Apple Cake Recipe
Crumbly apple cookies hold a cinnamon-walnut filling that is cooked dry, cooled completely, and dusted with sugar.
Keep Moisture Away From the Dough
The filling determines the cookies’ texture and shape. Cook the grated apples until no free liquid remains, then mix in the cinnamon and walnuts and cool the mixture completely before filling. Add flour gradually, stopping when the dough is soft and no longer sticky; too much flour makes it dense. Bake until the bottoms and edges are lightly colored while the tops stay pale.
- Yield
- 24 medium apple cookies
- Servings
- 8 servings
- Total time
- 1 hr 7 min
- Difficulty
- Medium
- Prep time
- 35 min
- Cook time
- 32 minCooling the Apple Filling: At least 20 min, ideally 30 min
Ingredients for Apple Cookies
Ingredients
How to Make Apple Cookies
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01
Cook the apple filling
10 minutesPeel and grate the apples. Add the apples and granulated sugar to a wide skillet and cook over medium heat for 8–10 minutes, stirring occasionally. When no free liquid remains in the skillet, add the cinnamon and walnuts. Stir for 1 minute, then remove from the heat.
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02
Cool the filling completely
20 minutesSpread the apple filling in a wide dish and let it stand until it reaches room temperature. Do not combine the hot filling with the dough.
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03
Prepare the dough
10 minutesMix the softened butter, oil, yogurt, egg and powdered sugar. Add the cornstarch, baking powder and salt. Add 320 g of the flour and knead the dough briefly. If needed, add the remaining flour gradually until the dough is soft and no longer sticks to your hands.
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04
Shape the cookies
15 minutesRoll out the dough to approximately 3–4 mm thick and cut out 8–9 cm rounds. Place approximately 1 dessert spoonful of the cold filling in the center of each piece. Fold them into half-moons, or create the classic shape by gently overlapping the edges toward the center. Arrange them on the baking sheet with space between them.
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05
Bake until lightly golden
20–24 minutesPreheat the oven to 175°C with both top and bottom heat. Bake the cookies on the middle rack for 20–24 minutes. Remove them from the oven before the tops darken, when the bottoms and edges are lightly colored.
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06
Cool and dust with confectioners' sugar
10 minutesLet the cookies rest on the baking sheet for 10 minutes, then transfer them to a wire rack. Once completely cool, sift confectioners' sugar over them and serve.
Mastery Guide
Review the technical details, common mistakes and correct practices that determine the recipe result.
Critical Tips
Cool the filling completely
Hot or watery apple filling can loosen the butter in the dough and soften the inside.
Best practice: Cook the filling until it has absorbed most of its liquid, then cool it completely before filling the dough.
Add the flour gradually
Too much flour makes the cookies hard and dry.
Best practice: Add the final 20 g of flour gradually, depending on the dough's soft, nonsticky consistency.
Bake until lightly colored
Letting the apple cookies become dark for too long can dry out the butter-based dough.
Best practice: Remove them from the oven when the bottoms and edges turn lightly golden-pink.
Common Mistakes
Filling with watery filling
Apple juice moistens the dough and may cause it to open during baking.
Best practice: Cook the apple in the pan until its moisture has reduced.
Overworking the Dough
Adding too much flour makes the dough dry and dense instead of tender and crumbly.
Best practice: Add the flour gradually and stop when the dough is soft.
Adding Too Much Filling
The cookie will not close properly, and the filling may spill out during baking.
Best practice: Use about 1 teaspoon of filling for a medium-sized piece.
Why Does This Happen?
Why Do the Cookies Become Soft?
Moisture left in the apple filling and hot filling reduce the dough’s crisp texture.
Best practice: Cook the filling until nearly dry, then cool it completely.
Why Does the Dough Crack?
Too much flour or cold, firm butter can reduce the dough’s elasticity.
Best practice: Use softened butter and add the flour gradually.
Why Do the Cookies Spread?
Overly soft butter and a hot baking sheet weaken the dough’s shape.
Best practice: Do not melt the butter, and do not arrange the shaped cookies on a hot baking sheet.
Mayana Tips
Prepare the Filling Ahead
Cold filling speeds up shaping and helps keep the dough from warming.
Best practice: You can prepare the filling a few hours ahead and refrigerate it.
Shape Evenly Sized Pieces
Different-sized pieces bake at different rates in the same amount of time.
Best practice: Cut the dough into pieces of similar thickness and size.
Add the Confectioners’ Sugar After Cooling
A hot surface melts the powdered sugar quickly.
Best practice: Sprinkle with powdered sugar when the cookies are close to room temperature.
Ingredients & Measurements
Balanced Sweet-Tart Apple
Very juicy apples need a longer cooking time to release their moisture; aromatic, firm apples make a more distinct filling.
Best practice: Grate the apple and cook off its moisture carefully.
Cornstarch
Cornstarch replaces some of the flour, helping create a more delicate, melt-in-your-mouth texture.
Best practice: Do not compensate for the specified 40 g by adding more flour.
Walnuts
Walnuts add flavor and a slight crunch to the filling, but too many can make the cookies difficult to seal.
Best practice: Use medium-coarsely chopped walnuts, not large pieces.
Cooking Techniques
Remove Excess Moisture from the Filling
Excess moisture from the grated apple turns to steam inside the cookie and softens the dough.
Best practice: Cook the apple over medium heat for 8–10 minutes, until no free liquid remains in the pan.
Knead the Dough Briefly
Kneading for too long develops the flour’s gluten and can make the cookies tough.
Best practice: Stop kneading as soon as the flour is incorporated and the dough comes together.
Bake with Care
The cookies continue to firm up from residual heat after they come out of the oven.
Best practice: Bake at 175°C using conventional heat for 20–24 minutes, keeping the cookies pale.
How to Store and Make Apple Cookies Ahead
- Serving temperature
Serve at room temperature.
- Best resting time
Let the cookies rest on the baking sheet for 10 minutes, then cool completely on a wire rack.
- Refrigerator storage
Store in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving.
- Room-temperature limit
Store in an airtight container in a cool, dry place for up to 2 days.
- Freezing
Shaped, unbaked cookies can be stored in the freezer for up to 2 months.
- Thawing method
Bake the frozen unbaked cookies without thawing, adding a few minutes to the baking time.
- Make-ahead steps
Prepare the apple filling 1 day ahead and store it in an airtight container in the refrigerator.
- Serving suggestion
Serve dusted with powdered sugar alongside tea or coffee.
Nutrition
1 serving: 3 cookies; including serving additions
Approximate values calculated using standard ingredient nutrition data and household-measure conversions for a 3-cookie serving. Values are approximate calculations.
Frequently Asked Questions About Apple Cookies
Why should apple cookie filling be cold?
Hot filling loosens the fat in the dough, and the apple’s moisture can soften it. Cool the filling completely to preserve the shape and delicate texture.
How much flour should you add to apple cookie dough?
Start with 320 g in this recipe and increase it to about 340 g at most, depending on the dough’s consistency. The dough should not stick to your hands, but it should not be firm.
At what temperature should apple cookies be baked?
Bake in a preheated 175°C oven using the top-and-bottom heat setting. Medium-sized cookies usually take about 20–24 minutes in most ovens.
Why do apple cookies turn out hard?
Too much flour, overkneading, or baking for too long are the most common causes. Add the flour gradually and do not let the tops darken.
Can apple cookies be frozen?
Yes. Freeze the shaped, unbaked cookies in a single layer first, then transfer them to a bag. Bake them without thawing and add a few minutes to the baking time.
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