• 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