Iced Cinnamon Apple Oatmeal Cookies
Perfect for enjoying after a day of apple picking, these soft and chewy iced cinnamon apple oatmeal cookies are packed with cozy Fall flavors. With just 10 minutes of prep and no chilling required, these apple cookies come together easily. Topped with simple icing flavored with a dash of nutmeg and vanilla, and packed with tender apple pieces, these Fall cookies are a must-bake this season!
After a day of apple picking, you need a quick treat. With just 10 minutes of prep time, these cinnamon apple oatmeal cookies are the perfect treat!
The oatmeal gives these cookies a heartiness that is perfect this time of year. And with little pieces of apple throughout the cookie, every bite is a treat.
I used the icing to add a little bit more flavor to these cookies. Just like cinnamon apple donuts have nutmeg, I added a dash of nutmeg to the icing. It gives it a warm, spiced flavor that reminds me of Fall!
I’m a big fan of using vanilla bean paste in recipes, but if you don’t have any on hand, you can absolutely use vanilla extract instead, in both the cookies and the icing. The flavor will be slightly different. Vanilla bean paste has a deeper, more intense vanilla flavor.
Now that we’ve covered the vanilla bean paste, we need to talk about storage. Most cookies can be frozen without any issues. But because these cookies are made with fresh apple pieces, I don’t recommend freezing the baked cookies. The moisture from the apples can cause the cookies to soften quite a bit as they thaw, changing that lovely soft and chewy texture.
However, the good news is that you can easily freeze the unbaked cookie dough instead. Scoop the dough into portions, freeze the dough balls on a parchment-lined plate or tray, and then transfer them to freezer bags once they’re completely frozen. When the cookie craving strikes, you can bake them straight from the freezer. Just place the frozen dough on a parchment-lined baking sheet and add about 1 to 2 minutes to the baking time.
Ingredients
- all-purpose flour
- old-fashioned rolled oats, not quick-cooking oats
- ground cinnamon
- ground ginger
- ground nutmeg
- baking soda
- sea salt
- unsalted butter
- brown sugar
- a few large eggs
- vanilla bean paste, or vanilla extract
- a Granny Smith apple
- powdered sugar
- milk
How to Make Iced Cinnamon Apple Oatmeal Cookies
Preheat the oven to 350 degrees and line two or three large baking sheets with parchment paper.
Whisk together the flour, oats, cinnamon, ginger, baking soda, and salt until well combined.
Add the butter and brown sugar to the bowl of a stand mixer. Beat with the paddle attachment on medium speed until creamy, about 3–4 minutes.
Scrape down the sides and bottom of the bowl, add the egg, egg yolk, and vanilla, and beat on medium-low until combined, about 1 minute.
Scrape down the sides and bottom of the bowl, then add the dry ingredients. Mix on low speed until mostly combined, leaving small pockets of dry ingredients, then add the chopped apple. Mix until the apple is evenly incorporated throughout the cookie dough.
Using a 1-ounce (2 tablespoons) cookie scoop, scoop up level portions of the dough.
Place them at least 2 inches apart on the lined baking sheets.
Bake the cookies for 14-16 minutes, until golden around the edges and just set.
Allow the cookies to cool for 15 minutes on the baking sheet before moving them to a wire rack to cool completely.
Once the cookies are completely cool, combine the powdered sugar, salt, nutmeg, vanilla, and 1 tablespoon of milk in a small bowl and whisk vigorously until smooth. If the icing is too thick, add more milk, a splash at a time, until it reaches a drizzleable consistency.
It should be thin enough to drizzle but thick enough to hold its shape on top of the cookies.
Drizzle the icing over the cookies with a spoon. Enjoy immediately, or allow the glaze to set for about 30–45 minutes.
How to Store
Leftovers can be stored at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 1 week.
More Fall Cookie Recipes
- Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling
- Pumpkin Spice Latte Cookies
- Pumpkin Snickerdoodles
- Pumpkin Oatmeal Cookies
- Pumpkin Chocolate Peanut Butter Cookies
What do you think of this amazing Fall cookie recipe? What would you serve with these cookies? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy Fall baking, friends!
