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!
If, like me, you love anything with crumble on it, try these Coffee Cake Cookies next!
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).
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Eleanor says
I have the dough chilling right now – can’t wait to see how the cookies come out! I was wondering whether I put the glaze on while the cookies are still hpt/warm or should I leave them to cool first?
Ashley Fehr says
Either way works! It won’t set until the cookies are cool
Kate says
8-9 minutes not nearly enough. These are a gooey unmanageable mess! Also, one inch balls makes twice as many cookies as streusel. After 3 dozen pans of flat, gooey cookies, I put the rest in a brownie pan rather than deal with the mess.
Evelyn says
I haven’t tried this recipe yet but I’d like to. I love apple crisp. But does one medium apple really equal 1 3/4 cup of chopped apple?
The Recipe Rebel says
Hi Evelyn! Mine did but you’ll need to measure it out! Enjoy!
Jamie says
Do you think using maple extract instead of vanilla would be good? Or a little maple extract in the icing?
The Recipe Rebel says
It would definitely bump up the maple flavoring! Let me know how it goes if you decide to experiment!
Antonietta says
Hello
Can you use apple pie filling in place of fresh apples?
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.
Jessiac Garrigues says
Does the maple glaze harden after it sets? Wondering for transportation/light stacking. These look delicious. Thank you!
The Recipe Rebel says
Hi Jessica! Yes, it does!
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!
The Recipe Rebel says
Hi Rhonda, they are the same thing. Hope you enjoy the cookies!
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
Ashley Fehr says
Hi Angie! Unfortunately I haven’t tried freezing the dough. I usually just bake the cookies and freeze those!
Keith says
You call for “large oats”, what are you calling large oats? Rolled oats?
Ashley Fehr says
Yes large flake or rolled oats
Kirt Ano says
As others mentioned, 8-9 is criminally under estimated. These need a good 15 minutes or more. Second, they need another 1/2 cup of flour than in the recipe. I used the metric list as I always bake with a scale and it was woefully too little flour. Cookies spread way too much and wouldn’t hold the fat and moisture from even well dried apples.
Ashley Fehr says
Hi Kirt! The bake time will vary depending on the size of your cookies, the exact temperature of your own and your preferences as far as cookie texture. The cookies continue to bake on the hot pan once removed from the oven, so I don’t like to overcook them in the oven.
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!
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!
Ashley Fehr says
Thanks Meg! I’m so glad you like them!
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?
Jason says
update: found them on the Internet Archive. Thanks again for the recipes, I’m excited to give these out to neighbors later this week!
Ashley Fehr says
Thanks Jason! I’m glad you like them!
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
Ashley Fehr says
I do like Granny Smith for these, but any will work!
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!
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.
Ashley Fehr says
Thanks Kelly! I’m so happy to hear that!
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!
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!
Ashley Fehr says
Hi Debbie! I appreciate that! I haven’t actually tried but I think you could definitely grate the apples instead of chop. Now I want to try it!
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!
Ashley Fehr says
Thanks Heather, and great tip! They are one of my favorite cookies!
Jennifer says
These are so yummy! Family loves them!💜💙
Ashley Fehr says
Thanks Jennifer!
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!
Ashley Fehr says
I don’t usually peel apples for baking, so there’s a good chance 🙂 I hope you enjoy them!
Heather says
They. Turned. Out. Perfect.
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!
Ashley Fehr says
Those are such great tips! Thanks for sharing! I’m also glad your family has been enjoying them so much!