The BEST Thanksgiving Cookies Apple Family Favorite

Picture this: It’s mid-November, and my kitchen smells like cinnamon, brown sugar, and freshly baked apples. My daughter walks in from school, drops her backpack, and immediately asks, “Are you making those cookies again?” She’s talking about my Thanksgiving cookies apple recipe – the one I’ve been perfecting for the past four years.

These aren’t your typical sugar cookies with a turkey design. Nope. These are soft, chewy cookies packed with real apple chunks, warm spices, and that cozy flavor that screams fall. The first time I made them, honestly, they were a bit of an experiment. I had leftover apples from making pie and thought, “Why not throw them in cookie dough?” Best kitchen impulse decision ever.

What I love most about these thanksgiving cookies apple treats is how they make your whole house smell incredible. Like, my neighbor texted me last Thanksgiving asking if I was baking apple pie. When I told her it was cookies, she showed up at my door twenty minutes later. True story.

Why These Thanksgiving Apple Cookies Are Absolutely Worth Making

Look, I’m not gonna claim I invented apple cookies. But after testing this recipe six times (yes, six – my family didn’t complain), I can confidently say this version hits differently. Here’s what makes them special.

They’re Ridiculously Easy

Even if you’re intimidated by baking, these cookies are forgiving. No chilling the dough for hours, no fancy piping techniques, no stress. You literally mix, scoop, and bake. The whole process takes me about 35 minutes from start to finish now, though I’ll admit the first time it took closer to 50 because I was being overly cautious.

Fresh Apple Chunks Make All the Difference

Most apple cookie recipes use applesauce or dried apples. Not this one. Fresh apple pieces create little pockets of juicy sweetness that contrast beautifully with the chewy cookie texture. In my opinion, using fresh apples is non-negotiable – it’s what transforms these from “good” to “please-make-these-every-week.”

Perfect for Thanksgiving Gatherings

These cookies travel well, look gorgeous on a dessert table, and appeal to everyone from picky kids to your aunt who “doesn’t really like cookies.” They’re also way easier than making three pies when you’re already stressed about turkey timing. Trust me on this – I’ve served them at two Thanksgiving dinners, and they disappear faster than the pumpkin pie.

You Probably Have Most Ingredients Already

No weird specialty items here. Flour, butter, sugar, apples, and spices you likely have in your pantry. The only thing you might need to grab is fresh apples, and honestly, that’s a pretty easy shopping trip.

Thanksgiving Cookies Apple Recipe Card

Recipe Details
Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes
Servings	24 cookies
Difficulty	Easy
Calories	165 per cookie
Protein	2g
Carbs	23g
Fat	7g

Ingredients for Thanksgiving Cookies Apple

Here’s what you’ll need to make these beauties. I always use Honeycrisp or Granny Smith apples because they hold their shape during baking and don’t turn mushy. Granny Smith adds a nice tart contrast to the sweet cookie, while Honeycrisp brings extra juiciness.

For the Cookie Dough:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ¾ cup unsalted butter, softened (don’t skip the softening step!)
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 ½ cups finely diced apple (about 2 medium apples)
• Optional: ½ cup chopped pecans or walnuts

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons apple cider or milk
• ½ teaspoon cinnamon

My Ingredient Notes

The brown sugar is key here – it adds moisture and that deep, caramel-like flavor that makes these cookies extra special. I once tried making them with all white sugar (ran out of brown), and they just weren’t the same. Also, make sure your butter is actually softened. If you’re impatient like me and try to microwave it, you’ll end up with melted butter, which changes the texture completely. Ask me how I know.

For the apples, dice them pretty small – about ¼-inch pieces. Too big and they don’t distribute evenly; too small and you lose that nice apple bite.

How to Make Thanksgiving Apple Cookies From Scratch

Alright, let’s get into the actual cooking process. I promise this is straightforward.

Step 1: Prep Your Apples and Preheat

Start by preheating your oven to 350°F. While that’s heating, peel and dice your apples into small pieces. I toss mine with a tiny squeeze of lemon juice to prevent browning while I prep everything else. Line two baking sheets with parchment paper – this prevents sticking and makes cleanup so much easier.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. The smell at this stage is already amazing. Set this bowl aside.

