Description
Tender, chewy Copycat Crumbl Apple Crumb Cake Cookies are going to be your new go-to fall dessert! Made with a brown sugar cookie base, brown sugar glaze, cooked diced apples, and cinnamon streusel, they’re downright irresistible.
Ingredients
For the Cookies
- 3 cups (390g) all-purpose flour (measured accurately)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed light brown sugar
- 1/2 cup (104g) sugar
- 1 large egg yolk
- 1/4 cup (60ml) applesauce (or an additional egg)
- 1/2 tablespoon vanilla extract
For the Apples
- 2 cups (213g) diced apple (I used Granny Smith apples)
- 1 teaspoon fresh lemon juice
- 2 tablespoons (30ml) water
For the Brown Sugar Cinnamon Glaze
- 3/4 cup (86g) powdered sugar
- 2 tablespoons (28g) packed light brown sugar
- 1/4 teaspoon plus 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 5–6 tablespoons (75-90ml) heavy cream
For the Cinnamon Streusel Topping
- 3 tablespoons (24g) all-purpose flour, heat treated*
- 1/4 cup (52g) sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons (28g) unsalted butter, cold, cubed
Instructions
Prepare the Cookie Dough
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
- Add the egg yolk and mix until well combined.
- Add the applesauce and vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is well combined. It will be thick. Do not over mix. Once it’s combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Create cookie dough balls of about 6 tablespoons (105g) of cookie dough per ball. You should get 8 balls.
- Place the cookie dough balls onto the prepared baking sheets. I baked 4 cookies at a time. Press the balls down a bit (I used underside of a cup). They should be a little more than 2 1/2 inches in diameter. They will spread a good bit.
- Bake the cookies for 12-15 minutes or until the cookies look done and are just about to brown on the edges.
- Allow the cookies to cool for 5-10 minutes, then move to a cooling rack to cool completely.
Make the Toppings
- While the cookies cool, make the apples. Combine the apples, lemon juice and water in a microwave-safe bowl and heat in 30 second increments, stirring between each, until apples are fork-tender or at your desired tenderness. It could take 3-5 minutes, depending on the size of your diced apples. Set aside to cool to about room temperature.
- To make the streusel, add the sugar, flour and cinnamon to a medium-sized bowl.
- Cut the butter into the flour mixture until the butter is fully incorporated and the mixture is crumbly. Set aside.
- To make the brown sugar glaze, combine the powdered sugar, brown sugar, cinnamon, nutmeg, vanilla extract and 5 tablespoons of heavy cream. Whisk together until well combined. Add additional heavy cream as needed.
Put it all together
- Spread 1-2 tablespoons of the glaze onto each cookie.
- Divide the apples evenly between the cookies, about 1-2 tablespoons each.
- Sprinkle the streusel onto the cookies, dividing it evenly between the cookies.
Notes
- To Store: Store the cookies in an airtight container in the fridge, and serve them slightly cool or at room temperature. These cookies are best if eaten within 3-4 days.
- To Freeze: You can freeze the cookies without all the toppings. Place them in an airtight container or ziplock bag, and freeze for up to 3 months. Thaw them in the fridge before using.
- To Heat Treat Your Flour: Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spread the flour evenly onto the cookie sheet. Bake flour for about 5 minutes. You can use a food thermometer to check the temperature, if you like. It should heat to 160 degrees. Allow flour to cool completely before proceeding with recipe.
Nutrition
- Serving Size: 1 cookie
- Calories: 575
- Sugar: 48 g
- Sodium: 313.7 mg
- Fat: 23 g
- Carbohydrates: 87.4 g
- Protein: 5.9 g
- Cholesterol: 81.7 mg