Apple Spice Cookies Recipes

Steps:

• Preheat oven to 375F; grease 2 cookie sheets.
• Sift together flour, cinnamon, baking soda and nutmeg; set aside.
• Beat the butter and brown sugar in a large bowl with an electric mixer at high speed until well blended.
• Beat in the eggs and apple juice.
• Gradually add the flour to the butter mixture, beating at low speed until well blended.
• Stir in the apple and pecans.
• Drop the dough by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 13 minutes or until lightly browned.
• Cool on wire rack.

Steps:

• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
• Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until combined, about 2 minutes. Add the maple syrup, vanilla and egg. Beat on medium speed until homogenous, about 1 minute more.
• Whisk together the flour, apple pie spice, baking soda and salt in a medium bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a loose, wet dough comes together. Allow the dough to rest for about 10 minutes in the refrigerator; it will thicken slightly as the flour becomes hydrated.
• Using a 3-tablespoon size scoop, make large mounds of dough on the prepared baking sheets, leaving at least 3 inches of space between each cookie. Place an apple ring on top of each mound and press gently down to secure. Generously sprinkle each apple slice with sanding sugar.
• Bake the cookies until deeply golden brown, about 15 minutes, rotating the tray halfway through the baking time. Allow the cookies to cool on the baking sheets for 5 minutes before moving to a wire rack.

Steps:

• Set oven to 375 degrees F.
• In a mixing bowl cream butter and both sugars together.
• Beat in the egg and apple juice.
• In a small bowl combine the dry ingredients.
• Gradually add the dry ingredients to the creamed mixture; blend well.
• Mix in the chopped apples and nuts.
• Drop dough by heaping teaspoonfuls onto a greased cookie sheet about 2 inches apart.
• Bake for 12-13 minutes, or until golden brown.
• Place on wire rack to cool.
• For frosting: Beat all frosting ingredients until smooth; frost cookies.

Steps:

• HEAT oven to 375 degrees F. Spray cookie sheets with no-stick cooking spray.
• COMBINE cake mix and shortening in a medium bowl with an electric mixer at medium speed until a coarse meal forms. Sprinkle spices over mixture. Add apple, walnuts and egg, mixing on low speed until a smooth dough forms. Drop tablespoonsfuls of dough 2 inches apart on prepared cookie sheets.
• BAKE 11 to 13 minutes or until edges are light golden brown. Cool for 1 minute. Remove to cooling rack.
• PLACE frosting and 1/4 teaspoon cinnamon into the corner of a 1-quart resealable food storage bag. Knead to combine. Seal bag. Microwave 5 seconds on HIGH (100% power). Snip small edge off bag corner. Squeeze bag to drizzle cooled cookies with frosting. Sprinkle with additional ground cinnamon.

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, combine the dry ingredients and set aside.
• In the bowl of a standing mixer, fitted with a paddle attachment, cream the butter. Add the brown sugar and continue creaming. Then add the eggs and applesauce mixing well. Gradually add the dry ingredients and raisins to make dough.
• Drop by rounded tablespoons onto a greased cookie sheet (save those butter papers!) and bake until light golden brown, about 9 to13 minutes. The cookies do not brown very much. Sprinkle with powdered sugar.
• Peel and core apples and cut into quarters. Place them in an enamel sauce pan with the water and lemon juice then bring to a boil then turn the heat down slightly and simmer 30 minutes to break them down and get them to thicken. Take off the heat and stir in the sugar and cinnamon, if using.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.
• Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in oats, apples and cinnamon.
• Drop by tablespoonfuls onto ungreased baking sheets, 2-inches (5 cm) apart.
• Bake 8 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely. Microwave chocolate in small microwave-safe bowl until melted. Drizzle cookies with chocolate.

Steps:

• Whisk flour, baking soda, cinnamon, and baking powder together in a bowl.
• Combine butter, apple cider drink mix, sugar, and salt together in another bowl. Beat using an electric mixer until light and fluffy. Beat in eggs 1 at a time. Add vanilla extract and mix well. Add the flour mixture gradually; mix until just combined. Refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Microwave caramels in a microwave-safe bowl until softened, about 20 seconds. Flatten caramels using the bottom of a glass.
• Scoop cookie dough into balls about 1 tablespoon each. Flatten each ball slightly in your palm. Sandwich a caramel between 2 pieces of dough; pinch closed. Repeat with the remaining cookie dough and caramels. Place cookies 2 inches apart on the prepared sheets.
• Bake in the preheated oven until very lightly browned around the edges, 12 to 14 minutes. Slide parchment off of the baking sheet, onto your counter. Let cookies cool on the parchment.

