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Soft Apple Cinnamon Cookies

Soft Apple Cinnamon Cookies with a chewy interior and visible apple pieces, baked until the edges are just set. Rolled in cinnamon sugar, these pillowy cookies use applesauce for extra tenderness.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill time 1 hour
Total Time 1 hour 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 155
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
Rolling (cinnamon sugar)
  • 3 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry mix
  1. Preheat the oven to 350F, then line baking sheets with parchment for easy release and clean edges.
  2. In a bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
Cream and combine
  1. In another bowl, beat the softened unsalted butter with granulated sugar and packed brown sugar until fluffy.
  2. Beat in the eggs, then mix in the vanilla extract and applesauce until smooth.
  3. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  4. Fold in the finely diced apples so they’re evenly distributed through the dough.
Chill, portion, and roll
  1. Refrigerate the dough for 1 hour, noting it will be sticky so you can scoop and roll cleanly.
  2. Scoop the dough into 1-1/2 tablespoon portions, then roll the tops in the cinnamon sugar mixture.
  3. Place the dough balls on the prepared baking sheets with spacing for spreading.
Bake and cool
  1. Bake at 350F for 10-12 minutes, until the edges are just set while the centers remain soft.
  2. Cool the cookies completely on the pan to help them firm up without losing their chewy texture.

Notes

For clean rolling, keep chilled dough refrigerated until you’re ready to scoop, and roll only the tops in cinnamon sugar (avoid over-handling). 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 for up to 2 months (thaw at room temperature). For a lighter option, use unsweetened applesauce and reduce granulated sugar by 2 tbsp while keeping the brown sugar for moisture.