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Soft Apple Cinnamon Cookies

Soft apple cinnamon cookies with diced apple pieces and a tender, chewy center. Rolled in cinnamon sugar, then baked at 350°F until the edges are just set and the tops stay pillowy.
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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: 180
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
cookie dough
  • 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 mix
  1. Preheat oven to 350°F and line baking sheets with parchment, so the cookies release easily and bake evenly.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until the spices and leaveners are evenly distributed.
  3. Beat softened unsalted butter, granulated sugar, and brown sugar until fluffy, then beat in eggs, vanilla extract, and applesauce until smooth and cohesive.
  4. Fold the flour mixture into the wet ingredients just until no dry streaks remain, keeping the dough thick.
  5. Fold in diced apples so the pieces are evenly spread through the batter.
Chill and shape
  1. Refrigerate the dough for 1 hour, until it firms up; it will be sticky before chilling.
  2. Scoop 1-1/2 tablespoon portions and roll the tops in cinnamon sugar so the cookies bake with a lightly crisp edge.
  3. Place dough portions on prepared baking sheets, spacing them apart so they can spread slightly without merging.
Bake and cool
  1. Bake at 350°F for 10-12 minutes, until the edges are just set while the centers still look soft.
  2. Cool the cookies completely on the pan so they finish setting into a soft, chewy interior; they will be very soft straight from the oven.

Notes

Pro tip: chill time helps the sticky dough scoop cleanly and keeps the apple pieces from sinking, so the cookies stay thick and tender. Store in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. Freeze baked cookies for up to 2 months (thaw overnight at room temperature). For a dairy-free swap, use a 1:1 plant-butter substitute and keep it softened before creaming.