Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
2. First, make the crisp topping. In a small bowl combine the melted butter, brown sugar, flour, oats and cinnamon and stir until the mixture starts to clump together. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on low speed until combined. Gradually increase the speed to medium-high and mix until light and fluffy, about 2 minutes.
4. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla. Beat on medium-high speed until the mixture is smooth and combined, about 1 minute, scraping down the sides and bottom of the bowl as needed.
5. Add the flour, baking soda, and salt and beat on low until just combined and no streaks of flour remain, about 30 seconds.
6. In a small bowl combine the apple pieces and the spices and toss to combine. Add the spiced apples to the dough and use a rubber spatula to fold together until the apples are evenly distributed.
7. Use a 2 ounce cookie scoop to scoop level portions of dough (a large spoon also works; the ball should be about 3 tablespoons). Place on the prepared baking sheets, spacing the dough balls 2 inches apart. Press about 2 teaspoons of the crisp topping over the tops of the dough balls.
8. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 15 to 16 minutes. Remove the baking sheet from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack to cool.
9. Once the cookies are cool, make the icing if desired. Combine all the icing ingredients in a small bowl and whisk to combine. Drizzle over the cookies and serve. Enjoy!