Preheat oven to 350°F (176°C). In a medium bowl, cream together margarine, brown sugar, granulated sugar and vanilla until fluffy. Add eggs one at a time, beating well after each addition. Slowly add Kinnikinnick Sugar Cookie Mix alternating with water/ginger mixture, mix until combined. Fold in apple, just until incorporated.
Drop by spoonful or cookie scoop onto parchment lined cookie sheets. Press slightly with the back of a spoon or palm of hand. Bake for 10-12 minutes at 350°F. Cool for 5 minutes on pan, finish cooling on cooling rack.
Yields: 40 Cookies (2 ½ “Diameter). Cookies can be stored for up to 3 months in the freezer.
Tips & Variations
- These cookies do not flow a lot. It is important to press them slightly to ensure even baking. Store cookies in an airtight container, with layers of parchment paper between. If adding chocolate chunks, fold in with apples.