Glazed Apple Cookies

These sweet and crunchy glazed apple cookies are the perfect treat for any time of the year! The combination of tender apples, crunchy walnuts, and a sweet glaze will leave you wanting more.

With a hint of vanilla and a crunchy texture, these cookies are sure to become a new favorite.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup diced apple (about 1 medium-sized apple)
• 1/2 cup chopped walnuts (optional)
• 1 tbsp milk
• Glaze: 1 cup powdered sugar, 2 tbsp milk, 1 tsp vanilla extract

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix. Fold in the diced apple and chopped walnuts (if using).

Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes or until the edges are lightly golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.

Drizzle the glaze over the cooled cookies and serve.

Notes

Use a combination of white and brown sugar to balance out the sweetness and richness of the cookies.

If using walnuts, toast them in a 350°F oven for 5 minutes to bring out their flavor.

Don’t overmix the dough, as this will lead to tough cookies.

Use a variety of apple that holds its shape, like Granny Smith or Honeycrisp, to ensure the apple pieces retain their texture.

Bake the cookies until they’re lightly golden brown, as overbaking will cause them to dry out.

If the glaze is too thick, add a little more milk; if it’s too thin, add a little more powdered sugar.

Let the cookies cool completely before glazing to prevent the glaze from melting.

These cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

Nutrional Value

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 150mg
• Total Carbohydrates: 33g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 2g