Apple Gem Cookies
Spiced apple drop cookies with a tangy lemon glaze. Easy to make, moist, and freezer friendly.
Deliciously spiced apple cookies with a lemony glaze.
- Soft, spiced drop cookies loaded with apple, raisins and nuts, finished with a lemony glaze.
- For moister cookies use two apples, grate or finely chop them, and avoid overbaking.
- Store in an airtight container 3 to 4 days; freeze unglazed cookies up to 3 months.
Spices
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Preparation Instructions:
Preheat oven to 375°. Grease baking sheets (I use foil).
Cream butter with sugar in large bowl until light and fluffy. Stir in egg, apples, raisins, nuts, apple juice and lemon rind. Blend in flour, baking soda, cinnamon and nutmeg and mix well. Drop dough by tablespoons onto prepared sheet. Bake 10-12 minutes.
Meanwhile prepare glaze. Blend sugar, juice and butter in blender or beat with mixer.
Remove cookies from oven. Let cool slightly on wire rack. Dip top of each warm cookie into glaze, swirling to cover. Return to wire rack (to allow excess glaze to drip through) and cool completely. Store in airtight container (these also freeze well).
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Frequently Asked Questions
How do I make the cookies moister?
Use two apples instead of one or grate one for extra moisture. You can add a tablespoon or two more apple juice and avoid overbaking. Finely chopping the apple also helps distribute moisture evenly.
Can I substitute ingredients?
Yes. Swap walnuts for pecans or hazelnuts and raisins for dried cranberries or chopped dates. For gluten free use a 1 to 1 gluten free flour blend. For vegan, replace the egg with a flax or chia egg and use plant based butter. Textures may change slightly.
How should I store and freeze these cookies?
Keep glazed cookies in an airtight container at room temperature for 3 to 4 days. To freeze, skip the glaze, freeze cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw and then glaze.
How do I adjust the glaze thickness?
To thicken the glaze add powdered sugar a tablespoon at a time. To thin it add small amounts of apple or lemon juice until you reach the right consistency. Warming the glaze slightly makes it easier to stir and dip.
What baking tips prevent soggy bottoms?
Drain or pat the chopped apples lightly before mixing. Space the drops well on the baking sheet and bake until edges are set and lightly golden. Cool cookies on a wire rack so steam can escape.
Can I change the mix ins or spices?
Yes. Try adding oats, shredded coconut, or chopped dates, and swap or add spices like ground ginger, allspice or extra cinnamon and nutmeg to suit your taste.
How many cookies does this recipe make and how long do they bake?
Dropping the dough by tablespoons yields about 36 to 48 cookies depending on size. Bake at 375 F for 10 to 12 minutes, until edges are set.
How do I make the cookies moister?
Use two apples instead of one or grate one for extra moisture. You can add a tablespoon or two more apple juice and avoid overbaking. Finely chopping the apple also helps distribute moisture evenly.
Can I substitute ingredients?
Yes. Swap walnuts for pecans or hazelnuts and raisins for dried cranberries or chopped dates. For gluten free use a 1 to 1 gluten free flour blend. For vegan, replace the egg with a flax or chia egg and use plant based butter. Textures may change slightly.
How should I store and freeze these cookies?
Keep glazed cookies in an airtight container at room temperature for 3 to 4 days. To freeze, skip the glaze, freeze cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw and then glaze.
How do I adjust the glaze thickness?
To thicken the glaze add powdered sugar a tablespoon at a time. To thin it add small amounts of apple or lemon juice until you reach the right consistency. Warming the glaze slightly makes it easier to stir and dip.
What baking tips prevent soggy bottoms?
Drain or pat the chopped apples lightly before mixing. Space the drops well on the baking sheet and bake until edges are set and lightly golden. Cool cookies on a wire rack so steam can escape.
Can I change the mix ins or spices?
Yes. Try adding oats, shredded coconut, or chopped dates, and swap or add spices like ground ginger, allspice or extra cinnamon and nutmeg to suit your taste.
How many cookies does this recipe make and how long do they bake?
Dropping the dough by tablespoons yields about 36 to 48 cookies depending on size. Bake at 375 F for 10 to 12 minutes, until edges are set.
Hi Nancy,
1. Shelled pumpkin seeds or sunflower seeds could work well as a nut substitute.
2. This recipe should yield about 24 cookies.
Let us know how yours turn out!
I have 2 questions. We have nut allergies , what is a GOOD substitute for nuts? Also, how many cookies does this recipe make? Thanks, Nancy