Apple Cookies

Here at Delish, we believe in a world where apples can be a part of all kinds of desserts! These cookies are your treat if you want a fall cookie, have a lot of extra apples on hand, or if you just want to get that apple-a-day intake (because an apple cookie is still an apple, right?). These cookies are chewy on the inside and have a great crust and structure from rolled oats, giving you that classic chewy-crispy texture you want in a cookie.

This cookie is really a star, not just because of its main character energy but also because of its 5 main characteristics: it’s nutty with the brown butter, bright with the apples, sweet with sugar, warm with spices, and fancy with a glaze.

For some people, browning butter may be a first or even a challenge. That's ok! I definitely don’t want to stop you from making this because of browned butter so I got you covered. Read a bit more about how to brown butter before starting so that you can show no fear to those sticks of butter.

How To Make Apple Cookies

INGREDIENTS

• Unsalted Butter: You should always use unsalted butter in baking, as there are less controls for sodium and moisture levels in salted butter than in unsalted, and baking is, after all, a science. This way we can better ensure a cookie that has a pleasantly moist crumb and isn’t overly salty.
• Granny Smith Apples: These classic sour green apples are baking darlings due to their tartness and propensity to hold shape and structure during baking. This gives them an edge over many other apples, though they certainly aren’t the only good baking apple. Check out Jonathan, Braeburn, or McIntosh apples for a start.
• Granulated Sugar: We need some added sweetness to balance out the tart and spicy flavors going on here. The sugar is also going to help break down the apples a little bit to give them that nice warm bite.
• Vanilla Extract: Vanilla adds a little bit of extra moisture into the cookie dough while also emphasizing the flavors and spices that are going on inside this cookie version of an apple pie.
• All-Purpose Flour & Baking Soda: These are cookie classics. This mixture is a go-to for ensuring a chewy on the inside, crisp on the outside cookie.
• Rolled Oats: The oats give a little bit more of a bite to the cookies, while also crisping up well during baking for a super nice, lightly crunchy crust that gives way to a moist center. They also help to add a mellow layer on top of all the flavors going on.
• Spices: As this is an apple-centered dessert, I’m going for classic apple pie spices here. Just like in a pie, apples work really well with warm baking spices due to their sweet-tart flavor. A combination of cinnamon, nutmeg, allspice, cardamon, and a little bit of salt is what I’m calling for here, but something like ginger could also work nicely.
• Powdered Sugar & Milk: This is the base for our super quick, super simple, super tasty, glaze. It is just going to give an extra sweet kick on top of the cookie.

STEP-BY-STEP INSTRUCTIONS

We’re going to start the cookies off by browning some butter. This is an incredibly useful trick to learn, as it adds a real depth of flavor to the butter, but can be a little bit tricky the first time around. Don’t fret though, it's nothing to stress over! We have an article written here on how exactly to do this, but, basically, you are going to let the butter melt and cook over medium heat until it begins to boil and foam and then move your pan around frequently to stop the butter from resting in one place for too long. The key here is paying attention and removing the butter from the heat before it gets too dark. Pour the browned butter into a heat safe bowl and let it cool for at least 10 minutes so it is not warm when added in.

In the same pan over medium-high heat, add in the grated apples and allow them to cook for around 5 minutes. You will know that they are ready once most of the water has evaporated and the apples, now reduced in size, begin to stick slightly to the bottom of the pan. Once this happens, remove the apples from the heat and onto a large plate in the refrigerator to cool for at least 10 minutes or until ready to use.

At this time, preheat the oven to 375° and get two baking sheets prepped with parchment paper. Then, in a large bowl, or the bowl of a stand mixer, mix together the butter, sugar, vanilla, and apples until the mixture comes together and begins looking as one.

Then, in a separate bowl, mix the dry ingredients of flour, oats, salt, baking soda, and spices until combined. Add these dry ingredients into the large bowl with the wet ingredients and mix until there are no streaks left, though taking care not to overwork and over-mix the dough. You just want to mix until all the flour is distributed.

Using an ice cream scoop, or another scoop on hand, divide the dough into 8 roughly even balls on both baking sheets, with at least 1 ½ inches between each ball. Place both sheets into the oven and bake for around 17 minutes, switching the top and bottom trays halfway through to ensure even baking. You will know the cookies are done when the very tops and edges have browned. Remove the cookies from the oven and allow them to finish cooking from residual heat, and cool, at least 10 minutes.

As the cookies cool, whisk together milk, powdered sugar, and a pinch of salt in a medium bowl, until it is smooth and glossy. This should only take about 1 minute. Drizzle this glaze over each cooled cookie and enjoy.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Choose your apples accordingly. When choosing your apples I suggest using a kind that is tart, such as Granny Smith. You want the apples to bring a tartness that will elevate and brighten the cookie and contrast with the sweetness.
• The apple pie spice. We are essentially creating our own apple pie spice here with the spice combination of cinnamon, nutmeg, allspice, and cardamom. This makes the warm cookie even more cozy.
• Have fun with the add-ins. For even more fall flavor, add toasted chopped walnuts or pecans to these cookies.

Storage

If you have any leftovers, store the cookies in a sealed container at room temperature for up to 2 days.