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Apple Cinnamon Cookies

Apple cinnamon cookies with tender centers and visible diced apple are baked until the edges just set, then rolled in cinnamon sugar for a fragrant finish. Finished with a quick vanilla glaze drizzle for a soft, lightly sweet coating.
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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: 250
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 cup unsalted butter, softened
  • 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

Equipment

  • 1 sheet pan

Method
 

Prep and make the dough
  1. Preheat the oven to 350F and line baking sheets with parchment for easy release.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined, with no visible spice streaks.
  3. Beat softened unsalted butter with granulated sugar and brown sugar until fluffy and lighter in color.
  4. Add eggs and vanilla extract and beat until the mixture looks smooth and creamy.
  5. Mix in applesauce, then fold in the flour mixture until just combined and no dry pockets remain.
  6. Fold in the finely diced apples so they’re evenly distributed through the dough.
Chill, portion, and bake
  1. Refrigerate the dough for 1 hour so it firms up enough to scoop, as it will be sticky right after mixing.
  2. Scoop 1-1/2 tablespoon portions and roll the tops in cinnamon sugar so each cookie gets a speckled, caramelized-looking crust.
  3. Bake at 350F for 10-12 minutes until the edges just set and the centers still look slightly soft.
  4. Cool cookies completely on the pan so they finish setting without breaking.
Glaze and serve
  1. Drizzle vanilla glaze over the cooled cookies in thin lines for a glossy, sweet finish.

Notes

Pro tip: roll the sticky dough portions quickly in cinnamon sugar to avoid flattening. Store in an airtight container at room temperature for up to 4 days; refrigerate up to 7 days. Freeze baked cookies (no glaze or glazed) up to 2 months—thaw overnight and warm briefly if you like. For a lighter option, use unsalted butter with a 1:1 baking substitute or reduce sugar slightly if you prefer less sweetness, keeping the texture from drying out.