Apple Fritter Cookies with Spiced Maple Glaze

Apple fritters are hands-down my favorite donut, so when I saw a recipe for apple fritter cookies, the only thing that came out of my mouth was, “UM…ABSOLUTELY.”

Because this idea is 100% genius.

After making these a couple times, I realized that they’re somewhere between a cookie and a scone, and in fact they kind of share DNA with my healthy apple pie scones (though sweeter and softer).

It makes a fairly small batch of cookies, but they pack a huge flavor punch.  If you’re feeing a crowd, you could easily double the recipe.  Trust me, these are a crowd pleaser!

You might also like:  Pear Fritters with Maple-Honey Glaze

I did make some adjustments to the original recipe (which are reflected below) to make it a little more to my taste.  Specifically, I backed off the sugar a bit, and added milk to make the batter a bit softer.  I also added lemon juice to the apples, to brighten the final cookie.

My favorite thing about them is the fairly intense mixture of spices paired with the juicy apple bites.  SUBLIME.

Preheat the oven to 350°F. Line a two baking sheets with parchment paper. Set aside.

First, make the apples.  Combine the diced apple, brown sugar, lemon juice, and cinnamon in a small mixing bowl and stir together until the apples are evenly coated. Set aside.

Next, make the cookie dough. In a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on low speed until combined. Gradually increase the speed to medium-high and mix until light and fluffy, about 2 minutes.

Scrape down the sides and bottom of the bowl, then add in the egg and vanilla. Beat on medium speed until the mixture is smooth and combined, about 1 minute, scraping down the sides and bottom of the bowl as needed.

Add the flour, baking powder, spices, and salt, and beat on low until just combined and no streaks of flour remain (maybe 15 seconds for me).

Last, add the apple mixture.  I give it a quick couple pulses in the mixer, then fold the rest in by hand.  Keep the apple bowl for your glaze.

Using your hands, or a spoon, or a 2-ounce cookie scoop, place portions of dough into balls or lumps on the prepared baking sheet, about 2 inches apart.

Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 12 to 15 minutes (they usually need closer to 15).

While the cookies are baking, make the glaze. In the same bowl you made the apples in, combine the powdered sugar, maple syrup, milk, and salt.  Always go light on the milk at first, to make sure you get the right texture.  It should be thick, but still spoonable (add a splash more of milk to thin it out).

Spoon the glaze over the hot cookies.

Let the cookies set for 10 minutes for the glaze to harden before digging in!

I am completely obsessed with these apple fritter cookies…they’re filling a cozy-shaped hole in my stomach as we head into winter.

Did you make this recipe?  Please let me know how it turned out for you!  Leave a comment below and tag @findingtimeforcooking on Instagram.

Other unique cookie recipes you’ll love:

• Chai Spiced Shortbread Cookies
• Blueberry Dark Chocolate Chip Cookies (or Skillet Cookie)
• Salted Dark Chocolate Shortbread (dairy-free)
• Amazing Intensely Dark Chocolate Sable Cookies
• Levain Bakery Copycat Double Chocolate Peanut Butter Chip Cookies
• Brown Butter Cinnamon Chip Oatmeal Cookies
• Miso Rye Hazelnut Dark Chocolate Cookies

Adapted from Broma Bakery

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Apple Fritter Cookies

Yield: ~12 cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

These delicious apple fritter cookies are an amazing representation of the iconic donut...soft, spiced, sweet, juicy apple perfection. They're super easy to make, with a delicious maple glaze, and a crowd pleaser at any get-together!

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Ingredients

• APPLES
• 1 large apple, peeled, cored and diced (see notes on type); peeling is important!
• 2 tablespoons of packed light brown sugar
• 1 tablespoon of ground cinnamon
• Squeeze of fresh lemon juice (1/2 small lemon)
• COOKIE DOUGH
• 1/2 cup of unsalted butter, room temperature
• Scant 2/3 cup of packed light brown sugar
• 1 large egg, room temperature
• 2 teaspoons of vanilla extract
• 1 2/3 cup of all-purpose flour (I use 2/3 cup white whole wheat + 1 cup regular)
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground ginger
• UP TO 1/4 cup of milk (if not using whole wheat, start with 2 tablespoons)
• GLAZE
• Scant 2/3 cup of powdered sugar
• 1 tablespoon of pure maple syrup (see notes)
• 2 tablespoons of milk (see notes)
• Heavy pinch of salt
• A few drops of almond extract

Instructions

1. Preheat the oven to 350°F. Line a two baking sheets with parchment paper. Set aside.
2. First, make the apples.  Combine the diced apple, brown sugar, lemon juice, and cinnamon in a small mixing bowl and stir together until the apples are evenly coated. Set aside.
3. Next, make the cookie dough. In a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on low speed until combined. Gradually increase the speed to medium-high and mix until light and fluffy, about 2 minutes.
4. Scrape down the sides and bottom of the bowl, then add in the egg and vanilla. Beat on medium speed until the mixture is smooth and combined, about 1 minute, scraping down the sides and bottom of the bowl as needed.
5. Add the flour, baking powder, spices, and salt, and beat on low until just combined and no streaks of flour remain (maybe 15 seconds for me).
6. Last, add the apple mixture.  I give it a quick couple pulses in the mixer, then fold the rest in by hand.  Keep the apple bowl for your glaze.
7. Using your hands, or a spoon, or a 2-ounce cookie scoop, place portions of dough into balls or lumps on the prepared baking sheet, about 2 inches apart.
8. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 12 to 15 minutes (they usually need closer to 15).
9. While the cookies are baking, make the glaze. In the same bowl you made the apples in, combine the powdered sugar, maple syrup, milk, salt, and almond extract.  Always go light on the milk at first, to make sure you get the right texture.  It should be thick, but still spoonable (add a splash more of milk to thin it out).
10. Spoon the glaze over the hot cookies. Let the cookies set for 10 minutes for the glaze to harden before digging in!

Notes

1. The apples matter...you want ones that are sweet, tart, and ideally a bit juicy.  Personally I like Honeycrisp, Gala, and Fuji.  Avoid anything too soft, or that will get mealy in the oven. 
2. Additionally, you'll want to dice the apples quite small so they are evenly distributed and cook all the way through.
3. Don’t overmix the batter, which can make your cookies tough.  You want the ingredients *just* combined.  
4. Glaze them while they’re hot, fresh out of the oven.  Your glaze may seem thick, but it will melt as you spoon it over the hot cookies, then form a lovely glaze shell (like a donut).  You can glaze them right on the parchment paper.
5. If you had some apple juice or apple cider on hand, you could sub it for the milk AND maple syrup in the glaze.  It would add delicious apple flavor and be a tiny bit less sweet.