Apple cookies are the perfect fall cookie. They’ll remind you of snickerdoodles with bits of chopped apple and cinnamon sugar flavors. Think of apple pies in cookie form.
Apple cinnamon flavor is delicious any time of year especially in fall. The wonderful texture and homey flavors make this a great recipe especially during apple season.
This may very well become your new favorite cookie recipe!
Easy Apple Cookies
This is a great cookie recipe with small pieces of apple in every bite.
The top is crispy and crinkly like a snickerdoodle cookie and the inside is airy and fluffy. These soft cookies isn’t chewy or crunchy, and not quite a full cakey cookie either. They are full of fall flavors.
Eat them at room temperature or chilled! When chilled the apple flavors really come forward and taste like apple pie.
Grating the apple will give these delicious apple cookies more moisture the the seasonal flavors of apple. Dicing the apple will give the cookies a chunkier texture and apple flavor is more in bites. Grated apple created the perfect cookie.
Recipe Ingredients + Notes
All Purpose Flour. Regular or gluten-free measure-for-measure flour can be used. We use Bob’s Red Mill gluten-free 1-to-1 baking flour for all our gluten-free baking.
Baking Soda. Helps the cookies rise.
Cream of Tartar. This is a classic ingredient in snickerdoodle cookies. It effects the texture of the cookie by helping with rising while they bake, stabilizes the egg whites and keeps sugar from crystallizing.
Cinnamon and nutmeg. Classic fall spices give these apple cookies an apple pie flavor. Cinnamon is used in the cinnamon sugar mixture too.
Salt. We use kosher salt which is a less salty tasting salt.
Unsalted butter. Be sure to start with softened butter or room temperature butter.
Granulated sugar and light brown sugar. The mix of the two types of sugar give a wonderful homey sweetness to the cookies. Granulates sugar will be used to make cinnamon sugar too.
Egg. You’ll need one egg.
Vanilla Extract. A delicious flavor ingredient.
Grated apple. You’ll need 1/2 cup of peeled grated fresh apples. This is the equivalent of one medium apple or 1-2 small apples. See photo 1 in the How to Make it section below.
What are the best apples for apple cookies?
Use any variety of sweet apples for these cookies. Honeycrisp apples and Pink Lady apples do great when baked.
Tart apples like Granny Smith apples will be too tart for this sweet apple cookie recipe.
Use Apple Pie Spice. The cinnamon and nutmeg can be swapped for apple pie spice which includes additional classic fall flavored spices.
Add some caramel. For a caramel apple cookies flavor do little drizzle of caramel on the cookies before serving. It can be messy to store cookies with caramel on top so do this only before serving.
How to Make Apple Cookies – Step-by-Step
STEP 1. Preparation
Preheat oven to 350 degrees. Lightly spray a cookie sheet with non-stick spray or line a baking sheet with parchment paper.
STEP 2. Make the batter
In a medium bowl, whisk together the dry ingredients: flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt (photo 2). Set aside.
In another bowl, using a hand mixer or stand mixer mix the wet ingredients. Cream together the butter, white sugar, and brown sugar (photo 3).
Mix in the egg, vanilla, and apple (photo 4).
Add the flour mixture into the wet ingredients and beat until a soft dough has formed (photo 5). Set aside.
STEP 3. Make the cinnamon sugar
In a small bowl, mix the cinnamon sugar mixture ingredients with a fork (photo 6).
STEP 3. Roll and Bake
Scoop a tablespoon sized ball of cookie dough, roll it in the cinnamon sugar mixture (photo 7). Place the cookies 2 inches apart on a cookie sheet (photo 8).
Bake for 8-10 minutes, until the edges are crisp and the top no longer looks wet (photo 9).
NOTE: The cookies will look big and puffy when done baking and will flatten as they cool.
STEP 4. Cool
Cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely (photo 10).
How to Store
Store in an airtight container at room temp or in the refrigerator for up to 5 days (7 if in the refrigerator). These are delicious chilled!
More recipes you’ll love!
- 1 ½ cups all-purpose flour regular or gluten-free measure-for-measure flour blend
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup peeled grated apple (1-2 small apples or 1 medium apple)
Cinnamon Sugar for rolling the cookie dough
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees F Lightly spray a cookie sheet with non-stick spray or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, using a hand mixer or stand mixer, cream together the butter, white sugar, and brown sugar. Mix in the egg, vanilla, and apple.
- Add the flour mixture into the wet ingredients and beat until a soft dough has formed. Set aside.
- In a small bowl, mix the cinnamon sugar mixture ingredients with a fork.
- Scoop a tablespoon sized ball of cookie dough, roll it in the cinnamon sugar mixture and place the cookies 2 inches apart on the prepared cookie sheet.
- Bake for 8-10 minutes, until the edges are crisp and the top no longer looks wet.Note: the cookies will look big and puffy when done baking and will flatten as they cools.
- Allow to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- Store in an air tight container at room temp or in the refrigerator. These are delicious chilled!
This recipe is fantastic!! I topped them with maple icing. Over 1/2 batch gone in one night. I left into the ~1/4 of apple juice, so I ended up using 2c flour and using a cookie scooper on the soft dough. I will be making another batch asap
These cookies are perfectly spiced and have all my favorite fall flavors
Such a delicious fall recipe! Love how the flavors go together.
Wow! Love the flavor of these cookies. They are incredible.
These are really delicious cookies!! A huge batch quickly disappeared at my house!
Gina Abernathy says
Easy to make and delicious to eat. Cinnamon and sugar is the perfect combination. My house smells amazing.
Just wondering if the cookie mix can be frozen and then taken out and cooked like chocolate chip cookies
Toni Dash says
Hi Colleen. I actually have never tried! You could try a test batch to see. Maybe a portion of the full batch? Do let me know how you feel about the results if you try it!
These cookies are delicious. I am making them for a Fall Festival. Can these be frozen? Just trying to see if I can make a large batch ahead of time.
Toni Dash says
Hi Laurie. I’ve actually never tried to freeze them because they’ve never lasted long enough! I’d suggest freezing a small test batch and see how you like the results when they are thawed before making your large batch. Let me know how it goes!
Just so you know, I froze a batch for 36 hours. When they defrosted, they tested pretty much the same. Just as good. I may try a longer test, but I think it would be fine. Thanks!
Toni Dash says
I need to hire you as my cookie freezer! Great to hear. This was my guess but I always want to test before recommending. Now on to your big batch! Happy baking Laurie!
Kind of messy to make but delicious to eat!
My kids loved making these with me last night. Yummy!