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Apple Cinnamon Cookies

Apple cinnamon cookies with tender crumb, diced apple pieces, and cinnamon-sugar rolled tops. Baked at 350°F until the edges just set, then finished with a quick vanilla glaze drizzle.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill time 1 hour
Total Time 1 hour 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Apple cinnamon cookie dough
  • 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
  • 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
  • 3 tbsp sugar For rolling.
  • 1 tsp cinnamon For rolling.
  • 1 cup powdered sugar For vanilla glaze.
  • 2 tbsp milk For vanilla glaze.
  • 0.25 tsp vanilla For vanilla glaze.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line baking sheets with parchment (visual cue: parchment fully covers the trays).
  2. Whisk the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl (visual cue: spices distribute evenly with no streaks).
Mix cookie dough
  1. Beat the softened unsalted butter, granulated sugar, and brown sugar until fluffy (visual cue: mixture looks lighter in color and aerated).
  2. Beat in the eggs, then mix in vanilla extract and applesauce until smooth (visual cue: the batter becomes glossy and uniform).
  3. Fold the flour mixture into the wet ingredients until just combined (visual cue: no dry flour pockets remain).
  4. Fold in the diced apples (visual cue: apples are evenly suspended throughout the dough).
Chill, shape, and bake
  1. Refrigerate the dough for 1 hour because it will be sticky (visual cue: dough firms up and holds shape better).
  2. Scoop 1-1/2 tablespoon portions and roll the tops in cinnamon sugar made from sugar and cinnamon (visual cue: the tops look fully coated).
  3. Bake for 10–12 minutes at 350°F until the edges just set (visual cue: centers still look slightly soft).
  4. Cool the cookies completely on the pan (visual cue: bottoms release and cookies feel firm to the touch).
Glaze and finish
  1. Drizzle the vanilla glaze over the cooled cookies (visual cue: thin ribbons of glaze sit on top without running off completely).

Notes

For best results, chill the dough until it’s firm enough to roll—sticky dough won’t hold a clean cinnamon-sugar coating. Store baked cookies airtight at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze baked cookies up to 2 months (thaw at room temperature). For a lighter option, swap part of the butter with an equal amount of solid coconut oil and use unsweetened applesauce if you prefer less sweetness.