Go Back

Apple Cinnamon Cookies

Apple cinnamon cookies with tender crumb and visible apple pieces, finished with cinnamon-sugar roll and a quick vanilla glaze drizzle. Bake until the edges just set for a soft, golden cookie that stays flavorful.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
chilling 1 hour
Total Time 1 hour 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 0.75 lb unsalted butter, softened Softened for creaming.
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup applesauce
  • 1 cup apples, peeled and finely diced
For rolling
  • 3 tbsp sugar
  • 1 tsp cinnamon
Vanilla glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp vanilla Vanilla extract.

Equipment

  • 1 sheet pan

Method
 

Prepare and mix the dough
  1. Preheat oven to 350F and line baking sheets with parchment, so the cookies bake on a nonstick surface.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
  3. Beat softened unsalted butter and both sugars until fluffy, then add eggs, vanilla extract, and applesauce.
  4. Fold in the flour mixture, then fold in the finely diced apples until no dry streaks remain.
Chill, shape, and bake
  1. Refrigerate dough for 1 hour, until sticky dough firms up for easier scooping.
  2. Scoop 1-1/2 tablespoon portions, then roll the tops in cinnamon sugar to coat.
  3. Bake 10-12 minutes at 350F until edges just set.
  4. Cool cookies completely on the pan before glazing to prevent the glaze from melting.
Make the glaze and finish
  1. Stir powdered sugar, milk, and vanilla until smooth, then drizzle over cooled cookies.

Notes

For neat cinnamon-sugar tops, roll the dough portions just after scooping while the dough is still tacky. Store cookies in an airtight container at room temperature for 3–4 days; glaze can soften slightly. Freezing: yes—freeze unglazed cookies up to 2 months and thaw, then glaze after thawing. Dietary swap: use a 1:1 gluten-free all-purpose flour blend for a gluten-free version (check that it contains xanthan gum for best texture).