1/2 cup butter (room temperature)
1 and 1/4 cup light brown sugar
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt
1 large egg
1/2 cup milk
2 and 1/2 cups all purpose flour
1 cup peeled, shredded, squish apple (tart is better like Granny Smith)
For the glaze:
1 cup confectioners' sugar
1 tbsp water (potentially more)
1 tsp ground cinnamon
1/4 tsp vanilla extract or maple syrup?
1. Preheat oven to 350 degrees, line a cookie sheet with parchment paper or grease it with baking spray, set aside.
2. In large mixing bowl beat the room temperature butter for about 30 seconds until creamy. Add in the brown sugar, baking soda, cinnamon, nutmeg, cloves and salt. Mix on medium for another minute or two until fully combined. Stop and scrape the bowl as needed. Add the egg and beat together for about 10-15 seconds. Pour in the milk and beat on low until fully combined.
3. Shred apple and squish/drain. Slowly add the flour while mixing on low speed. Then stir in the apple. The dough will be light and soft.
4. Using a cookie scoop, scoop the dough onto the prepared cookie sheet.
5. Bake at 350 degrees for approximately 12 minutes, until the edges are a light golden brown. Remove from oven and allow to cool on the cookie sheet for about 5 minutes, then remove to continue cooling on a wire rack.
6. Recipe will make about 20 cookies.
For the glaze:
1. Whisk together all ingredients in a bowl and see how you like the consistency. If you'd like the glaze to be thinner, add additional water a very small amount (1 tsp) at a time and whisk. Spread glaze on cookies, and allow glaze to harden before stacking or storing.