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Easy apple cinnamon cookies with a delicious maple glaze are pictured, showcasing a simple recipe perfect for fall baking.
Lady Maria

Easiest Apple Cinnamon Cookies with Maple Glaze

These apple cinnamon cookies are soft, chewy, and packed with real apple and warm spices. Topped with a luscious maple glaze, they're the perfect treat for fall. This easy recipe will fill your kitchen with a delightful aroma and leave everyone craving more.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup peeled and finely diced apple Honeycrisp or Granny Smith
  • 2 cups powdered sugar
  • 1/4 cup pure maple syrup
  • 2-3 tablespoons milk or more, as needed
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Baking sheets
  • parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • electric mixer
  • whisk
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • wire rack
  • Tablespoon or cookie scoop

Method
 

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients. Beat in the dry ingredients gradually until just combined. Be careful not to overmix!
  6. Gently fold in the diced apple until evenly distributed throughout the dough.
  7. Drop by rounded tablespoons onto the prepared baking sheets. Leave about 2 inches between each cookie.
  8. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
  9. Let the cookies cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely.
  10. While the cookies are cooling, whisk together the powdered sugar, maple syrup, milk, vanilla extract, and salt in a medium bowl until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency.
  11. Drizzle the glaze over the cooled cookies. Let the glaze set before serving.
  12. Enjoy!

Notes

For best results, use softened butter and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can result in thicker, chewier cookies. Store cooled, glazed cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed cookies for up to 2 months and glaze after thawing. For a nutty variation, sprinkle the glazed cookies with chopped pecans or walnuts.