Apple Fritter Cookies 

Warm and cozy apple fritter cookies bring all the comforting flavors of a classic apple fritter into soft, buttery cookies you can make without frying. Packed with juicy diced apples coated in cinnamon and brown sugar, these cookies have a tender crumb kissed with nutmeg and ginger. They're topped with a sweet cinnamon‑maple glaze that melts over the hot cookies, giving you a satisfyingly sticky finish. Perfect for fall baking or anytime you're craving the joys of apple‑cinnamon desserts in a simpler, less messy form.

Ingredients

For the Apples

• 1 large apple, peeled, cored, and diced (e.g. Granny Smith, Honeycrisp)
  
  

• 2 Tbsp packed light brown sugar
  
  

• 1 Tbsp ground cinnamon
  
  

For the Cookies

• ½ cup unsalted butter, room temperature
  
  

• ⅔ cup packed light brown sugar
  
  

• 1 large egg, room temperature
  
  

• 2 tsp vanilla extract
  
  

• 1⅔ cups all-purpose flour
  
  

• ½ tsp baking powder
  
  

• ½ tsp salt
  
  

• ½ tsp ground cinnamon
  
  

• ¼ tsp ground nutmeg
  
  

• ¼ tsp ground ginger 

For the Maple Glaze

• 1 cup powdered sugar
  
  

• 1 Tbsp pure maple syrup
  
  

• 2 Tbsp milk
  
  

• Heavy pinch of salt
  
  

Directions

1. Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
   
   

2. In a small bowl, toss the diced apples with brown sugar and cinnamon until evenly coated. Set aside.
   
   

3. In a mixer with paddle attachment, beat butter and brown sugar on low to combine, then medium‑high until light and fluffy, about 2 minutes. Scrape bowl sides, then add egg and vanilla; beat until smooth.
   
   

4. Add flour, baking powder, salt, cinnamon, nutmeg, and ginger. Mix on low just until there are no streaks of flour. Gently fold in the apple mixture.
   
   

5. Use a 2 oz cookie scoop to portion dough into balls about 2 inches apart on prepared pans. Bake 12–15 minutes until cookies puffed and edges are set with slightly soft centers.
   
   

6. While cookies bake, whisk together powdered sugar, maple syrup, milk, and salt to form a thick but spoonable glaze; thin with a bit more milk if needed.
   
   

7. Once cookies are hot out of the oven, spoon glaze over top while still warm. Let stand about 10 minutes so glaze hardens before serving
   
   

Nutrients

Makes about 16 cookies 

• Calories: ~ 200–220 kcal per cookie
  
  

• Carbohydrates: ~ 30 g
  
  

• Fat: ~ 8–10 g
  
  

• Protein: ~ 2 g
  
  

• Fiber: ~ 1 g