These apple cookies are loaded with fresh apple, apple butter, cinnamon, and oats. I love to make these any day of the year, but especially during apple season in the fall. They are soft and cake-like and so delicious. The fig preserves on top add just the right amount of sweetness that will leave you craving for more. These easy apple cookies will be your new go-to fall dessert.
There’s something about the combination of warm cinnamon, real apple chunks, and apple butter that instantly makes a kitchen feel like fall, even if it’s the middle of July. I know apple desserts tend to get all the attention once September hits, but honestly, these cookies are good enough that I find myself making them year-round. The apple butter keeps them incredibly soft and almost cake-like in texture, while the oats add just enough heartiness to make them feel like a proper cozy treat rather than just another cookie.
The fig preserves on top might just be my favorite part, though. It’s such a small addition, but it takes these from “really good apple cookie” to something that feels a little more special, a little more bakery-worthy. The sweetness pairs so well with the warm spice in the dough that you’ll find yourself going back for seconds (and maybe thirds) before you’ve even finished your first one. Whether you’re baking these for a fall gathering, a cozy weekend at home, or just because you have apples on hand that need using, these easy apple cookies are guaranteed to become a new favorite in your recipe rotation.
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup dark brown sugar
- 2 tablespoons apple butter
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup + 1 tablespoon all-purpose flour
- 1/4 cup old-fashioned oats
- 1/4 cup fuji apple
- 3 tablespoons fig preserves
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Microwave butter in heatproof bowl for 30 seconds on high until melted. Set aside to cool for a couple minutes. Add brown sugar and apple butter and mix until combined.
- Add egg yolk and vanilla extract and mix until combined.
- Add salt, baking soda, cinnamon, flour, and oats and mix until just combined.
- Stir in diced apple until just combined. Be careful not to over mix. Gently spread 2 tablespoons of fig preserves on top of the dough. Use a knife to gently swirl the preserves into the dough. Cover bowl with plastic wrap and refrigerate for 30 minutes.
- Line a baking sheet with parchment paper. Scoop out 6 cookies.
- Preheat oven to 350° F. Bake for 12-13 minutes. Allow to cool before serving.
Why you’ll love these apple cookies
- One bowl, one whisk – no stand mixer, no extra dishes, just mix and go.
- Soft, cake-like, and cozy – these cookies have that pillowy, fall-baking texture you crave.
- Big apple flavor – loaded with real apple chunks and apple butter mixed right into the dough.
- Small batch, big payoff – yields 6 apple cookies, perfect for when you don’t need a whole dozen.
- Freezer-friendly – freeze the dough ahead of time and bake a warm cookie whenever the craving hits.
Frequently asked questions
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
Chilling the dough for 30 minutes allows the fats to solidify and the dough to dry out resulting in a higher concentration of sugars. The cookie will not spread as much and will be chewy and delicious.
My favorite is a 3 tablespoon cookie scoop. I like this one here.
As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together.
You can omit the preserves altogether and the cookie will still be delicious. Or try swapping out the fig preserves for your favorite preserves. Apricot would be yummy! Try drizzling a small amount of caramel on top of the cookies once they’ve fully cooled for a caramel apple cookie!
Tips for the best apple cookies
- Let them cool – Give the cookies at least 15 minutes to cool on the rack before digging in. I know it’s tempting to grab one right away, but they need that time to firm up. Trust me, it’s worth the wait!
- Choose old fashioned oats – Old fashioned oats give you a fluffier cookie, while quick oats will cause more spreading. Stick with old fashioned for the best texture.
- Scoot for round cookies – As soon as the cookies come out of the oven, use a round cutter or spoon to gently scoot them into a perfect circle. Just don’t press too hard, or they may smoosh together.
- Swap your apples – I used Fuji apples in this recipe, but Honeycrisp or Granny Smith would both work great if that’s what you have on hand.
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to 2 days.
To freeze the cookie dough, scoop the cookie dough onto a plate and set in the refrigerator for 30 minutes. Skip adding the fig preserves on top. The dough will be wet, but gently roll them into a ball and then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add the fig preserves on top prior to baking. Add an additional 1-2 minutes onto the baking time when baking frozen dough.
If you love cookies, try these recipes next!
- Peanut Butter Chocolate Swirl Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
- Maple Pecan Cookies
- White Chocolate Macadamia Nut Cookies
- Chocolate Crunch Cookies
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Apple Cookies
Ingredients
- 4 tablespoons (56g) unsalted butter
- 1/4 cup (55g) dark brown sugar
- 2 tablespoons (30g) apple butter
- 1 large egg yolk (room temperature)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup + 1 tablespoon (72g) all-purpose flour
- 1/4 cup (20g) old-fashioned oats
- 1/4 cup (35g) fuji apple (finely chopped)
- 3 tablespoons (60g) fig preserves (optional, see recipe instructions)
Instructions
- Microwave butter in heatproof bowl for 30 seconds on high until melted. Set aside to cool for a couple minutes. Add brown sugar and apple butter and mix until combined.
- Add vanilla extract and egg yolk. Mix until combined.
- Add salt, baking soda, cinnamon, flour, and oats and mix until just combined.
- Stir in diced apple until just combined. Be careful not to over mix. Gently spread 2 tablespoons of fig preserves on top of the dough. Use a knife to gently swirl the preserves into the dough. Cover bowl with plastic wrap and refrigerate for 30 minutes.
- Line a baking sheet with parchment paper. Scoop out 6 cookies using a #20 (3 tablespoon) cookie scoop. Gently divide remaining tablespoon of fig preserves on top of the cookies. The fig preserves on top is optional, but totally worth it!
- Preheat oven to 350° F. Bake for 12-13 minutes. Allow to cool for 15 minutes before serving.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
These are perfect for fall. Baked so perfectly!
How much cinnamon?
1/4 teaspoon! Thank you for catching that.