Cinnamon Apple Cookies
Oh, I just love when my kitchen starts to smell like fall! These cinnamon apple cookies are the perfect way to get that cozy feeling.
I promise, making them is a piece of cake. They take less than an hour from start to finish. You are going to love the texture…… They are so soft and chewy on the inside, but have a little crunch on the outside.
If you love anything with apples, these cookies will knock your socks off. It’s like a warm apple pie, but in a yummy little cookie!
Why You’ll Love These Cinnamon Apple Cookies
You are going to fall head over heels for these cookies because they are full of warm, cozy fall flavors. Here are a few reasons why you’ll want to make them again and again:
- So Soft and Chewy: They just melt in your mouth with every single bite.
- A Little Crispy: The outside has a light crunch that is just perfect.
- Warm and Spicy: All the cinnamon and other spices will make your house smell amazing.
- Big Apple Flavor: I use apple butter, which is my secret for a deep, appley taste. YUM!
- Super Quick to Make: You can have these ready to eat in almost no time at all.
If you’re in a fall cookie mood, you should check out my other yummy cookie recipes, like these Butterscotch Chip Cookies.
Ingredients You’ll Need
Let’s grab all the simple things we need to make these amazing cinnamon apple cookies. For the exact amounts, please see the recipe card below.
- Unsalted Butter: This makes our cookies taste super rich and helps them get nice and chewy.
- Light Brown Sugar: I love this for the sweet, caramelly taste it adds.
- Egg Yolk: Just the yolk makes the cookies extra rich and chewy.
- Vanilla Extract: This makes all the other flavors pop.
- Apple Butter: This is my secret weapon for a BIG apple flavor!
- All-Purpose Flour: This is the base that holds our yummy cookies together.
- Warm Spices: We’ll use a mix of cinnamon, nutmeg, ginger, and cloves for that cozy fall taste.
- Baking Soda: This helps our cookies get a little puffy.
- Granulated Sugar and Ground Cinnamon: We’ll use this to roll the dough balls in for a sparkly, crackled top.
How to Make Cinnamon Apple Cookies
Are you ready for the fun part? Making these cookies is so easy, and your kitchen will smell wonderful. Let’s get started!
Step 1: Mix the Wet Stuff
In your big bowl, mix together 5 tablespoons unsalted butter, 1/2 cup light brown sugar, 1 large egg yolk, 1 teaspoon pure vanilla extract, and 3 tablespoons apple butter. Keep mixing until it’s all smooth.
Step 2: Add the Dry Stuff
Now, add your dry things right into the same bowl… 18 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon of baking soda, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, and 1/8 teaspoon ground cloves. Stir it gently until a dough forms.
Step 3: Chill the Dough
Cover your bowl and pop the dough in the fridge for 15 minutes. This little rest is super important! It helps the dough get firm so your cookies don’t spread out too much in the oven.
Step 4: Roll and Coat in Sugar
While your dough is chilling, mix 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon in a small bowl. Scoop out your dough into little balls and roll each one in the cinnamon-sugar mix. I like to roll them twice to get a nice thick coat!
Step 5: Time to Bake!
Place your sugary dough balls on your baking trays. Bake them in your hot oven at 350°F for 10 to 12 minutes. You’ll see them puff up and then settle down as they cool, which makes those cool cracks on top.
Tips for the Best Cinnamon Apple Cookies
Want to know my little secrets for making these cookies perfect every single time? Here they are!
- Don’t Rush the Chill: Seriously, that 15 minutes in the fridge is a game-changer. It makes the cookies perfectly chewy.
- Use a Cookie Scoop: This little tool helps make all your cookies the same size so they bake evenly.
- Give it a Double Dip: Rolling the dough balls in the cinnamon sugar twice is the key to that pretty crackled top.
- Measure Your Flour Right: If you can, weigh your flour. If not, just be sure not to pack it into the measuring cup.
- Give Them a Turn: Halfway through baking, turn your baking trays around so all the cookies get browned perfectly.
- Don’t Bake for Too Long: Take them out when the edges are just golden. They’ll finish baking on the hot tray.
Variations and Substitutions
Want to play around with the recipe? Go for it! Cooking should be fun. Here are some ideas to get you started.
- Go Nuts! For a nice crunch, you can toss in about 3/4 cup chopped walnuts or pecans.
- Add Some Fruit: How about 1/2 cup raisins or dried cranberries? That would be so tasty!
- Drizzle with Chocolate: After the cookies cool, you could drizzle some melted white chocolate over the top.
- Use a Spice Mix: If you don’t have all the spices, you can just use 1 1/2 teaspoons pumpkin pie spice or apple pie spice instead.
- Try Fresh Apple: For a different feel, you can add 1/2 cup very finely chopped fresh apple into the dough.
Make-Ahead and Storage Tips
These cookies are great if you like to plan ahead. You can make the dough and keep it in the fridge for up to 3 days. When you’re ready, just scoop, roll, and bake!
Once they are baked and cooled, you can store them in a container with a tight lid for up to 5 days. You can also freeze the baked cookies for up to 3 months. Or, freeze the dough balls and bake them right from the freezer! Just add a minute or two to the baking time.
Recipe FAQs
Can I use fresh apples in this recipe?
You sure can! Just add 1/2 cup of finely chopped fresh apple. The cookie will just have a slightly different, but still yummy, texture.
Can I make the dough ahead of time?
Yes! You can keep the dough in the fridge for up to 3 days before you bake it. It’s great for getting ahead.
Can I put these cookies in the freezer?
Totally! You can freeze the baked cookies for up to 3 months. Just put them in a sealed bag or container.
Why didn’t my cookies get crackly on top?
The crackly top comes from rolling the dough in the cinnamon sugar. Make sure you give them a good coating!
I don’t have apple butter. What can I use?
Apple butter really gives the best flavor. But if you’re in a pinch, you could try using a very thick applesauce that you’ve cooked down a bit.
How can I make all my cookies the same size?
My trick is to use a 1.5-tablespoon cookie scoop. It makes every cookie perfectly uniform, so they all bake the same.
Cinnamon Apple Cookies
Ingredients
- 5 tablespoons unsalted butter softened
- 1/2 cup light brown sugar lightly packed
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3 tablespoons apple butter
- 18 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 tablespoons granulated sugar for coating
- 1/2 teaspoon ground cinnamon for coating
Instructions
- Get your oven ready: Turn your oven on to 350°F. Line two baking trays with parchment paper so your cookies don't stick.
- Mix the wet stuff: In a big bowl, mix the butter, brown sugar, egg yolk, vanilla, and apple butter until they are all friends.
- Stir in the dry stuff: Now, add the flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Stir until a dough comes together.
- Let the dough chill: Cover your bowl and let the dough hang out in the fridge for 15 minutes. This is an important step!
- Roll in sugar: Mix the granulated sugar and cinnamon in a small bowl. Scoop your dough into balls and roll them in the sugar.
- Time to bake: Place the dough balls on your trays and bake for 10 to 12 minutes. Turn the trays around once while they are baking. ENJOY!!!
Notes
- This recipe will give you about 15 yummy cookies.
- Keep your cooled cookies in a container with a lid for up to 5 days.
- Using a kitchen scale to weigh your flour is a great way to get perfect cookies.
- Please don’t skip chilling the dough! It really helps make the best cookies.
- Your cookies will puff up in the oven and then fall a little as they cool. That’s what makes the cracks!
