Apple Spice Cookies: Santa’s New Favorite Cookie


‘Tis the season to be craving cookies. Ho ho ho!

“And if you don’t know, now you know.” I have certain flavor combinations that I absolutely love and you will see patterns in my recipes as I go through each obsession.

Earl grey and dark chocolate.
Chocolate and caramel.
Apples and brown butter.

Currently, my obsession is apples and brown butter. Brown butter has that nutty smell that just gives me warm and fuzzy feelings; perfect for the holidays. Add some cinnamon, nutmeg, and ginger, and you’ve got yourself the perfect blend of flavors for the holidays.

I really wanted to stay away from fresh apple chunks in my cookie, because it I wasn’t sure how fresh it would stay and how soggy my cookies might end up. In order to incorporate the apple flavor into something that requires almost no liquid, I made an apple syrup to replace the molasses in a molasses cookie recipe. The results were beyond expectations, with a subtle tang from the apple syrup, which blended with the spices nicely. The texture also turned out perfect, just the way I like it: crunchy on the edges, soft and chewy in the center. 

Move over molasses cookies, we’ve traded you in for a younger, better, model: apple spice cookies.

Be sure to save some for Santa!

Apple Spice Cookies


For: 24 cookies
15 min
10 min
Ready in:
55 min


  1. Brown the butter on the stove top, stirring with a wooden spoon to absorb moisture and prevent popping. Take butter off heat as soon as it starts to brown. It will continue to get darker.
  2. While your butter cools, scale all dry ingredients in a bowl: flour, baking soda, cinnamon, cloves, ginger, and salt. Whisk together.
  3. Put you brown sugar, egg, and apple syrup into your butter and mix well.
  4. Add your sugar mixture to your dries, and mix well.
  5. Chill dough for 30 min.
  6. Preheat oven to 350°F.
  7. Roll the dough into ping pong sized balls. I like to use a small ice cream scoop to get same sized balls.
  8. Space out dough 2 inches apart and bake for 10 minutes, or until cracks appear on the top.

Apple Syrup


For: 1 cup
15 min
Ready in:
15 min


  1. Place apple juice in a 2 quart pot with a candy thermometer.
  2. Reduce and boil to 235°F, stirring to keep bottom from burning and to keep from boiling over towards the end of cooking.
  3. Store in refrigerator for up to 2 weeks.



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