Apple Crisp Cookies – Oatmeal cookies with spiced apple filling, cinnamon cream cheese frosting, and a crispy oats streusel
If you’re craving all the cozy, warm flavors of apple pie but want something a little more portable (and a whole lot easier to make!), these Apple Crisp Cookies are calling your name. With chunks of fresh apples, a chewy cookie base, and a buttery, crisp topping, they’re the perfect sweet treat to enjoy any time of the year. Whether you’re baking up a batch for your family or taking them to a fall gathering, these delicious cookies are guaranteed to be a hit!
For more apple recipes like this one, here are some of my favorite!
- The Best Apple Crisp Cheesecake (With Crumble)
- Spiced Pumpkin Bundt Cake With Brown Sugar Icing
- The Best Apple Cheesecake Cookies
Why You’ll Love These Apple Crisp Cookies:
- All the Cozy Apple Pie Vibes: These cookies bring all the cozy, warm flavors of apple pie—without the fuss of rolling out a crust!
- Fresh, Tart, and Juicy: Made with fresh Granny Smith apples, you’ll get that perfect tart bite in every delicious cookie.
- Chewy Meets Crunchy: The chewy cookie base pairs perfectly with a buttery, crisp streusel topping. It’s a texture lover’s dream!
- Quick, Easy, and Perfect for Sharing: These cookies are a breeze to whip up, and they’re the perfect size for sharing with your favorite people.
- Versatile Fall Treat: Enjoy these cookies on their own, with a scoop of vanilla ice cream, or even drizzled with caramel for the ultimate fall dessert.
Ingredients – Apple Crisp Cookies
First up, here’s a list of some key ingredients you will need to pick up from grocery store that are used in these Apple Crisp Cookies For a full list of ingredients, check out the recipe card below!
- Light brown sugar, packed
- Egg
- All purpose flour
- Cornstarch
- Rolled oats
- Granny Smith apples, peeled and diced into pea-sized pieces
- Lemon juice
- Cornstarch
- Ground cinnamon
- cold butter
- Cream cheese, softened
- Powdered sugar
Step-by-Step Instructions – Apple Crisp Cookies
Need some help making these Apple Crisp Cookies? For a full list of instructions, check out the recipe card below!
- Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and mix on low speed until smooth.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, rolled oats, cinnamon, nutmeg, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on medium speed until just combined. Be careful not to overmix.
- Use a cookie scoop to form cookie dough balls. Place them on the prepared cookie sheets, spacing them about 3 inches apart.
- Bake for 14-15 minutes or until the edges are golden brown. Let them cool on the wire rack.
2. Make the Apple Filling:
- In a medium bowl, toss the diced apples with lemon juice, sugar, cinnamon, and a pinch of salt.
- Cook the apple mixture in a pot over medium-high heat until the apples release their juices.
- Add a slurry of cornstarch and cold water to the pot, stirring constantly until the mixture thickens.
- Let the filling cool completely before using.
3. Prepare the Cinnamon Streusel:
- Preheat the oven to 400°F (205°C) and line a cookie sheet with parchment paper.
- Combine the brown sugar, flour, oats, butter, cinnamon, and salt in a small bowl.
- Mix by hand until the mixture forms clumps. Spread the streusel on the prepared sheet and bake for 8-10 minutes until golden brown. Let it cool and then crumble into smaller pieces if needed.
4. Make the Cinnamon Cream Cheese Frosting:
- In a medium bowl, cream together the butter and cream cheese.
- Gradually add the powdered sugar, vanilla extract, ground cinnamon, and salt. Mix until smooth and fluffy.
Assembly:
- Top each cooled cookie with a generous spoonful of apple pie filling.
- Pipe a swirl of cream cheese frosting on top using a piping bag or a ziplock bag with the tip cut off.
- Sprinkle the cinnamon streusel over the frosting for a perfect, crunchy finish.
Tips and Tricks – Apple Crisp Cookies
- Chill the Dough: For an extra chewy cookie, chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and develop a deeper flavor.
- Apple Variety: If you prefer a sweeter filling, try using a mix of Granny Smith and another sweet variety like Honeycrisp.
- Make-Ahead: The apple filling and cinnamon streusel can be made ahead of time and stored in an airtight container in the fridge for up to a week.
- Coconut Sugar Substitute: You can replace the granulated sugar in the apple filling with coconut sugar for a subtle caramel flavor.
- Perfect Crumble: If your streusel isn’t clumping together, add a teaspoon of cold butter to the mixture to help it bind.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze the unbaked dough for up to 3 months.
Recommended Tools:
FAQs:
Can I use a different type of apple?
Absolutely! While Granny Smith apples give a nice tartness, you can mix in a sweeter apple like Honeycrisp for a different flavor profile.
How do I store these cookies?
