Under 30 Minutes
- 1 cup all-purpose flour, (spooned and leveled)
- 1 cup whole-wheat flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon coarse salt
- Ground cloves
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup packed dark-brown sugar
- 2 large eggs
- 3 tablespoons whole milk
- 1 Granny Smith apple, peeled, cored, and diced small
- 1 cup raisins
- 3/4 cup confectioners' sugar
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, baking soda, nutmeg, salt, and pinch of cloves. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, beat in half the flour mixture, then milk and remaining flour mixture. Beat just until combined.
With a rubber spatula, fold apples and raisins into dough. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are firm around edges, about 14 minutes, rotating sheets halfway through. Let cool completely on wire racks.
In a small bowl, whisk together confectioners' sugar and 1 tablespoon water. Transfer to a zip-top bag. Snip a very small hole in one corner and drizzle glaze over cookies.