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#Pancake cookie x apple cookie free#

In a small deep bowl, whisk together the confectioners sugar, whipping cream, melted butter, and vanilla until smooth.

While the cookies are cooling, prepare the cookie glaze.Leave on the cookie sheet for 5 minutes to set and then transfer to a cooling rack to cool completely. Bake for 12-14 minutes until lightly golden.

Use a medium cookie scoop to drop batter onto the pan 2 inches apart on the cookie sheet.

Prepare 2 cookie sheets lined with parchment paper (or bake one batch at a time).

Fold in the grated apples until they are evenly distributed.

Finally, add the remaining maple syrup and then the last third of flour until combined. Then add half the maple syrup followed by another third of flour. Mix until just combined at medium-low speed.

Add a third of the dry mixture to the batter.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.

Add vanilla and egg and mix until combined.

In a large bowl, cream the butter and brown sugar together at medium-high speed with an electric mixer until light and fluffy.

The tart flavor works well to balance out the sweet cookie. You can use any types of apples, but I personally recommend Granny Smith. What kind of apples work best in these cookies?

To give the cookies more fall spice, feel free to add more cinnamon and more ginger. If you like chunkier apple pieces in your cookies, you can dice them instead of grating them. You can keep these cookies in an airtight container and place them in the refrigerator for up to 3 days. Pipe the glaze onto the cookies or use a butter knife to spread it on.Įnjoy! Apple Pie Cookies Recipe Notes and FAQ How should I store these cookies? Transfer the mixture to a ziplock bag and cut the tip of the corner to pipe onto the cookies. In a small deep bowl, whisk together the powdered sugar, heavy whipping cream, melted butter, and vanilla extract until smooth. While you’re waiting for the cookies to cool, prepare the maple glaze. Transfer to a cooling rack to then allow them to completely cool. Leave the baked cookies on the baking sheet for 5 minutes to set. With a medium cookie scoop, drop the batter onto the baking sheet about 2″ apart.īake for 12-14 minutes or until lightly golden. Do not overmix.įold in the grated apples and stir until evenly distributed. Mix to combine.įinally, add the rest of the syrup and then the last of the dry mixture and mix until combined. Gradually add about a third of the dry mixture to the batter and mix until just combined at medium-low speed.Īdd half of the maple syrup followed by another third of the flour mixture. In another medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Preheat your oven to 350 degrees F and prepare a baking sheet or two.Ĭream together the butter and brown sugar in a large mixing bowl by mixing at medium-high speed until the mixture is light and fluffy.Īdd in the vanilla extract and egg and continue mixing until combined. The measurements are in the printable recipe card below. Here’s what you need to make this recipe. Serve them for breakfast or brunch or snack on them any time of the day. These soft cookies are a bit like a muffin top, so they would be delicious with coffee or tea. I suggested the carrot cookies would be good for breakfast, and I have to say the same for these cookies with apples. Delicious Glazed Apple Cookies Recipe for FallĪdding to the apple recipes on the blog, these apple cinnamon cookies with glaze are a must. Be sure to save or print this recipe to add to your fall baking lineup. The irresistible vanilla maple glaze topping is the perfect finishing touch. Each bite contains bits of apple and an explosion of fall flavor.

This recipe for apple cookies gives you a soft treat that’s a cross between a cookie and a muffin top.

#Pancake cookie x apple cookie free#