Ingredients
Equipment
Method
- Preheat your oven to 350°F. This is an important first step as it ensures that your cookies bake evenly. Line two large baking sheets with parchment paper and set them aside. The parchment paper helps prevent sticking and makes cleanup a breeze.
- In a large bowl, cream together ¾ cup unsalted butter and ½ cup brown sugar using an electric mixer on medium-high speed. Beat until the mixture is light and fluffy. This step is crucial as it incorporates air into the dough, which will help your cookies rise.
- Add 1 teaspoon vanilla extract and 1 large egg to the bowl. Beat until well combined. You’ll notice the mixture will become smoother and creamier. Don’t rush this step, as combining these wet ingredients well makes for a better cookie.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ⅛ teaspoon nutmeg. This is called dry mixing, and it helps to evenly distribute the leavening agents and spices throughout the flour.
- Gradually stir one-third of the dry mixture into the wet mixture using a spatula or wooden spoon, mixing on medium-low speed until just combined. Then, add half of the ½ cup maple syrup and mix again. Follow this by incorporating another third of the flour mixture. Make sure not to overmix; you want to keep the dough tender.
- Next, add the remaining ½ cup maple syrup and the last third of the flour mixture. Stir until just combined again. At this point, be sure to scrape down the sides of the bowl to incorporate any flour that might cling.
- Gently fold in 1 ½ cups grated apple until evenly distributed throughout the dough. The grated apples not only add flavor but also moisture, making your cookies soft and chewy.
- Using a medium cookie scoop, scoop the batter onto the prepared baking sheets, spacing them about two inches apart. This spacing is important as it allows room for the cookies to spread while baking.
- Bake the cookies for 12 to 14 minutes or until they turn light golden brown. Keep an eye on them—overbaking can lead to dry cookies. Once baked, let them rest on the baking sheet for about five minutes before transferring them to a cooling rack to cool completely.
- While the cookies cool, prepare the icing. In a small bowl, whisk together 1 cup powdered sugar, 1 tablespoon heavy whipping cream, 1 tablespoon melted butter, and 1 teaspoon maple syrup until smooth. The consistency should be thick but spreadable.
- Once the cookies are cool, transfer the icing to a resealable plastic bag and cut off a small corner. You can then pipe the icing onto the cookies or spread it on with an offset spatula, creating a beautiful finish.
Notes
These tips will help you ensure your cookies turn out perfectly every time. They cover everything from storage to serving suggestions.
- Storage: Keep leftover cookies in an airtight container at room temperature for up to a week. This helps maintain their soft texture.
- Freezing: You can freeze uniced cookies for up to three months. Just thaw them at room temperature when you’re ready to enjoy.
- Pairing: These cookies pair wonderfully with a cup of hot tea or coffee. They also make a great addition to a dessert platter at gatherings.
- Variation: Add some chopped nuts like walnuts or pecans for an extra crunch.
- Spice it up: Feel free to adjust the spices to your liking; adding more cinnamon or even a bit of cloves can enhance the flavor.