Soft & thick Apple Cookies. Topped with a sweet, fluffy cream cheese butterscotch frosting. These are a MUST make for Fall!
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
Soft & thick Apple Cookies. Topped with a sweet, fluffy cream cheese buttercotch frosting. These are a MUST make for Fall!
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
Calories: 355kcal, Carbohydrates: 55g, Protein: 3g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 43mg, Sodium: 216mg, Potassium: 68mg, Fiber: 1g, Sugar: 42g, Vitamin A: 423IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 1mg
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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.
Can you make these in advance?
Yes, you can! Store them at room temperature and make sure they are covered or in a sealed container.
Made these for a cookie contest. The cookie was almost like a muffin top consistency-wise. I think it might have been good to squeeze the liquid from the shredded apples and maybe even cut some of the milk. They still tasted great, though!
I just made these and they are amazing!! It made 30 cookies for me and I halved the icing recipe. So delicious! Thanks for the recipe!
So glad you enjoyed Kelly! Thanks so much 🙂
These are wonderful. Soft and flavorful. I did change the butterscotch to caramel with caramel extract not vanilla. Added a pecan half on top for eye appeal. I wanted to just eat the frosting with apples.
Sounds wonderful! I’ll have to try caramel frosting on these next time I make them 🙂
Like many of you, I thought these cookies looked amazing. However, I was very disappointed after making them. They were really bland. I took them to work and people were throwing them out after a bite.
Crystal I sent you an email 🙂 I’m wondering if you made the cookies and left off the frosting. The frosting on these cookies is slightly on the sweet side so I did make the cookies not as sweet. They remind me more of apple bread. When topped with the frosting it’s a perfect match!! I think a sweeter cookie with this frosting would be a bit much. I’m so sorry you had a terrible experience with the cookies though. Let me know if you have any questions about the recipe! xo
You must have made them wrong because these are amazing
These cookies look to die for Serene! I love apple anything and that butterscotch frosting is the perfect frosting for these cookies!
I just want to swim in that frosting! These looks great, Serene!
All of your apple recipes sound so delicious, but I think this is my favorite! Combining with butterscotch is super smart, I agree with Taylor 🙂 Pinning to my apple board!
OH WOW!!! These cookies look amazing!! And those photos of the cookies with a bite taken out of them are just too tantalizing! Pairing a thick and slightly cake like cookie with that luscious frosting is such a brilliant idea! Way to bring on the weekend!
Now THAT is how you do a cookie! Apples with butterscotch sounds like the most magical combination to my taste buds EVER, and I’m dreaming of these cookies now! Pinned!