Recipe by Sandy Moore
"Spicy cookies that everyone loves. I've mailed them before and they mail beautifully. I've been making these for about 25 years, and never met anyone yet who didn't like them."
Watch video tips and tricks
1 1/3 cups
packed brown sugar
sifted all-purpose flour
apples - peeled, cored and finely diced
1 1/2 cups
sifted confectioners' sugar
2 1/2 tablespoons
Good recipe! Per other reviewers, I did the following: replaced the shortening with butter/margarine, used 1/2 tsp baking soda + 1/2 tsp baking powder, used skim milk in place of half-and-half for the glaze, and I added 1/4 tsp cinnamon to the glaze. I spooned the glaze into a ziplock bag and chilled it in the fridge for 15min while I let the cookies cool. After the cookies were completely cool, I cut a corner snip off the ziplock bag containing the glaze and squeezed it to pipe lovely designs onto the cookies.
I baked up a storm today and these were part of the menu. Not sure what I did wrong? They were definitely flat, even with the baking powder/soda changes. I ended up making them into mini muffins because the cookies were so flat. I'll try again because the flavor was good.
This is a great tasting soft cookie, cakelike rather than crispy. They remained soft even after leaving them out awhile to let the cookies cool before glazing. The cookies also stayed out on the racks to let the glaze harden so I could pack them safely in a container to give to friends (I kept a few for myself, just for scientific purposes), and the cookies still remained soft. I always enjoy reading member feedback, and went with the following suggestions:
used equal parts shortening and butter, coursely grated one Granny Smith apple, and reduced oven temp to 350 adding a couple of extra minutes for baking. I don't eat much salt, so I went with a scant 1/2 tsp, used pecans I had on hand instead of walnuts, and used golden raisins instead of regular raisins. I liked the idea of a decorative glaze, but really the cookies are sweet enough without it. I made a thick glaze, put it in a small ziploc bag, and snipped off a tiny corner at the bottom of the bag. Starting at the center of each cookie, I squeezed out a spiral design. The cookies look nice and it minimizes the amount of glaze so it doesn't overpower the cookie. I made the amount of glaze per the original recipe, and only used about half of the glaze. Thanks for sharing a very good cookie recipe that stands out in the crowd. It's nice to find a recipe that uses fresh apples!
I made these last week. Oh my GOSH, these are SOOO good. My hubby and I both loved them! I used margarine rather than shortening as margarine tends to help keep cookies from spreading out too thin. I also grated my apple (used 1 large Granny Smith), and squeezed most of the juice out. Lastly, to keep the cookies from spreading out due to the extra moisture in apples, I added about a half cup of rolled oats. The glaze is perfect with milk and a hint of cinnamon, and these cookies are to die for! I cooked them on 375 for 10-11 minutes. Oh, a secret to a good cookie is to use parchment paper rather than greasing your cookie sheets. This will be a new fall staple in our household! Thanks for the great recipe!
Absolutely amazing. For once I did not change a thing except to bake at 375 for 8-9 minutes (first batch had to be thrown out at 400 degrees and 10 minutes the bottoms were black). The only think I may do in the future is add 1 extra cup of apples. These are incredible. Soft, chewy and full of flavour.
Like a couple others, I used unsalted butter instead of shortening; I also left out the nuts (since a lot of people can't eat them) and the raisins (I don't like them) and added cinnamon chips instead. I had to make a second batch of icing because the recipe just didn't make enough to cover all the cookies. They were excellent, though, and everyone who tried them came back for seconds and thirds!
WOW--I've made these for the last 2 years during apple season. BIG HIT, everyone loves them. Only thing I changed was that I used milk instead of half and half for the frosting and I put the frosting in a cake decorated bottle and drew lines on the cookies. Easier because these cookies are so moist they're hard to frost.
These are yummy cookies. The edges are crispy and inside is fluffy, almost like a muffin. I omitted the raisins and replaced with extra apples. Also added a tad bit of vanilla to the mix.
* Percent Daily Values are based on a 2,000 calorie diet.
Glazed Apple Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 102
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a double-crust cream pie topped with cinnamon-glazed apples.
See how a dash of cayenne pepper really draws out the chocolate flavor.
Make chocolate chip cookies without an electric mixer.