Fall Cookies
These fall cookies are made with apple butter, white chocolate, dried cranberries and pumpkin seeds with a little cinnamon to round it out!
Servings: 18
Calories: 229kcal
Ingredients
- 190 grams bleached all-purpose flour
- 5 mL Diamond Crystal fine kosher salt
- 2.5 mL baking soda
- 2.5 mL ground cinnamon
- 115 grams unsalted butter
- 150 grams light brown sugar
- 50 grams granulated sugar
- 1 large egg(s)
- 10 mL pure vanilla extract
- 75 grams apple butter
- 130 grams white chocolate chopped
- 115 grams pumpkin seeds
- 90 grams dried cranberries
Instructions
- Preheat the oven to 350 °F (175 °C). Line two or three large half sheet pans (13” x 18” x 1” | 33 cm x 45.5 cm x 2.5 cm) with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking soda, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a big mixing bowl using an electric hand mixer), cream together the butter, the brown sugar, and the granulated sugar until it’s very light and fluffy.
- Add the egg and the vanilla, and mix well until the mixture is light and fluffy again. Then stir in the apple butter. Make sure to clean down the sides of the bowl as needed with a big spatula.
- Dump in the whisked dry ingredients, and incorporate them on low.
- Mix in the white chocolate, pumpkin seeds, and dried cranberries.
- Scoop approximately 50-gram portions of the sticky dough onto one of your parchment-lined sheet pans. I like to do all the scooping at once and place them all on one of the prepared sheet pans.
- Chill the portioned out scoops of dough in the refrigerator for 15 minutes to firm them up, then roll them into smooth balls with the palms of your hand.
- Place 6–8 scoops per cookie sheet, spacing them apart and staggering them.
- Bake the cookies one sheet pan at a time until the edges are set and begin to brown slightly (about 14 minutes). You might want to rotate the pan partway through the baking to ensure the cookies brown evenly.
- Let the cookies cool completely on the sheet pan while you bake the second pan. Store the cookies in an airtight container once they've cooled completely.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- This recipe works with any fruit butter, such as pumpkin, pear, or apple butter.
- Remember, fruit butters are made from fruit purée (compote or sauce) that is cooked down into a thick, concentrated spread. This is not to be confused with a compound butter made with cow's butter.
- Want to change this up?
- Replace the dried cranberries with chopped crystallized ginger, raisins, currants, or chopped dried pear or apple
- Replace the pumpkin seeds with toasted walnuts or pecans
- Replace the white chocolate with milk or dark chocolate.
Nutrition
Calories: 229kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 167mg | Potassium: 107mg | Fiber: 1g | Sugar: 20g | Vitamin A: 177IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1mg
