These Apple Cinnamon Sugar Cookies are a cozy twist on the classic sugar cookie, infused with warm cinnamon and naturally sweetened with apple juice. Perfect for autumn gatherings or a comforting treat any time of year, these cookies deliver nostalgic flavor without the hassle of prepping fresh apples.
Why You'll Love These Apple Cinnamon Sugar Cookies
Growing up, one of my favorite snacks was cinnamon sugar sprinkled over buttered toast — simple but so comforting. Another favorite? Applesauce with a generous dusting of cinnamon sugar. So when I started brainstorming cookie ideas, I thought: why not take those cozy flavors and bake them into a sugar cookie? If you love apple and cinnamon together, you might also enjoy my Apple Pie À la Mode Cookies or Apple Raisin Walnut Oatmeal Cookies.
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Ingredients You Will Need
COOKIE DOUGH
- Butter unsalted
- Sugar white
- Apple juice - I use Martinelli’s 10 oz bottle; it’s the perfect size for this recipe.
- Egg
- All purpose flour
- Baking powder
- Baking soda
- Ground cinnamon - I get mine from The Spice House.
- Apple pie spice
TOPPING
- Ground cinnamon
- Sugar white
Baking Tips
- Stick to the recipe amount of apple juice—too much makes the dough sticky.
- Chill the dough for easier rolling and better shape retention.
- Use tools like parchment sheets, a rolling pin with guide rings, and your favorite cookie cutters to streamline the process.
How to Make Apple Cinnamon Sugar Cookies
I always aim for my sugar cookies to be the same size and thickness. When each one bakes up evenly, the texture and flavor stay consistent batch to batch.
Prep
Weigh or measure your sugar and set it aside. In another bowl, weigh or measure your flour. Add the baking soda, baking powder, cinnamon, and apple pie spice to the flour and whisk to blend.
Mix and Chill
1. Add cubed butter to your mixer. Start on low, then gradually increase the speed. If the butter is cold, it may take a bit longer to soften.
2. Cream the butter on medium speed for 1–2 minutes.
3. Add the sugar and mix for 3 minutes on medium. Scrape down the bowl and bottom, then turn the mixer back on for 15 seconds.
4. Add the apple juice. In a small bowl, crack the egg to check for shells, then add it to the mixer.
5. Add the flour mixture in thirds, mixing until combined. The dough should feel like play dough between your fingers. If it’s too sticky, you may need a touch more flour when rolling. Cover and chill the dough for 20–30 minutes.
Roll Cut-Out and Bake
Preheat the oven to 350°F (175–180°C) and line two cookie sheet pans with parchment paper.
Use two sheets of parchment and a rolling pin with guide rings for easy rolling.
Thinking of Replacing Your Rolling Pins
In the last couple of years, I’ve upgraded to two types: a wooden dowel and a polyethylene dowel. The wooden one is a J.K. Adams Plain Rolling Dowel, and while my polyethylene one is discontinued, this PME version is a close match. I love the straight edges since the guide rings fit perfectly and help me get consistent thickness every time.
6. Place one sheet of parchment on the counter and lightly dust with flour.
7. Take about a hardball-sized piece of dough and flatten it on the floured parchment. Lightly dust the top, place the second parchment sheet over it, and roll out the dough. Peel off the top sheet and cut out your cookies.
Tip for Cookie Cutters!
I’ve used a 2" cutter and gotten about 60 cookies. This time, I used a 3-¼" cutter and ended up with 27 cookies.
8. Place 9 cut-out cookies on a parchment-lined cookie sheet pan. In a small bowl, mix the cinnamon and sugar for the topping. Sprinkle a bit over each cookie using your fingers.
Bake at 350°F (175º–180°C) for 6-8 minutes. Let the cookies rest on the baking sheet for a couple of minutes before transferring to a cooling rack. They’re slightly soft and can break if moved too quickly.
FAQ's
These can be stored in a container with the lid laid on top. I adjust between airtight or not — if the cookies get too soft, I just rest the lid on top without sealing.
You might try apple cider. It gives a different flavor, but I love it just as much.
You could, but these cookies are already soft. Adding fresh apple pieces increases moisture, and since these are rolled ¼" thick, You could end up with soggy cookies. The chopped apples are better suited to a scooped cookie instead.
Other Sugar Cookies to Try!
Recipe
Apple Cinnamon Sugar Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
COOKIE DOUGH
- 1 cup (227 g) Butter unsalted room temperature
- 1 cup (200 g) Sugar white
- 1 Egg
- 3 Tablespoon Apple juice
- 3 cup (375 g) All-purpose flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Ground cinnamon
- ½ teaspoon Apple pie spice
TOPPING
- ½ teaspoon Ground cinnamon
- 2 Tablespoon Sugar white
Instructions
- Weigh or measure your flour, baking powder, baking soda, cinnamon, and apple pie spice into a bowl and whisk to blend. In a separate bowl, measure or weigh the sugar and set it aside. Using a stand or handheld mixer, cream the butter until smooth. Add the sugar and mix for 3 minutes. Next, pour in the apple juice, then add the egg and mix until fully incorporated.
- With the mixer on low, add the flour mixture in thirds, mixing just until incorporated. The dough may look slightly crumbly, but if you press some in your hand, it should form a ball — think of a playdough-like consistency. Cover and refrigerate for 20–30 minutes. I like to roll out dough between two floured sheets of parchment paper, which makes the process easy and mess-free. I purchase pre-cut parchment sheets which work especially well for this.
- Preheat the oven to 350°F (175–180°C) and line two cookie pans with parchment paper. Roll the chilled dough to at least ¼" thick. You can go slightly thicker, but you may need to add a minute or so to the baking time. These cookies don’t spread much, but be sure to leave about an inch of space between each one on the pan. For the topping, mix the cinnamon and sugar in a small bowl. Using your fingers, gently sprinkle the mixture over the tops of each cookie.
- Bake at 350°F (175–180°C) for 6–8 minutes — mine were perfect at 7. Keep an eye on them; you don’t want the edges to brown, or they may turn dry inside. Let the cookies rest on the baking sheet for a minute or two before carefully transferring them to a cooling rack.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
James says
These were great. How long and how should they be stored?
Barbara says
Hi James, I usually store my cookies in one of those snap ware containers because they have a tight fitting lid. If the sugar cookies get too soft just lay the lid across the top so air can get in. If they start to get a little hard place a piece of bread or a couple of marshmellows in the container and snap the lid on tight. These cookes will last at least a week. I am really glad you liked the cookies. - Barbara
Helen says
Your cookies all look as delicious as I am sure they taste!
Barbara says
Hi Helen, thank you so much. That means a lot to me when people notice my images. I did visit 3 winks design, and you are ahead of me regarding Halloween. I am not a cookie decorator, so I have a hard time with Halloween. LOVE hot cocoa bombs!