Soft, thick apple cookies finished with a sweet, fluffy cream cheese butterscotch frosting — the perfect Fall treat.
Extra Apples On Hand??
These apple cookies are thick and slightly cake-like, yet remain wonderfully moist and tender. They lean toward the soft, pillowy texture of a lofthouse-style cookie but with fresh apple folded into the dough. A mix of light brown sugar and grated apple keeps the cookies deeply moist while warm spices — cinnamon, nutmeg, and a pinch of cloves — bring the flavor into classic autumn territory. If you prefer, you can substitute a prepared apple pie spice blend in place of the individual spices.
The frosting is a light, butterscotchy cream cheese buttercream that pairs beautifully with the apple-spiced base. It adds both a flavor boost and extra creaminess so each bite feels indulgent. These cookies are easy to make, freeze well for longer storage, and are a crowd-pleaser at holiday gatherings, school parties, or cozy afternoons at home.
Apple Cookies with Butterscotch Frosting
10 mins
24 mins
34 mins
20
Serene
Ingredients
- ½ cup butter, softened to room temperature
- 1¼ cup light brown sugar
- 1 tsp baking soda
- ¾ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- 1 large egg
- ½ cup milk
- 2½ cups all-purpose flour
- 1 cup apple, peeled and grated (use a tart variety 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 the oven to 350°F (175°C). Line a cookie sheet with parchment paper or grease it and set aside.
- In a large mixing bowl, beat the room-temperature butter until creamy, about 30 seconds. Add the light brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt. Mix on medium speed for another minute or two until fully combined, stopping occasionally to scrape down the bowl.
- Add the egg and beat until incorporated, about 10–15 seconds. Pour in the milk and mix on low until fully combined.
- Gradually add the flour while mixing on low speed. Fold in the grated apple by hand or on low speed — the dough will be light and soft.
- Using a cookie scoop or spoon, place rounded portions of dough onto the prepared cookie sheet, leaving space for spreading.
- Bake at 350°F for approximately 12 minutes, or until the edges are lightly golden brown. Remove from the oven and allow the cookies to cool on the cookie sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- This recipe yields about 20 cookies.
Butterscotch Frosting
- In a large bowl, beat the softened cream cheese and butter together until light and fluffy. Add the vanilla extract and mix to combine.
- Slowly add the powdered sugar and beat on low until smooth. Pour in the butterscotch topping and mix until fully combined and creamy.
- Spread the frosting over completely cooled cookies. Serve and enjoy.
Nutrition
Carbohydrates: 55 g |
Protein: 3 g |
Fat: 14 g |
Saturated Fat: 9 g |
Cholesterol: 43 mg |
Sodium: 216 mg |
Fiber: 1 g |
Sugar: 42 g
Nutrition information is automatically calculated and intended as an approximation.
Tips & Variations
Use a tart apple like Granny Smith for a nice balance against the sweetness of the frosting. If your grated apple releases a lot of juice, gently squeeze out excess moisture before adding to the dough to prevent the cookies from becoming too soft. For a quicker frosting, substitute a ready-made caramel or butterscotch sauce and thin with a tablespoon of milk if needed.
To make the cookies ahead, bake and cool them, then freeze unfrosted on a tray before transferring to a sealed container. Frost after thawing for best texture. You can also swap half the all-purpose flour for whole wheat pastry flour for a slightly nutty flavor and denser texture.
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