Irresistible Apple Cinnamon Cookies Recipe

Introduction

These irresistible apple cinnamon cookies combine warm spices with sweet white chocolate chips for a cozy treat that’s perfect any time of year. Soft and chewy with a hint of apple, they’re easy to make and sure to delight your taste buds.

Ingredients

• 1 3/4 cups flour (Bob’s Red Mill 1 to 1 or similar)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/2 cup unsalted butter, at room temperature (118g)
• 2/3 cup packed light brown sugar (133g)
• 1/2 cup granulated sugar (100g)
• 1/3 cup unsweetened applesauce, at room temperature (85g)
• 1/2 tsp vanilla extract
• 2/3 cup white chocolate chips (113g)

Instructions

1. Step 1: In a small bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set aside.
2. Step 2: Using a hand mixer or stand mixer, cream the softened butter, light brown sugar, and granulated sugar together until the mixture is light and smooth. Add the applesauce and vanilla extract, then beat again until fully combined.
3. Step 3: Pour the dry ingredients into the wet mixture. Mix on low speed just until the flour is mostly incorporated. Gently stir in the white chocolate chips with a spatula until evenly distributed.
4. Step 4: Cover the dough and chill in the refrigerator for at least 30 minutes to prevent spreading and enhance flavor.
5. Step 5: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop portions of chilled dough onto the sheet, spacing them apart.
6. Step 6: Bake for 10–12 minutes until edges are set but centers remain soft. Let cookies cool on the baking sheet for 30 minutes before serving for the best chewy texture.

Tips & Variations

• Ensure your butter is truly at room temperature for a smooth, creamy texture in the dough.
• Substitute white chocolate chips with chopped nuts or dried cranberries for a different flavor twist.
• For more spice, add a pinch of ground cloves or ginger to the dry mix.
• Chilling the dough longer, up to overnight, intensifies the flavor and improves texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. They also freeze well—freeze in a single layer, then transfer to a freezer-safe bag for up to 3 months. Reheat in a warm oven for a few minutes to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate?

Yes, regular or semi-sweet chocolate chips can be used as a substitute for a richer chocolate flavor. Just use the same quantity.

Is it necessary to chill the dough before baking?

Chilling the dough helps prevent the cookies from spreading too much and improves their texture and flavor, but if you’re short on time, you can bake immediately—the cookies may be a bit thinner.

Irresistible Apple Cinnamon Cookies Recipe

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★★★★★

4.6 from 69 reviews

These Irresistible Apple Cinnamon Cookies offer a delightful blend of warm spices, sweet white chocolate chips, and the natural moisture of applesauce to create soft, chewy cookies with a perfect balance of flavor and texture. Ideal for a comforting treat or sharing with friends and family.

• Author: Toney
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups flour (Bob’s Red Mill 1 to 1 or similar)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg

Wet Ingredients

• 1/2 cup unsalted butter, at room temperature (118g)
• 2/3 cup packed light brown sugar (133g)
• 1/2 cup granulated sugar (100g)
• 1/3 cup unsweetened applesauce, at room temperature (85g)
• 1/2 tsp vanilla extract

Add-ins

• 2/3 cup white chocolate chips (113g)

Instructions

1. Mix the Dry Ingredients: In a small bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set aside for later use.
2. Cream the Butter and Sugars: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the softened unsalted butter, light brown sugar, and granulated sugar together until the mixture is light and smooth. Then add the applesauce and vanilla extract, beating again until fully combined. Ensure the butter is truly at room temperature for a smooth texture.
3. Combine Wet and Dry Ingredients & Add Chocolate Chips: Pour the dry ingredients into the wet mixture and mix on low speed just until mostly incorporated. Gently stir in the white chocolate chips with a spatula until evenly distributed throughout the dough.
4. Chill the Dough: Cover the cookie dough and chill it in the refrigerator for at least 30 minutes to prevent spreading during baking and to intensify the flavor.
5. Bake the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop portions of the chilled dough onto the prepared baking sheet, spacing them to allow spreading. Bake for 10-12 minutes until the edges look set but the centers remain soft.
6. Cool and Serve: Remove the baking sheet from the oven and let the cookies cool on the sheet for 30 minutes before serving. This cooling step ensures the cookies set perfectly and achieve the best chewy texture.

Notes

• Make sure the butter is at room temperature for smooth creaming.
• Chilling the dough is essential to prevent cookie spread and enhance flavor.
• White chocolate chips add a creamy sweetness that pairs well with the apple cinnamon flavor.
• Cool cookies on the baking sheet first to maintain chewy texture.
• Use parchment paper to prevent sticking and facilitate easy cleanup.

Keywords: apple cinnamon cookies, white chocolate chip cookies, soft cookies, chewy cookies, homemade cookies, fall dessert