Iced Apple Oatmeal Cookies
Think iced oatmeal cookie, but with apples and warm spices! These apple cookies are so cozy and perfect for the start of fall. They’re baked with tender honeycrisp apple pieces and are so chewy. Yes, an apple cookie that ISN’T cakey! Touch the tops with a little icing or leave as is – they’re delicious either way.
Apple cookies that AREN’T cakey!
A big issue with adding apple to cookie dough is the moisture content. The more water there is, the cakier the cookie…and we can’t have that.
So to fix this problem, the apple is diced and heated in a saucepan. They’ll turn nice and tender while also evaporating out lots of that moisture. When they’re the perfect softness, the apples are roughly mashed and added to the batter. The end result is soft and sweet apple in every bite.
To combat even more of that apple moisture, we’re using an egg yolk rather than a whole egg. Egg white contains about 80% water, so eliminating this makes up for the moisture left in the apple pieces.
By taking these two steps in the recipe, these cookies land in soft and chewy territory rather than light and cakey. You’ll be surprised by just how chewy they are!
Oatmeal Cookie Icing
In order to get an icing that sets firm, the egg white that was eliminated from the batter is going into the icing. Now, there can be some controversy around this as some people don’t like the idea of consuming raw egg white. It’s really up to your discretion!
However, the egg white makes this a royal icing that sets hard. If raw egg white isn’t your thing, you can substitute with 2-3 tablespoons of milk or pasteurized egg white from a carton.
The consistency we’re going for is like Elmer’s glue. When lifting out the whisk, the icing should run back into itself but hold shape for a few seconds.
Then dunk the very top of each cookie into the icing – just kissing the surface. Less is more here! We want the icing to just cover the high points of each cookie.
Iced Apple Cookies FAQs
Yes! Just substitute the flour with a gluten-free all-purpose baking flour like Bob’s Red Mill (the blue bag) or King Arthur measure for measure. Also use certified gluten-free oats.
Use 2-3 tablespoons of milk or pasteurized egg white from a carton!
Nope! These cookies are delicious on their own as well.
Sure! I just prefer the flavor of honeycrisp, but any firm and sweet apple will work here.
It could be that the apple was too warm when adding it to the batter! Try chilling the dough for about 30 minutes, then try again.
Keep the cookies in a container at room temperature where they will keep for a couple days (I actually think these taste even better the next day). For any longer, store in the refrigerator.
For more fall cookie recipes, check out my:
- Brown Butter Maple Pumpkin Cookies
- Brown Butter Oatmeal Cookies
- Maple Snickerdoodles
- Pumpkin Cheesecake Cookies
- Vegan Pumpkin Cookies
- Chewy Spice Cookies
- Spiced Maple Butter Cookies
- Pumpkin Chocolate Chip Cookies
Make sure to tag me @butternutbakery on Instagram and comment below if you make these Iced Apple Cookies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
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Iced Apple Oatmeal Cookies
- Total Time: 45 minutes
- Yield: 12 cookies
Description
These apple cookies are inspired by a classic iced oatmeal cookie! Baked with tender honeycrisp apple pieces, these cookies contain warm spices, oats, and a kiss of icing on top. They’re also anything but cakey! These apple cookies are perfectly soft and chewy.
Ingredients
Apple Oatmeal Cookies
- 1 large honeycrisp apple, peeled and diced
- 1/2 cup (112g) unsalted butter, room temperature and divided
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg yolk (save the white for icing)
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/4 cup (125g) old fashioned rolled oats
- 1 1/4 cup (160g) all-purpose flour, spooned and leveled
Icing
- 2 cups (220g) powdered sugar
- 1 large egg white (or 2–3 tbsp milk)
- 1 tbsp warm water
Instructions
Apple Oatmeal Cookies
- The apple should measure to about 2 cups diced. Add to a medium saucepan along with 2 tablespoons of butter. Place over medium-low heat and cook for about 10 minutes or until tender, stirring occasionally at first and then constantly near the end to prevent any browning.
- Scoop the apple into a bowl and cover with foil. Sit for 5 minutes to steam and soften further. Then remove the foil and roughly mash with a fork. Measure out a packed ½ cup (you might have the tiniest bit leftover) and set aside.
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix together the butter, granulated sugar, and brown sugar until light and fluffy.
- Then mix in the egg yolk, vanilla, and cooled mashed apple followed by the baking powder, baking soda, salt, cinnamon, and nutmeg.
- Once combined, scrape down the bowl and mix in the oats followed by the flour. It will produce a thick and sticky dough.
- Using a large cookie scoop (3 tablespoons worth), scoop 4-5 cookies onto the baking sheet well spaced apart. Flatten the top of each cookie with your palm to create a hockey puck shape.
- Bake for 11-13 minutes or until edges are golden and the center looks slightly underdone.
- Allow the cookies to cool on the pan for a minute, then transfer to a cooling rack while you back the rest of the batch.
- Once the cookies have completely cooled, make the icing.
Icing
- Whisk together the powdered sugar and egg white, then mix in the warm water. It should have a consistency similar to glue. If it’s too thick, add a touch more water. If it’s too thin, add a touch more powdered sugar.
- Dunk the face of each cookie into the icing, just kissing the surface and wiggling around the cookie to ensure the icing reaches the edges.
- Flip over and place back onto the cooling rack. After about 15 minutes, the icing will form a skin and harden.
- Once all the icing has set, store the cookies in an airtight container at room temperature.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
