These soft Apple Spice Cookies combine concentrated apple flavor from boiled cider with applesauce and warm apple pie spices, then get a drizzle of apple cider glaze. With no apple chunks and no dough chilling required, they're an easy Fall cookie that's packed with apple flavor in every bite!
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Quick Recipe Summary ✨
Apple Spice Cookies: Soft, tender cookies with concentrated apple flavor from boiled cider, applesauce, and warm apple pie spices, finished with an apple cider glaze.
Easy Fall cookies: The thick batter is scooped straight onto the baking pan with no rolling or chilling, and there's no chopping or peeling apples.
Active Time: About 20 minutes • Bake Time: 12 to 14 minutes • Cooling Time: About 30 minutes • Total Time: About 1 hour
Difficulty Level: ⭐ Easy. A simple drop cookie with an easy powdered sugar glaze.
Yield: About 18 cookies • Freezer-friendly: Up to 3 months unglazed • Make-ahead: Batter can be made 1 day ahead; glaze can be made several days ahead.
👉 Follow the detailed instructions and troubleshooting tips below for soft Apple Spice Cookies with plenty of warm spice and concentrated apple flavor.
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Why this recipe works
- Boiled cider: Adds concentrated apple flavor without excess liquid
- Applesauce: Keeps the cookies soft and tender
- Butter + oil: Give you buttery flavor with a soft texture that lasts
When Fall baking rolls around, cinnamon, cloves, and other warm spices usually send me straight to Molasses Cookies, Honey Cookies, and Snickerdoodles.
But there's another Fall favorite that deserves some cookie-jar love - apples!
After all, why should the usual suspects have all the fun?
Apples and warm spices are natural partners, whether they're tucked into apple pie, tarts, or crisps. These Apple Spice Cookies bring those same cozy flavors to a soft, tender cookie, using applesauce and boiled apple cider for plenty of apple flavor without pieces of fruit.
Bring them to a Fall bake sale or cookie exchange and watch them disappear. The recipe doubles easily, which may be wise - just saying.
And to add to the fun, you can turn these cookies into Apple Spice Whoopie Pies! Just sandwich two cookies together with an apple cider-flavored buttercream filling (make a vanilla buttercream frosting flavored with boiled cider and apple spice mix to your taste). Fall cookie fun!
Soft, warmly spiced, and bursting with apple flavor, these cookies will earn a spot among your Fall favorites!
⭐⭐⭐⭐⭐
They are like little individual apple cakes. YUM.
- Wendy
Recipe Ingredients
You'll need the following ingredients to make this apple spice cookie recipe:
Ingredient Notes
Two ingredients give these cookies their distinctive apple-and-spice flavor: boiled apple cider and apple spice mix.
Boiled apple cider: This is apple cider reduced into a thick, intensely flavored syrup. You can make it yourself or use store-bought boiled cider. See my step-by-step guide to making boiled apple cider for the full method.
The intense apple flavor you'll get cannot be overemphasized - it elevates every apple dish it's used in! From this pretty lattice-topped apple pie and rustic apple tart to an apple honey babka, boiled cider takes the flavor over the top.
You can substitute frozen apple juice concentrate for the boiled cider, adding ½ teaspoon lemon juice because the concentrate isn't nearly as flavorful as boiled cider.
Apple spice mix: A flavorful blend of warm autumn spices like cinnamon, nutmeg, and cloves, apple spice mix is often used to flavor apple pies, apple crisps, and other recipes using apples. You can use a homemade or store bought mix - see the FAQs below for instructions on how to make apple spice mix at home.
See recipe card for a full list of ingredients and measurements.
Why use boiled cider instead of fresh apples?
Fresh apples can add a lot of moisture to cookie dough along with pieces of fruit. These cookies take a different approach - applesauce keeps the cookies soft while boiled apple cider provides concentrated apple flavor without apple chunks. The result is a tender, evenly apple-flavored cookie rather than a cookie studded with pieces of fresh apple.
How to make Apple Spice Cookies
Step 1: Make the batter
In a medium bowl, whisk together the flour, apple spice mix, baking powder, baking soda, and salt (photo 1). Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat together the butter, sugar, and brown sugar on Medium-High speed until creamy, about 1 to 2 minutes (photo 2).
Add the canola oil, applesauce, egg, and vanilla extract and beat at Medium-High until combined, about 1 to 2 minutes (photo 3).
