Maple-Glazed Apple Crisp Cookies

Prep Time 20 mins
Total Time 28 mins
Servings 36 cookies

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A scratch-made cookie filled with fresh apple chunks and topped with brown sugar cinnamon streusel, drizzle with maple glaze. All the flavors of apple crisp in a chewy cookie!

overhead image of apple crisp cookies on white background
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You guys, I had a total breakthrough.

I was telling my husband how I had not much to do on a particular Saturday, besides a few things on the blog and maybe bake some buns. So he says to me, “you should make cookies.”

I started thinking about holiday flavours and Christmas baking.

And I started thinking about streusel, because that’s totally a normal direction for my brain to go on a Saturday morning.

And it came to me: Apple Crisp Cookies.

Love baking with apples? Check out these Cinnamon Apple Muffins Recipe or this Perfect Apple Pie next!

glaze being drizzled on apple crisp cookie on parchment paper

I started with my mom’s Chocolate Chip cookie recipe as a base, add chunks of apple, and a brown sugar oat streusel on top. And it would be amazing.

I was a little nervous though, that something wouldn’t work and they would bake too flat or the apples would be crunchy, and on and on.

Except they were perfect.

I mean, they are totally, insanely delicious.

You don’t even need the maple glaze…. but if you’re feeling like you need a little extra indulgence? Do it. Maple + apples + streusel + cookies rocks my world.

overhead close up image of glazed apple crisp cookies

Tips for Making the Best Apple Crisp Cookies:

  • Chop the apples very fine — large chunks of apple will make for soggy spots and increase spreading in cookies.
  • Try to have an even amount of apple in each cookie – the apples release some moisture into the cookie, so large amounts of apple in a single cookie can result in a soggy cookie.
  • Dry the chopped apples – this tip from a reader comment can help reduce excess moisture and prevent spreading.
overhead image of glazed apple crisp cookies on parchment with fresh apples

More apple desserts you’ll love!

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Maple Glazed Apple Crisp Cookies

5 from 8 votes
A scratch-made cookie filled with fresh apple chunks and topped with brown sugar cinnamon streusel, drizzle with maple glaze. All the flavors of apple crisp in a chewy cookie!
Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Cuisine American
Course Dessert
Servings 36 cookies
Calories 187cal

Ingredients

  • 1 1/4 cups butter room temperature
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 3 1/4 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 medium apple finely chopped about 1 ¾ cups of apple

Streusel

  • 1/4 cup butter cold
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 cup flour
  • 1/3 cup large oats

Glaze

  • 1/2 cup powdered icing sugar
  • 2-3 tbsp maple syrup

Instructions

  • In the bowl of a stand mixer (or you can use a handheld), 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 degrees 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 just set (if you overbake, they will puff up and be dry). Cookies will be slightly puffed but will sink down as they cool.

Glaze

  • Combine powdered icing sugar and 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).

Nutrition Information

Calories: 187cal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 173mg | Potassium: 38mg | Fiber: 1g | Sugar: 17g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Keywords apple cookies, apple crisp cookies

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions

Comments

    • The Recipe Rebel says

      Hi! I’m not sure that will work. The fresh apples need the excess moisture removed before adding them to the recipe and I think the apple pie filling will just be too wet.

  1. Jessiac Garrigues says

    Does the maple glaze harden after it sets? Wondering for transportation/light stacking. These look delicious. Thank you!

  2. Rhonda says

    Hi, I want to try this recipe soon and wondered if the powdered icing sugar is different than powdered sugar (like confectioner’s sugar for frosting)?Thanks!

  3. Angie says

    Hi Ashley… I’m planning on making these… but I have a question… I’m making all my cookie doughs ahead of time and freezing them.. off work do you hand surgery.. do you know if the dough will freeze without apples being weird

  4. Michelle says

    I tried making these for my family, and they all came out under baked. I followed the recipe exactly, but I still had to put them in for longer then stated. Any idea what I did wrong?

    • Ashley Fehr says

      Hi Michelle! If the cookies were a little larger, or the oven temperature a little lower (sometimes a separate oven thermometer can help figure that out), or the pan thinner or lighter in color, then it can take a little longer to bake. The important thing is to look for signs of doneness!

  5. Meg says

    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!

