Ingredients:

  • 2 cups (300g) finely diced Granny Smith or Honeycrisp apples
  • 2 tbsp (28g) unsalted butter
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (12g) brown sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp (30ml) half-and-half or whole milk
  • 1 tbsp (14g) melted butter
  • 1/2 tsp (2ml) vanilla extract
  • Pinch of cinnamon

Instructions:

  1. Heat a skillet over medium heat and melt 2 tbsp (28g) of butter. Add the diced apples, cinnamon, and 1 tbsp (12g) of brown sugar. Sauté for 3-5 minutes until the apples are tender and the liquid has evaporated. Remove from heat and let the mixture cool for 5 minutes.
  2. Cream the softened butter and 1 cup (200g) of brown sugar together using an electric mixer until pale and fluffy.
  3. Beat in the egg and vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually stir the dry ingredients into the wet mixture on low speed until just combined.
  6. Fold in the sautéed apple mixture using a spatula to avoid overworking the gluten.
  7. Scoop dough onto baking sheets lined with parchment paper and bake until edges are set.
  8. Prepare the glaze by whisking powdered sugar, half-and-half, melted butter, vanilla, and cinnamon in a small bowl.
  9. Apply the glaze to the cookies while they are slightly warm to lock in moisture.