The mixture may look curdled, but that's ok. Scrape down the sides of the bowl and beat again for another minute.
Blend in the boiled apple cider, then stir in the flour mixture, mixing on Low speed until the batter is completely combined (photo 4).
The batter will be thick and creamy.
Step 2: Bake the cookies
Line two half sheet baking pans with a Silpat silicone mat or parchment paper.
Using a medium cookie scoop, portion 2 tablespoons of the batter onto the prepared baking pans 3-inches apart, about 8 to 10 per baking pan. For smaller cookies, use a small cookie scoop to measure 1 tablespoon of batter for each cookie.
Bake the cookies for 12 to 14 minutes (1 minute less for smaller cookies) or until the tops spring back when touched and the edges are lightly browned (photo 5).
Remove from the oven and allow the cookies to cool for 5 minutes before transferring to a wire rack to cool completely.
Step 3: Glaze the cookies
In a medium bowl, whisk together the sifted powdered sugar and salt. Add the boiled cider and 1 teaspoon of milk into the powdered sugar mixture and stir until the mixture is smooth (photo 6).
The mixture will be thick, but should still drizzle from a spoon (like the consistency of molasses). Adjust the glaze's consistency with additional milk (if it's too thick) or powdered sugar (if it's too thin) in ½ teaspoon increments as needed (photo 7).
The glaze will resist drying at room temperature if it's too loose, so it's best to drizzle a bit on a plate or wax paper and see if it sets after about 10 minutes or so (photo 8). If it doesn't dry, add in a little more powdered sugar to the icing.
Place the glaze in a disposable pastry bag and snip a small opening at the bottom (or use a small ziplock bag and snip the corner). Drizzle the glaze onto the cookies, letting it set for about 10 minutes (photo 9).
Storage and make-ahead instructions
Storage instructions: Apple spice cookies can be kept in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
You can also freeze the baked cookies (without glaze) for up to 3 months, placed in an airtight freezer container. Thaw overnight in the refrigerator or at room temperature. Drizzle the glaze on, letting it set for a few minutes before serving.
Make-ahead instructions: You can prepare the cookie batter 1 day ahead and the apple spice glaze a few days ahead, both covered tightly and stored in the refrigerator. Let both the batter and the glaze come to room temperature before proceeding with the recipe.
You can also freeze the cookie dough mounds after portioning them. Lay them on a baking pan (I line the pan with waxed paper first) and place in the freezer until firm (about 45 minutes). Remove the now-frozen dough to a freezer-safe ziplock bag until ready to use. They'll keep for several months. To bake cookies from frozen, reduce the oven temperature to 325°F and bake about 2 to 4 minutes longer than normal. Follow the instructions for cooling and glazing.
Yield Notes
You'll get about 1½ dozen cookies.
Troubleshooting tips
Here are some issues you might encounter when making these Apple Spice Cookies:
- Batter looks curdled: That's normal after adding the oil, applesauce, and egg. Keep mixing as directed and it will come together once the flour is added.
- Cookies spread too much: Make sure the butter isn't overly warm and measure the flour accurately. If the batter feels unusually loose, chill it briefly before scooping.
- Cookies are dry: Don't overbake them - they're ready when the tops spring back and the edges are just lightly browned.
- Boiled cider is too thick: Warm it gently until it's pourable, about the consistency of honey, before mixing it into the batter or glaze.
- Glaze is too thick or thin: Add milk or powdered sugar in ½-teaspoon increments until it drizzles slowly from a spoon.
- Glaze won't set: It's probably too thin. Whisk in a little more powdered sugar and test a small drizzle before glazing the cookies.
Questions asked and answered
Here are some questions you might have...
Apple pie spice is a warm baking spice blend usually based on cinnamon with smaller amounts of nutmeg, allspice or cloves, and sometimes ginger or cardamom.
It's easy to make your own - just whisk together the following ingredients (alter the spices and amounts to your preference):
Apple spice mix
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
½ teaspoon ginger
½ teaspoon allspice or cloves
½ teaspoon cardamom
Makes about 2 tablespoons
No. Apple cider is a beverage, while boiled apple cider is apple cider that's been reduced to a concentrated syrup. The consistency of boiled cider will be more like runny honey than a free-flowing liquid. See my Boiled Apple Cider tutorial for more details on how to make it.
