Best 11 Apple Spice Cookies Recipes

BECEL ANYTHING GOES COOKIE DOUGH APPLE SPICE OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.
• Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in oats, apples and cinnamon.
• Drop by tablespoonfuls onto ungreased baking sheets, 2-inches (5 cm) apart.
• Bake 8 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely. Microwave chocolate in small microwave-safe bowl until melted. Drizzle cookies with chocolate.

APPLE-SPICE-OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Cover; set aside.
• In large bowl, beat 1/2 cup butter, the shortening, 1/2 cup granulated sugar and the brown sugar with electric mixer on medium speed until thoroughly mixed. Beat in eggs and 1 teaspoon vanilla until well blended. Beat in oats, cinnamon, nutmeg, baking soda and flour, scraping side and bottom of bowl once, just until blended. Stir in apples and walnuts.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls (scant 1/4 cup) about 2 inches apart.
• Bake 13 to 17 minutes or until edges are golden brown and centers are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Using spoon, drizzle about 1 teaspoon glaze onto each warm cookie. Cool completely, about 10 minutes.

APPLE SPICE CARAMEL COOKIES

Steps:

• Whisk flour, baking soda, cinnamon, and baking powder together in a bowl.
• Combine butter, apple cider drink mix, sugar, and salt together in another bowl. Beat using an electric mixer until light and fluffy. Beat in eggs 1 at a time. Add vanilla extract and mix well. Add the flour mixture gradually; mix until just combined. Refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Microwave caramels in a microwave-safe bowl until softened, about 20 seconds. Flatten caramels using the bottom of a glass.
• Scoop cookie dough into balls about 1 tablespoon each. Flatten each ball slightly in your palm. Sandwich a caramel between 2 pieces of dough; pinch closed. Repeat with the remaining cookie dough and caramels. Place cookies 2 inches apart on the prepared sheets.
• Bake in the preheated oven until very lightly browned around the edges, 12 to 14 minutes. Slide parchment off of the baking sheet, onto your counter. Let cookies cool on the parchment.

CAKE MIX APPLE-SPICE COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir together cake mix, oil and eggs until combined and dough forms. Stir in chopped apple.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until set. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small microwavable bowl, microwave frosting on High 10 seconds. Drizzle melted frosting over cooled cookies.

APPLE AND SPICE COOKIES

Steps:

• Cream together shortening and brown sugar. Stir in flour, baking soda, salt and spices until dampened. Stir until smooth. Mixture will be very thick.
• Stir in nuts, apples and raisins.
• Drop by tablespoon 2 inches apart on a lightly greased cookie sheet. Bake 8 to 10 minutes in a 400 degree F (205 degrees C) oven. Let cool slightly, remove from cookie sheet.

APPLE SPICE COOKIES

Steps:

• Preheat oven to 375F; grease 2 cookie sheets.
• Sift together flour, cinnamon, baking soda and nutmeg; set aside.
• Beat the butter and brown sugar in a large bowl with an electric mixer at high speed until well blended.
• Beat in the eggs and apple juice.
• Gradually add the flour to the butter mixture, beating at low speed until well blended.
• Stir in the apple and pecans.
• Drop the dough by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 13 minutes or until lightly browned.
• Cool on wire rack.

SOFT APPLE GINGER SPICE COOKIES

Steps:

• 1. Preheat oven to 325°F. Line baking sheets with parchment paper, or coat with cooking spray.
• 2. Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.
• 3. Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.
• 4. Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.
• 5. Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.

APPLE BUTTER SPICE COOKIES

Steps:

• Combine flour, baking powder, baking soda, salt, and cinnamon.
• Set aside.
• Combine sugar and shortening.
• Cream until light and fluffy.
• Beat in egg.
• Stir in apple butter.
• Add dry ingredients.
• Mix well.
• Stir in raisins and nuts.
• Drop dough by heaping teaspoons onto lightly greased baking sheets.
• Bake at 375 degrees for 10 minutes.
• Cool on racks.

CARROT APPLE SPICE COOKIES

Steps:

• Position oven racks in the upper-middle and lower-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
• Whisk together the flour, baking powder, salt, ginger, cinnamon, and nutmeg.
• With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla. Continuing on low speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix. The dough will be very thick, but don't overbeat to incorporate the flour. Using a rubber spatula, mix in the carrots, apples, cranberries and pecans.
• Spoon about three heaping tablespoonfuls of dough (or use a large cookie scoop, which is what I did) onto the prepared baking sheets at a time, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.
• Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be light brown and only just firm on top. Carefully transfer the cookies to racks to cool to room temperature. Store in an airtight container at room temperature.

AEDEN'S APPLE SPICE ALMOND COOKIES (SCD)

Steps:

• In a bowl mix together almond flour, cinnamon, nutmeg, baking soda and salt, set aside.
• Peel and finely grate the apple. Wrap the pulp in a paper towel and squeeze out the juice. Put the pulp in the bowl with the flour mix and DISCARD the juice.
• Add the egg, butter and honey to the flour, mix well.
• Butter the cookie sheets and drop the dough in small mounds, 8 per cookie sheet.
• Place in oven preheated at 350 degrees F. for 10 minute or until edges are browned and center is still light in color.
• After baking place cookie tray in freezer for 5 minutes BEFORE removing the cookies. Cookies must be removed very carefully and placed single layered between sheets of wax paper. Cookies will be very flat and fragile. Once cooled keep in air tight container. Makes 18.

APPLE SPICE COOKIES

Steps:

• 1. In a large bowl, combine cereal, flour, soda, salt and spices; set aside.
• 2. In a separate bowl, with an electric mixer, beat together brown sugar and butter on medium speed until thoroughly combined. Add applesauce, molasses and egg whites, mixing until smooth. Add the cereal mixture, mixing until combined.
• 3. Drop by level tablespoon into granulated sugar and roll to coat. Place on baking sheets sprayed with cooking spray. Press with bottom of measuring cup dipped in sugar to 2-1/4-inches in diameter.
• 4. Bake in a preheated 350-degree oven about 8 minutes or until lightly browned. Remove from baking sheets and cool on wire racks. Store in airtight containers.