Description
These Apple Cookies are soft, tender, and packed with sweet apple pieces and warm cinnamon flavor. Easy to make and wonderfully cozy, they’re perfect for fall baking, holiday cookie trays, afternoon coffee, family gatherings, or whenever you’re craving a comforting homemade apple dessert.
Ingredients
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1/4 cup (50g) light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups (190g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup finely diced apple
Optional:
1/2 cup chopped pecans or walnuts
1/2 cup raisins
1/2 cup white or caramel baking chips
Powdered sugar, for dusting
Instructions
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Peel the apple if desired, remove the core, and dice it into small, evenly sized pieces. Set aside.
3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until smooth, creamy, and lighter in texture, about 2–3 minutes.
4. Add the egg and vanilla extract and beat until smooth and fully combined, scraping down the sides of the bowl as needed.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
6. Gradually add the dry ingredients to the butter mixture, mixing just until the flour is incorporated. Do not overmix.
7. Gently fold the diced apple into the cookie dough. If using nuts, raisins, or baking chips, fold them in as well.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
9. Bake for 11–14 minutes, or until the edges are lightly golden and the centers look set but still soft.
10. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
11. Dust the cooled cookies lightly with powdered sugar if desired.
12. Serve the apple cookies plain or with coffee, tea, or a drizzle of caramel sauce.
Notes
Use firm apples such as Honeycrisp, Granny Smith, Pink Lady, Fuji, or Braeburn for the best texture.
Dice the apples into small pieces so they distribute evenly throughout the dough.
Use softened butter rather than melted butter for the best cookie texture.
Measure the flour carefully because too much flour can make the cookies dry.
Don’t overmix the dough after adding the flour.
Avoid adding too much apple because excess moisture can make the dough too wet.
Don’t overbake the cookies. The centers should still look slightly soft when they come out of the oven.
Allow the cookies to cool on the baking sheet briefly before transferring them to a wire rack.
For extra crunch, add chopped pecans or walnuts.
For a warmer fall flavor, add a small pinch of nutmeg.
A simple vanilla or cinnamon glaze can be drizzled over completely cooled cookies.
Store cooled cookies in an airtight container at room temperature for up to 3 days.
For longer storage, freeze baked cookies in a freezer-safe container for up to 2 months.
Thaw frozen cookies at room temperature before serving.
For a caramel apple variation, drizzle the cooled cookies lightly with caramel sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 11–14 minutes
- Category: Dessert, Cookies, Fall Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg