Apple Crisp Cookies
Apple crisp cookies are the perfect fall dessert mash up. The cookies are made with soft and chewy cinnamon cookies, topped with apple cinnamon filling, cinnamon streusel topping, and drizzled with vanilla glaze.
Ingredients for Apple Crisp Cookies
Cinnamon Cookies
- All-purpose flour
- Cinnamon
- Baking soda + baking powder
- Salt
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar – This combination of sugars adds the perfect amount of sweetness and creates a chewy texture.
- Eggs – One large egg and one egg yolk, room temperature.
- Vanilla extract – Pure vanilla extract adds great underlying vanilla flavor.
Apple Cinnamon Filling
- Apples – My favorite baking apples are Crispin, Golden Delicious, Granny Smith, Honeycrisp, Braeburn, Gala, Jonagold, or Pink Lady apples. You will want to use an apple that is tart, crisp, and firm. Peeled and chopped.
- Light brown sugar
- Cinnamon
Cinnamon Streusel
- All-purpose flour
- Light brown sugar
- Cinnamon
- Unsalted butter – Softened butter.
Vanilla Glaze
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Milk – You can use milk, half and half, or heavy cream.
- Vanilla extract – Use a splash of vanilla extract for a bit of vanilla flavor.
How to Make Apple Crisp Cookies
- Make the cookie dough: Whisk together the dry ingredients (all-purpose flour, cinnamon, baking soda, baking powder, and salt). Cream the unsalted butter, light brown sugar, and granulated sugar. Add the egg, egg yolk, and vanilla extract and mix well. Add the flour mixture and mix on low speed until the cookie dough forms.
- Chill the cookie dough: Portion the cookie dough using a large cookie scoop (3 tablespoons). Place the cookie dough balls on a parchment-lined baking pan. Use the back of a spoon to create an indent in the top of each cookie. Chill the cookie dough for 30 minutes.
- Make the apple cinnamon filling: Cook the chopped apples, brown sugar, and cinnamon in a pan over medium-low heat for 10 minutes until the apples soften and the liquids thicken. Set aside to cool.
- Make the streusel: Mix together the all-purpose flour, brown sugar, and cinnamon. Add the butter and mix on low speed until the mixture resembles large crumbs. Set aside.
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Assemble the cookies: Place the cookie dough balls on the prepared pans. Add a spoonful of the apple filling to the center of the cookies and then pile on the cinnamon streusel topping.
- Bake the cookies: Bake the cookies for 12 to 14 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
- Make the vanilla glaze: Stir together the powdered sugar, milk, and vanilla extract. Drizzle the vanilla icing over the cooled cookies.
Recipe Tips
- Check out my baking tips post on 10 Tips for Baking Perfect Cookies to learn simple tips and tricks to make the most out of this recipe!
- Use a large cookie scoop to portion out the cookie dough to create round, even, and uniform cookies.
- Immediately when the cookies come out of the oven, use the back of a spoon or a large round cookie cutter to gently shape the cookies so they are perfectly round.
- The cookies will be piled high with apple filling and cinnamon streusel before baking – this is normal. It will all come together during the baking process.
- Be sure that the cookies are completely cooled before drizzling on the vanilla glaze.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container at room temperature for 2 days.
- Because the cookies have a lot of moisture from the apple filling, they may become a bit soft. I recommend storing the cookies in layers on parchment paper to prevent them from sticking together.
What variety of apple should I use?
- For this recipe, I recommend using a variety of apple that you would use for apple pie. My favorites include Crispin, Golden Delicious, Honeycrisp, Braeburn, Gala, Jonagold, Pink Lady, or Granny Smith apples.
Other Apple Dessert Recipes You Will Love
- Apple crisp bars
- Caramel apple cupcakes
- Apple crisp cheesecake bars
- Apple crisp cupcakes
- Caramel apple dessert cups
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Apple Crisp Cookies
Yield: 20 cookies
Apple crisp cookies are the perfect fall dessert mash up. The cookies are made with soft and chewy cinnamon cookies, topped with apple cinnamon filling, cinnamon streusel topping, and drizzled with vanilla glaze.
