Vanilla Glazed Spiced Apple Cookies are soft, chewy, and loaded with warm fall flavor from apples, spices, and crunchy walnuts. Finished with a drizzle of sweet vanilla glaze, these cookies are cozy, flavorful, and perfect for sharing at holiday gatherings or enjoying with a cup of tea.
Recipe Highlights
- Make-ahead friendly. They store well and freeze beautifully (glaze later if freezing).
- Soft and chewy texture. Fresh apples keep the cookies moist, while walnuts add just the right amount of crunch.
- Perfectly spiced. Cinnamon, nutmeg, and cloves bring classic autumn flavor to every bite.
- Simple vanilla glaze. The sweet glaze balances the warm spices and makes the cookies look bakery-perfect.
- Great for gatherings. These cookies are unique and impressive, but easy enough for weeknight baking.
Ingredients in Vanilla Glazed Spiced Apple Cookies
- Shortening – I prefer using Crisco sticks because they are easier to work with. You can use regular shortening or the butter-flavored kind. You can substitute the shortening with butter, but the cookies won’t be as soft or thick.
- Brown sugar – This recipe only calls for brown sugar as a sweetener, so you won’t need any regular sugar. Make sure your brown sugar is fresh and soft for the best results. I use light brown sugar.
- Egg – Use 1 large egg to help bind the dough together well.
- Milk – This helps thin out the dough slightly. You can use any type of milk you’d like!
- Flour – You will need 2 cups of all-purpose flour for the base of this cookie dough.
- Baking soda – Use one teaspoon of baking soda to help the cookies puff up nicely as they bake.
- Nutmeg, cinnamon, and ground cloves – All of these spices give these cookies the most amazing flavor!
- Apple – You’ll need 1 cup of finely diced apples. If you prefer not to have the texture of diced apples, you can grate them instead.
- Walnuts – Adding a cup of chopped walnuts adds the perfect amount of crunch and flavor to these cookies. If you don’t like nuts, you can definitely leave them out, and the cookies are still absolutely delicious!
VANILLA GLAZE (optional, but not really!)
- Powdered Sugar – Use 1 1/2 cups of powdered sugar for the base of the sweet glaze on top of these cookies.
- Butter – You just need 1 Tbsp of butter to make the glaze. Make sure to melt it before adding to the glaze.
- Vanilla – Add a teaspoon of vanilla to the glaze for that delicious vanilla flavor that pairs so well with the apple cookies.
- Milk – You’ll need 2-4 tsp of milk to thin out the glaze enough to drizzle it. You can use any type of milk you have on hand.
Tips for the Best Apple Cookies
Full instructions can be found on the recipe card below, but here are a few helpful tips.
- Use parchment or silicone mats. Prevent sticking and ensure even baking every time.
- Check your flour. If the dough is sticky, add an extra tablespoon of flour until it’s easier to handle.
- Cream thoroughly. Spend the full 2–3 minutes creaming shortening and sugar—this creates softer, fluffier cookies.
- Use baking apples. Apples like Granny Smith, Honeycrisp, or Fuji hold their texture during baking. Avoid softer apples, which can become mushy.
- Don’t overbake. The cookies should look slightly underdone when you pull them from the oven—they’ll continue baking on the sheet.
Storage Instructions
- Room Temperature: Store in an airtight container for 4–5 days. Place parchment paper between layers to prevent glaze from sticking.
- Refrigerator: Store for up to a week, but cookies may soften slightly.
- Freezer: Freeze unglazed cookies in an airtight container for up to 3 months. Thaw and glaze before serving.
FAQs
What kind of apples are best for these cookies?
Granny Smith apples are my favorite because their tartness balances the sweetness of the cookie. Honeycrisp and Fuji also work well for a sweeter flavor.
Can I leave out the walnuts?
Yes, the cookies are still delicious without nuts. You could also substitute pecans or leave the cookies nut-free entirely.
Why do my cookies burn on the bottom?
Dark pans or excess cooking spray can cause bottoms to burn before the cookies finish baking. Use light-colored cookie sheets lined with parchment or silicone mats for best results.
Do I have to use shortening?
Shortening keeps the cookies soft and thick, but you can substitute butter for a slightly different texture. Cookies may spread more with butter.
Can I make the glaze ahead of time?
Yes, but store it in the fridge and whisk again before using. If it thickens, add a splash of milk to loosen it up.
More delicious apple cookie recipes to try:
- A buttery cookie base and sweet apple pie filling make Snickerdoodle Apple Pie Cookie Cups a perfect blend of two classic desserts.
- With fresh apples, warm spices, and a simple vanilla glaze, Vanilla Glazed Spiced Apple Cookies are as cozy as they are delicious.
- Spiced Apple Pie Cookies wrap a rich apple, butter, cinnamon, and brown sugar filling inside a flaky pie crust for the perfect handheld dessert.
- Chunky Apple Cinnamon Cookies combine fresh apple chunks, warm spices, and creamy white chocolate chips for a comforting, indulgent fall treat.
- Cake mix, chopped apples, and Rolo candies come together in Caramel Apple Cake Mix Cookies for a simple treat that tastes just like a caramel apple.
Vanilla Glazed Spiced Apple Cookies are soft, spiced, and sweet — the perfect way to enjoy apples in cookie form this fall.
Judy G says
I absolutely agree about using silicone baking mats. No cookies ever stick! The mats clean easily.
Thanks for the recipe.
Paula Campos says
Can I use butter instead of shortening?
Nellie says
You should be able to swap out the shortening with butter, but the cookies might spread more. To avoid this, it might be a good idea to chill the dough for about 30-60 minutes before scooping and baking.