Apple Fritter Cookie Bars
A delicious, no-fuss way to satisfy your apple fritter cravings that doesn’t call for frying.
Serves12
Prep25 minutes to 30 minutes
Cook30 minutes to 35 minutes
Apple fritters are technically donuts, but let’s be real — they’re truly in a league of their own. Studded with chunks of fresh apple and coated in a thin, crackly glaze, they’re the perfect warm treat after a day of apple picking (and if you’re looking for more apple recipes, we’ve got you covered). However, I’m not about to break out the fryer every time a craving hits.
Let me introduce you to apple fritter cookie bars. They’re ridiculously easy to make, and deliver that same sweet, spiced apple fritter flavor (yes, with the essential apple chunks) but with the added simplicity of being in bar form. Their texture is a spot-on blend of chewy and soft, with a crumb that totally gives donut vibes. And the best part? The dimpled top mimics the rustic, bumpy surface of a fried fritter, complete with crevices that catch the sweet glaze. Trust me, these cookie bars bring the fritter magic without the hassle.
Why You’ll Love It
- A quick, no-fuss way to satisfy your apple fritter cravings. This recipe blends the classic sweet, slightly spiced flavor of a fritter with the simplicity of a cookie bar.
- These cookie bars have the best texture. It delivers a soft bite with a slight chew, resembling the crumb of a donut.
- It even has that signature dimpled look. I rely on a dimpling technique that’s similar to the one when making focaccia to create a top that mimics the look of a fritter. This lets the sweet glaze pool slightly in the dimples, enhancing the overall flavor.
Key Ingredients in Apple Fritter Cookie Bars
- Apples: The star ingredient! The type of apple you choose can affect the sweetness of the bars. For a balanced flavor, go with a tart apple like Granny Smith; for a sweeter bite, opt for a crisp variety like Fuji. Lightly sauté the apple before adding to the batter; this keeps them from releasing too much liquid during baking and ensures they’re perfectly soft in the finished bars.
- Cinnamon: Adds the distinct, warm flavor reminiscent of apple fritters.
- Dark brown sugar: Contributes moisture and acidity, along with a cozy molasses flavor that’s perfect for fall.
- Egg yolk: The extra egg yolk adds chewiness to the bars, creating a texture that’s the perfect blend of a donut and a brownie.
How to Make Apple Fritter Cookie Bars
- Sauté the apples. Melt unsalted butter in a nonstick frying pan, then pour into a heatproof bowl. Leave any residual butter in the pan and add a peeled and diced large crisp apple, cooking over medium-low heat until it starts to soften.
- Make the bars. Stir dark brown sugar, large egg, large egg yolk, vanilla extract, and kosher salt into the bowl of melted butter until smooth. Stir in all-purpose flour, ground cinnamon, and baking powder just until combined. Fold in the apples, then spread the batter into a greased and lined 8×8 square cake pan. Use damp fingertips to gently dimple the surface of the batter. Bake until golden brown and a tester inserted into the center comes out clean. Cool completely, transferring to a wire rack.
- Make the glaze. Whisk together powdered sugar and milk in a small bowl until smooth. Spread over top of the cooled bars, letting a little pool in the crevices. Let sit until the glaze sets, then cut and serve!
Helpful Swaps
- You can substitute light brown sugar for dark brown sugar, or use 1/2 cup of brown and granulated sugars.
- You can skip the glaze and instead serve with caramel sauce.
Apple Fritter Cookie Bars Recipe
A delicious, no-fuss way to satisfy your apple fritter cravings that doesn’t call for frying.
Prep time 25 minutes to 30 minutes
Cook time 30 minutes to 35 minutes
Serves 12
Nutritional Info
Ingredients
For the cookie bars:
Cooking spray
- 8 ounces
crisp apples, such as Granny Smith (1 large or 2 small)
- 8 tablespoons
(1 stick) unsalted butter
- 1 1/2 cups
all-purpose flour
- 1 teaspoon
ground cinnamon
- 3/4 teaspoon
baking powder
- 1 cup
packed dark brown sugar
- 1
large egg
- 1
large egg yolk
- 1 teaspoon
vanilla extract
- 1/2 teaspoon
kosher salt
For the glaze:
- 1/2 cup
powdered sugar
- 2 teaspoons
milk
Instructions
Make the cookie bars:
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat an 8x8-inch square cake pan with cooking spray. Line the bottom and two opposite sides with a sheet of parchment paper that’s long enough to hang over the sides to create a sling.
Peel, core and dice 8 ounces crisp apples (about 1 1/2 cups).
Melt 1 stick unsalted butter and in a medium nonstick frying pan over medium-low heat. Transfer to a large heatproof bowl. Add the apples to the frying pan (do not wipe out). Cook over medium heat until the apples start to soften, about 5 minutes. Transfer to a separate bowl.
Place 1 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, and 3/4 teaspoon baking powder in a medium bowl and whisk to combine.
Add 1 cup packed dark brown sugar to the bowl of melted butter and stir with a wooden spoon until combined. Add 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Stir until smooth. Add the flour mixture and stir until just combined, being careful not to overmix; the batter will be thick and sticky. Add the apples and fold until just combined.
Transfer the batter to the pan and spread into an even layer. Use damp fingertips to gently dimple the surface of the batter (to mimic the texture of an apple fritter).
Bake until golden brown, and a tester inserted into the center comes out clean, 25 to 30 minutes. Let cool for 15 minutes. Grasping the excess parchment, lift the slab out of the pan, place on a wire rack, and let cool completely.
Make the glaze:
Place 1/2 cup powdered sugar and 2 teaspoons milk in a small bowl. Whisk until smooth.
Spread the glaze over the slab, making sure there is a thin layer over the entire top and letting a little pool in the crevices. Let sit until the glaze sets, 20 to 30 minutes. Cut into 12 bars.
Recipe Notes
Substitutions: You can substitute light brown sugar for dark brown sugar, or use 1/2 cup each of brown sugar and granulated sugar.
Storage: Store in an airtight container at room temperature for up to 3 days. You can also freeze, wrapped tightly, for up to 3 months. Thaw at room temperature.