(vegetarian, nut free, soy free, can be gluten free, can be dairy free)
If apple fritters are your favourite type of donut, then these glazed apple fritter cookies are for you! They are soft, slightly chewy, and topped with a sweet donut-inspired glaze. With notes of cinnamon, brown sugar, and apple, these cookies are the epitome of fall (especially if you’re an apple > pumpkin person…)! I’ve been playing around with this recipe for a while now, so I hope you enjoy them!
Ingredients you’ll need for these Glazed Apple Fritter Cookies:
- unsalted butter
- brown sugar
- white sugar
- whole egg
- all-purpose flour
- cinnamon
- baking soda
- salt
- apple
- powdered sugar
- water
- vanilla extract (optional)
Make sure your butter and eggs are at room temperature.
Ensuring everything is at the same temperature when you’re mixing the batter will make your batter as smooth as possible. I have thrown out many batches of cookies because of forgetting to warm the eggs or butter to room temperature, and I don’t want that to happen to you!! Take the butter out of the fridge an hour or so before you start baking – it should be soft and room temperature when it is ready to bake with. In terms of eggs, if I ever forget to bring them out before baking I simply warm them in a small bowl of warm (not hot) water to speed up the process.
Beat the butter and sugar well before adding the egg!
This step is crucial to ensure the sugar is evenly distributed in the butter, and also helps incorporate air into the butter and give the cookies structure. Beat them together on high speed until lighter in colour and fluffy in texture – it should take around five minutes. Then you are ready to mix in the egg!
These cookies last only 2-3 days at room temperature in a sealed container.
The cut up apple adds extra moisture to these cookies, meaning their original texture doesn’t last very long when stored at room temperature in a sealed container (similar to many baked goods). After a couple days, their slightly chewy texture becomes softer. I recommend eating them mainly on the day you baked them, and freezing some of the batch to save for later!
Other cookie recipes you may enjoy:
How do I make these Glazed Apple Fritter Cookies gluten free?
Simply use gluten free all-purpose flour! Try to find one with xanthan gum, as this will help with the structure of the cookies.
How do I make these Glazed Apple Fritter Cookies dairy free?
Use unsalted vegan butter, either in stick form or spreadable form. I have not tried this substitution, so keep in mind that the texture may vary depending on what brand and type of vegan butter you use.
These cookies are nut free!
Score for all my nut free people! You can enjoy these cookies without having to change the recipe at all.
Other cookie recipes:
Glazed Apple Fritter Cookies
- Total Time: 69 mins
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
If apple fritters are your favourite type of donut, then these apple fritter cookies are for you! They are soft, slightly chewy, and topped with a sweet donut-inspired glaze. With notes of cinnamon, brown sugar, and apple, they are the epitome of fall!
Ingredients
FOR THE COOKIES:
- 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
FOR THE ICING GLAZE:
- 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 cream 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.
- Prep Time: 15 mins
- Chill Time: 30 mins
- Cook Time: 24 mins
- Category: Cookies
- Method: Bake
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