Soft Apple Cinnamon Cookies
These soft apple cinnamon cookies are easy to make, delivering a delightful balance of sweetness and spice, perfect for everyday occasions.
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour provides structure
- ½ teaspoon baking soda helps cookies rise
- ½ teaspoon salt balances the sweetness
- 1 teaspoon cinnamon for rolling, provides a warm spice
- 2 tablespoons granulated sugar for rolling, adds sweetness and crunch
Wet Ingredients
- ½ cup butter, softened creates richness and tenderness
- ⅓ cup granulated sugar adds sweetness
- ⅓ cup brown sugar enhances moisture and flavor
- 1 large egg binds the ingredients
- ½ teaspoon vanilla extract adds depth of flavor
Add-ins
- 1 small apple, peeled and chopped finely adds moisture and flavor
- 2 teaspoons cornstarch helps maintain texture
Instructions
Preparation
- Preheat your oven to 350 degrees.
- In a mixing bowl, whisk together the flour, salt, and baking soda until well combined.
- In another bowl, coat the finely chopped apple with cornstarch and mix until fully coated.
Mixing
- Using an electric mixer with a paddle attachment, beat together the softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the egg and vanilla extract, beating until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, beating until combined.
- Gently fold in the coated apple pieces with a spatula or wooden spoon.
Baking
- In a small bowl, mix together the cinnamon and granulated sugar for rolling the cookies.
- Roll tablespoon-sized balls of dough in your hands, then roll each in the cinnamon sugar mixture until coated.
- Transfer the rolled dough balls to a baking sheet lined with parchment paper, spacing them evenly apart.
- Bake the cookies in the preheated oven for 10–12 minutes.
- Remove from oven and let them rest on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
For best results, ensure butter is softened but not melted, and don't overmix the dough after adding flour for a softer texture. Store cookies in an airtight container.