Yield 20 cookies

Cookie Dough

  • 8 oz unsalted butter, soft
  • 3/4 cup sugar, granulated
  • 3/4 cup sugar, brown
  • 2 eggs
  • 1 tsp vanilla extract
  • 3.5 cup all purpose flour
  • 2-1/2 p pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1-1/2 cup granny smith apple, peeled, cored, & grated

Directions

  1. Whisk together flour, baking soda, baking powder, salt, and spice.
  2. Using a counter-top mixer fitted with a paddle attachment, cream butter and sugars until smooth and fluffy.
  3. Add egg, then vanilla - beating until incorporated.
  4. Alternate dry mix and apples and mix until incorporated.
  5. Scoop onto parchment lined sheet pans with a #20 ice cream scoop.
  6. Bake ~12 minutes at 325°F convection (350°F non-convection), or until barely golden around edges.

Frosting

  • 4 cups confectioner’s sugar (powdered)
  • 4 oz unsalted butter, soft
  • 8 oz cream cheese
  • 3 teaspoons of vanilla extract
  • Pinch of salt
  • 1 tsp orange zest

Directions

While the cookies are cooling, make the frosting. Using a counter-top mixer fitted with a paddle attachment, cream butter & cream cheese. Slowly add powdered sugar and cream until fluffy. Mix in vanilla, salt, & zest. Spread frosting onto cookie tops with a spatula.

 

Formulation courtesy of Rebecca Bills, Marigold in Resorts World Las Vegas