There’s something special about the aroma of apple crisp cookies wafting through your home. It’s a family favorite in our household, and a perfect blend of gooey apple pie sweetness and tender cookies. These delightful treats taste just like mini apple crisps – crispy on the outside, with a soft, flavorful core. I’m excited to share this simple yet satisfying recipe that’ll leave your family asking for more.
If you’re a fan of combining delightful flavors into easy desserts, you’ll love our Delicious Apple Crisp Mini Cheesecakes for Fall .
Why you’ll love this recipe
These apple crisp cookies are where cozy meets convenient. Whether you’re a seasoned baker or an occasional kitchen visitor, this recipe is straightforward and perfect for small hands to help. The combination of spiced apples, oatmeal goodness, and a buttery crumble topping makes these cookies wonderfully addictive. Plus, they’re great for family gatherings or just a sweet treat on a rainy afternoon.
Ingredients
- 1/2 Cup Flour
- 3/4 Cup Old Fashioned Oatmeal
- 3/4 Cup Brown Sugar
- 1/2 teaspoon Cinnamon
- Dash of Salt
- 6 Tablespoons Unsalted Butter, cut into small cubes
- 1/2 Cup Unsalted Butter, softened, not warm
- 2 Tablespoons Cream Cheese, softened
- 1/2 Cup Brown Sugar
- 1/3 Cup White Sugar
- 1 Large Egg
- 1 teaspoon Vanilla
- 1 3/4 Cups Flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 3 Granny Smith or Honeycrisp Apples, peeled and diced small
- 1/3 Cup Sugar
- 1-2 Tablespoons Water
- 1 teaspoon Ground Cinnamon
- Pinch of Salt
- 2 Tablespoons Cornstarch
- 2 Tablespoons Unsalted Butter
- 3/4 Cup Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- 1 Tablespoons Milk, or half and half
Step-by-step instructions
- In a large bowl, add the flour, oatmeal, brown sugar, cinnamon, and salt. Stir everything together.
- Add the butter cubes and cut in using a pastry cutter. Once incorporated, use your hands to mix until it forms a thick dough with no flour remaining.
- Spread the mixture onto a parchment-lined baking sheet and bake at 350°F for 8 minutes. Set aside to cool and then crumble into small chunks.
- Peel, core, and dice the apples. Over medium heat, stir the apples, sugar, salt, and cinnamon together. Cover and cook, stirring occasionally, for 4-6 minutes or until slightly softened.
- In a small dish, combine cornstarch and 2 tablespoons of water. Add to the apple mixture while stirring and continue to cook until the apples are soft and the filling thickens. Set aside to cool.
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- Cream the butter until smooth, then add the cream cheese and cream again.
- Add the brown and white sugars and beat until smooth, about 1 minute.
- Scrape the bowl sides and mix in the vanilla and egg.
- In a separate bowl, whisk together the dry ingredients. Pour the dry ingredients into the mixer, mixing until half the flour is incorporated. Then switch to a wooden spoon and gently fold the mixture together.
- Using a large cookie scoop, scoop out 8-10 large cookies and roll into balls. Optionally roll in cinnamon sugar. Refrigerate until ready to bake.
- Make a well in the center of each cookie ball using a tablespoon.
- Bake for 10 minutes and then remove from the oven. Press down with a small glass or measuring cup to indent the center again.
- Bake for an additional 1-2 minutes or until the center is no longer shiny and doughy. Set aside to cool completely, pressing down again if needed.
- Once cooled, add the apple filling, top with the crumble, and drizzle with glaze if desired.
Recipe tips & variations
For the best apple crisp cookies , use tart apples like Granny Smith or Honeycrisp to balance the sweetness. If you prefer a little extra spice, sprinkle some nutmeg into the apple mix. Adding a handful of nuts into the crumble can give a delightful crunch, and if you’re feeling indulgent, a scoop of vanilla ice cream on top makes them even more heavenly.
Storage & reheating
Once the cookies are cooled completely, store them in an airtight container for up to three days. For longer storage, they can be frozen for up to a month. Reheat them in the oven at 350°F for a few minutes to enjoy the freshly baked taste.
