Glazed apple cookies are moist homemade drop cookies flavored with warm spices and loaded with chopped apples, raisins, and walnuts. I like walnuts with the apples, but pecans are excellent as well.
I think drop cookies are the easiest cookies to prepare and bake. There’s no need to roll or refrigerate these cookies—just mix, drop, and bake!
Recipe Variations
- Replace the walnuts with pecans or another kind of chopped nut.
- Omit the raisins or replace them with chopped dates or dried cranberries.
- Skip the glaze and dust the cookies with powdered sugar, or use another favorite glaze.
How To Freeze Apple Cookies
Cool the cookies completely before freezing. Pack them into a freezer bag or in an airtight container separated by sheets of wax paper or parchment paper. Label the bag with the name and date and freeze! They will be at their best within 3 months, but will be fine frozen for a longer period of time. Defrost the apple cookies on the counter for an hour or so, and enjoy!
Apple Cookies With Raisins
Your family and friends will love these old-fashioned soft apple raisin cookies.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 4 dozen cookies 1x
- Category: Cookies, Apples
- Method: Bake
- Cuisine: American
Ingredients
Instructions
- Heat oven to 400 F.
- Lightly grease baking sheets or line them with parchment paper.
- Combine the flour with baking soda, and salt; stir or whisk to blend and set aside.
- In a mixing bowl with an electric mixer, cream the shortening with brown sugar until smooth and creamy; add the 1 teaspoon of vanilla, the cinnamon, nutmeg, and cloves and beat until well blended. Beat in the eggs until well blended.
- Stir in about half of the flour and baking soda mixture and then fold in the nuts, apple, and raisins.
- Blend in the milk and remaining flour mixture until blended.
- Drop dough by heaping teaspoonfuls onto the prepared baking sheet(s), leaving about 2 inches between mounds.
- Bake the cookies for about 12 to 14 minutes, or until they are firm and the bottoms are lightly browned.
- While cookies are baking, sift the confectioners’ sugar into a bowl. Add the softened butter, 1/2 teaspoon of vanilla extract, a dash of salt, and 1/4 cup of milk. Beat until smooth and well blended. Add more confectioners’ sugar or milk to get a good drizzling or spreading consistency.
- Remove cookies to a rack and spread with a thin layer of glaze while still warm.
