apple & cranberry brown sugar cookies

These cookies are amazing!

I introduced you to this brown butter brown sugar cookie recipe a few weeks ago, here.

Well, I had an idea . . . why not add apples and cranberries  . . . making the perfect Fall cookie!?!

Oh. My. Goodness. They were even better than I dreamed that they could be.

Imagine a CHEWY, moist, toffee-flavored cookie studded with small pieces of apples and cranberries. It tastes like a buttery apple & cranberry pie in the form of a cookie.

 Because adding fresh apple pieces and cranberries would add too much moisture to the batter, I chopped dried apples and cranberries into small pieces (about the size of raisins) and then added them for the perfect balance of sweet and tart.

The brown butter brown sugar cookie base warms up the whole cookie.

I added 1/2 teaspoon of cinnamon to the brown sugar for rolling, just to add that extra hint of Fall.
Perfect!

We love them . . . and they're extra special warm with Vanilla Ice Cream. Ahhhhhh . . . .

apple & cranberry brown sugar cookies

24 cookies

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14 tablespoons unsalted butter (1 3/4 sticks)

1 3/4 cups packed dark brown sugar

2 cups unbleached all-purpose flour plus 2 tablespoons

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon table salt

1 large egg

1 large egg yolk

1 tablespoon vanilla extract
1 cup dried apples, chopped
1/2 cup dried cranberries, chopped 
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TOPPING
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

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Preparation

In 10-inch skillet over medium-high heat, heat 10 tablespoons butter until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to the heat-proof bowl of a stand mixer. Stir remaining 4 tablespoons butter into hot butter to melt; set aside to cool for 15 minutes.

While butter is cooling, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until WELL combined; set aside.

In medium bowl, whisk together flour, baking soda, and baking powder; set aside.

Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; attach paddle and mix on medium-low speed until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute.

Stir in the dried apples and cranberries, just until combined.

Roll two heaping tablespoons of dough into ball between your palms, roll the ball in the sugar & cinnamon mixture, and then place it on the prepared baking sheet spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet).

Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone); 12 to 14 minutes, rotating baking sheet halfway through baking.

Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.

Recipe Note: Use fresh brown sugar, as older (harder and drier) brown sugar will make the cookies too dry.

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