Apple Crisp Cookies
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Take all the crisp flavors of the apple and swirl into soft, chewy brown sugar cookies. These crisp apple cookies are the perfect autumn baking to use apples throughout the season.
What are Apple’s clear cookies?
Topped with buttery oat toppings, these apple cookies are the ultimate cookies for all fall baking needs. These chewy brown sugar cookies are scattered with soft, spiced apple fragments and topped with buttery cinnamon oat strose. They are soft in the center, crisp at the top, and essentially everything that’s good in autumn is wrapped in one handheld treat.
What ingredients do you need to make a crisp Apple cookie?
You need one juicy apple to make these apple crunchy cookies, making it a perfect autumn treat to make when you’re only lying down one apple or you don’t feel like chopping it to peel and bunch to make a pie. Here are everything you need to make these cookies:
Unsalted butter light brown sugar granulated sugar eggs vanilla extract full visual flour oat baking soda salt apple cinnamon nut megginger
Our Tips for Making the Best Apple Cookies of the Season
Make Streusel topping first: When you first mix the crisp topping, you think it’s wet, but once it sits it’ll stick to perfect consistency! Use a good apple: Your apple flavor really shines with these cookies, so grab something tasty enough to eat without being wrapped in butter brown sugar cookie dough. Press the crispy topping into the dough. Gently press the oat topping into a bowl of dough and relax as you bake. Store leftovers in the fridge: More details below!
How to store Apple Crisp cookies
How to store Apple Crisp cookies
These cookies are very good and may not last long enough to worry about storage. But if you somehow become an extra:
Room temperature: Store in an airtight container for up to 1 day. I really recommend storing these at room temperature on the day you bake it overnight, as the fruit can be a little funky! Refrigerator: For longer storage (5-6 days), let it cool and then bring to room temperature before eating (or eat it cold!). Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature or warm in a 300°F oven for 5-10 minutes and tastes like freshly baked!
Happy Fall Baking, my friend!
enjoy!
xxx
printing
For crisp toppings
3 tablespoons Unsalted butter, melted
3 tablespoons Light brown sugar
4 tbsp All-purpose flour
3 tablespoons Old fashioned oats
1 tsp Ground Cinnamon
For cookies
1/2 cup Unsalted butterat room temperature
1/2 cup It’s packed Light brown sugar
1/4 cup Granule sugar
1 Big eggs at room temperature
2 tsp Vanilla extract
1 2/3 cup All-purpose flour
1/4 tsp baking soda
1/2 tsp salt
1 Big apple, peeled, cored and sliced into small pieces
1 tsp Ground Cinnamon
1/4 tsp Ground nutmeg
1/4 tsp Ground Ginger
For vanilla icing (optional)
1/2 cup Powdered sugar
1 tablespoon milk
1/2 tsp Pinch of vanilla extract salt
Instructions
Preheat the oven to 350°F. Arrange the tops with parchment paper. Please put it aside. First, make a crisp topping. In a small bowl, combine the melted butter, brown sugar, flour, oats and cinnamon and stir until the mixture starts to coagulate together. Please put it aside. In a stand mixer with a paddle attachment, beat the butter, brown sugar and granulated sugar on low speed until combined. Gradually increase the speed to medium height and mix until lightly and fluffy, about 2 minutes. Using a silicone spatula, rub the sides and bottom of the bowl and add the eggs and vanilla. Shake at medium speed until the mixture is smooth and combined and scrapes off the sides and bottom of the bowl as needed for about 1 minute. Add the flour, baking soda and salt, just mix and beat low until there are no flour streaks, about 30 seconds. Combine apple fragments, spices and toss in a small bowl. Add the spiced apples to the dough and use a rubber spatula to fold them together until the apples are evenly distributed. I used a 2-ounce cookie scoop to scoop the level section of the dough (a large spoon will work too. The bowl should be about 3 cups). Place on the prepared baking sheet and separate the dough bowls 2 inches apart. Press about two tablespoons of refreshing toppings to the top of the dough bowl. Bake until the cookies swell and set around the edges and harden, but in the center they tender for 15-16 minutes. Remove the baking sheet from the oven, let the cookies rest on the baking sheet for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack to cool them. Once the cookies are cool, make icing if necessary. Combine all the icing ingredients in a small bowl and whisk to mix. Serve with a drizzle on top of the cookie. enjoy!
