Best Apple Cookies Recipe – How To Make Apple Cookies

PICTURED: ERIK BERNSTEIN; CULINARY STYLING: SPENCER RICHARDS

What’s better than a dessert that tastes exactly like autumn? Seriously, few recipes can match the tastes of pumpkin cheesecake, caramel apple pie, or apple coffee cake. That is, until those perfectly spiced apple cookies come into the picture. They’re just begging to be served with pumpkin spice lattes in front of a blazing fire with red and orange leaves waving outside in the cool air. (Or, double the apple vibes with a steaming cup of homemade apple cider.)

These snickerdoodle-like cookies are soft in the center and slightly crispy around the edges. The batter is infused with all the best warm fall spices, thanks to Shortcut Superhero Apple Pie Spice, and every bite is packed with plenty of tangy Granny Smith apple chunks. On top is a drizzle of thick white frosting to take those cookies on top. For even more fall flavor, add toasted chopped walnuts or pecans.

You can make your own apple pie spice by whisking together 4 parts cinnamon, 1 part nutmeg, ginger and cardamom, and 1/2 part allspice. Store cookies in an airtight container at room temperature for up to 2 days.

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Yields:

20

Preparation time:

0

hours

20

minutes

Total time:

1

hour

40

minutes

cookie dough

1 1/2 tsp.

(180 g.) all-purpose flour

6 tbsp.

(3/4 stick) butter, softened

1/2 tsp.

(100 g.) granulated sugar

1/2 tsp.

(107 g.) packed light brown sugar

1/2 tsp.

pure vanilla extract

1


medium-tart apple (about 8 oz; like Granny Smith), cored, peeled and grated (about 1 tbsp)

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cookie dough

  1. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, apple pie spice, baking soda and salt.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and mix until incorporated, then stir in the vanilla. Add the dry ingredients to the butter mixture and beat until well combined. Stir in apples until just combined. Cover and refrigerate dough until cold, about 30 minutes.
  4. Scoop out 2 tablespoon balls of dough (about 20 balls) and arrange them 2 inches apart on the prepared baking sheets. Bake until cookies are just set and lightly browned, 14 to 18 minutes. Let cool completely.

icing

  1. In a small bowl, whisk together powdered sugar and lemon juice. Add water, 1 teaspoon at a time, until the frosting is thick but pourable.
  2. Pour frosting over cooled cookies. Let stand until frosting sets, about 15 minutes.
  3. Get ahead: Cookies can be prepared 2 days in advance. Store in an airtight container at room temperature.

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apple cookies

PICTURED: ERIK BERNSTEIN; CULINARY STYLING: SPENCER RICHARDS

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