Apple Fritter Cookies
on Nov 08, 2021, Updated Apr 21, 2026
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These Apple Fritter Cookies 🍪 are soft, fluffy, and bursting with warm apple chunks — everything you love about an apple fritter, packed into an easy drop cookie. This recipe is courtesy of my mom ❤️. She is so incredibly talented in the kitchen and inspires me every day with her simple but delicious comfort foods. In Bulgaria we call these Kourabie 🇧🇬. Made with just 7 simple ingredients, they’re the perfect fall cookie for when you have extra apples to use up 🍎.
Key Takeaways
- This Apple Fritter Cookies recipe is warm, sweet, and moist, made with just 7 ingredients and inspired by family traditions.
- You can easily prepare these cookies in a few simple steps.
- Enhance your Apple Fritter Cookies with spices like cinnamon or add nuts for texture.
- Baked cookies can be frozen for enjoying later, and you can even make the dough ahead of time.
Table of Contents
Why You’ll Love These Apple Fritter Cookies
You will fall in love with this Apple Cookies Recipe because they are warm and comforting, with a natural sweetness from apples 🍎. Each bite is soft and tender with just the right amount of texture, thanks to the juicy apple chunks that keep the cookies moist and flavorful. Requiring just basic ingredients you probably already have in your kitchen, apple these cookies are incredibly easy to make. Whether you’re baking for a crowd or need to use up some excess apples, these are perfect!
Ingredients
🎂 Sugar: I use caster sugar, but pure granulated cane sugar is a totally fine substitute.
🧈Butter: The butter should be softened so it easily mixes with the other ingredients, making a uniform batter.
🥚Eggs: Eggs add structure, density, and richness to these cookies.
🍦Vanilla Bean Paste: Gives these cookies that cozy, classic vanilla scent with vanilla bean paste. You can also use pure vanilla extract.
🌾 All Purpose Flour: Flour makes up the base of this recipe. I have not tried making this with a gluten-free alternative.
🥄 Baking Powder: Two and a half teaspoons may seem like a lot, but plenty of baking powder is what helps these cookies rise and get super fluffy.
🍎 Apple: I like Honeycrisp or Fuji best.
Nonna’s Tip 🍎
Adding ground spices, like cinnamon, nutmeg, or allspice, enhances the flavor of the apples and make this Apple Cookies recipe even more delicious.
Variations and Substitutions for Apple Fritter Cookies
- Adding ground spices like cinnamon, nutmeg, or allspice enhances the flavor of the apples. Add about 1 teaspoon to the batter.
- You can also add chopped nuts 🌰, like walnuts or pecans (about 1/4 cup), or whole pine nuts.
- Additionally, raisins (about 1/4 cup) add extra texture and flavor.
- Instead of apples, you can also use firm pears 🍐.
- Drizzle with a simple powdered sugar glaze or maple glaze for a true apple fritter feel.
How to Store Apple Fritter Cookies
These apple cookies are great for making ahead! You can store them in an airtight container for up to 3 days at room temp, or in the fridge for 5 days. Additionally, you can make a batch and freeze them – cooked or uncooked – for up to 3 months.
Use this freezer method 🧊 hack to have fresh baked apple cookies ready whenever the craving strikes. Portion out your cookie dough on a parchment lined baking sheet and flash freeze for a couple of hours. Then, transfer to a zip top bag for longer storage. You may need to add a few minutes ⏱️ to the baking time if you’re cooking from frozen.
Similar Recipes
Best Served With
- Serve these Apple Fritter Cookies with a warm cup of coffee or tea ☕ , or a Pumpkin Spice Latte.
- These are best enjoyed warm from the oven, so be sure to have your beverage ready.
- Serve these as part of a fall-inspired dessert platter alongside my Pumpkin Pie 🎃, Easy Apple Cake, and Pumpkin Spice Donuts.
Common Questions
Firm apples like Honeycrisp, Fuji, Pink Lady, or Gala work well because they are sweet and hold their shape when baked and provide a nice contrast to the soft cookie dough.
Sifting the flour helps prevent lumps and ensures a lighter, fluffier cookie. If you don’t have a sifter, whisking the flour with a fork or whisk works.
Absolutely! Adding ground spices like cinnamon, nutmeg, or allspice enhances the flavor of the apples.
Yes, you can make the dough ahead of time and refrigerate it for up to 3 days. If the dough is too firm to scoop after chilling, let it sit at room temperature for a few minutes.
Yes, you can freeze the baked cookies. Place them in an airtight container or a freezer-safe bag, and they’ll keep well. You can also freeze the cookie dough: scoop into balls and freeze them on a baking sheet before transferring to a container.
I haven’t personally tried it, but I don’t see why not! Let me know in the comments if you have success making these with a gluten-free flour instead.
Yes! You can make a simple powdered sugar or maple glaze to give these cookies a special finishing touch.
I haven’t tested these with brown sugar. Caster sugar or white granulated sugar works best to keep the texture fluffy and chewy.
Apple Fritter Cookies
Equipment
Ingredients
- 1 stick butter, softened (8 tablespoons)
- ½ cup caster sugar, or granulated sugar
- 2 large eggs
- 1 teapsoon pure vanilla bean paste
- 1 ¾ cups all-purpose flour, sifted
- 2 ½ teaspoons baking powder
- 1 ½ apples, peeled and diced (such as Honeycrisp)
Instructions
- Preheat the oven to 350F (177C). Line a baking sheet with parchment paper.
- In a bowl or stand mixer, add the softened butter and sugar. With the paddle attachment on the mixer, or using a hand mixer, beat the sugar and butter together until smooth.
- Add the eggs and vanilla and beat until fully incorporated.
- In a separate bowl, combine the flour and baking powder with a spoon or whisk. Sift the dry ingredients gradually.
- You should have a sticky dough that holds its shape. If needed, switch to a rubber spatula or use your hands.
- Stir the diced apples into the cookie dough and mix until incorporated. (I like to use my hands for this part.)
- Use a large cookie scoop to scoop up the batter. Even out the bottom of the cookies by pressing the scoop against the sides of the bowl. Then transfer the leveled out scoops of dough to the baking sheet. (Our batter made 14 big cookies but you can make them as small or as big as you like.)
- Bake for 20-25 minutes. Let cool, then enjoy warm!
Nonna’s Notes
- Don’t Sweat It: When my mom was first developing this recipe, she would put all the ingredients in a bowl at once (besides the apples), and the cookies came out great every time. This recipe is very forgiving, so don’t worry too much about perfecting the method.
- Pour Some Sugar on These: I love the taste and appearance of fresh baked goods dusted in powdered sugar (aka confectioners sugar, aka icing sugar). It’s optional but recommended in this recipe. You can make your own powdered sugar by blending cane sugar in a blender or food processor until powdered.
- Check Your Baking Powder: Always check the expiration date on your baking powder. You can also test if it’s still good by adding some to warm water. It should fizz up right away.
- Bake with Measurements: To translate the cup amounts to grams, underneath the ingredient list, select “Metric.”
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love your recipe on the apple one..it was delicious and easy to follow.can’t wait for more recipe.
My grandkids down the apple ones, so fast..thank you. For your recipe..
It’s my pleasure, Teresa. I’m so happy you and your sweet grandkids enjoyed them ❤️!
OMG these were so good! You mom is a genius! 👩🍳
These are HEAVENLY! Like eating a tiny, warm apple pie! Just what I wanted and needed! Highly recommend!