FAQs
What’s the best way to keep the cookies fresh?
To keep the cookies fresh, store them in an airtight container and ensure they’re completely cooled before sealing to avoid sogginess.
Can I use a different type of apple?
Absolutely! While Granny Smith and Honeycrisp are recommended, feel free to use any firm apple you have at hand.
Can I make a larger batch?
Yes, simply double the ingredients, but keep an eye on your baking sheets to ensure even cooking.
Recipes you may like
- Delicious Apple Crisp Mini Cheesecakes for Fall
- Delicious Vegan Apple Crisp That’s Simple & Irresistible
- Warm Apple Crisp That Will Make Your Heart Sing
I hope you and your family love these apple crisp cookies as much as we do. They’re fun to make, full of flavor, and a wonderful way to bring a little piece of homemade joy into your kitchen. Happy baking!
Apple Crisp Cookies
- Total Time: 35 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Delicious apple crisp cookies that blend gooey apple pie sweetness with tender cookies, a family favorite.
Ingredients
- 1/2 Cup Flour
- 3/4 Cup Old Fashioned Oatmeal
- 3/4 Cup Brown Sugar
- 1/2 teaspoon Cinnamon
- Dash of Salt
- 6 Tablespoons Unsalted Butter, cut into small cubes
- 1/2 Cup Unsalted Butter, softened, not warm
- 2 Tablespoons Cream Cheese, softened
- 1/2 Cup Brown Sugar
- 1/3 Cup White Sugar
- 1 Large Egg
- 1 teaspoon Vanilla
- 1 3/4 Cups Flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 3 Granny Smith or Honeycrisp Apples, peeled and diced small
- 1/3 Cup Sugar
- 1–2 Tablespoons Water
- 1 teaspoon Ground Cinnamon
- Pinch of Salt
- 2 Tablespoons Cornstarch
- 2 Tablespoons Unsalted Butter
- 3/4 Cup Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- 1 Tablespoons Milk, or half and half
Instructions
- In a large bowl, add the flour, oatmeal, brown sugar, cinnamon, and salt. Stir everything together.
- Add the butter cubes and cut in using a pastry cutter. Once incorporated, use your hands to mix until it forms a thick dough with no flour remaining.
- Spread the mixture onto a parchment-lined baking sheet and bake at 350°F for 8 minutes. Set aside to cool and then crumble into small chunks.
- Peel, core, and dice the apples. Over medium heat, stir the apples, sugar, salt, and cinnamon together. Cover and cook, stirring occasionally, for 4-6 minutes or until slightly softened.
- In a small dish, combine cornstarch and 2 tablespoons of water. Add to the apple mixture while stirring and continue to cook until the apples are soft and the filling thickens. Set aside to cool.
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- Cream the butter until smooth, then add the cream cheese and cream again.
- Add the brown and white sugars and beat until smooth, about 1 minute.
- Scrape the bowl sides and mix in the vanilla and egg.
- In a separate bowl, whisk together the dry ingredients. Pour the dry ingredients into the mixer, mixing until half the flour is incorporated. Then switch to a wooden spoon and gently fold the mixture together.
- Using a large cookie scoop, scoop out 8-10 large cookies and roll into balls. Optionally roll in cinnamon sugar. Refrigerate until ready to bake.
- Make a well in the center of each cookie ball using a tablespoon.
- Bake for 10 minutes and then remove from the oven. Press down with a small glass or measuring cup to indent the center again.
- Bake for an additional 1-2 minutes or until the center is no longer shiny and doughy. Set aside to cool completely, pressing down again if needed.
- Once cooled, add the apple filling, top with the crumble, and drizzle with glaze if desired.
Notes
- For the best apple crisp cookies, use tart apples like Granny Smith or Honeycrisp to balance the sweetness.
- If you prefer a little extra spice, sprinkle some nutmeg into the apple mix.
- Adding a handful of nuts into the crumble can give a delightful crunch.
- A scoop of vanilla ice cream on top makes them even more heavenly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg