Apple fritters are my favorite doughnuts. From the bits of fresh apples to that crackly glaze, I am a huge fan, but I do not often feel like kneading and frying dough, so thats why I am making these apple fritter cookies.
The same tender, warmly spiced dough. The same little bits of apple. The same crackly maple glaze, but these cookies are ready in less than 30 minutes.
Let’s get started…
Begin by whisking 3/4 cup of softened salted butter with a cup of brown sugar, 1 large egg, 1 large egg yolk and 2 teaspoons of pure vanilla extract until completely combined.
Add 2 1/2 cups of all purpose flour, 1 teaspoon of baking powder, 3/4 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of nutmeg and 1/4 teaspoon of cloves and mix until mostly combined.
In a separate bowl, combine 2 medium peeled and diced Granny Smith apples with 3 tablespoons of brown sugar and a teaspoon of ground cinnamon until the apples are completely combined.
Add the apples into the dough and fold them in until everything is evenly distributed.
Drop even portions of the dough onto a parchment lined baking sheet leaving about 2 inches between each portion. Bake in a 350 degree oven for 12-14 minutes or until they are lightly golden and feel set.
While the cookies are baking, whisk 2 tablespoons of pure maple syrup, a pinch of sea salt and 3-4 tablespoons of milk into 1 1/2 cups of confectioners sugar until you have a nice, smooth glaze.
Drizzle the glaze over the cookies as soon as you pull them out of the oven. I also like to add a like pinch of course sugar, but they is totally optional.
If you add the glaze over the cookies while they are still hot, the glaze will harden up real nice, which gives them that great crackly texture that is reminiscent of apple fritter doughnuts.
If you love apple fritter doughnuts, you should definitely keep this recipe on hand. You will love these cookies and you may also love my apple fritter focaccia, my apple fritter quick bread or this apple fritter cake.
Apple Fritter Cookies
Ingredients
- 2 medium Granny Smith apples, peeled and diced
- 3 tablespoons of brown sugar
- 1 teaspoon of ground cinnamon
The Cookie Dough...
- 2 1/2 cups of all purpose flour
- 1 teaspoon of baking powder
- 3/4 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of cloves
- 3/4 cup of salted butter, softened
- 1 cup of brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 2 teaspoons of pure vanilla extract
Salted Maple Glaze
- 1 1/2 cups of confectioners sugar
- 2 tablespoons of pure maple syrup
- a pinch of salt
- 3-4 tablespoons of milk
Instructions
- Preheat your oven to 350°
Prep the apples…
- In a small bowl, toss 2 medium peeled and diced Granny Smith apples with 3 tablespoons of brown sugar and 1 teaspoon of ground cinnamon and set aside
Make the dough…
- In a large bowl, use an electric hand mixer to combine 3/4 cup of softened salted butter with a cup of brown sugar, packed until creamy
- Add 1 large egg, 1 large egg yolk and 2 teaspoons of pure vanilla extract and mix until well combined
- Add 2 1/2 cups of all purpose flour, 1 teaspoon of baking powder, 3/4 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of nutmeg and 1/4 teaspoon of cloves and mix until mostly combined
- Add the apples and mix until everything is evenly distributed
- Use a lightly greased cookie dough scoop to drop evenly portioned amounts about 2 inches apart onto a parchment lined baking sheet
- Bake in a 350° oven for 12-14 minutes or until the edges are set and the tops are lightly browned
Make the glaze…
- In a shallow dish, whisk 1 1/2 cups of confectioners sugar with 2 tablespoons of pure maple syrup, a pinch of sea salt and 3-4 tablespoons of milk (depending on how thick your maple syrup is)
Glaze the cookies…
- As soon as the cookies come out of the oven, spoon some glaze over them and let them sit for about 15 minutes or until the glaze sets
- Store fully cooled leftovers in an airtight container at room temperature for up to 3 days