Store them in an airtight container at room temperature to keep them fresh for up to 5 days.
Can I freeze the dough?
Yes! You can freeze the cookie dough balls for up to 3 months. Just thaw them in the refrigerator before baking.
Can I make the dough ahead of time?
Absolutely! You can make the cookie dough ahead and refrigerate it for up to 3 days or freeze the dough balls for up to 3 months. Just let them thaw in the fridge before baking.
How do I know when the cookies are done baking?
The cookies are ready when the edges are golden brown, but the centers should still be slightly soft. They’ll continue to set as they cool.
Can I substitute the cream cheese frosting with something else?
If you’re not a fan of cream cheese frosting, you can use a simple vanilla buttercream or even a drizzle of caramel sauce for a different flavor twist.
Storing and Freezing
Store these Apple Crisp Cookies in an airtight container at room temperature for up to 5 days to keep them fresh. If you’d like to save some for later, you can freeze the unbaked cookie dough balls for up to 3 months; just thaw in the refrigerator before baking.
Freezing
If your cookies are baked, store them in an airtight container at room temperature for up to 5 days. If you need to keep them longer, you can freeze the baked cookies for up to 3 months; just thaw at room temperature before enjoying.
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Recipe
Apple Crisp Cookies
Ingredients
FOR THE OATMEAL COOKIES
- ¾ cup unsalted butter room temperature
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 egg room temperature
- 1 ½ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ cups rolled oats
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Apple Filling
- 3 large Granny Smith apples peeled and diced into pea-sized pieces
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- ¾ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons cornstarch
- ¼ cup cold water
For the Cinnamon Streusel
- ¼ cup light brown sugar
- ⅔ cup all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of salt
- 4 tablespoons unsalted butter cold and cubed
- 3 tablespoons rolled oats
For the Cinnamon Cream Cheese Frosting
- 4 ounces cream cheese softened
- ½ cup unsalted butter softened
- ¼ teaspoon vanilla extract
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
For the Oatmeal Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Scrape down the sides and bottom of the bowl with a rubber spatula. Add the egg and beat on medium-low speed for 30 seconds, until fully incorporated and smooth.
- In a separate bowl, whisk together the flour, cornstarch, rolled oats, cinnamon, nutmeg, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Scrape down the sides and bottom to ensure everything is evenly incorporated.
- Use a 3-tablespoon-sized cookie scoop to portion out the dough. Press two scoops of dough together to form larger cookies. This will make seven large cookies. Roll each into a ball in the palm of your hand.
- Place 3-4 dough balls on the prepared baking sheet, spacing them about 3 inches apart.
- Bake in the preheated oven for 14-15 minutes, or until the edges are golden brown but the centers are still slightly soft. The cookies will continue to set as they cool.
- Remove from the oven and, while still warm, gently press the cookies down to about ½ inch thick using a flat spatula or the bottom of a cup.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the Apple Filling:
- In a large bowl, combine the diced apples, lemon juice, sugar, cinnamon, and a pinch of salt. Toss until evenly coated.
- Place the apple mixture in a medium-large pot over medium-high heat. Stir occasionally as the apples cook and release their juices, bringing the mixture to a slow boil.
- In a small bowl, mix the cornstarch with cold water to create a slurry.
- Once the apples have slightly softened, add the slurry to the pot, stirring constantly. The mixture should thicken within 30 seconds. If it doesn’t, you may need to add a bit more slurry.
- Remove from heat and transfer the apple mixture to a container. Allow it to cool completely before using. The filling can be stored in the refrigerator in an airtight container for up to 1 week.
For the Cinnamon Streusel:
- Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, combine the brown sugar, flour, oats, butter, cinnamon, and salt. Mix with a wooden spoon until the mixture forms clumps resembling sand.
- Spread the streusel mixture evenly on the prepared baking sheet.
- Bake for 8-10 minutes, stirring halfway through. The streusel should be golden brown. Allow it to cool completely, then crumble into smaller pieces if necessary.
For the Cinnamon Cream Cheese Frosting:
- In the bowl of an electric mixer, combine the softened butter and cream cheese. Cream on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl, then beat for another 2 minutes.
- With the mixer on low speed, gradually add the powdered sugar, followed by the vanilla, ground cinnamon, and salt. Once combined, increase the speed to medium-high and beat for an additional 2-3 minutes until smooth and fluffy.
Assembly:
- Once the cookies have cooled completely, begin assembling.
- Place the cinnamon cream cheese frosting in a piping bag or a ziplock bag with a medium-sized hole cut in one corner. Set aside.
- Take each cookie and top with 1-2 tablespoons of the apple filling, spreading it evenly across the top.
- Pipe a swirl of frosting on top of the apple filling.
- Sprinkle the cinnamon streusel over the frosting. Serve and enjoy
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