Ingredients:

  • 115g unsalted butter, softened
  • 150g brown sugar, packed
  • 1 large egg
  • 5ml vanilla extract
  • 250g all-purpose flour
  • 5g baking soda
  • 3g salt
  • 6g ground cinnamon
  • 1g ground nutmeg
  • 1g ground cloves
  • 150g peeled and finely diced Granny Smith apples
  • 15g butter
  • 12g granulated sugar
  • 120g powdered sugar
  • 30ml maple syrup
  • 15ml heavy cream
  • 1g ground cinnamon

Instructions:

  1. Melt 15g butter in a skillet over medium heat, add diced apples and 12g granulated sugar, and sauté for 3-5 minutes until tender and liquid has evaporated; let cool completely.
  2. Beat softened butter (115g) and brown sugar (150g) in a large bowl until pale and fluffy.
  3. Mix in the egg and vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add dry ingredients to the wet mixture on low speed, mixing only until no flour streaks remain.
  6. Gently fold in the cooled sautéed apples using a spatula.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough 2 inches apart on the sheets.
  9. Bake for 10-12 minutes until edges are set and pale golden mahogany, but centers remain slightly soft.
  10. Whisk together powdered sugar, maple syrup, heavy cream, and cinnamon to create the glaze; apply to cooled cookies.