Steps:

• Combine flour, baking powder, baking soda, salt, and cinnamon.
• Set aside.
• Combine sugar and shortening.
• Cream until light and fluffy.
• Beat in egg.
• Stir in apple butter.
• Add dry ingredients.
• Mix well.
• Stir in raisins and nuts.
• Drop dough by heaping teaspoons onto lightly greased baking sheets.
• Bake at 375 degrees for 10 minutes.
• Cool on racks.

Steps:

• Heat oven to 325°F.
• Combine first 4 ingredients. Beat egg, brown sugar, sour cream and applesauce in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition.
• Drop dough into 24 mounds, 2 inches apart, onto 2 parchment-covered baking sheets, using about 2 Tbsp. dough for each mound. Top with nuts; press gently into dough to secure.
• Bake 16 to 18 min. or until tops of cookies are firm to the touch. Cool 3 min. Remove to wire racks; cool completely.
• Mix powdered sugar and water until blended; drizzle over cookies. Let stand until glaze is firm.

Steps:

• Heat oven to 350°F. In medium bowl, stir together cake mix, oil and eggs until combined and dough forms. Stir in chopped apple.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until set. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small microwavable bowl, microwave frosting on High 10 seconds. Drizzle melted frosting over cooled cookies.

Steps:

• Beat shortening and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
• Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg.
• Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well.
• Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze.
• To make Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the brown sugar and shortening until smooth. Stir in the egg, and then the applesauce until well blended. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the applesauce mixture. Mix in walnuts and raisins. Drop by teaspoonfuls onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for a few minutes before removing to wire racks to cool completely.

Steps:

• Beat margarine and sugars until creamy. Add in egg and vanilla and beat. Add in dry ingredients and beat until smooth.
• Stir in apples and oats. Spread evenly on generously greased pizza pan. Bake 20 to 25 minutes or until golden. Remove from oven.
• While the crust is hot sprinkle with the butterscotch chips. Let stand until soft then spread. Sprinkle 1 cup chopped pecans on top of the butterscotch.
• Sift powdered sugar, add milk. Mix until smooth. Drizzle on top of pizza cookie.

Steps:

• Position oven racks in the upper-middle and lower-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
• Whisk together the flour, baking powder, salt, ginger, cinnamon, and nutmeg.
• With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla. Continuing on low speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix. The dough will be very thick, but don't overbeat to incorporate the flour. Using a rubber spatula, mix in the carrots, apples, cranberries and pecans.
• Spoon about three heaping tablespoonfuls of dough (or use a large cookie scoop, which is what I did) onto the prepared baking sheets at a time, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.
• Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be light brown and only just firm on top. Carefully transfer the cookies to racks to cool to room temperature. Store in an airtight container at room temperature.

Steps:

• Heat oven to 375°. Grease cookie sheet with shortening. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, nutmeg, salt and baking soda. Stir in apple.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
• Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack; cool. Store loosely covered.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sift flour, cornstarch, baking soda, and baking powder together in a bowl.
• Mix brown sugar and egg together in a bowl; stir in apples, cinnamon, and cloves. Blend softened butter into the apple mixture with a fork. Slowly stir flower mixture into the apple mixture until combined. Spoon batter onto a baking sheet.
• Bake in the preheated oven until lightly brown, about 12 minutes.

Steps:

• Heat oven to 350°F. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Cover; set aside.
• In large bowl, beat 1/2 cup butter, the shortening, 1/2 cup granulated sugar and the brown sugar with electric mixer on medium speed until thoroughly mixed. Beat in eggs and 1 teaspoon vanilla until well blended. Beat in oats, cinnamon, nutmeg, baking soda and flour, scraping side and bottom of bowl once, just until blended. Stir in apples and walnuts.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls (scant 1/4 cup) about 2 inches apart.
• Bake 13 to 17 minutes or until edges are golden brown and centers are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Using spoon, drizzle about 1 teaspoon glaze onto each warm cookie. Cool completely, about 10 minutes.