These perfectly spiced apple cookies are packed with sweet, juicy chunks of apple and nutty, crunchy bits of pecan. These cookies have nice crunchy edges and soft centers right when the come out of the oven, but after a day or two, the edges soften and these cookies take on a more cake-like texture.
You can use any kind of apple for this recipe, though I think that Honeycrisp apples are the best. And while these cookies are really good just the way they are, frosting them with a swirl of cinnamon apple buttercream really takes them over the top!
This recipe is adapted from the apple spice drop recipe found in Taste of Home Cookies:
Apple Spice DropsNotes:
2 c all-purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c butter
2/3 c sugar
2/3 c brown sugar
1/4 c apple juice
1 tsp vanilla extract
1 c apples (finely chopped)
1 c pecans (coarsely chopped)
1 recipe cinnamon apple buttercream frosting (optional)
1. Preheat your oven to 375°.
2. In a small bowl, whisk together the flour, baking soda, cinnamon, and nutmeg until everything is well combined. Set aside.
3. In a large bowl, cream together the butter, sugar, and brown sugar until they are light and fluffy. Add the egg and beat until it is well incorporated. Add the vanilla extract and apple juice and beat until everything is well combined.
4. Gradually beat the flour mixture to the butter mixture. Stir in the chopped apples and pecans by hand.
5. Drop rounded tablespoons of the dough onto a lightly greased baking sheet, leaving 2 inches between each cookie. Bake the cookies for 12-14 minutes or until the cookies are golden brown.
6. Transfer the cookies to a wire rack and allow them to cool completely. Lightly frost the cooled cookies with the cinnamon apple buttercream frosting if desired.
- These cookies will stay fresh for about five days if you store them in an air tight container in your fridge.