Yes. Thawed frozen apple juice concentrate is the best substitute because it provides concentrated apple flavor without adding too much liquid. Add ½ teaspoon lemon juice to brighten the flavor. Don't substitute regular apple cider 1:1 because its higher water content can make the batter too wet.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More recipes featuring fruit to try
Recipe
Apple Spice Cookies
Equipment
Ingredients
For the cookies
- 1½ cups all-purpose flour
- 1 tablespoon apple spice mix, homemade or store bought, see Recipe Notes
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar, light or dark, packed
- 2 tablespoons canola oil
- ⅓ cup applesauce, unsweetened, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup boiled apple cider, homemade or store bought, at room temperature, see Recipe Notes
For the apple spice glaze
- 1 cup powdered sugar, sifted, or more as needed
- ¼ to ½ teaspoon apple spice mix, homemade or store bought, see Recipe Notes
- pinch kosher salt
- 1 tablespoon boiled apple cider, homemade or store bought, at room temperature, see Recipe Notes
- 2 to 3 teaspoons milk, half and half, or heavy cream
Instructions
- Preheat the oven to 350°F. Line two half sheet baking pans with a Silpat silicone mat or parchment paper. Set aside.
- Make the cookies: In a medium bowl, whisk together 1½ cups all-purpose flour, 1 tablespoon apple spice mix, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon kosher salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat together ¼ cup unsalted butter, ¼ cup granulated sugar, and ¼ cup brown sugar on medium-high speed until creamy, about 1 to 2 minutes.
- Add the 2 tablespoons canola oil, ⅓ cup applesauce, 1 large egg, and 1 teaspoon pure vanilla extract and beat at medium-high until combined, about 1 to 2 minutes. The mixture may look curdled, but that's ok. Scrape down the sides of the bowl and beat again for another minute.
- Blend in the ¼ cup boiled apple cider, then stir in the flour mixture, mixing on low speed until the batter is completely combined (it will be thick and creamy).
- Using a medium cookie scoop, portion 2 tablespoons of the batter onto the prepared baking pans 3-inches apart, about 8 to 10 per baking pan.
- Bake the cookies for 12 to 14 minutes or until the tops spring back when touched and the edges are lightly browned. Remove from the oven and allow the cookies to cool for 5 minutes before transferring to a wire rack to cool completely.
- Make the apple spice glaze: In a medium bowl, whisk together 1 cup powdered sugar (sifted), ¼ to ½ teaspoon apple spice mix (to taste, and a pinch kosher salt.
- Add 1 tablespoon boiled apple cider and 2 to 3 teaspoons milk (starting with the lesser amount) into the powdered sugar mixture and stir until smooth. The mixture will be thick, but should still drizzle from a spoon (like the consistency of molasses). Adjust the glaze's consistency with additional milk or powdered sugar in ½ teaspoon increments as needed.
- The glaze will resist drying at room temperature if it's too loose, so it's best to drizzle a bit on a plate or wax paper and see if it sets after about 10 minutes or so. If it doesn't dry, add in a little more powdered sugar to the icing.
- Place the glaze in a disposable pastry bag and snip a small opening at the bottom (or use a small ziplock bag and snip the corner). Drizzle the glaze over the cooled cookies, letting it set for about 10 minutes. Serve & enjoy!
- Storage instructions: Apple spice cookies can be kept in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- You can also freeze the baked cookies (without glaze) for up to 3 months, placed in an airtight freezer container. Thaw overnight in the refrigerator or at room temperature. Drizzle the glaze on, letting it set for a few minutes before serving.
- Make-ahead instructions: You can prepare the cookie batter 1 day ahead and the apple spice glaze a few days ahead, both covered tightly and stored in the refrigerator. Let both the batter and the glaze come to room temperature before proceeding with the recipe.
- You can also freeze the cookie dough mounds after portioning them. Lay them on a baking pan (I line the pan with waxed paper first) and place in the freezer until firm (about 45 minutes). Remove the now-frozen dough to a freezer-safe ziplock bag until ready to use. They'll keep for several months. To bake cookies from frozen, reduce the oven temperature to 325°F and bake about 2 to 4 minutes longer than normal. Follow the instructions for cooling and glazing.
Notes
- 4 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- ½ teaspoon ginger
- ½ teaspoon allspice or cloves
- ½ teaspoon cardamom
Wendy Klik says
They are like little individual apple cakes. YUM.
Tammy Spencer says
I’m glad you like them, Wendy! Thanks for sharing 🙂