Apple Cranberry Icebox Cookies

Dry Your Apples, Make ahead:


4 cups water

½ cup lemon juice


Position racks in the upper and lower third of the oven; preheat to 200°F. Line 2 large baking sheets with parchment paper.  Combine water and lemon juice in a medium bowl.  Use a sharp knife or a mandolin to slice apples as thin as possible, about 1/8” thick.  Soak the slices in the lemon water for 30 minutes, drain and pat the slices as dry as possible with paper towels.  Please on the prepared baking sheets in a single layer.  Bake on upper and lower racks for 1 hour.  Remove from oven and turn each slice over, return and back for 1 more hour for soft dried apples or about 2 more hours for crispy apple chips.

For the Cookies:


¼ cups butter

2/3 cups sugar

1 teaspoon vanilla

¼ cups egg whites

1 ¼ cups whole wheat flour

¾ teaspoons ground cinnamon

¼ teaspoons baking soda

1/3 cups dried apples (recipe above)

1/3 cups dried cranberries


  1. In large bowl, beat together butter, sugar and vanilla until creamy. Beat in AllWhites®. Add flour, cinnamon and baking soda. Beat until well mixed. Add apples and cranberries.
  2. On waxed paper, shape dough into a 10-inch log. Wrap tightly in paper and freeze at least 3 hours or until firm.
  3. Heat oven to 350°F. With sharp knife cut log into 36 (1/4-inch) slices. Place 1-inch apart on ungreased cookie sheet. Bake 10 minutes or until cookies are a light golden brown. Remove from cookie sheet immediately; cool completely on wire rack.


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