Name: Glazed Apple Fritter Cookies
Prep time: 45 min
Cook time: 24 min
Total time: 1 h 9 min
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup white sugar; 1 egg, room temperature; 1 1/2 cups flour; 2 tsp cinnamon, ground; 1 tsp baking soda; 1/4 tsp kosher salt; 1/3 cup apple, finely chopped; 1/2 cup powdered sugar; 1 tbsp + 1 tsp water; 1/4 tsp vanilla

Instructions

In a stand mixer, beat the butter for a couple minutes, until smooth and light in texture. Add the brown sugar and white sugar and beat together on high speed with the butter for a five minutes, until light in colour and fluffy in texture.
Add in the room temperature egg and beat on high speed until smooth. If clumps start to form, try beating on a higher speed.
Mix in the flour, cinnamon, baking soda, and salt.
Fold in the finely chopped apple.
Cover the mixing bowl with plastic wrap and chill in the fridge for 30 minutes. Meanwhile, preheat oven to 350F and line 2 baking sheets with silicon baking mats or parchment paper.
Using 2 tbsp per cookie, scoop out the chilled batter and roll into cookie balls. Place ~6 balls on the first baking sheet and bake for 12-13 minutes. Cover and place the remaining batter in the fridge while the first batch bakes.
Once baked, cool the first batch of cookies for 5 minutes on the baking sheet, then transfer to a wire cooling rack. Meanwhile, form ~6 cookie balls with the remaining batter and bake on the second baking sheet for 12-13 minutes while the first batch cools.
While the cookies cool, make the icing glaze by mixing powdered sugar, water, and vanilla in a small bowl. Drizzle over the cookies and let the icing set/harden for a few minutes.
Store cookies in an airtight container at room temperature for 2-3 days (the slightly chewy texture will soften after 1 day of storage), or freeze in the freezer for 6 months.

Notes

For Gluten Free: Use gluten free all-purpose flour (ideally one with xanthan gum for structure).

For Dairy Free: Use unsalted vegan butter, either in stick form or spreadable form. I have not tried this substitution, and cannot vouch for the results! The texture will vary depending on the brand and type of butter you choose.