Soft Apple Cookies

Ingredients

• ½ cup butter, room temperature

• 1 ½ cups brown sugar, packed

• 1 large egg

• ¼ cup buttermilk

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 2 teaspoons apple pie spice

• 1 teaspoon salt

• 2 cups peeled and chopped tart apple, like Granny Smith

• 1 cup chopped toasted pecans
  

• For the glaze (optional):

  • 2 Tablespoons melted butter

  • 1 Tablespoon milk, more if desired for a thinner glaze

  • 1 teaspoon vanilla

  • 1 cup confectioners’ sugar

Directions

1. Using a stand mixer or handheld mixer, beat butter and sugar together in a large bowl until light and fluffy. Add in egg and buttermilk and mix until well combined, scraping down the side of the bowl as needed.

2. In a medium bowl, sift together the flour, baking soda, spice, and salt. Add to the wet ingredients (butter mixture) and stir together until just combined. Do not overmix.

3. Fold in the chopped apples and pecans.

4. Cover the dough with plastic wrap and refrigerate overnight. Or chill in the freezer for 15-20 minutes if you are in a hurry.

5. Preheat the oven to 375°F. Line cookie sheets with parchment paper or silicone baking mats.

6. Using a cookie scoop or rounded tablespoon, drop dough at least 1 inch apart on prepared baking sheets.

7. Bake 11-14 minutes, or until light brown. Allow the cookies to cool on the baking sheet for 3-5 minutes before moving onto cooling racks.

8. Whisk together the glaze ingredients, adjusting the consistency to preference. Wait until the cookies are just slightly warm to brush on the glaze.

9. Allow the glaze to harden then enjoy!

10. Notes

    Pumpkin pie spice can be used instead of apple pie spice.

    Pecans can be substituted with chopped walnuts.

    I recommend removing just a handful or so of dough from the fridge to work with at a time to help prevent the dough from getting too warm.

    Storage: Wait until the cookies cool and the glaze sets before storing. Cover cookies or place in an airtight container in between pieces of waxed paper to help prevent sticking. Pro tip: add a piece of bread to the container to help keep the cookies from being too soft and moist. When stored at room temperature, these cookies keep well for up to 5 days.