Introduction

These Apple Cinnamon Cookies are irresistibly soft with a warm, spiced flavor perfect for any season. Topped with a smooth maple glaze, they combine the sweetness of apples with cozy cinnamon in every bite. Easy to make and delightful to share, they quickly become a family favorite.

A round white plate holds a stack of about ten oatmeal cookies with visible chunks of light yellow apple pieces inside, each cookie drizzled with white icing in thin lines across the top; the cookies have a rough, crumbly texture with a golden-brown color. Next to the cookies, there is a whole red and yellow apple and a halved apple showing its pale inside with seeds and core. The plate is set on a white marbled surface with a light beige cloth partially visible on the left side and a piece of cinnamon stick in the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Butter
1 cup Brown Sugar
1 large Egg
1 teaspoon Vanilla Extract
2 cups All-Purpose Flour
1 cup Old-Fashioned Rolled Oats
1 teaspoon Ground Cinnamon
1 teaspoon Baking Soda
1/2 teaspoon Ground Cloves
1/2 teaspoon Salt
1 cup Apple, diced
1 tablespoon Lemon Juice
2 cups Powdered Sugar (for glaze)
2 tablespoons Milk (for glaze)
1 tablespoon Maple Syrup (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Step 2: In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Add the egg and vanilla extract to the butter mixture, mixing until fully combined.
Step 4: In a separate bowl, whisk together flour, oats, cinnamon, baking soda, ground cloves, and salt. Gradually add this dry mixture to the wet ingredients and stir until just combined.
Step 5: Toss the diced apples with lemon juice to prevent browning, then fold them evenly into the cookie dough.
Step 6: Use a tablespoon to scoop the dough onto the prepared baking sheets, lightly flattening each mound.
Step 7: Bake the cookies for 12-14 minutes, until the edges are golden and the tops appear set. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Step 8: To make the maple glaze, whisk together powdered sugar, milk, and maple syrup in a small bowl until smooth. Drizzle the glaze over the cooled cookies before serving.

Tips & Variations

For a dairy-free version, substitute margarine for butter and use a flax egg instead of a regular egg.
Whole wheat flour can be used instead of all-purpose flour for added fiber and a nuttier flavor.
Sprinkle a little extra cinnamon on top of the cookies before baking for an enhanced warm spice aroma.
Try adding chopped nuts like walnuts or pecans to the dough for extra texture and flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread inside the container. These cookies can also be frozen for up to 3 months; thaw at room temperature and reheat briefly if you prefer them warm.

How to Serve

A stack of round apple cookies with a light brown crumbly texture and pieces of apple visible inside, all drizzled with white icing in diagonal lines on top, placed on a white parchment paper on a round white plate; next to the cookies, a whole red and yellow apple and two apple halves with visible seeds are placed on the plate, while a beige cloth and a cinnamon stick rest nearby on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can use any apple variety you like. Granny Smith apples work particularly well because they add a nice tartness that balances the sweetness.

How can I make these cookies vegan?

Replace the butter with a plant-based margarine and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg. This will keep the cookies soft and delicious.

Irresistibly Soft Apple Cinnamon Cookies with Maple Glaze Recipe

Print Recipe

★★★★★

4.9 from 100 reviews

These irresistibly soft apple cinnamon cookies are perfect for a cozy treat, featuring a chewy texture with warm cinnamon spice, tender diced apples, and a sweet maple glaze that adds a delightful finishing touch.

Author: Kai
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cookie Base

1 cup Butter – Adds richness and moisture; substitute margarine for dairy-free version.
1 cup Brown Sugar – Provides sweetness and a slight caramel flavor.
1 large Egg – Binds ingredients together; use a flax egg for vegan alternative.
1 teaspoon Vanilla Extract – Enhances overall flavor.
2 cups All-Purpose Flour – Gives structure to cookies; whole wheat flour can add extra fiber.
1 cup Old-Fashioned Rolled Oats – Adds chewiness and texture.
1 teaspoon Ground Cinnamon – Infuses warmth and spice.
1 teaspoon Baking Soda – Helps cookies rise.
1/2 teaspoon Ground Cloves – Adds a unique spiced note.
1/2 teaspoon Salt – Balances sweetness, enhancing flavor.
1 cup Apple (diced) – Provides moisture; Granny Smith works wonderfully.
1 tablespoon Lemon Juice – Prevents apples from browning.

For the Maple Glaze

2 cups Powdered Sugar – Sweetens the glaze perfectly.
2 tablespoons Milk – Thins the glaze to the desired consistency.
1 tablespoon Maple Syrup – Compliments cookie flavor beautifully.

Instructions

Preheat Oven: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
Cream Butter and Sugar: In a mixing bowl, combine softened butter and brown sugar and beat using a hand mixer until the mixture is light and fluffy, about 2 to 3 minutes.
Add Egg and Vanilla: Crack the egg into the bowl, pour in vanilla extract, and mix until fully combined and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, ground cinnamon, baking soda, ground cloves, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Prepare Apples: Dice the apple into small pieces and toss with lemon juice to prevent browning. Fold the apple pieces gently into the cookie dough evenly.
Scoop Dough: Use a tablespoon to portion the cookie dough onto prepared baking sheets, spacing them evenly and lightly flattening each mound to shape.
Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are golden and the tops appear set. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring to a cooling rack.
Make Glaze: In a small bowl, whisk together the powdered sugar, milk, and maple syrup until the glaze is smooth. Drizzle the glaze over the cooled cookies for a sweet finishing touch.

Notes

Optional: Top the glazed cookies with a sprinkle of cinnamon for an extra cozy flavor boost.
For a dairy-free version, substitute butter with margarine and use plant-based milk in the glaze.
Try using Granny Smith apples for a tart contrast or sweet apples like Fuji for a milder taste.
Store cookies in an airtight container at room temperature for up to 4 days.

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