Bring your cookie tray back to the good ol’ days of scratch baking with this classic apple cookie recipe! And don’t worry, just because these cookies are scratch doesn’t mean they’ll take all day to make. They actually only take 10 minutes to prep and 10 minutes to bake in the oven. Apples and nutmeg make this recipe perfect for fall, and the apple chunks add bursts of flavor and a surprising texture.
Here are the ingredients for making this easy scratch apple cookie recipe.
Brown Sugar: This adds sweetness, moisture, and a deeper caramel-like flavor that gives these apple cookies their old-fashioned taste. It’s beaten with the butter and egg to create the base of the dough.
Flour: All-purpose flour gives the cookies structure and forms the main body of the dough.
Nutmeg: Ground nutmeg brings the warm spice flavor that makes these fall apple cookies taste cozy and classic.
Apple: Chopped fresh apple is the star ingredient, adding tart flavor, soft texture, and juicy bursts in each bite.
Other Ingredients You’ll Need: Butter, egg, baking soda, and salt.
Here are steps and tips for making this easy apple cookie recipe. For full details see the recipe below.
Beat the brown sugar-butter-egg mixture until light and fluffy. Then, stir in the dry ingredients and apple. Be sure to chop the apple into evenly-sized pieces to help the cookies bake uniformly and to get apple in every bite.
Place the dough on prepared cookie sheets, leaving space between cookies to prevent them from touching when baking.
Start checking the cookies after 8 minutes, so they don’t overbake and are light brown in color. Move them off the hot pan promptly to a wire rack for cooling.
Here’s the best way to store this fall cookie recipe to enjoy later.
Store cookies loosely covered at room temperature for 2 to 3 days.
Store cookies covered in the refrigerator for 4 to 5 days.
If cookies have been refrigerated, enjoy them chilled or let stand at room temperature for a few minutes before serving.
Heat oven to 375°. Grease 2 large cookie sheets with shortening or line with parchment paper.
In a large bowl, beat brown sugar, butter, and egg with an electric mixer on medium speed until light and fluffy. Stir in flour, nutmeg, baking soda, and salt. Stir in apple.
Drop dough by rounded teaspoonfuls about 2 inches apart onto the cookie sheets.
Bake 8 to 10 minutes or until light brown. Remove from the cookie sheet to a wire rack; cool. Store loosely covered.
Vary this quick cookie by using different fresh fruits—or even vegetables—that you might have on hand. Good substitutions for the apple include pears, bananas, zucchini, or carrots.
Drop cookies easily using two spoons. Scoop dough with one spoon and push it onto the cookie sheet with the other spoon. A cookie scoop is a great option to make quick work of scooping out the cookies.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 5g | % Value Not Available |
| Saturated Fat | 1g | % Value Not Available |
| Cholesterol | 10mg | % Value Not Available |
| Sodium | 80mg | % Value Not Available |
| Total Carbohydrate | 16g | % Value Not Available |
| Dietary Fiber | 0g | % Value Not Available |
| Protein | 1g | % Value Not Available |
| Iron | Value Not Available | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
