What kind of apples work best in these cookies?

Firm, tart apples like Granny Smith, Honeycrisp, or Pink Lady work wonderfully in these cookies. They hold their shape during baking while providing a nice contrast to the sweet dough. Avoid softer varieties like McIntosh that can turn mushy during baking.

Can I make these cookies ahead of time for a party?

Absolutely! These cookies actually develop even better flavor after a day. You can bake them 1-2 days ahead and store in an airtight container at room temperature. For best results, add the glaze the day you plan to serve them to keep it looking fresh.

My dough seems very sticky after adding the apples. Is this normal?

Yes, the moisture from the apples can make the dough slightly stickier than traditional cookie dough. If it's too difficult to work with, refrigerate the dough for 30 minutes before scooping, or use a cookie scoop dipped occasionally in cold water to help release the dough.

Can I use apple pie filling instead of fresh apples?

While fresh apples provide the best texture and flavor, you can use well-drained canned apple pie filling in a pinch. Chop the apple pieces smaller and expect a slightly different texture in the final cookie. You might also want to reduce the sugar slightly since pie filling is already sweetened.

Apple Cookies Recipe - Evelynseats

Description

Soft, spiced apple cookies that come together easily with pantry staples. These cookies feature tender chunks of apples and crunchy nuts, accented by warm cinnamon, nutmeg, and cloves. Finished with a simple glaze, they’re a cozy fall treat perfect for sharing.

Ingredients

Units Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
1 1/2 cups brown sugar
2 eggs

Mix-Ins

1 cup apples, chopped
1 cup nuts, chopped (such as walnuts or pecans)

Glaze

2/3 cup powdered sugar
1 tablespoon milk or water

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Instructions

Preheat the Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, ground nutmeg, and salt until well combined.
Cream the Butter – In a large bowl or stand mixer, beat the softened butter until creamy and smooth.
Add Sugar – Add the brown sugar to the creamed butter and beat together until the mixture is light and fluffy.
Incorporate Eggs – Beat the eggs into the mixture, one at a time, mixing until just combined.
Combine Wet and Dry Ingredients – Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix to ensure soft cookies.
Add Apples and Nuts – Fold the chopped apples and nuts into the dough by hand, distributing them evenly throughout.
Portion the Dough – Drop rounded teaspoons of dough (or use a small cookie scoop) onto the prepared baking sheet, spacing them about 2 inches apart.
Bake – Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges.
Cool – Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Make the Glaze (Optional) – Mix together the powdered sugar and milk or water until smooth. Drizzle the glaze over cooled cookies if desired.

Notes

For a different flavor, swap nuts for raisins or leave them out for a nut-free version.
Use a mix of tart and sweet apples for a more complex flavor.
The cookies are soft and cake-like; avoid overbaking for best texture.
Glaze is optional but adds extra sweetness and visual appeal.
Store in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 98
Sugar: 8g
Sodium: 57mg
Fat: 4g
Saturated Fat: 1.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0.5g
Protein: 1.2g
Cholesterol: 11mg