Equipment
Ingredients
Cinnamon Cookies
- 3 cups (375 g) all-purpose flour
- 2 ½ tsp (2.5 tsp) cinnamon
- 1 tsp (1 tsp) baking soda
- ½ tsp (0.5 tsp) baking powder
- 1 tsp (1 tsp) salt
- 1 cup (227 g) unsalted butter room temperature
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 (1) large egg room temperature
- 1 (1) large egg yolk room temperature
- 2 tsp (2 tsp) vanilla extract
Apple Cinnamon Filling
- 3 cups (375 g) apples peeled and diced
- ¼ cup (55 g) light brown sugar
- 1 tsp (1 tsp) cinnamon
Cinnamon Streusel
- 1 cup (125 g) all-purpose flour
- 1 cup (220 g) light brown sugar
- 2 tsp (2 tsp) cinnamon
- ½ cup (114 g) unsalted butter room temperature
Vanilla Glaze
- 1 cup (120 g) powdered sugar
- 1 ½ tbsp (23 g) milk
- ½ tsp (0.5 tsp) vanilla extract
Instructions
- To make the cinnamon cookie dough, in a mixing bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar until smooth and creamy. Add the egg, egg yolk, and vanilla extract and mix until smooth. Add in the flour mixture and mix on low speed until the cookie dough comes together.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the cookie dough balls on a parchment-lined baking sheet pan. Use the back of a spoon to indent the center of the cookie dough balls. Chill the cookie dough in the refrigerator for 30 minutes.
- While the cookie dough is chilling, make the apple cinnamon filling. In a pan, combine the peeled and chopped apples, light brown sugar, and cinnamon. Cook over medium-low heat for 10 minutes until the apples are soft and the liquids thicken. Remove the pan from the heat and cool the apple cinnamon filling to room temperature.
- Next, make the cinnamon streusel. In the bowl of a stand mixer fitted with a paddle attachment or in a medium mixing bowl with an electric hand mixer, whisk together the all-purpose flour, light brown sugar, and cinnamon. Add the unsalted butter and mix on low speed until the mixture resembles large crumbs.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Spoon the apple cinnamon filling into the center of the cookies and then top with the cinnamon streusel.
- Bake the cookies for 12 to 14 minutes until the edges are set. Immediately after the cookies come out of the oven, use the back of a spoon to shape the cookies into circles. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
- To make the vanilla glaze, stir together the powdered sugar, milk, and vanilla extract. Use a spoon to drizzle the vanilla glaze over the cooled cookies.
Notes
- Store the cookies in an airtight container at room temperature for 2 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Cookies were a hit! Love how delicious they were. Tastes better than apple pie!
Thanks so much for trying out the recipe! Happy you enjoyed! Thanks you for the positive review!
Best Cookie recipe I’ve ever tried
I’m thrilled to hear you enjoyed the recipe!
I made this recipe this evening, it sounded so delicious, But It was a nightmare!!! The cookies flattened out to look like frisbees. I followed the directions exactly, I even purchased a scale so I could weigh out all of the ingredients, like the recipe said. I also had alot of leftover apple filling and crumble topping I could have had enough for two more batches. I live in North Dakota so altitude isn’t the issue, (I am a regular baker and not a beginner) The dough was refrigerated for over an hour because I had forgotten to heat up my oven. Do you think it should have more Flour??? 3 tablespoons of dough seemed like alot especially after it flattened like it did. I would like to make them again but don’t want to waste the ingredients. what would you recommend?
Hi Rhonda! I’m sorry the cookies didn’t turn out very well and were a nightmare for you – I feel terrible that you wasted the ingredients and apologize for that. I have a couple questions to help you with troubleshooting. I reviewed the recipe and blog post and I don’t see where I recommended weighing the ingredients – however, if you weighed the ingredients, I assume you used the metric conversions for the recipe? If so, I will double check to ensure that the conversions are correct. The metric conversions are automatically calculated, but occasionally, they may be off a bit. Based on the formulation, the cookies do spread to ensure that the apple and streusel filling stay in the center of the cookies rather than fall off the edges while baking. I recommend using the back of a spoon to gently shape the cookies immediately when they come out of the oven. Most of my cookie recipes are made with a large cookie scoop (3 tablespoons of dough) because I love big cookies! If you would like to make the cookies smaller, you absolutely can. I would assume that since you are a seasoned baker the leavening agents were fresh, which sometimes could pose a problem with spreading. Please let me know if you used the metric conversions of this recipe and I will be happy to follow up with you! I appreciate your feedback and again, apologize that the recipe didn’t turn out well.