Apple Fritter Cookies

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Skip the fryer and make these apple fritter cookies instead! Soft, spiced, full of apple flavor, and finished with a sweet maple glaze.

Prep Time10

Cook Time15

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 378kcal

Author: Kayla Zenner

Ingredients

for the apples

1 cup diced apple peeled, cored
2 tablespoons granulated sugar
1 tablespoon ground cinnamon

for the cookies

½ cup unsalted butter at room temperature
¾ cup packed light brown sugar
1 large egg at room temperature
2 teaspoons vanilla extract
1 ¾ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

for the maple glaze

1 cup powdered sugar
1-2 tablespoon pure maple syrup
¼ teaspoon salt

Instructions

Preheat the oven to 350°F. Line a baking sheets with parchment paper.
In a small bowl combine the diced apple, brown sugar and cinnamon and stir together.
In a stand mixer with the paddle attachment, beat together the butter and brown sugar on medium-high and mix until light and fluffy, about 2 minutes.
Then add in the egg and vanilla. Beat until the mixture is smooth and combined.
Add the flour, baking powder, spices, and salt and beat on low until just combined and no streaks of flour remaing. Last, add the apple mixture and fold to combine.
Divide the dough into 8 large cookies on a baking sheet.
Bake until the cookies starting to brown around the edges, but soft in the middle, 12 to 15 minutes.
While the cookies are baking, make the glaze. In a small mixing bowl combine the powdered sugar, 1 tablespoon maple syrup, and salt. The glaze will be a little thick, but should still be spoonable. If it’s not, add additional maple syrup thin it out.
Spoon the glaze over the hot cookies and enjoy!

Notes

Tips for the Best Apple Fritter Cookies

Don't overbake them. Pull the cookies when the edges look set and golden but the centers still look a little underdone. They'll firm up as they cool and that's what gives you that soft, chewy middle.

Glaze them while they're hot. This is important! The glaze soaks into the warm cookies and sets up in the best way. If you wait until they're cool, it just sits on top instead of melting in.

Dice the apples small. Aim for pieces about the size of a blueberry. Big chunks can make the dough too wet and cause uneven baking.

Room temperature butter really matters. If your butter is too cold, the dough won't cream properly and your cookies will be dense. If you forgot to pull it out ahead of time, cut it into small cubes and let it sit for 20 minutes.

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