teaspoon ground cinnamon
- Pinch of salt
- 3 tablespoons unsalted Butter room temperature
For the Cinnamon Cookies
- 1 cup unsalted Butter
- ½ cup light brown sugar
- ¼ cup granulated Sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons Vanilla extract
- 2 ⅔ cup all purpose flour
- 1 teaspoon cornstarch
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon cinnamon
Instructions
For the apple filling
-
In a large bowl, combined all ingredients except the corn starch and water. Toss until evenly combined.3 large apples peeled and small diced, 1 tablespoons lemon juice, ½ cup granulated sugar, ¾ teaspoon ground cinnamon, pinch of salt
-
Place the apples mixture in a medium-large pot over medium-high heat. Slowly bring to it to boil over, using a rubber spatula to stir. Make your slurry by add cold water to the corn starch. Set aside
-
As the apples begin cook they release liquid. Once apple have slightly cook and look slightly soften, Add the slurry to the mixture stirring constantly. It should start to thicken after about 30 seconds. If it hasn’t, make a little more slurry.2 tablespoons corn starch, ¼ cup cold water
-
Once done, remove the apple mixture and transfer to a container and put in the fridge to cool down. Once completely cooled, the filling can be stored in the fridge in an airtight container for up to 1 week.
For the Cinnamon Cookies Cookies
-
In a medium sized sauce pan, start browning the butter over medium heat. Cook it until you start to hear it make crackling noises. Turn down the heat to medium low. Stir occasionally until it turns brown.1 cup unsalted Butter
-
Let it come to room temperature before you start on your cookies. (Note: you can put it in the freezer to cool it down, just make sure that you stir it so the top doesn’t get hard while the bottom stays soft)
-
In a separate mixing bowl, whisk together both flours, baking powder, salt, corn starch, and cinnamon.2 ⅔ cup all purpose flour, 1 teaspoon cornstarch, 1 ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoon cinnamon
-
In a stand mixer fitted with a paddle attachment, beat the browned butter and the sugar on medium high speed until light and fluffy, about 3 minutes.½ cup light brown sugar, ¼ cup granulated Sugar
-
With a rubber spatula scrape down the sides and bottom of the bowl. Add the egg, egg yolk, and vanilla and cream on medium speed for another 2 minutes.1 large egg, 1 large egg yolk, 2 teaspoons Vanilla extract
-
On the lowest speed, add all of the dry ingredients all at once to the wet ingredients just until there are no more signs of flour. Don’t over mix.
-
If you have a kitchen scale, evenly divide the dough between 9 balls (mine were 4.5 oz each). Roll in the palm of your hand to form a ball.
-
Take the back of a spoon and press it into the middle of each cookie to form a divot. Add the cooled apple filling compote into the divot.
-
Because the browned butter is not going to be cold, you need to refrigerate these cookies for 2 hours or overnight before baking. (I recommend over night, but if you can’t wait, 2 hours will do!) This helps ensure that the butter has solidified, so your cookies won’t spread.
For the Streusel Topping
-
While the cookies are chilling, make your streusel.
-
In a mixing bowl, whisk together the brown sugar, salt, cinnamon, and flour. Add the butter and with your hands, combine everything until it is well incorporated. You want it to have a shaggy look. This can be stored in an air tight container for up to 7 days in the fridge.½ cup dark brown sugar, ⅓ cup all purpose flour, 1 teaspoon ground cinnamon, Pinch of salt, 3 tablespoons unsalted Butter room temperature
Assembly and baking
-
Preheat the oven to 350, line two cookie sheets with parchment paper and place 4 balls of cookie dough on each cookie sheet. Sprinkle 1-2 Tablespoons of streusel on top of the cookie dough.
-
Bake for 13-15 minutes. Allow the cookies to slightly cool, and then transfer them to a wire cooling rack to finish cooling.