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Soft apple cookies are perfect for autumn treat.

Soft Apple Cookies (Homemade Apple Softies)

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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
Course Dessert
Cuisine Western
Keyword apple cookies, apple softies, autumn, fall dessert, soft apple cookies
Prep Time 20 minutes
Cook Time 15 minutes
Bake time 25 minutes
Total Time 1 hour
Servings 24
Calories 164
Author Holly Ford

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.

Nutrition

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