Apple Cinnamon Sugar Cookies

Apple cinnamon sugar cookies on a wooden board for feature photo.

5 from 2 votes

These easy apple cinnamon sugar cookies are soft, full of flavor, and kid-friendly! A perfect weekend bake to make with the kids.

Prep Time15

Total Bake Time35

Chill30

Total Time1 20

Course: Cookies

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 66kcal

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.

Nutrition