Yep, still working through my apple haul. But, I'm loving every minute of it. Fall is my favorite season. The weather, the leaves, the food, the football- it's a magical combination that fills me with joy. Yeah, yeah, winter is coming but for now, I gleefully dress myself up in all things fall. And by the way, I don't mind winter, either.
These cookies are the best way to eat apple pie without making, baking, and messing up apple pie. Pie meets cookie with a little bit of icing and you've got yourself a winner. These cookies don't have the typical fall spices- I intentionally left them out to really highlight the sweet apple and creamy buttermilk.
1 1/2 sticks [170 grams] butter, room temperature
1/2 cup [115 grams] granulated sugar
1 cup  light brown sugar
2 whole eggs
1 egg yolk
2/3 cup [150 grams] buttermilk, room temperature
2 teaspoons vanilla extract
1/4 teaspoon lemon zest, about half a lemon
3 cups [412 grams] all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups [210 grams] diced apples
On the sidelines:
Buttermilk glaze, recipe as follows
In the first bowl, cream together the butter and sugars for five minutes.
Add the second bowl to butter and sugar and continue to cream together for a few more minutes.
Whisk together the dry ingredients in the third bowl and add into the wet ingredients. Mix until just combined.
Stir in the diced apple. Refrigerate the cookie dough for one hour.
Portion the cookie dough using a cookie scoop or spoon. Freeze the portioned cookie dough for one hour.
Preheat the oven to 350 degrees. Line a few baking sheets with parchment paper.
Place the frozen cookie dough onto the prepared baking sheets. Bake until the cookies are set and golden brown- about 45 minutes for me. Let cool. Drizzle with glaze.
1 cup [150 grams] powdered sugar
5 tablespoons buttermilk
1 teaspoon vanilla extract
Pinch of salt
Whisk everything together.