Ingredients
Cookie Batter
- 3/4 Cup butter (at room temperature)
- 1/2 Cup brown sugar
- 1 egg
- 1 Teaspoon vanilla extract
- 2 Cup all purpose flour
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 Teaspoon ground cinnamon
- 1/4 Teaspoon ground ginger
- 1/8 Cup ground nutmeg
- 1/2 Cup maple syrup
- 1 1/2 Cup apple (grated, Granny Smith or Honey Crisp)
Glaze
- 1 Cup icing sugar
- 1 Tablespoon heavy whipping cream
- 1 Tablespoon butter (melted)
- 1 Teaspoon real maple syrup
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to ensure a consistent baking temperature.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on medium-high speed to cream together the softened butter and brown sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined, ensuring even distribution of flavors.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg to evenly blend the spices and leavening agents.
- Combine Dry Ingredients and Maple Syrup: Gradually add the dry ingredient mixture to the wet batter in thirds, mixing gently on medium-low speed. Alternate adding half of the maple syrup after the first third of flour, then adding the second third of flour, the remaining maple syrup, and finally the last third of flour. Mix only until just combined to avoid overworking the batter.
- Fold in Grated Apples: Gently fold the grated Granny Smith or Honey Crisp apples into the batter until they are evenly dispersed, adding moisture and fruity flavor.
- Prepare Baking Sheets: Line two cookie sheets with parchment paper. You can bake one batch at a time or both simultaneously, spacing cookies 2 inches apart.
- Scoop Batter: Using a medium cookie scoop, drop the batter onto the prepared cookie sheets, making approximately 12 cookies per sheet.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes or until the cookies are lightly golden on the edges. Remove from the oven and let the cookies sit on the baking sheet for 5 minutes to set.
- Cool Cookies: Transfer the cookies to a wire cooling rack and allow them to cool completely before glazing.
- Prepare Glaze: While the cookies cool, whisk together the icing sugar, heavy whipping cream, melted butter, and maple syrup in a small bowl until smooth and slightly thickened. Transfer the glaze into a ziplock bag and cut a small corner off for piping.
- Glaze Cookies: Pipe the maple glaze over the cooled cookies or spread it using a butter knife for a sweet finishing touch.
Notes
- Use firm tart apples like Granny Smith or Honey Crisp for the best texture and flavor.
- Do not overmix the batter once flour is added to keep cookies tender.
- Allow cookies to cool completely before glazing to prevent the glaze from melting off.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