  6. Jason says

    Hi Ashley! These are delicious. I’ve made both the standard and the cake mix version of these cookies for Christmas the last few years, and they’re a hit each time. I was looking for the cake mix version that I used before (because I’ve been asked to make a lot this year) and I don’t see it on the website. Is it available anywhere?

  7. Adam M says

    What is the best type of apple to use for this recipe? I’m leaning towards Granny Smith for the tartness but I’m worried that they will be too crispy. I do think I’m going to try to dehydrate the apples a little bit first but there are just so many different apples

  8. Ally says

    Hi Ashley. The flavors on this cookie were AMAZING! Definitely felt/smelled like fall in our house.

    I had a question and tried to look through the comments to be sure it wasn’t already asked.

    I rolled the dough into a ball and then rolled the top half into the streusel. But when it baked, the cookie spread (which I expected) but I couldn’t get the streusel to stay in the center. Any tips on how to get it to look as beautiful as yours?

    Can’t wait to make these again for the holidays!

    • Ashley Fehr says

      Hi Ally! I don’t know that mine stays in the center either — it will spread with the cookie! I just try to get really good coverage on the top half so that as it spreads, there is a little bit everywhere. I hope that helps!

  9. Kelly says

    Found this recipe a week ago and made them yesterday. In a word – amazing!
    Oh my gosh! Best. Cookie. Ever. Will definitely be making these again. And again. And again. You hit this one out of the park Ashley! I can see these during the holidays.

  10. Teri Crosmas says

    The cookies were so good! Mine did not look like yours though. How did you do the drizzle so nicely? I put it in a piping bag but l like how you did yours better.
    Any tips?
    I felt like l had to bake these longer then it called for and l finally just took them out but they still looked like they neede to be baked even longer. By they did seem to firm up a bit more once they sat to cool. But they taste amazing.

    • Ashley Fehr says

      Thanks Teri! The bake time will definitely depend on how large or small your cookies are. When I make mine to get 36 cookies, then 8-9 minutes is prefect for mine. Also, oven temperatures and the type of baking pan can make a difference! I just drizzled my glaze on with a spoon! I would just make sure it’s not too thin — when it’s a little on the thicker side it’s easier to control where it goes. I hope that helps!

  11. Debbie Eckstein says

    hi ashley! i always look through the comment section before asking my question so that you don’t have to answer twice! Lol. i didn’t find my question, so here it is. could you grate the apples instead of finely chop? Thanks!

  12. Heather says

    Just wow.

    This recipe is a complete stunner! Can’t wait to bring these to my office cookie swap tomorrow.

    Protip for any of you concerned about spreadage from the moisture in the apple – I diced mine up fine as directed, and then very gently pressed it between two paper towels. This absorbed the excess moisture (I’m sure the juice level varies apple to apple).

    This recipe will be a new holiday tradition for me!

  13. Heather says

    The apples in your cookies look like they still have the peel on – is this correct? Gonna try this recipe this week for a cookie exchange!

  14. Kimberly Broussard says

    My daughter is going to try baking these. Have you ever tried baking them again? Are the amounts right with the butter?

    Regarding and earlier complaint about them: Made the scratch recipe, as they sounded delicious. Unfortunately, there are some issues with the recipe. Too much butter, no matter how long the dough chilled, led to a serious case of cookie spreadage. Upped the oven temp 25 degrees, still a mess. The streusel recipe produced way too much for the amount of dough, had over half of it left over, and after baking, I can’t see the streusel. Again, with all the butter in the dough combined with the butter in the streusel, the streusel just melted into the cookies while spreading. I might try again, using at least half shortening for part of the butter, and cutting the streusel recipe in half.

    • Ashley Fehr says

      The dough recipe is my mother’s chocolate chip cookie dough that she’s been using for more than 20 years — there’s nothing wrong with the amount of butter in the recipe. If you add too much apple, there might be extra moisture which could cause spreading, but I personally have never had that issue.

      • Michelle Stevens says

        I have made the from scratch recipe many times and have found that if the apple(s) are NOT finely chopped there does seem to have moisture issue. Also one trick that I use to get even sized cookies is to use my small melon scoop instead of hand rolling them, gives a perfect size and allows for easier dipping in the streusel. This recipe is a favorite among my husband and kids- they call them the “crack” cookies for how addictive they are!

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