These delicious cookies are bursting with raisins and chunks of tart Granny Smith apples; a drizzle of sweet glaze tops them off.



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

These cookies can be made up to 5 days ahead and stored in an airtight container at room temperature. To keep them looking pretty, glaze them just before serving.

Reviews (1)

34 Ratings
  • 5 star values: 4
  • 4 star values: 12
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 3
Rating: Unrated
I made half the recipe, used walnut instead of raisin, backed in an 8 inch cake pan, and increased baking time to 30 minutes. It was sooo delicious.