Servings: 13 cookies
Calories: 144kcal
Ingredients
- 210 gr flour 00 Italian
- ½ tsp salt
- ½ tsp cinnamon powder
- 1 ¼ tsp baking powder
- 110 gr butter unsalted
- 70 gr sugar caster
- 1 unit egg large
- 140 gr apple cut in tiny pieces
- 1 unit lemon zest
- 1 tsp vanilla extract
- 2 tbsp sugar powdered
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper. Peel and core the apple, then cut it into small, ¼-inch (6 mm) dice. Set aside.
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.
- Cream the butter and sugar. Place the softened butter and sugar in a large mixing bowl. Using a hand mixer, beat on medium speed for about 2–3 minutes, until creamy and slightly lighter in color.
- Add the egg, vanilla and finely grated lemon zest. Beat just until smooth and combined.
- Add the dry ingredients: add the flour mixture in two additions, mixing on low speed just until the dough begins to come together. Avoid overmixing.
- Fold in the apple. Switch to a spatula and gently fold in the diced apple until evenly distributed throughout the dough.
- Shape and bake. Scoop about 1½ tablespoons of dough per cookie onto the prepared baking sheet, leaving about 2 inches between them. Keep their shape slightly irregular and rustic.
- Bake for 15–18 minutes, until the cookies are set and lightly golden around the edges and underneath.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack. Once completely cool, finish with a light dusting of powdered sugar.
Nutrition
Calories: 144kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Sodium: 179mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
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