Yields 4 dozen cookies
These cookies freeze beautifully. Alternatively, you can store them covered in an airtight container for up to 1 week.
I used brown sugar in the recipe, since brown sugar has a higher water content than white granulated sugar and therefore increases the moisture of the dough.
A note on vanilla extract: Always use pure vanilla for the best-tasting treats. Since the price of pure vanilla is so high these days, I finally made my own batch during the early days of quarantine. It’s not yet at its full flavor, yet it’s still so fragrant and flavorful.
Turn these into cute apple-shaped cookies by inserting half a pretzel stick on an angle into each cookie before baking. When cooled, add an artificial leaf to complete the look! (Remove before eating.)
Photography and Styling by Saraizel Senderovits