Iced Cinnamon Apple Oatmeal Cookie Recipe
Iced Cinnamon Apple Oatmeal Cookies
Perfect for enjoying after a day of apple picking, these soft and chewy iced cinnamon apple oatmeal cookies are packed with cozy fall flavors.
Ingredients
For the cookies
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned rolled oats, not quick-cooking oats
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsalted butter, softened to room temperature
- 1 cup brown sugar, packed
- 1 large egg + 1 egg yolk, at room temperature
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 cup finely chopped Granny Smith apple, or other firm apple variety
For the icing
- 1 cup powdered sugar, sifted
- 1 pinch sea salt
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon vanilla bean paste, or vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees and line two or three large baking sheets with parchment paper.
- Whisk together the flour, oats, cinnamon, ginger, baking soda, and salt until well combined.
- Add the butter and brown sugar to the bowl of a stand mixer. Beat with the paddle attachment on medium speed until creamy, about 3–4 minutes. Scrape down the sides and bottom of the bowl, add the egg, egg yolk, and vanilla, and beat on medium-low until combined, about 1 minute.
- Scrape down the sides and bottom of the bowl, then add the dry ingredients. Mix on low speed until mostly combined, leaving small pockets of dry ingredients, then add the chopped apple. Mix until the apple is evenly incorporated throughout the cookie dough.
- Using a 1-ounce (2 tablespoon) cookie scoop, scoop up level portions of the dough. Place them at least 2 inches apart on the lined baking sheets. Bake the cookies for 14-16 minutes until golden around the edges and the edges are just set. Allow the cookies to cool for 15 minutes on the baking sheet before moving them to a wire rack to cool completely.
- Once the cookies are completely cool, combine the powdered sugar, salt, nutmeg, vanilla, and 1 tablespoon of milk in a small bowl and whisk vigorously until smooth. If the icing is too thick, add more milk a splash at a time until reaching a drizzleable consistency. It should be thin enough to drizzle but thick enough to hold its shape on top of the cookies. Drizzle the icing over the cookies with a spoon. Enjoy immediately, or allow the glaze to set for about 30–45 minutes.
- Leftovers can be stored at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 1 week.
Notes
Recipe Notes
- Any firm apple can be used in place of the Granny Smith such as Pink Lady, Honeycrisp, or Cosmic Crisp. You’ll need 1 medium apple in order to yield 1 cup of finely chopped apple.
- Be sure to use old-fashioned rolled oats instead of quick-cooking oats. Quick-cooking oats absorb more moisture during baking, resulting in a softer texture rather than a chewy one.
- I personally love the tartness of a Granny Smith apple in these cookies because it pairs well with the sweetness of the cookies and the icing. Feel free to use any firm apple variety here that will hold its shape during baking.
- The nutmeg in the icing adds extra depth to the warm spice of the cinnamon. Freshly grated nutmeg offers the best flavor, but you can swap in additional cinnamon if you do not have nutmeg on hand.
- These cookies have the best texture on the day they’re made since the pieces of apple and the icing will release moisture into the cookies over time. Their texture becomes softer and less chewy, but they’re still delicious!
- The chewy texture of these cookies relies on the combination of the old fashioned oats, the extra egg yolk, the brown sugar, and baking them until they are just set.
Recipe Tips and Testing Notes
FAQs
Can I use vanilla extract instead of vanilla bean paste? Yes, you can swap vanilla extract for the vanilla bean paste in the cookies and the icing. The cookies' flavor will vary slightly, as vanilla bean paste has a deeper, more intense flavor.
Can I freeze these cookies? Freezing the baked cookies is not recommended, as their texture softens significantly as they thaw due to the apple pieces. However, you can easily freeze balls of unbaked dough and bake them straight from the freezer. Use a scoop to portion the dough, freeze the portions on a parchment-lined plate or tray, and then transfer them to freezer bags once fully frozen. When you are ready to bake, place the frozen dough balls onto a parchment-lined sheet and bake according to the recipe instructions, adding 1–2 minutes to the total baking time.
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Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 247Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 30mgSodium: 176mgCarbohydrates: 44gFiber: 1gSugar: 34gProtein: 2g