Crispy Apple Fritter Cookies
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Prep Time: 20 mins | Bake Time: 12 mins | Total Time: 34 mins
If you love apple fritters, you’ll love these apple fritter cookies!
What Are Apple Fritter Cookies?
Apple fritters are a donut-shop classic! They’re crispy, glazed, and full of warm cinnamon spiced apples. Now imagine all that goodness tucked into a chewy, soft cookie. These cookies give you the best of both worlds: baked instead of fried, but still glazed, cozy, and bursting with apple flavor.
Ingredients you will need
Unsalted butter
Brown sugar
Granulated sugar
Powdered sugar
Large egg
Vanilla extract
All-purpose flour
Baking soda
Baking powder
Cinnamon
Nutmeg
Salt
Apple
Milk
Our Tips for Crispy Apple Fritter Cookies
Dice apples small: Smaller pieces cook faster and distribute evenly, reducing moisture pockets.
Let apples cool: This prevents melting the butter in your dough and keeps the cookies from staying soft.
Use mostly granulated sugar: Brown sugar adds chew, so reducing it slightly makes the cookie crisper.
Flatten cookies: Press slightly before baking for thin, crisp edges.
Bake slightly longer at moderate heat: 12–14 minutes at 350°F (175°C) will give crisp edges and a tender center.
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How to Store Apple Fritter Cookies
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps for up to 5 days—just bring to room temp before serving.
Freezer: Freeze baked cookies (unglazed) for up to 2 months, then glaze fresh once thawed.
Crispy Apple Fritter Cookies
If you love apple fritters, you’ll love these apple fritter cookies!
Ingredients
- 1 large apple of choice, peeled, cored, and diced small
- 1 tablespoon butter (14 grams)
- 1 tablespoon brown sugar (12 grams)
- ½ teaspoon cinnamon
- ½ cup unsalted butter, room temperature (115 grams)
- ¼ cup brown sugar (50 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour (156 grams)
- 1 teaspoon cornstarch (3 grams) for extra crispness
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup powdered sugar (60 grams)
- 1 to 2 tablespoons milk of choice (dairy free milk works too)
- ¼ teaspoon vanilla extract
Instructions
- Cook the Apple Filling: In a small skillet over medium heat, melt butter. Add diced apples, brown sugar, and cinnamon. Cook for 4–5 minutes until soft and lightly caramelized. Remove from heat and let cool completely.
- Make the Dough: In a large bowl, cream slightly firm butter with brown sugar and granulated sugar until combined but not fluffy (about 2 minutes). Add egg and vanilla extract, mixing until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cornstarch (if using), baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually fold into wet mixture until just combined.
- Fold in Apples: Gently fold cooled apple mixture into the dough.
- Shape Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into heaping tablespoons (or medium cookie scoop) and flatten slightly. Leave 2 inches between cookies.
- Bake: Bake for 12–14 minutes, until edges are golden and centers are just set. Cool on baking sheet 5 minutes, then transfer to a wire rack.
- Vanilla Drizzle: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies using a spoon or piping bag.
Notes
- Apple Variety Matters: Tart apples like Granny Smith hold their shape well and balance the sweetness, while Honeycrisp adds natural sweetness. Adjust sugar if using sweeter apples.
- Small Apple Dice: Smaller apple pieces distribute evenly and reduce moisture pockets, which helps the cookies crisp up.
- Cool Apples Completely: Folding warm apples into the dough can melt the butter, making cookies soft rather than crisp.
- Baking Time: Keep a close eye on cookies. Remove when edges are golden but centers are slightly soft, they will firm up while cooling.
- Cinnamon Sugar Variation: Skip the glaze, brush with melted butter, and sprinkle a cinnamon-sugar mix on top for an extra sweet and crunchy coating.
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