These 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!Jump to Recipe
“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. Everyone seems to LOVE those cookies, so I tried it with apples….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?!!
How do you make Frosted Apple Cookies?
These cookies are really simple to make. 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.
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!
How should I store Frosted Apple Cookies?
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 cinnamon cream cheese frosting.
These cookies will last 3 days in the fridge, or you can also freeze them for up to a month. 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, you’ve got a plethora of apples and need to get baking!
These cookies will use up about 2 cups of apples and I love that you can freeze these cookies. If you’re looking for a quick lunch idea, try my Apple Orchard Sandwiches – using apples is fun way to add some crunch and sweetness to a simple sandwich.
And if you’ve got a raging sweet tooth like me, my Caramel Apple Cobbler is irresistible with a scoop of ice cream! Or these Salted Caramel Apple Crisp Bars or Apple Crisp with Peanut Butter Crumble! Yum!!! Ok, now I need to make a trip to the orchard….
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Frosted Apple Cookies
- 1 c butter softened
- 1 1/2 c brown sugar
- 2 eggs
- 1 tsp vanilla
- 3 c flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp apple pie spice (or cinnamon)
- 2 c finely diced or shredded apples (peeled & cored)
- 3/4 c oats (old fashioned or quick)
- 3 oz cream cheese softened
- 1 tbsp butter softened
- 1 1/2 c powdered sugar
- 1 tbsp vanilla extract
- 1/2 tsp cinnamon
- Cream together the butter and brown sugar until light and fluffy.
- Stir in the eggs and vanilla until well-combined.
- Add the flour, soda, salt and apple pie spice (or cinnamon); mix well.
- Stir in the apples and oats.
- 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.
- Make the frosting: Beat the cream cheese and butter until smooth. Stir in the powdered sugar, vanilla and cinnamon and beat until light and fluffy.
- Spread frosting over the cooled cookies.