Apple Cookies

Cookies with diced apples and drizzled with glaze.

These Apple Cookies are the ultimate fall treat, soft, chewy, and bursting with warm, cozy flavor. Every bite is packed with sweet apple chunks, hearty oats, and topped with a simple cinnamon glaze that ties it all together. Bake up a batch for your autumn gatherings, and don’t be surprised when they vanish in no time!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 25

Cook Time 15

Total Time 40

Servings cookies

Calories 117

Author Kim

Ingredients

1/2 cup (115 grams) unsalted butter softened
1/2 cup (100 grams) light brown sugar packed
1/4 cup (50 grams) granulated sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract
1 cup (125 grams) all-purpose flour spooned & leveled
2 teaspoons apple pie spice or sub with ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups (175 grams) old-fashioned rolled oats
1 cup (120 grams) peeled and finely chopped apple 1 medium apple

For the glaze

1/2 cup (60 grams) powdered sugar
2-4 teaspoons milk
dash of cinnamon

Instructions

Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes, until light and fluffy. Stir in the egg and vanilla; stop and scrape down the sides of the bowl as needed.
In a large bowl, whisk together the flour, apple pie spice, baking soda, and salt until well combined. Stir in the oats and set aside.
Slowly add the dry ingredients to the wet ingredients (a little at a time) as the mixer is on low; mix until just combined. Gently fold in the chopped apple; stir by hand until fully incorporated into the dough. Place dough in the fridge for at least 30 minutes to avoid the cookies spreading too much.
Using a 1.5 tablespoon cookie scoop, scoop balls of the cookie dough onto the prepared baking sheets, and place 3 inches apart on the cookie sheet.
Bake for 12 to 15 minutes or until the tops of the cookies are set. Remove from the oven when cookies still look a bit shiny on the top. They will continue to cook on the baking sheet and set nicely once they have cooled.
Allow to cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely before icing.
Make the icing: Whisk all of the ingredients together until no lumps remain. If the glaze is too thick, add more milk, and if the glaze is too thin, add more powdered sugar until it has reached your desired consistency. Drizzle a small amount over cookies.

Notes

Storing leftovers. Iced cookies stay fresh stored, covered, at room temperature for up to two days. If you want them to last even longer, you can store them in the fridge or freezer. Place them in an airtight container, in the refrigerator, for up to 1 week. The flavor is even better the next day!

Freezing. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. To freeze the cookie dough balls, place in the fridge for 1 hour. Then, place the solid and cold dough balls into a labeled zipped-top bag. Label the bag with the month and the baking temperature and place the bag in the freezer.

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