Gluten-Free Spiced Apple Drop Cookies
Tender cake mix cookies studded with tart Granny Smith apples, walnuts, and warm spices like cinnamon, ginger, and cloves. The subtle sweetness from reduced-sugar cake mix balances the apple's natural tartness, while a quick cinnamon-frosting drizzle adds visual appeal and extra flavor. Perfect for fall gatherings, lunch boxes, or afternoon snacking. This streamlined version uses cake mix as a shortcut base, delivering homemade flavor with minimal effort.
Ingredients
- Crisco Butter Flavor No-Stick Cooking Spray(optional)
- 1 18.25 ounce box Pillsbury Reduced Sugar Yellow Cake Mix
- ⅓ stick or 1/3 cup Crisco All-Vegetable Shortening or Butter Shortening
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup Granny Smith apple, peeled and shredded (about 1 large)
- 1 cup walnuts, choppedpecans or omit1:1 or 0tree nut allergy
pecans add subtle warmth; omitting yields denser texture
Full guide → - 1 large egg
- ½ cup frostingcream cheese frosting or maple glaze1:1flavor variationadds dairy
cream cheese adds tanginess; maple complements spices
- ¼ teaspoon ground cinnamon, for frosting
Instructions
- 1
Heat oven to 375F and spray cookie sheets with cooking spray.
- 2
Combine cake mix and shortening in a medium bowl using an electric mixer at medium speed until coarse meal forms.
- 3
Sprinkle cinnamon, ginger, and cloves over mixture.
- 4
Add shredded apple, walnuts, and egg, mixing on low speed until smooth dough forms.
- 5
Drop tablespoonsfuls of dough 2 inches apart on prepared cookie sheets.
- 6
Bake 11 to 13 minutes until edges are light golden brown.
- 7
Cool on sheet for 1 minute, then transfer to cooling rack.
- 8
Combine frosting and 1/4 teaspoon cinnamon in a 1-quart resealable bag and knead to blend.
- 9
Microwave frosting bag 5 seconds on high power.
- 10
Snip small edge off bag corner and drizzle frosting over cooled cookies.
- 11
Sprinkle with additional ground cinnamon.
Tips
Pat shredded apple dry with paper towels before adding to dough to prevent excess moisture that can make cookies cake-like.
Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to bake time.
Swap walnuts for pecans or omit entirely if allergic; cookies remain tender and flavorful.
Good to Know
Airtight container at room temperature up to 5 days. Refrigerate up to 1 week. Do not freeze frosted cookies; freeze unfrosted baked cookies up to 3 months, thaw before serving.
Prepare dough up to 24 hours ahead, refrigerate covered. Bake directly from cold dough, adding 1-2 minutes. Frost up to 2 hours before serving for best presentation.
Room temperature as afternoon snack or dessert. Pairs with coffee, tea, or cold milk. Serve day-of for optimal frosting appearance.
Common Mistakes
Skip drying shredded apple to avoid soggy, cake-like cookies.
Do not overmix dough after adding egg to prevent tough, dense cookies.
Microwave frosting no longer than 5 seconds to avoid thin, runny consistency.
Substitutions
Dairy-Free Swaps
Vegan Options
more labor-intensive but fuller control
General Alternatives
pecans add subtle warmth; omitting yields denser texture
Full guide →cream cheese adds tanginess; maple complements spices
FAQ
Can I use fresh-pressed apple juice instead of shredded apple?
Not recommended. Juice adds excess liquid, making dough wet and resulting in cake-like cookies. Shredded apple provides moisture control and texture. If using juice, reduce amount significantly or risk ruined batch.
What if I don't have frosting on hand?
Cookies are delicious plain or dusted with cinnamon sugar. Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon, sprinkle before cooling. Alternatively, drizzle with melted white chocolate or cream cheese glaze after cooling.
How long can I keep unfrosted cookies in the freezer?
Up to 3 months in an airtight freezer container. Thaw at room temperature for 30 minutes before serving. Frosted cookies do not freeze well; frosting becomes grainy and frosting/cookie separation occurs.