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These frosted Apple Cookies are the perfect afternoon snack or dessert on-the-go. They’re soft, sweet, full of apples and topped with a smooth cinnamon cream cheese frosting!
“If it ain’t broke, don’t fix it.” That’s the first thing that came to mind when I started working on an apple cookie recipe. You see, this recipe is almost identical to my Rhubarb Cookies and my Zucchini Cookies. Long story short, apple cookies with cream cheese frosting is simply SO GOOD!
I don’t know about you, but I love the flavors of fall any time of year! And these apple cookies are no exception. They’re soft, moist, have the perfect amount of cinnamon and are topped with a delicious cream cheese frosting! Who’s ready to bake?!!
Here’s What You’ll Need
- Butter – I like using salted butter, but you can also use unsalted; make sure the butter is softened before using.
- Brown Sugar – Light or dark brown sugar works great.
- Large Eggs
- Vanilla Extract
- Salt
- Baking Soda
- Apple Pie Spice – Or ground cinnamon, your choice!
- All-Purpose Flour
- Quick Oats
- Apples – My favorite apple varieties to bake with are Jonagolds and Braeburn’s. Sometimes I do a combination of a couple different varieties!
- Frosting Ingredients – Cream cheese (make sure it’s softened!), butter, powdered sugar, vanilla and cinnamon!
How do you make Frosted Apple Cookies?
These cookies are really simple to make. Make sure you’ve got your oven preheated and a couple sheet pans lined with silicone baking mats or parchment paper.
First, you’ll want to shred about two cored and peeled apples (or however many it takes to get 2 cups). If you don’t have something to shred the apples, finely dicing them will be fine too!
Then, you’ll cream the butter and brown sugar until it’s light and fluffy (I like to use a stand mixer). Stir in the eggs and vanilla, then the flour, soda, salt and apple pie spice (or cinnamon).
Lastly, you’ll stir in the apples and oats. Once it’s combined, stop stirring (over-stirring can cause breads/cookies/cakes to be less tender).
Next you’ll scoop the batter onto parchment lined baking sheets and bake until they’re a light golden brown.
Once they’re cool, you’ll whip up the frosting and spread over the cookies. Enjoy right away, refrigerate or freeze.
These are really good fresh from the oven, but unlike other cookies, I find that these seem to get even better a day later!!!
What makes these cookies so soft?
As you can see in the recipe, there is no white sugar – just brown sugar. Brown sugar contains molasses, which keeps the cookies soft and pliable. And of course the shredded apples bring lots of moisture to the cookies, so that helps too!
Storage Suggestions
I like to store these in an airtight container with waxed paper (or parchment) between the cookies so the frosting doesn’t make them stick together. You will want to keep these in the fridge because of the cream cheese in the frosting.
These soft apple cookies with cream cheese icing will last 5 days in the fridge, or you can also freeze them for up to 2 months. Simply pull a few out of the freezer and let them come to room temperature before serving.
What to make with lots of apples?
Do you have an apple tree that’s producing a huge apple harvest this year? Or maybe you stopped by the local apple orchard and walked away with tons of apples. Either way, if you’ve got a plethora of apples, here are a few of my go-to’s!
- Apple Streusel Coffee Cake
- Apple Orchard Sandwiches
- Caramel Apple Cobbler
- Apple Dapple Cake
- Salted Caramel Apple Crisp Bars
Print the recipe below or PIN IT for later!
Frosted Apple Cookies
Ingredients
- 1 cup butter softened
- 1 1/2 cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon apple pie spice (or cinnamon)
- 2 cups finely diced or shredded apples (peeled & cored)
- 3/4 cup oats (old fashioned or quick)
Frosting
- 3 ounces cream cheese softened
- 1 tablespoon butter softened
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Cream together the butter and brown sugar until light and fluffy.1 cup butter, 1 1/2 cups brown sugar
- Stir in the eggs and vanilla until well-combined.2 eggs, 1 teaspoon vanilla
- Add the flour, soda, salt and apple pie spice (or cinnamon); mix well.3 cups flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 tablespoon apple pie spice (or cinnamon)
- Stir in the apples and oats.2 cups finely diced or shredded apples (peeled & cored), 3/4 cup oats (old fashioned or quick)
- Drop by rounded tablespoons on a baking sheet lined with parchment paper.
- Bake at 350°F for 10-12 minutes or until light golden brown; cool completely.
For the Frosting
- Beat the cream cheese and butter until smooth. Stir in the powdered sugar, vanilla and cinnamon and beat until light and fluffy.3 ounces cream cheese, 1 tablespoon butter, 1 1/2 cups powdered sugar, 1 tablespoon vanilla extract, 1/2 teaspoon cinnamon
- Spread frosting over the cooled cookies.
Notes
Nutrition
Any suggestions on what to use to shred the apples?
Hi Laurie – Great question. I use a stainless steel cheese grater which seems to work really well!
Can you use apple pie filling in place of fresh apples?
Hi Candy – I do not recommend using apple pie filling as they’re too much added “goo” with the apples that’ll change the texture. ~Kelsey
These were really delicious!! Thanks for the great recipe. I might make double frosting next time I barely had enough but it was a perfect icing!
Will 8oz cream cheese work, or should I double the frosting?
If you use 8 ounces of cream cheese, you’ll need to double the other ingredients! 🙂
Can the apples be shredded then frozen and used later for the cookies?
Hi Alice – I haven’t tried doing so, but I think that should work just fine! If you do try, let me know how it turns out!