Ingredients
Equipment
Method
For the Cookies
- Set your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
- Combine the flour, baking soda, salt, and cinnamon in a medium bowl and whisk to blend well.
- In a separate large bowl, cream the softened butter with brown and granulated sugars for 2 to 3 minutes until the mixture is light and fluffy.
- Add the egg and vanilla extract to the creamed mixture, then mix until the batter is smooth and fully combined.
- Use a rubber spatula to gently stir the diced apple into the dough.
- Gradually fold in the dry ingredient mixture until just incorporated; do not overmix.
- Portion the dough into rounded scoops of about two tablespoons each and arrange them on the prepared sheets, leaving two inches between cookies.
- Bake the cookies for 10 to 12 minutes, or until the edges are set and lightly golden but the centers remain soft.
- Let the cookies cool on the baking sheets for 5 minutes before moving them to a wire rack to cool completely.
For the Glaze
- In a small bowl, whisk together the powdered sugar, milk, and corn syrup until the mixture is smooth and glossy.
- Spoon the glaze over the cooled cookies, then immediately sprinkle them with red sanding sugar while the surface is still wet.
Nutrition
Notes
For the best results, dice your apples finely (no larger than a quarter inch) and use a firm variety like Granny Smith or Honeycrisp so the pieces don't break down too much during baking. Allow the glaze to dry completely before stacking or storing the cookies to keep them looking glossy and prevent them from sticking together. Store in an airtight container at room temperature for up to three days, placing parchment between layers if needed. Unglazed cookies can be frozen for up to a month; glaze just before serving. For extra crunch, try sprinkling chopped peanuts or toffee bits on the glaze alongside the sanding sugar.