Ingredients
Equipment
Method
- Peel and finely dice the apples. If preparing ahead, soak them in cold water with 2 tablespoons of lemon or lime juice while measuring the remaining ingredients. Drain thoroughly and pat very dry with paper towels.
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- Add the softened butter, both sugars, vanilla, eggs, flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, dried apple pieces, and white chocolate chips to the bowl of a stand mixer.
- Mix on medium speed for about 2 minutes. Scrape down the bowl, then mix for another 2 minutes until evenly combined.
- Scoop the dough into 2 to 2 1/2 tablespoon portions onto the prepared baking sheets, leaving about 2 inches between each cookie. No chilling is required.
- Bake for 11-13 minutes, until the edges are set but the centres still look slightly soft.
- Immediately after baking, place an upside-down mug over each cookie and gently swirl it in a circular motion to create perfectly round bakery-style cookies.
- Leave the cookies on the baking tray until completely cool.
- Add the butter and milk (or half and half) into a small bowl and microwave for 10 - 30 seconds until melted. Then add the vanilla and powdered sugar. Mix until desired consistency, adding a little more milk or half and half at a time if needed.
- Drizzle the glaze over the cooled cookies and allow it to set before serving.
Notes
- Pat the diced apples very dry before adding them to the dough. Too much moisture can cause the cookies to spread more than intended.
- No chilling is needed. Scoop the dough and bake straight away.
- Bake for 11 minutes for a softer, gooier centre or 13 minutes for a slightly firmer cookie.
- Shape the cookies immediately after baking by placing an upside-down mug over each one and gently swirling it into a neat circle. This only works while they’re still hot.
- The cookies will look slightly underdone when they come out of the oven but will continue setting as they cool on the baking tray.
- Add the milk to the glaze a little at a time until it reaches a smooth drizzling consistency.
Storage
- Store the glazed cookies in an airtight container at room temperature for up to 3 days.
- Because these cookies contain fresh apple, they’re at their best during the first couple of days while they’re wonderfully soft and moist.
- For longer storage, freeze the baked cookies before glazing for up to 2 months. Thaw at room temperature and add the fresh vanilla glaze before serving.
- To freeze the cookie dough, scoop into individual portions and freeze on a parchment-lined baking tray until firm. Transfer to a labelled freezer bag or airtight container and freeze for up to 2 months. Bake straight from frozen at 375°F, adding 2-4 minutes to the baking time.
Related Recipes
Nutrition information is automatically calculated, so should only be used as an approximation.