• Heat oven to 350° F/175 degrees C. Spray cookie sheets with nonstick spray or line it with parchment paper.
• Mix cinnamon, ¼ cup of the brown sugar and white granulated sugar together. Set aside.
• Cook apples in butter in microwave on high for 1 minute. Combine apple mixture with sugar and cinnamon sugar mixture until coated.
• In a separate bowl, whisk together flour, baking powder and salt. Set aside.
• With electric mixer, beat cream cheese and remaining ½ cup brown sugar together until smooth, then add apple sauce, 1 teaspoon lemon juice, vanilla and whipped cream and milk. Beat for 30 seconds longer. Add egg and mix until incorporated.
• Gradually add half the flour mixture, then fold in chopped pecans, toffee bits and apple/sugar mixture. Add the remaining flour mixture and stir until incorporated.
• Drop cookie dough onto prepared cookie sheet with cookie scoop (about 1 tablespoon sized).
• Bake cookies in prepared oven for 20 minutes, or until bottoms are golden brown (these cookies will not brown on top like typical cookies). Cool on pan for 5 minutes, then transfer to wire cooling rack and let cool for another 5 minutes.

Glaze: Mix powdered sugar and lemon juice together in a small bowl. Glaze should be thick, yet pourable. (Add more or less sugar or lemon juice to achieve desired consistency).

• Once cookies are cooled, drizzle glaze over cookies using a spoon (or put glaze in a ziplock bag and snip off a small corner then drizzle.)

Garnish: Sprinkle lemon zest over cookies, dividing evenly between all cookies.