Irresistible Apple Cinnamon Cookies Recipe
These Irresistible Apple Cinnamon Cookies combine warm spices and sweet white chocolate chips for a soft, chewy cookie perfect for fall or any cozy occasion. Made with a blend of applesauce and butter, these cookies stay moist and flavorful while offering a delightful cinnamon and nutmeg aroma with every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose 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
- 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.
- Cream the Butter and Sugars: Using a hand mixer or 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. Add the applesauce and vanilla extract, then beat again until fully combined. Ensuring the butter is truly at room temperature will help achieve the smoothest texture.
- Combine Wet and Dry Ingredients & Add Chocolate Chips: Pour the dry ingredients into the wet mixture. Mix on low speed just until the flour is mostly incorporated. Gently fold in the white chocolate chips with a spatula until evenly distributed throughout the dough.
- Chill the Dough: Cover the cookie dough and chill it in the refrigerator for at least 30 minutes. This prevents excessive spreading during baking and intensifies flavors.
- Bake the Cookies: 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 to allow for spreading. Bake for 10-12 minutes until the edges are set but centers remain soft.
- Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 30 minutes. This step helps cookies set perfectly and develop a chewy texture. Serve and enjoy!
Notes
- Make sure the butter is fully at room temperature for easier creaming and a better cookie texture.
- Chilling the dough before baking is important to control spreading and enhance flavor.
- Do not overbake; cookies baked until edges are set but centers remain soft will yield the best chewy results.
- Use parchment paper or a silicone baking mat to prevent sticking.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze dough for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.8 g
- Protein: 1.5 g
- Cholesterol: 20 mg
Keywords: apple cinnamon cookies, soft cookies, white chocolate chip cookies, autumn cookies, chewy cookies, applesauce cookies
