Many apple cookies don’t actually taste like apples, but these do. These old-fashioned soft apple cookies use both fresh and dried apples. The addition of apple jelly intensifies the apple flavor and makes them soft. They are easy to put together, super tasty and easy to chew.

Soft apple cookies are served in a lined basket with apples behind.

If you are an apple lover like me, and you enjoy the flavor of apples in a sweet treat, don’t miss out this apple cookie recipe. Out of all the apple cookie recipes I have tried, I always go back to this soft apple cookies recipe called Apple Softies. All I can say is — they are delectable!

They are soft and moist inside, yet they have a slight cookie crispness around the edge. A lot of apple cookies tend to be overly spiced but these cookies accentuate the rich apple taste with just a hint of cinnamon and nutmeg – just the way I like it. I am not a fan of heavily spiced cookies.

Perfect Fall Apple Cookies

So what makes these cookies so amazing?

The secret is in the combination of both fresh and dried apples, which provides a more concentrated apple flavor, with a perfect hint of spices. They will make perfect autumn cookies – my kind of easy apple dessert.

Another great and unique ingredient for this recipe is apple jelly. The apples are simmered in apple jelly to thicken and intensify the apple flavor of the cookies. As the name suggests, these cookies have soft and cake-like texture in the middle .

Iced soft apple cookies are in the basket with a pig figurine.

Recipe Ingredients

  • fresh apple – I used golden delicious
  • dried apple – I use freeze-dried
  • apple jelly – It accentuates the apple flavor and helps the cookies to be moist and soft
  • cinnamon
  • nutmeg
  • flour – use all-purpose flour
  • baking soda
  • butter – softened
  • brown sugar
  • egg yolk – from a large egg

Recipe Tips

  1. Make sure to cook off the moisture of the fresh apples when simmering. The dried apples will help to absorb the excess moisture. Let the apples cool for 10 minutes.
  2. Let the cookie dough stand 5 minutes before you scoop it onto a cookie sheet. Waiting will firm up the dough and help it retain its shape when baked.
  3. I like to bake my cookies on a greased baking sheet to help crisp up the edge. But you can use parchment paper or a silicone mat instead to make cleaning up easier.
  4. Don’t skip the icing. Most apple cookies are not that attractive to look at. Icing adds a pretty look and extra sweetness.
Soft apple cookies are iced on a cookie rack

How to make Soft Apple Cookies (Apple Softies)

Step 1: Cook apples in apple jelly

Put chopped apple, apple jelly, cinnamon, and nutmeg in a small saucepan. Bring it to medium-high heat and cook for 3 minutes. When the apple releases its juices and start to thicken, add the dried apple pieces and continue to cook for another 2 minutes stirring occasionally. When the juice is mostly cooked off, transfer the apples to a small plate and let it cool for 10 minutes.

Step 2: Combine wet ingredients and dry ingredients

Whisk together flour, baking soda, and salt in a mixing bowl; set aside.

In a stand mixer with a paddle attachment, cream butter and brown sugar on a medium speed until light and fluffy. Add egg yolk and continue to beat until the mixture is well mixed and creamy. Turn the mixer to low speed, add flour mixture to butter mixture and mix until combined.

Step 3: Scoop, Bake, and Ice

Add the reserved apples and stir until combined. Let the dough sit for 5 minutes. Scoop the dough out using a medium cookie scoop (about 1 1/2 tablespoon) and drop onto prepared baking sheet. Flatten slightly. Bake in 350˚F oven for 9-12 minutes or until cookies are set. Cool the cookies on a wire rack.

Simple Icing: Mix powdered sugar, corn syrup, and warm water in a bowl to make icing. Drizzle icing over cooled cookies.

Storage and Freezing Instructions

Store the cookies in an airtight container or cookie jar for up to 1 week or freeze for up to 3 months.

How to freeze cookie dough

Scoop the cookie dough on to a baking sheet lined with parchment paper. Slightly flatten each ball of cookie dough and put the baking sheet in the freezer. When the dough balls are frozen, store them in a freezer bag or container in the freezer for up to 3 months. When ready to bake, bake it from frozen and add 1-2 extra minutes to the baking time.

How to freeze already baked cookies

Let the cookies cool completely. Put cookies in a freezer-safe container or bag and lay a sheet of parchment paper or waxed paper in between the layer of cookies to prevent them from sticking. Freeze up to 3 months. To thaw, allow the cookies to come to the room temperature by letting them sit on a counter, about 1 hour.

More Apple Recipes

Apple cookies on a blue and orange napkin shows soft texture inside
Soft apple cookies are perfect for autumn treat.

Soft Apple Cookies (Homemade Apple Softies)

These old-fashioned soft apple cookies use both fresh and dried apples. The addition of apple jelly intensifies the apple flavor and makes them soft. Makes 2 dozen cookies.
Adapted from The All-American Cookie Book
5 from 2 ratings

Ingredients

  • 1 1/2 cup peeled and chopped apple , I used golden delicious
  • 1/4 cup chopped dried apple, I used freeze-dried
  • 1/4 cup apple jelly
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 cup unsalted butter, softened
  • 3/4 cup light brown sugar
  • 1 large egg yolk

Icing

  • 2/3 cup powdered sugar
  • 1/2 tsp light corn syrup
  • 1-2 tbsp warm water

Instructions 

  • Preheat the oven to 350˚F. Grease baking sheets with nonstick spray or line with parchment paper.
  • Put chopped apple, apple jelly, cinnamon, and nutmeg in a small saucepan. Bring it to medium-high heat and cook for 3 minutes. When the apple releases its juices and start to thicken, add the dried apple pieces and continue to cook for another 2 minutes stirring occasionally. When the juice is mostly cooked off, transfer the apples to a small plate and let it cool for 10 minutes.
  • Whisk together flour, baking soda, and salt in a mixing bowl; set aside.
  • In a stand mixer with a paddle attachment, cream butter and brown sugar on a medium speed until light and fluffy. Add egg yolk and continue to beat until the mixture is well mixed and creamy. Turn the mixer to low speed, add flour mixture to butter mixture and mix until combined.
  • Add the reserved apples and stir until combined. Let the dough sit for 5 minutes.
  • Scoop the dough out using a medium cookie scoop (about 1 1/2 tablespoon) and drop onto prepared baking sheet. Flatten slightly. Bake in 350˚F oven for 9-12 minutes or until cookies are set. Cool the cookies on a wire rack.
  • To ice the cookies, mix powdered sugar, corn syrup, and warm water in a bowl to make icing. Drizzle icing over cooled cookies.

Notes

Store the cookies in an airtight container or cookie jar for up to 1 week or freeze for up to 3 months.
Calories: 164kcal, Carbohydrates: 22g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 41mg, Potassium: 39mg, Fiber: 1g, Sugar: 13g, Vitamin A: 252IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg
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