These Apple Crisp Cookies are packed with chunks of fresh apple, topped with a brown sugar cinnamon streusel, and finished with a maple glaze. You get all the flavors of an apple crisp in one chewy cookie!
If you’re a sucker for an apple crisp dessert like me, check out these Apple Crisp Cheesecakes, Overnight Apple Crisp French Toast, and Baked Maple Glazed Apple Crisp Doughnuts (Donuts)!
Table of Contents
These Apple Crisp Cookies are like a homemade apple crisp in cookie form!
They’re made with a brown sugar cookie base packed with fresh apples, topped with streusel, and finished with a maple glaze.
With some basic ingredients, you can make these chewy, fall-inspired cookies that taste better than anything you can buy at the store.
The hardest part about this recipe is waiting for the cookie dough to chill in the fridge!
Why we love these Apple Crisp Cookies:
- Easy: This recipe comes together in 20 minutes and uses basic pantry staples you probably have in your kitchen right now!
- Flavors of fall: Tart apples, cinnamon sugar streusel, and maple are the classic flavors of fall that make you feel warm and cozy as soon as you take a bite.
- Make-ahead friendly: You can freeze the unbaked cookie dough balls for months, so you can enjoy them whenever those fall cravings strike!
What others are saying:
“I have made this recipe multiple times over the years, and always for special events. Whether it be someones birthday or a bridal shower, I can show up with enough cookies for 4 per person and they are the first dessert to go every time. Thankful for the creativity that went into developing this amazing recipe!” Meg
Ingredients for Apple Crisp Cookies:
- Butter: gives us the perfect crisp chewy texture.
- Brown sugar: Adds a warm caramel flavor and sweetness. You’ll also need it for the streusel topping! Dark or light brown sugar will work.
- Granulated sugar: Adds the right amount of sweetness while helping the cookies spread into perfectly round, slightly crispy edges. It also helps sweeten the streusel topping!
- Vanilla: Adds a depth of flavor.
- Eggs: These act as a binder and give those cookies that perfect chewy texture we all love.
- Flour: Helps create the dough and the streusel topping.
- Baking soda: Helps the cookies spread out and rise slightly!
- Apple: Granny Smith apples have the perfect tart flavor that is balanced by the sweetness in these cookies.
- Cinnamon: The warm, cozy spice that pairs perfectly with apples and streusel!
- Rolled oats: These add texture to the streusel, making it chewy and hearty.
- Maple glaze: This is a mixture of powdered sugar and maple syrup. I recommend pure maple syrup for the best flavor!
How to make Apple Crisp Cookies:
All it takes is 20 minutes to make a batch of these chewy apples cookies! Check out the recipe card for the full list of recipe instructions.
- Cream together softened butter and sugars. Add eggs and vanilla, mixing until smooth.
- Add dry ingredients into the wet ingredients.
- Mix in the chopped apples and chill.
- Combine cold butter, sugars, cinnamon, flour, and oats. Use your fingers or a pastry cutter to make it crumbly. Roll the cookie dough and top with streusel before baking.
Variations and Substitutions
- Walnuts or pecans: Swap the apple chunks for chopped nuts like walnuts or pecans to add a crunchy texture and extra flavor to the cookie.
- Maple glaze alternative: If you’re not a fan of maple, you can make a vanilla glaze instead. Just mix powdered sugar with a splash of milk and a drop of vanilla extract for a more subtle flavor.
How to store Apple Crisp Cookies:
Store the cookies in an airtight container at room temperature for up to one day, or refrigerate them for up to one week.
For longer storage, you can freeze the cookies for up to three months.
Make-ahead option:
Making these maple glazed Apple Cookies ahead of time is super easy!
You can prepare the cookie dough and store it in the fridge for up to 24 hours. Just cover the bowl with plastic wrap and let it chill until you’re ready to bake.
You can also scoop the dough into balls and freeze them. Just place the dough balls on a baking sheet, flash-freeze them for about 30 minutes, then transfer them to a freezer bag.
When you’re ready to bake, pop them right onto a baking sheet and bake as usual. No need to thaw!
More apple recipes you’ll love:
- Apple Fritter Cake — serve this one warm from the oven!
- Easy Apple Crisp — you can’t beat this crispy streusel
- Apple Coffee Cake with Crumb Topping Recipe — breakfast or dessert?
- Apple Upside Down Cake — don’t forget the vanilla ice cream!
Maple Glazed Apple Crisp Cookies
written by Ashley Fehr
Ingredients
- 1¼ cups butter room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 3¼ cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 medium apple, peeled and finely chopped (about 1 ¾ cups of apple)
Streusel
- ¼ cup butter, cold
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ cup flour
- ⅓ cup rolled oats
Glaze
- ½ cup powdered icing sugar
- 2-3 tablespoons maple syrup
Instructions
- In a large bowl with an electric mixer, cream together butter and sugar until light and fluffy. Add the eggs and vanilla and beat until smooth.
- Add the flour, salt, and baking soda and beat just until combined.
- Dry chopped apples on a paper towel to remove excess moisture. Add apples and mix until just combined.
- Cover with plastic wrap and refrigerate 1 hour (I find the juices from the apples makes the dough a bit stickier than normal — the chilling helps with this).
Streusel
- While your cookie dough is chilling, make the streusel. Combine butter, brown sugar, granulated sugar, cinnamon, flour and oats with a pastry cutter (or your fingers!) until crumbly. Set aside until needed.
- Preheat the oven to 350℉ and line baking sheets with parchment paper.
- Roll cookie dough into 1″ balls and dip in streusel, pressing the streusel into the top of the cookie with your fingers if needed (you only want the streusel on the top half).
- Place on a baking sheet 2″ apart and bake for 8-9 minutes, until edges are just golden and centers are set. Refrigerate any extra pans of cookies that are waiting to be baked. Cookies will be slightly puffed but will sink down as they cool.
Glaze
- Combine powdered icing sugar and just enough maple syrup to make a smooth glaze. Drizzle over cookies and allow to cool until set (the glaze will firm up nicely so the cookies can be stacked).
Notes
Nutrition Information
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Roo says
I want to make these but I should it be salted or unsalted butter?
Ashley Fehr says
Either works just fine!
A says
These cookies have won me multiple cookie swap awards! Been making them for years and they are universally loved. THANK YOU! I would say after making these many times: VERY finely dice the apples – super fine. I find I have to refrigerate longer such as over 2 hours or do 1 hour in freezer. I’ve made these in 5 different ovens and you just need to very closely watch the edges rather than stick to the cook time listed – ovens vary and I’ve seen anywhere from 8 – 17 mins work with the same dough-ball size and pans.
Ashley Fehr says
I’m so glad they’ve been a hit!