Description
Delight in these soft and flavorful Apple Cinnamon Cookies topped with a sweet maple glaze. Bursting with tender chunks of tart apples and warm cinnamon spice, these cookies offer a perfect balance of sweetness and freshness. Finished with a smooth maple glaze, they make an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups peeled and diced apples (preferably tart apples like Granny Smith)
- 1 cup chopped walnuts (optional)
Maple Glaze
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2 minutes using a mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until evenly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the dough.
- Fold in Apples and Walnuts: Carefully fold in the diced apples and, if using, the chopped walnuts to disperse them evenly throughout the dough.
- Portion Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn lightly golden brown. Remove from the oven and cool on the baking sheets for a few minutes.
- Prepare Maple Glaze: In a small bowl, whisk together powdered sugar, pure maple syrup, and 1 tablespoon of milk until smooth. Add more milk if necessary to reach a drizzle consistency.
- Glaze Cookies: Once the cookies have cooled completely on a wire rack, drizzle the maple glaze over them using a spoon. Allow the glaze to set before serving.
Notes
- You can substitute the walnuts with pecans or omit nuts for a nut-free version.
- For sweeter cookies, slightly increase the amount of brown sugar.
- Use tart apples like Granny Smith for a nice balance with the sweetness of the cookie.
- If the glaze is too thick, add a little more milk gradually to thin it out.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For crispier cookies, bake a couple minutes longer but watch to prevent burning.
