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Apple Cinnamon Cookies

Apple cinnamon cookies with tender crumb and visible diced apples, baked until just-set at the edges and finished with a quick vanilla glaze drizzle. Warm cinnamon sugar coating gives the cookies a classic bakery-style look and fragrance.
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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
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 lb 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 & Vanilla Glaze
  • 3 tbsp sugar
  • 1 tsp cinnamon
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep & Mix Dry Ingredients
  1. Preheat the oven to 350°F and line baking sheets with parchment, so the cookies won’t stick as they bake.
  2. Whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined, then set aside.
Cream Wet Ingredients & Form Dough
  1. Beat the softened unsalted butter with granulated sugar and brown sugar until fluffy, which helps create a tender crumb.
  2. Add eggs, vanilla extract, and applesauce, then beat just until smooth.
  3. Fold the flour mixture into the wet ingredients until no dry streaks remain, then fold in the finely diced apples.
Chill & Roll in Cinnamon Sugar
  1. Refrigerate the dough for 1 hour, until it becomes easier to scoop because it starts sticky.
  2. Scoop 1-1/2 tablespoon portions, roll the tops in cinnamon sugar (3 tablespoons sugar + 1 teaspoon cinnamon), and place on the lined baking sheets.
Bake, Cool, and Glaze
  1. Bake at 350°F for 10–12 minutes, until the edges just set while the centers stay soft.
  2. Cool the cookies completely on the pan so the glaze doesn’t melt off.
  3. Whisk powdered sugar, milk, and vanilla until smooth, then drizzle the vanilla glaze over the cooled cookies.

Notes

Pro tip: Chill the dough for the full hour for clean scoops and thicker cookies—if your kitchen is warm, consider chilling 10–15 minutes longer. Store baked cookies covered at room temperature for up to 3 days, or refrigerate for up to 5 days (bring to room temp for the best texture). Freeze baked cookies in an airtight container for up to 2 months; thaw overnight before glazing. For a lighter option, swap half the butter for a 1:1 butter-flavored baking spread if you want slightly less saturated fat while keeping the dough workable.