These warming cookies are sure to become a High Holiday (or, let’s be real, all-around fall) favorite.

Apple Cookies_Resized
(Photo: Leah Koenig)

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)


  1. Preheat the oven to 350 degrees and line two large baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

 If you make this recipe, post a picture on Instagram and tag @leah.koenig and @jewishboston! We’d love to see what you’re cooking up.