Hey y’all! If you love the cozy aroma of apples and cinnamon wafting through the kitchen, these Simple Apple Cinnamon Cookies are about to be your new favorite. They bake up soft and chewy with just-crisp edges, perfect for fall afternoons, bake sales, lunchbox treats, or an easy weeknight dessert. Let’s get cooking!
Simple Apple Cinnamon Cookies at a Glance
- Yield: 22–24 cookies
- Prep Time: 20 minutes
- Optional Chill: 20 minutes
- Bake Time: 10–12 minutes per sheet
- Total Time: 35 minutes (about 55 minutes with chill)
- Oven Temperature: 350°F (177°C)
Why You’ll Love These Simple Apple Cinnamon Cookies
- Warmly spiced, soft centers with lightly crisp edges make every bite cozy and satisfying.
- Quick prep and a short bake time mean cookies on the table fast.
- Simple pantry ingredients with fresh apple for a naturally juicy, fragrant cookie.
- Easy to customize with nuts, oats, or a maple drizzle for variety.
- Perfect for sharing—they stay soft and chewy for days.
Ingredients for Simple Apple Cinnamon Cookies
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/3 cup (70g) packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (120g) peeled, finely diced apple (about 1 small Honeycrisp, Granny Smith, or Braeburn), tossed with 1 tablespoon lemon juice and patted dry
- Optional: 1/2 cup (60g) chopped toasted pecans or walnuts
- Optional: 2 tablespoons coarse sugar for rolling
Directions: Step-by-Step Apple Cinnamon Cookies
Step 1: Prep the apple and pans
Preheat your oven to 350°F (177°C). Line 2 baking sheets with parchment paper. Peel and finely dice the apple, toss with lemon juice, then spread on a paper towel and pat dry thoroughly to remove excess moisture.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, cinnamon, nutmeg (if using), baking soda, baking powder, and salt until evenly combined; set aside.
Step 3: Cream butter and sugars
In a large bowl with a hand mixer or a stand mixer fitted with the paddle, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes, until pale and fluffy.
Step 4: Add egg and vanilla
Beat in the egg and vanilla for 30–45 seconds, just until smooth and emulsified. Scrape the bowl.
Step 5: Combine wet and dry
Add the dry ingredients to the wet on low speed and mix just until a few flour streaks remain. Fold in the diced apple (and nuts, if using) until evenly distributed. The dough will be soft and slightly sticky.
Step 6: Chill (optional, but helpful)
For plumper cookies with less spread, cover and chill the dough for 20 minutes. If skipping the chill, expect a slightly thinner cookie—still delicious!
Step 7: Scoop and bake
Use a 1.5-tablespoon scoop (about #40) to portion dough into balls. If you like, roll in coarse sugar. Arrange 2 inches apart on the prepared sheets. Bake 10–12 minutes, until edges are set and lightly golden and centers look slightly soft.
Step 8: Cool and enjoy
Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely. They’ll finish setting as they cool and stay tender and chewy.
Notes for the Best Apple Cinnamon Cookies
- Measure flour correctly: too much flour makes dry cookies. Use the spoon-and-level method or a scale for accuracy (King Arthur guide).
- Choose the right apple: firm, tart-sweet apples hold shape and add bright flavor. See this list of best apples for baking.
- Blot the diced apple well so the dough doesn’t get soggy and the cookies bake up with tender centers.
Variations on Simple Apple Cinnamon Cookies
- Oatmeal Apple Cinnamon: Swap 1/2 cup (50g) of the flour for old-fashioned oats; add 1 extra tablespoon butter for chew.
- Caramel Apple: Fold in 1/2 cup (85g) caramel bits; sprinkle with a pinch of flaky salt right after baking.
- Maple-Glazed: Whisk 1/2 cup (60g) powdered sugar with 1 tablespoon pure maple syrup and 1–2 teaspoons milk; drizzle over cooled cookies.
Required Equipment
- Mixing bowls (medium and large)
- Hand mixer or stand mixer with paddle
- Measuring cups and spoons (or a kitchen scale)
- Rubber spatula
- Cookie scoop (~1.5 tablespoons, #40)
- Baking sheets and parchment paper
- Cooling rack
Storage & Shelf Life
- Room temperature: Store in an airtight container for up to 3 days. Slip in a small slice of bread to keep them softer.
- Refrigerator: Up to 5 days; bring to room temp before serving.
- Freeze baked cookies: Up to 2 months, well-wrapped. Thaw at room temp 20–30 minutes.
- Freeze dough balls: Up to 2 months. Bake from frozen at 350°F (177°C) for 12–14 minutes.
Serving & Pairings
- Hot coffee, chai, or black tea to complement the warm spices.
- A scoop of vanilla ice cream or a drizzle of warm caramel for dessert.
- Sharp cheddar on the side for a sweet-savory snack (classic apple pairing!).
Pro Tips for Simple Apple Cinnamon Cookies
- Cream properly: Aim for light and fluffy butter-sugar mix to create tender, lifted cookies (how to cream butter and sugar).
- Mind the moisture: Dice apples small (1/4-inch), blot well, and avoid juicy varieties that collapse the dough.
- Oven accuracy matters: Use an oven thermometer and rotate pans halfway for even browning and perfect edges.
Simple Apple Cinnamon Cookies FAQ
Can I use whole wheat flour?
Yes. Replace up to 1/2 cup (60g) of all-purpose flour with white whole wheat flour. The cookies will be slightly heartier; consider adding 1 teaspoon milk if the dough seems stiff.
Do I have to chill the dough?
No, but a 20-minute chill helps control spread and yields thicker cookies. Without chilling, bake on the shorter end of the time and watch for set edges.
What apples work best?
Granny Smith, Honeycrisp, and Braeburn hold their shape and balance sweetness with tartness, giving a bright apple flavor and tender bites.
