Ingredients
1 1/2 c. (180 g.) all-purpose flour
1 tsp. apple pie spice
3/4 tsp. baking soda
1/2 tsp. kosher salt
6 tbsp. (3/4 stick) butter, softened
1/2 c. (100 g.) granulated sugar
1/2 c. (107 g.) packed light brown sugar
1 large egg
1/2 tsp. pure vanilla extract
1 medium tart apple (about 8 oz.; such as Granny Smith), cored, peeled, and grated (about 1 c.)
3/4 c. powdered sugar
4 tsp. fresh lemon juice
Pinch of apple pie spice
Preparation
Step 1Preheat oven to 350°. Line 2 large baking sheets with parchment paper.Step 2In a medium bowl, whisk flour, apple pie spice, baking soda, and salt.Step 3In the bowl of a stand mixer fitted with the whisk attachment, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and mix until incorporated, then mix in vanilla. Add dry ingredients to butter mixture and beat until well combined. Stir in apples until just combined. Cover and chill dough until cold, about 30 minutes.Step 4Scoop 2-tablespoon balls of dough (about 20 balls) and arrange 2" apart on prepared sheets. Bake until cookies are just set and light golden brown, 14 to 18 minutes. Let cool completely.
Step 1In a small bowl, whisk powdered sugar and lemon juice. Add water, 1 teaspoon at a time, until icing is thick but pourable.Step 2Spoon icing over cooled cookies. Let stand until icing sets, about 15 minutes.Step 3Make Ahead: Cookies can be made 2 days ahead. Store in an airtight container at room temperature.
These snickerdoodle-like cookies are chewy in the center and slightly crisp around the edges. The dough is infused with all the best warm autumnal spices, thanks to the shortcut superhero apple pie spice, and each bite is packed with plenty of tart Granny Smith apple chunks. On top is a drizzle of thick white icing to take these cookies over the top. For even more fall flavor, add toasted chopped walnuts or pecans. You can make your own apple pie spice by whisking together 4 parts cinnamon, 1 part each nutmeg, ginger, and cardamom, and 1/2 part allspice. Store cookies in a sealed container at room temperature for up to 2 days.
