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Soft Apple Cinnamon Cookies

Soft apple cinnamon cookies with diced apples and a pillowy, chewy interior, plus a cinnamon sugar coating on the edges. Baked until the bottoms set and the tops stay tender, then cooled on the pan for clean, sliceable texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill 1 hour
Total Time 1 hour 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 170
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
Rolling
  • 3 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and line baking sheets with parchment (set aside while you mix). Visually confirm the oven reaches temperature before baking.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl until evenly combined (no visible streaks).
  2. Beat butter and both sugars until fluffy, then add eggs, vanilla, and applesauce and mix just until smooth and cohesive.
Combine and fold in apples
  1. Fold the flour mixture into the wet ingredients until you don’t see dry flour. The dough will look thick and textured.
  2. Fold in the diced apples until they’re distributed throughout the dough with small pieces visible.
Chill dough
  1. Refrigerate the dough for 1 hour; it will be sticky and that's expected. If it firms up too much, let it stand at room temperature for 5 minutes before scooping.
Shape and roll in cinnamon sugar
  1. Scoop 1-1/2 tablespoon portions of dough, keeping pieces similar in size for even baking. Roll each top in the cinnamon sugar to coat the surface.
  2. Place the cookies on the prepared baking sheets with space between them so they can spread slightly.
Bake and cool
  1. Bake at 350F for 10-12 minutes, until the edges are just set while the centers remain soft. Look for lightly set rims and a tender, pillowy top.
  2. Let the cookies cool completely on the pan so the soft texture sets without breaking. They should finish chewy after cooling.

Notes

Pro tip: chill time helps the sticky dough scoop cleanly and prevents the cookies from spreading too far. Store in an airtight container at room temperature for 3-4 days; refrigerate up to 1 week. Freeze baked cookies for up to 2 months; thaw at room temperature. For a lighter option, use unsweetened applesauce and reduce granulated sugar by 2 tablespoons, but expect slightly less browning.