Apple Spice Cookies

Soft Apple Spice Cookies are full of delicious warming spices and grated apple. Feel free to use whatever apple you have on hand. You can dress these up by adding a simple glaze on top of the cooled cookies.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 13

Total Time 23

Servings cookies

Calories 87kcal

Author Angela Allison

Cost 6-7

Equipment

lined baking sheet

Ingredients

2 ½ cups all purpose flour (335 grams)
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ginger
½ cup butter, softened (one stick)
1 cup sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla
1 apple; peeled, cored, and grated

Instructions

Preheat oven to 350 degrees. Line baking sheet with nonstick baking mat or parchment paper; set aside.
In a bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger; set aside.
In a large bowl, use a hand mixer to mix together the butter, sugar, and brown sugar, and until well combined; about 2 minutes. Beat in the egg and vanilla until just combined. Add in the dry ingredients and mix until combined. Fold in the grated apple using a rubber spatula to make sure the ingredients are well incorporated.
Use a cookie scoop or tablespoon to measure out 1 inch balls of cookie dough and place on baking mat leaving about 2 inches between each cookie (you should be able to fit a dozen cookies per baking sheet). Bake for 12-13 minutes. Remove from oven and let sit on baking sheet for five minutes before moving to cooling rack.

Notes

You can substitute 2 ½ teaspoons of apple pie spice seasoning if you happen to have it available.
Feel free to use whatever apple you have on hand. Dice the apple if you want small chunks of apple in the cookies. I like to grate and then dice the apple before adding it to the batter.
Apple Spice Cookies are soft so be sure to let them cool before moving them to the cooling rack or into a storage container.
Glaze Instructions: combine ½ cup powdered sugar with 2-3 teaspoons milk, and ¼ teaspoon cinnamon. Drizzle the glaze over the cooled cookies.
Store the cookies in an airtight container in the refrigerator for up to a week or freeze for up to two months.

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