Step 3: Cream Butter and Sugars

In a large mixing bowl (I use my stand mixer, but a hand mixer works great too), beat the softened butter with both sugars until it’s light and fluffy. This takes about 2-3 minutes. Don’t rush this step – properly creamed butter creates air pockets that make the cookies tender. You’ll know it’s ready when the mixture looks pale and feels noticeably lighter.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Then add your vanilla extract. The mixture might look slightly curdled – that’s totally normal and nothing to worry about.

Step 5: Combine Wet and Dry

Gradually add your flour mixture to the butter mixture, mixing on low speed just until combined. Here’s the thing: overmixing at this stage creates tough cookies. Once you stop seeing dry flour streaks, stop mixing. Then gently fold in your diced apples (and nuts if you’re using them) with a spatula.

Step 6: Scoop and Bake

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. They spread a bit while baking. Bake for 11-13 minutes until the edges are lightly golden but the centers still look slightly underdone. This is crucial – I’ve noticed that cookies keep cooking on the hot pan after you remove them from the oven, so taking them out when they look almost done prevents overbaking.

Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. If you try to move them too soon, they’ll fall apart. Been there, done that.

Step 7: Make the Glaze

While the cookies cool completely, whisk together the powdered sugar, apple cider (or milk), and cinnamon until smooth. The consistency should be thick but pourable – like honey. Drizzle this over your cooled cookies and let it set for about 10 minutes.

My Favorite Ways to Serve These

These thanksgiving cookies apple treats are incredibly versatile. Here’s how I typically serve them:

For Thanksgiving Dinner: I arrange them on a wooden board alongside mini pumpkin muffins and apple slices. The variety gives people options, and honestly, these cookies disappear first.

With Coffee or Tea: The warm spices pair beautifully with a strong cup of coffee or chai tea. I’ve started having these as my weekend morning treat with my coffee, and it feels like a special little ritual.

For School Events: My daughter’s teacher specifically requested these for their fall party last year. They’re nut-free if you skip the pecans, which makes them classroom-safe.

They also go wonderfully with vanilla ice cream if you’re feeling extra indulgent, or alongside a cheese plate (weird, but the savory-sweet combo works).

Pro Tips From My Kitchen

After making these thanksgiving cookies apple dozens of times, I’ve learned a few tricks.

Don’t Skip Peeling the Apples

I tried leaving the peel on once thinking it would add fiber and save time. The peels got kind of tough and chewy after baking, which wasn’t great. Just peel them – it only takes an extra three minutes.

Room Temperature Ingredients Matter

Your eggs and butter should be at room temperature. Cold eggs don’t incorporate as well, and you’ll end up with a less uniform dough. I set mine out about 30 minutes before I start baking.

The Secret to Extra Flavor

This might sound weird, but I add an extra pinch of salt right before baking. Just a tiny sprinkle on top of each cookie dough ball. It enhances all the flavors and creates this sweet-salty thing that’s addictive.

Freeze the Dough for Later

You can absolutely freeze these! Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. They’ll keep for up to three months. Bake directly from frozen – just add 2 extra minutes to the baking time. This has saved me so many times when unexpected guests show up.

Watch the Apple Moisture

If your apples are super juicy, pat them dry with a paper towel after dicing. Too much moisture can make the cookies spread too thin or take longer to bake. I learned this the hard way when I used really ripe apples and ended up with flat cookies.

Use Fresh Spices

Spices lose potency over time. If your cinnamon and nutmeg have been sitting in your cabinet since 2019, it’s time to replace them. Fresh spices make these cookies smell and taste noticeably better.

Storing and Reheating Tips

Let’s talk about keeping these cookies fresh, because they do taste best when properly stored.

At Room Temperature

Store cooled cookies in an airtight container at room temperature for up to 4 days. I layer them with parchment paper to prevent sticking. They actually get slightly softer and chewier on day two, which I personally love.

Refrigerator Storage

If you want them to last longer, refrigerate them in an airtight container for up to a week. Let them come to room temperature before eating, or warm them for 10 seconds in the microwave for that fresh-baked feel.

