Recently, I’ve been inundated with a lifetime supply of apples. Not only do we buy them every weekend at the farmer’s market, people are giving them to us left, right and centre and there is also a scraggly little tree in our new backyard sporting several dozen tiny, hard-as-rock mystery apples. After piling them all up on the countertop, I realized there was no way around it, I had to bake something. Sure, I could make most of it into my famous apple butter, which I will eventually, but I need something a little fancier. Something to bring out that fall flavour, and entice the mister into digging right in there with me. He’s more of a salty flavours kind of guy, so it takes a pretty outrageous dessert to strike his fancy.
We’ve all seen Carrot cake flavoured everything, from ice cream to yogurt and cookies to muffins, etc. But have you ever seen Apple Cake cookies? That’s what I thought.
The creative juices were flowing the other night, in the Guilty Kitchen! What’s a delicious fall inspired cake without cream cheese frosting to go with it? And so, Brown Butter Spiced Apple Cake Sandwich Cookies were born! Confusing title? I know, but what else could describe these wonderful little spicy bombs of moist apple goodness, smothered in a light cream cheese frosting? Delicious and so simple. The brown butter really brings out the flavours and ties the whole thing together (and just plain and simple makes everything better), so don’t leave it out!
Brown Butter Apple Spice Cookies
Yield: 6 sandwich cookies or 12 plain cookies
Prep Time: 20 minutes
Cooking Time: 20 minutes
1/2 cup salted butter
1/2 cup dark brown sugar, packed
1/2 cup, granulated sugar
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp fresh nutmeg, grated
1/4 tsp. ground ginger
1 cup quick cooking oats
2 large apples, peeled, cored and shredded or diced
3/4 cup toasted pecan pieces **
1. In small saucepan on medium high heat, melt butter. Swirl (do not stir!) the butter every so often, until it becomes a darker shade and begins to get a bit foamy. Remove from heat and set aside.
2. In large bowl, stir together sugars and all other dry ingredients.
3. In separate bowl, whisk together egg and vanilla. Slowly add butter to egg mixture while whisking.
4. Stir egg/butter mix into dry ingredients. Stir in apple and pecans.
5. Cover and chill for at least 1 hour or over night.
6. Using an ice cream scoop, scoop out, level off and place cake batter 2 inches apart on a parchment lined baking tray.
7. Bake in 350°F oven for 15-20 minutes.
** To toast pecans: Chop pecan halves into small pieces (about 5mm or 1/8″). Place on cookie sheet and bake for about 5 minutes at 425°F OR In a small, heavy bottomed pan set to high heat, swirl nuts for about 5 minutes or until browned.
Cream Cheese Frosting
4 oz Cream Cheese (Light okay, no fat not okay), room temperature
1/2 cup powdered sugar
1/4 cup salted butter, room temperature
1 tsp vanilla
1. Whisk together until thick and completely combined. Cover and chill until needed.
To assemble your Cookie Sandwiches, simply put a dollop of chilled frosting onto a chilled cookie and sandwich another cookie right on top. Divine!
As we didn’t want to polish off what is essentially a small cake with frosting, we decided to put the rest of the finished sandwiches in the freezer.
Now I know it’s starting to get cold out and who wants frozen treats? I do. Sitting next to the fire eating these is simply heaven. Please do this one thing for me. Don’t eat them all at once, okay? Have some will power and put them in the freezer long enough to be frozen. You will not regret it, I promise.