Whole Wheat Apple Cinnamon Cookies with Browned Butter Frosting

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My, oh my – if you’re looking for a great fall cookie recipe I have one for you right here. Filled with Hodgson Mill Whole Wheat Flour, Hodgson Mill Naturally White Flour, fresh apple, oats and cinnamon – these cookies are a fantastic reminder of everything good about the season. Top them with some browned-butter frosting and now we’re at a whole new level- and one to which I’m very happy to go.

Ingredients

  • 1 cup butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup + 1 Tbsp Hodgson Mill Whole Wheat Flour
  • 1/2 cup + 1 Tbsp Hodgson Mill Naturally White Flour
  • 2 cups quick cooking oats
  • 1 cup apple, diced
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1/4 tsp vanilla extract
  • 4 Tbsp milk, or heavy cream
  • ground cinnamon, for dusting

Directions

Cream butter and sugars in a large mixing bowl until light and fluffy.  Add eggs and vanilla and mix thoroughly.  Whisk together the flours, baking soda, salt and cinnamon in a small bowl.  Slowly add the dry ingredients to the butter/sugar mixture until everything comes together.  Stir in the chopped apple and oats.  Scoop the dough onto parchment-lined baking sheets and bake in a 350˚F oven for 10-11 minutes or until the edges begin to turn golden brown.

While the cookies are baking, put ¼ cup of butter in a small sauce pan and cook just until it turns amber colored and gives off a heavenly, nutty aroma.  Immediately pour the browned butter into a small bowl to prevent it from scorching.    Add the powdered sugar, vanilla and milk or cream to the browned butter and whisk until smooth and creamy – adding more milk or cream until the frosting is of spreading consistency.

Allow the cookies to cool for 10 minutes after they’re done baking.  Frost warm cookies and sprinkle with a bit of ground cinnamon for decoration.  Serve immediately or cool cookies completely and store in an airtight container for 2-3 days – if they last that long. 



Makes approximately 24 cookies. Print this Recipe

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