Dessert: United States – Easy Cinnamon Apple Dumplings

Serving Size: 12

Approximate Time

Prep 15 min

Cook 12 min

Additional 45 min

Total 1 hr 12 min

Ingredients

3 / 4 cup (170 g) unsalted butter, softened
1 / 2 cup (100 g) granulated sugar
3 / 4 cup (150 g) packed light brown sugar
1 large egg
1 large egg yolk
2 tsp (10 ml) pure vanilla extract
2 cups (250 g) all-purpose flour
2 tsp (6 g) cornstarch
1 tsp (5 g) baking soda
1 / 2 tsp (3 g) fine salt
1 cup (170 g) white chocolate chips
3 / 4 cup (100 g) dried cranberries
Optional: 1 tsp (2 g) orange zest
Optional: 1 / 2 cup (60 g) chopped toasted pecans

Instructions

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer on medium speed until light and creamy, 2 to 3 minutes.
Beat in the egg, then the egg yolk and vanilla, scraping down the bowl as needed.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet and mix on low just until combined; do not overmix.
Fold in the white chocolate chips, dried cranberries, and orange zest and pecans if using.
Cover and chill the dough for 30 to 45 minutes to help prevent excessive spreading.
Meanwhile, preheat the oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
Scoop 2-tablespoon portions of dough (about 1.5 ounces/45 g) and roll into balls. Place 2 inches apart on the prepared sheets. For bakery-style tops, press a few extra chips and cranberries onto each ball.
Bake one sheet at a time for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look soft and slightly underdone.
Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. They will set as they cool.
Store in an airtight container at room temperature for up to 4 days or freeze baked cookies for up to 2 months.