Freezer Instructions

These freeze beautifully! Place cooled cookies in a freezer-safe container or bag, separated by parchment paper, for up to 3 months. Thaw at room temperature for about 30 minutes. The texture holds up remarkably well – you honestly can’t tell they’ve been frozen.

Best Way to Reheat

Pop them in a 300°F oven for 5 minutes, or microwave for 10-15 seconds. They’ll taste fresh-baked again. My family actually prefers them slightly warm, so I often do this quick reheat even when the cookies aren’t technically “old.”

Recipe FAQs

Can I use a different type of apple?

Absolutely! I prefer Honeycrisp or Granny Smith, but Fuji, Gala, or Pink Lady also work great. Just avoid Red Delicious – they get mealy when baked. The key is choosing a firm, slightly tart apple that won’t turn to mush.

What if I don’t have apple cider for the glaze?

No problem! Regular milk, almond milk, or even orange juice works. I’ve used all three. The apple cider adds a subtle extra apple flavor, but it’s not essential. You could also use maple syrup thinned with a bit of water for a different flavor profile.

Can I make these gluten-free?

I haven’t personally tested this with gluten-free flour, but several readers have told me they used a 1:1 gluten-free baking flour blend with success. You might need to add an extra tablespoon of flour if the dough seems too wet.

Why did my cookies turn out flat?

This usually happens if your butter was too soft or melted, or if you didn’t use enough flour. Make sure you’re measuring flour correctly – spoon it into the measuring cup and level it off. Also check that your baking soda isn’t expired.

Can I add other mix-ins?

Definitely! Raisins, dried cranberries, white chocolate chips, or caramel bits are all delicious additions. Just don’t add more than ¾ cup total mix-ins or the cookies won’t hold together properly.

How do I know when they’re done baking?

The edges should be lightly golden, and the centers will look slightly underbaked. They’ll continue cooking on the hot pan after you remove them. If they look fully cooked in the oven, they’ll end up overbaked and dry.

Can I make these cookies smaller or larger?

Sure! For mini cookies, use a teaspoon instead of tablespoon and reduce baking time to 8-10 minutes. For larger cookies, use 2 tablespoons of dough and bake for 14-16 minutes.

Do I have to use the glaze?

Nope! The cookies are delicious plain. Sometimes I skip the glaze and just dust them with powdered sugar instead. Or leave them completely naked if you’re watching sugar intake.

Variations to Try

Once you’ve made the basic thanksgiving cookies apple recipe, here are some fun ways to switch things up.

Maple Apple Version

Replace ½ cup of the brown sugar with pure maple syrup and add ½ cup less flour. These turn out slightly softer with a lovely maple flavor that’s perfect for fall.

Caramel Apple Cookies

Fold in ½ cup of caramel bits along with the apples. The melted caramel creates pockets of gooey sweetness. Skip the glaze for this version – it’s already sweet enough.

Apple Pie Spice Upgrade

Instead of individual spices, use 2 teaspoons of apple pie spice blend. Add a pinch of cardamom if you’re feeling fancy. It creates a more complex, warming flavor.

Kid-Friendly Tweaks

Reduce the spices by half and add mini chocolate chips. My daughter’s friends who “don’t like cinnamon” devoured these. Kids are weird about spices, but chocolate fixes everything.

Wrapping Up Your Thanksgiving Baking

Listen, I know Thanksgiving can be overwhelming. You’re juggling turkey timing, three different potato dishes, and trying to remember if Aunt Susan is vegetarian this year. These thanksgiving cookies apple treats are your low-stress, high-reward dessert option that’ll actually make you want to bake.

I make a double batch every Thanksgiving – one for dinner and one to have throughout the long weekend. They pair perfectly with morning coffee while you’re eating leftover pie straight from the pan. No judgment here.

Give this recipe a try this season and let me know how they turn out! Drop a comment below if you make them, or tag me on social media. I genuinely love seeing how everyone’s cookies turn out.

And hey, if you’ve got extra apples sitting on your counter right now, what are you waiting for? Your kitchen is about to smell amazing