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Apple Cinnamon Cookies

Apple cinnamon cookies made with a tender crumb, diced apples, and warm spices, then chilled for scoop-and-roll simplicity. Finish with cinnamon-sugar edges and 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: 185
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
Rolling coating
  • 3 tbsp sugar
  • 1 tsp cinnamon
Vanilla glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and mix dry ingredients
  1. Preheat oven to 350F and line baking sheets with parchment. This prevents sticking and supports even browning.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined. Break up any spice clumps so the dough colors uniformly.
Cream butter and build the dough
  1. Beat softened unsalted butter, granulated sugar, and brown sugar until fluffy. Scrape the bowl once to keep the mixture consistent.
  2. Add eggs and vanilla extract, then beat until smooth. The mixture should look lighter and thickened.
  3. Beat in applesauce until incorporated. The batter will be glossy and cohesive.
  4. Fold in the flour mixture until no dry streaks remain, then fold in diced apples. Stop mixing as soon as combined to keep cookies tender.
Chill, roll, and bake
  1. Refrigerate the dough for 1 hour. Chill until the dough is sticky but scoopable.
  2. Scoop 1-1/2 tablespoon portions and roll the tops in cinnamon sugar. Coat only the top so the cookies rise and spread nicely.
  3. Bake for 10-12 minutes at 350F until edges just set. Centers may look slightly soft—let them finish firming as they cool.
  4. Cool the cookies completely on the pan. This prevents glaze from melting and helps the crumb set.
Glaze and serve
  1. Whisk powdered sugar, milk, and vanilla extract until smooth for a pourable vanilla glaze. Adjust texture with a tiny splash of milk if needed.
  2. Drizzle vanilla glaze over the cooled cookies. Let the glaze set briefly before storing.

Notes

For the cleanest rolling, chill the dough until firm enough to scoop, then work quickly so the tops stay coated. Store cookies in an airtight container at room temperature for 3-4 days or in the fridge for up to 7 days. Freeze baked cookies for up to 2 months (glaze after thawing for best texture). For a lower-fat option, use 1:1 baking butter substitutes, but expect a slightly softer spread and less pronounced crisp edges.