Crumbl-Inspired Iced Apple Cookies

A big, soft, lightly spiced sugar cookie topped with frosting and homemade apple pie filling is the perfect apple-season dessert recipe. These iced apple cookies are a perfect fall treat! You'll also get all the tips for keeping crumbl-style frosted cookies from getting soggy!

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% Daily Values based on a 2,000 calorie diet

Step 1

Peel & dice apples while you melt butter in wide skillet over med.-low.

Step 2

Add sugar, apples, & cinnamon. Stir to combine well; increase heat to med. Cook (5-7 min.), stirring often until apples have softened & look slightly translucent. They shouldn't be completely soft.

Step 3

Remove from heat; transfer filling to heat-proof bowl to cool. (You may make filling in advance & refrigerate up to 2 days, until needed.)

Step 4

In bowl of stand mixer fitted with paddle attachment, cream together butter & sugars until light & fluffy.

Step 5

Add eggs, one at a time, stirring until just combined. Scrape sides of bowl after each addition. Stir in vanilla.

Step 6

In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, & nutmeg.

Step 7

Add dry ingredients to wet ingredients in 3 batches, stirring until just combined after each addition.

Step 8

Weigh out the dough into 3oz. balls; place on a parchment sheet-lined baking sheet. Refrigerate dough while you preheat oven.

Step 9

Line 2 baking sheets with parchment paper; place 4-6 cookies per sheet. Allow room for expansion, you may need to work in batches depending on the size of your cookies.

Step 10

Bake cookies (11-13 min.) until edges of cookies are a light golden brown. Rotate pans halfway through cooking time.

Step 11

Allow cookies to rest on baking sheets (5 min.); transfer to cooling racks with spatula to cool completely. While cookies cool, make buttercream frosting.

Step 12

Beat softened butter until it starts to look smooth; scrape sides of bowl. Add salt, vanilla, & powdered sugar, 1C at a time, until desired consistency is reached. (If you find your frosting is too thin, add a little more powdered sugar. If it's too thick, thin with milk, 1 tsp at a time.)

Step 13

Once your cookies are cool and it's time to assemble: Remove the apple pie topping from the refrigerator and give it a quick stir. Place a dollop of frosting in the center of each cookie and spread over most of the top of the cookie in a thin layer.

Step 14

Using a piping bag fitted with your choice of piping tip design, pipe a circle around edge of cookie to help hold your filling in place.

Step 15

Use spoon to scoop some cooked apple topping onto cookie.

Step 16

Enjoy! Refrigerate leftover cookies in an airtight container for up to 3 days.

Step 17

Scale size of cookies: My preference & most popular size with testing was 3 oz. cookie dough (what you see pictured). Measuring each cookie at 4 oz. each= 9 cookies. 5 oz. = 7 cookies.

Step 18

In a rush, substitute canned apple pie filling (store-bought or homemade) for apple pie topping in recipe.

Step 19

Adjust sugar in apple pie topping based on tartness of your apples. If using a sweeter apple variety, use less sugar.

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