These warming cookies are sure to become a High Holiday (or, let’s be real, all-around fall) favorite.
Cinnamon-Glazed Apple Cookies
Makes about 2 dozen cookies
- For the cookies:
- ½ cup unsalted butter or hon-hydrogenated margarine
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- ½ packed teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1½ cups quick oats
- 1 cup chopped dried apple rings
- For the glaze:
- 1 cup powdered sugar
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon milk (dairy or dairy-free)
- Preheat the oven to 350 degrees and line two large baking sheets with parchment paper.
- In a stand mixer or using a large bowl and handheld electric mixer, beat together the butter, granulated sugar and brown sugar at medium speed until creamy, 2 to 3 minutes. Add the egg, lemon zest and vanilla and beat well to combine.
- Whisk together the flour, baking soda, cinnamon, salt and quick oats in a medium bowl. Add to the butter-and-sugar mixture and beat on low to combine. Add the chopped apple rings and beat to just combine.
- Use a small cookie scoop to scoop the batter onto the prepared baking sheets, leaving 2 inches in between each cookie. Use your hand or the back of a spoon to slightly flatten the cookies.
- Bake until lightly golden, but still a little soft in the center, 12 to 14 minutes. Remove from the oven and transfer the cookies to wire racks to cool.
- Make the glaze: Whisk together the powdered sugar, maple syrup, cinnamon, vanilla and milk until thick and smooth. Drizzle the glaze on top of the completely cool cookies.