This post may contain affiliate links. Please read our disclosure policy.
Soft & thick Apple Cookies. Topped with a sweet, fluffy cream cheese butterscotch frosting. These are a MUST make for Fall!
Extra Apples On Hand??
The cookies are thick and slightly cake like, but oh so moist and soft. They remind me of the lofthouse cookies, but with apple! The combination of the apple and brown sugar is what help to make these cookies soft and full of moisture. The flavor is kicked up with the addition of the cinnamon, nutmeg and cloves. You could substitute the spices with apple pie spice if you have that on hand, it’s basically the same thing.
Then we have the butterscotch frosting. Adding the frosting helps keep the cookie moist, plus adds a punch of butterscotch flavoring.
Apple Cookies with Butterscotch Frosting
Ingredients
- ½ cup butter softened to room temperature
- 1¼ cup light brown sugar
- 1 tsp baking soda
- ¾ tsp ground cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- ¼ tsp salt
- 1 large egg
- ½ cup milk
- 2½ cup all purpose flour
- 1 cup apple peeled and grated. Use tart apples like Granny Smith.
Butterscotch Frosting
- 6 ounces cream cheese softened
- ½ cup butter room temperature
- ½ tbsp vanilla extract
- ⅓ cup butterscotch ice cream topping
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F, line a cookie sheet with parchment paper or grease it with baking spray, set aside.
- In large mixing bowl beat the room temperature butter for about 30 seconds until creamy. Add in the brown sugar, baking soda, cinnamon, nutmeg, cloves and salt. Mix on medium for another minute or two until fully combined. Stop and scrape the bowl as needed. Add the egg and beat together for about 10-15 seconds. Pour in the milk and beat on low until fully combined.
- Slowly add the flour while mixing on low speed. Then stir in the apple. The dough will be light and soft.
- Using a cookie scoop, scoop the dough onto the prepared cookie sheet.
- Bake at 350 degrees for approximately 12 minutes, until the edges are a light golden brown. Remove from oven and allow to cool on the cookie sheet for about 5 minutes, then remove to continue cooling on a wire rack.
- Recipe will make about 20 cookies.
Butterscotch Frosting
- In large mixing bowl beat the cream cheese and butter together until light and fluffy. Add in the vanilla extract.
- Slowly add in the powdered sugar, beat on low speed until fully combined. Pour in the butterscotch topping and mix until fully combined.
- Spread frosting on top of cooled cookies. Serve immediately and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were delicious. Only comment I have is there isn’t enough apple flavor. Could you substitute apple cider for the milk? Possibly reduce the cidar in a sauce pan?
What would happen if instead of the frosting you add Carmel and or butterscotch chips to the receipe? I’m thinking of trying this for a cookie bar at a wedding in honor of my Momma who won’t see her Granddaughter get married but was know for her homemade apple pies and this reminds me of this.
Hi Kris, you absolutely could add the chips to the cookies. If you’re not doing the frosting you might need to add a bit more sugar to the cookies to increase the sweetness just slightly. They don’t have much sweetness on their own without the frosting.
Does the frosting on the cookies harden enough to allow stacking? Looks absolutely delicious but I transport concerns.
Hi Robin. The frosting isn’t one that really hardens like an icing would. It’s more like a frosting that you would find on cupcakes.