Soft Apple Cookies (Old-Fashioned Apple Softies)

Bake up the flavors of fall with these soft apple cookies. These cookies bring together juicy apples, a boost of concentrated apple flavor, and a hint of warm spice. Tender on the inside and finished with a sweet glaze, they’re an easy fall bake that truly tastes like apples.

Many apple cookies don’t taste much like apples, but these truly do. My old-fashioned soft apple cookies (also known as apple softies) use both fresh and dried apples, plus a touch of apple jelly to intensify the flavor.

The result is a cookie that’s tender and moist inside, with just enough crispness around the edge to remind you it’s still a cookie.

I’ve tested plenty of apple cookie recipes over the years, and this is the one I return to every fall. They aren’t heavy with spice—just a gentle hint of cinnamon and nutmeg so the apple shines through.

If you love apple desserts that actually taste like apples, you’ll enjoy these softies as much as I do—and you might also like my Apple Brownies, a chewy blondie-style bar full of apple flavor.

Why You’ll Love These Apple Softies

• Real apple flavor – a mix of fresh apples, dried apples, and apple jelly gives depth. I don’t care for cookies that taste more like spice than apple. These keep the fruit front and center.
• Soft and cake-like – more tender than a classic cookie, almost like little apple cakes with a subtle edge of crispness.
• Balanced spice – warm cinnamon and nutmeg without overpowering the fruit.
• Perfect fall treat – simple enough for a weekday bake, special enough for gatherings. For another cozy fall bake, try my Swedish Apple Pie— a crustless, rustic-style pie that’s simple yet full of apple goodness.

Ingredient Notes & My Tips

When I bake fall apple cookies, I like to use ingredients that highlight the fruit without letting heavy flavors take over. Here’s what makes a difference:

Fresh apple – I like Golden Delicious because it bakes down gently and keeps its sweetness. Tart apples like Granny Smith will work too, but they’ll give a sharper bite.

Dried apple – Freeze-dried pieces add concentrated apple flavor and absorb extra moisture from the cooked apples. Don’t skip them; they’re key to the soft-yet-structured texture.

Apple jelly – Not-so-secret ingredient. It thickens the apple mixture and intensifies the fruit flavor while keeping the cookies moist.

Spices – Just a hint of cinnamon and nutmeg; enough to warm, not overwhelm.

Butter & brown sugar – Creamed together, they create the tender, cake-like crumb that makes these cookies so addictive.

Egg yolk only – Using just the yolk (instead of a whole egg) makes the dough richer and softer.

Step-by-Step: How to Make Soft Apple Cookies

Cook the apples. Simmer fresh apple pieces with apple jelly, cinnamon, and nutmeg until they glisten and soften. You’ll see the fruit release juices. Stir in the dried apples so they soak up the flavor and keep the mixture from being watery.

Tip: Let this cool before adding it to the dough; warm fruit will melt your butter and make the dough too loose.

Cream the base. Cream butter and brown sugar, beat in the egg yolk until they look pale and fluffy—this gives the cookies their soft, cake-like crumb. Then mix in the dry ingredients. Fold in the cooled apple mixture.

Tip: Scrape the bowl as you go so no streaks of sugar hide at the bottom.

Shape and bake. Add the cooled apple mixture and stir through. Let the dough rest briefly before scooping; it thickens slightly and holds its shape better in the oven. Drop scoops of dough onto your baking sheet. I like using a greased pan for a little crisp edge, but parchment or silicone works if you want easier cleanup.

Finish with icing. Once the cookies cool, drizzle with a quick glaze. Apple cookies tend to look plain, but icing adds shine and just enough sweetness to balance the fruit.

Storage and Freezing Instructions

Short-term storage:
Store cooled cookies in an airtight tin or jar at room temperature for 4–5 days.

Tip: Slip a small piece of parchment between layers so the icing doesn’t smudge.

Freezing the dough:
Scoop and flatten dough portions on a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen with 1–2 extra minutes added.

Freezing baked cookies:
Cool and glaze completely, then layer with parchment in a freezer-safe container. Freeze up to 3 months. Thaw at room temperature for about an hour—the texture stays soft and moist.