Apple Cinnamon Cookies with Maple Cinnamon Glaze

Apple Cinnamon Cookies with a Maple Cinnamon Glaze

Even though it’s still bright, sunny, and slightly warm in D.C., I can’t help but be completely immersed in the spirit of the fall season. Everywhere you look in my house, you are guaranteed to find a pop of orange, green, or red as my house is covered in the sights of fall. Last week, I couldn’t wait any longer when it came to fall baking so I decided to further awaken the smells and tastes of this season with pumpkin, cinnamon, nutmeg, and cloves.

To carry on with the theme of fall baking, I’ve had a bushel of McIntosh apples quietly begging to be incorporated into a baked good. I wanted a slight departure from the typical muffin or tart, so I decided to chop the apples and turn them into these rustic, fall-filled cookies that have given my house an amazing scent…so much so that these cookies awakened my husband this morning. He had to come downstairs to see what I was up to in the kitchen…and he was pleasantly surprised.

I look forward to continue celebrating the fall season by finding a pumpkin at a pumpkin patch, sipping cider at a cider mill, watching my favorite team play in a football game, and going to an apple orchard to pick juicy apples. This is truly my favorite season and I’m going to wrap my arms around it and celebrate all that it has to offer…while eating these cookies, of course.

Apple Cinnamon Cookies with Maple Cinnamon Glaze


For the cookies:

  • 1/2 cups butter, softened
  • 1 cup brown sugar, packed
  • 1 egg
  • 2 tablespoons sour cream
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon baking soda
  • 2-3 apples, chopped
For the glaze:
  • 1 tablespoon melted butter
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon cinnamon
  • 1-2 tablespoons water


  1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
  2. Cream together the butter and sugar in a large mixing bowl until light in color. Add egg and sour cream; stir to combine. Add remaining ingredients, except apple, and stir until combined. Gently fold in the apples.
  3. Drop the cookie mixture by the tablespoonful onto the prepared baking sheet.
  4. Bake for 10-12 minutes or until the tops are dry.
  5. Make the glaze: Whisk together all of the ingredients in a small bowl. Add water until the glaze reaches the desired consistency.
  6. Remove the cookies from the oven and allow to cool on a wire rack. Drizzle the glaze over the cookies.

What is your favorite way to bake with apples?

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  1. I haven't made the icing for these yet, but I am already enjoying the cookies! Definitely a keeper recipe. Thanks!

  2. These were fantastic and very creative. They were compared to apple pie numerous times and the fact that they were in an easy-to-eat cookie form was a major plus for traveling purposes. Thank you! I will definitely be making these again.

  3. I just made these cookies – there seemed to be too many apples for the dough – I used just one medium apple and the cookies had plenty of apple slices in them.

    Also, my icing turned out brown – given the added cinnamon and maple syrup, I am not sure how it is supposed to turn out white.

  4. I made these yesterday. I believe they made about 28-30…my cousin was here when they came out of the oven and I believe he ate 2-3 while I was making the glaze. This is my favorite new fall recipe! Thanks for sharing!!

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