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Preheat the oven to 350˚F. Grease baking sheets with nonstick spray or line with parchment paper.
Put chopped apple, apple jelly, cinnamon, and nutmeg in a small saucepan. Bring it to medium-high heat and cook for 3 minutes. When the apple releases its juices and start to thicken, add the dried apple pieces and continue to cook for another 2 minutes stirring occasionally. When the juice is mostly cooked off, transfer the apples to a small plate and let it cool for 10 minutes.
Whisk together flour, baking soda, and salt in a mixing bowl; set aside.
In a stand mixer with a paddle attachment, cream butter and brown sugar on a medium speed until light and fluffy. Add egg yolk and continue to beat until the mixture is well mixed and creamy. Turn the mixer to low speed, add flour mixture to butter mixture and mix until combined.
Add the reserved apples and stir until combined. Let the dough sit for 5 minutes.
Scoop the dough out using a medium cookie scoop (about 1 ½ tablespoon) and drop onto prepared baking sheet. Flatten slightly. Bake in 350˚F oven for 9-12 minutes or until cookies are set. Cool the cookies on a wire rack.
To ice the cookies, mix powdered sugar, corn syrup, and warm water in a bowl to make icing. Drizzle icing over cooled cookies.