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Soft Apple Cinnamon Cookies

Soft apple cinnamon cookies made with applesauce for a tender, chewy bite and diced apples for juicy pockets. Rolled in cinnamon sugar and baked until the edges are just set for a pillowy center that stays soft.
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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: 185
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
For rolling
  • 3 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F and line baking sheets with parchment.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
Mix the dough
  1. Beat softened unsalted butter with granulated sugar and packed brown sugar until fluffy.
  2. Beat in eggs, then mix in vanilla extract and applesauce until smooth.
  3. Fold the flour mixture into the wet ingredients until just combined, then fold in the finely diced apples.
Chill and roll
  1. Refrigerate the dough for 1 hour (it will be sticky).
  2. Scoop 1-1/2 tablespoon portions and roll the tops in cinnamon sugar.
Bake
  1. Place the dough portions on the prepared baking sheets, spacing them out.
  2. Bake at 350F for 10-12 minutes, until the edges are just set.
  3. Let the cookies cool completely on the pan, since they will be very soft when first baked.

Notes

Pro tip: for neat cinnamon-sugar tops, roll only the top surfaces so the sides don’t overcoat. Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days; freeze baked cookies up to 2 months (thaw at room temp). For a gluten-free swap, use a 1:1 gluten-free all-purpose baking flour blend and bake times may need 1-2 extra minutes.