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Apple Crisp Cookies pack all the flavors of Fall in each irresistible bite. Loaded with fresh apples, warm spices like cinnamon, ginger, and nutmeg; these cookies bake up with crispy edges and a soft, tender center.
When the temperature dips and Fall is around the corner, I immediately start to think of apple recipes. While I love apple pie cinnamon rolls and an apple pandowdy to ring in the start of cooler weather, these apple crisp cookies are always at the top of my list for another tasty way to enjoy the flavors of Fall!
Why You’ll Love Apple Crisp Cookies
Apple crisp cookies are super-soft and tender drop cookies with a crispy edge that is loaded with with comforting Fall flavors thanks to the warm spices of cinnamon, ginger, nutmeg, and cloves. Each cookie also has bites of fresh apple, oats, and molasses to give you that satisfying chew you crave from a homemade cookie.
- Packed with Fall fruit. These apple cookies are loaded with juicy, fresh apple.
- Filled with flavor. Fall spices and rich molasses add complexity and depth.
- Texture on point. I used rolled oats to achieve that maximum chew factor.
Recipe Tips and Variations
- Chill dough. This dough should be chilled for at least two hours before baking your cookies otherwise they may spread too much when baking.
- Keep apples from browning. Once apples are diced, keep in a bowl of ice water before using. Be sure to drain them well before using.
- Don’t add more flour. The cookie dough will be sticky, but don’t add in more flour than the recipe calls for. Too much flour will make them heavy, tough, and dense.
- Old-fashioned oats or rolled oats are always the best choice when baking. They add a nuttiness and that characteristic chew to these apple crisp cookies. Instant and quick oats do not retain their texture when baked and are not ideal for using in this recipe.
- Swap for your favorite apple variety. Granny Smith, Honeycrisp, Braeburn, or Jonagold apple varieties all have crisper, firmer flesh. This means they hold up to heat when baked. My apple crisp cookies turn out wonderfully when using any of these kinds of apples.
Storage and Freezing Instructions
This recipe makes two dozen apple crisp cookies. If you have willpower, here is how to store them.
- Countertop: In an airtight container or zipped-top baggie these cookies will keep at room temperature for a week.
- Freezer: Making sure to cool completely, you can store your cookies in the freezer for up to 2 months in a freezer-safe bag or container.
Apple Crisp Cookies
Ingredients
- 1 cup (125 g) apples, diced in 1/4" pieces
- 1 ¼ cup (156 g) flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- 1 cup (81 g) old-fashioned oats
- ½ cup (114 g) butter, softened
- ¼ cup (50 g) white sugar
- ½ cup (110 g) brown sugar
- 1 egg
- 2 teaspoon molasses
- 1 teaspoon vanilla
- ½ cup (50 g) pecans, chopped, optional
Instructions
- Peel and dice apples into small, 1/4" pieces. Set aside.1 cup (125 g) apples
- Combine all dry ingredients by whisking together. Set aside.1 1/4 cup (156 g) flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon nutmeg, 1 cup (81 g) old-fashioned oats
- Combine softened butter, sugar, brown sugar. Beat until light and fluffy. Add egg. Combine well. Stir in molasses and vanilla extract.1/2 cup (114 g) butter, 1/4 cup (50 g) white sugar, 1/2 cup (110 g) brown sugar, 1 egg, 2 teaspoon molasses, 1 teaspoon vanilla
- Fold dry ingredients into wet ingredients until just combined.
- Fold in diced apples (and pecans, if using).1/2 cup (50 g) pecans
- Cover and chill dough for at least two hours.
- Preheat oven to 350 °F (177 °C)
- Line baking sheets with parchment paper. Drop cookie dough three inches apart and bake for 18-20 minutes.
- Rest for 5 minutes before transferring to a cooling rack to cool completely.
My daughter made these and gave me a few. I loved them, so
I am printing the recipe to make some myself.
great to hear! thanks for the feedback!
What type of molasses did you use? Light or dark?
I typically use dark.