Fall Apple Cinnamon Cookies (Print-Friendly Version)
Tender cookies packed with apples and cinnamon, finished with caramel drizzles and a touch of sea salt, if desired.
# Ingredients:
→ Cookie Dough
01 -
2 cups flour for all purposes
02 -
1 teaspoon ground cinnamon spice
03 -
3/4 cup packed-up brown sugar
04 -
1 teaspoon baking soda powder
05 -
1/2 teaspoon regular table salt
06 -
1/2 cup white sugar (granulated)
07 -
1 cup chopped apples (peel first)
08 -
1 large egg at room temperature
09 -
1 cup butter that’s softened, unsalted
10 -
1 teaspoon pure vanilla for flavor
11 -
1/2 cup chopped nuts, optional add-on
→ Caramel Drizzle
12 -
Sea salt sprinkles, optional
13 -
1/2 cup prepared caramel sauce
# Steps:
01 -
Set oven to 350°F (175°C) and line your pans with parchment paper.
02 -
Mix butter, brown sugar, and white sugar till creamy. Add the egg and vanilla, and keep mixing.
03 -
In a different mixing dish, stir flour, salt, cinnamon, and baking soda together. Slowly blend them into the wet ingredients just enough to combine.
04 -
Carefully stir in the diced apples. Toss in nuts if you’re using them.
05 -
Scoop dough balls (around a tablespoon each) onto parchment-covered pans, spaced 2 inches apart. Bake 12–15 minutes until edges are a soft golden shade.
06 -
Once out, let them rest for 5 minutes on the baking trays. Then, transfer to a wire rack for a full cool. Top with caramel sauce or sea salt right before eating, if you'd like.
# Notes:
01 -
Firm, tart varieties of apples work perfectly for texture.
02 -
Drizzle caramel over cookies when they’re ready to serve.
03 -
Chopped pecans or walnuts are great picks for the nuts.