Appledoodle Cookies


Ever since I was little, I've enjoyed baking.  I remember my first cookbook, Better Homes and Gardens New Junior Cook Book.  My aunt gave me this cook book when I was 6 years old, and I still have it.  One recipe in that book was Snickerdoodles.  I loved those cookies.  They were the first cookies that I remember making on my own, or at least with a little bit of help from my mom.  When I found this recipe on Gimme Some Oven, I knew that I had to give it a try, if for nothing else, for old time's sake!  I'm so glad that I did because these cookies were so moist and delicious!!  I can't wait to make these again!

8 tablespoons Unsalted Butter
2/3 cup Brown Sugar
2/3 cup White Granulated Sugar
2 Eggs
2 cups Flour
2 tablespoons Cornstarch
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/8 teaspoon Nutmeg (optional)
1 Apple, peeled, cored, and diced small

Cinnamon Sugar Mixture:
1/2 cup Sugar
3 tablespoons Ground Cinnamon

In a small bowl, stir together the sugar and the cinnamon; set aside.  These amounts made more than I needed, so I put the leftover mixture into a jar and put it in my spice cabinet for later use!

In a mixer, cream the butter on medium-high speed until it is soft, smooth, and light.  Add both the sugars to the creamed butter and mix until they are fully incorporated and lighter in color.  Stirring vigorously, add the eggs to the mixture and beat until the batter is uniform.  In a separate bowl, stir together the flour, cornstarch, baking soda, salt, and nutmeg.  Slowly fold the dry ingredients into the batter until well combined.  Then add in the diced apple, gently folding by hand, until well distributed.  Form balls of dough and put them into the bowl of cinnamon sugar, swirling to coat.  On greased cookie sheets, place the dough balls about 3 inches apart.  Use your fingers to press and flatten the dough slightly, and sprinkle an extra pinch of cinnamon sugar on the flattened surface.  Bake at 350 degrees for 7 minutes.  Turn the pan around and bake for an additional 7 minutes, or until the cookies have golden edges and a blonde middle.  Cool on a baking sheet.  These cookies will keep in an airtight container for about 3 days at room temperature.  This recipe made 30 nice-sized cookies.