Here’s a detailed Apple Sugar Cookies recipe soft, buttery cookies infused with real apple flavor and a touch of cinnamon. These cookies are perfect for fall or whenever you’re craving something cozy and sweet!

 Yield: About 24 cookies

 Prep Time: 20 minutes

Chill Time: 30 minutes (optional for thicker cookies)

Bake Time: 10–12 minutes

 Ingredients:

For the Cookies:

2 ½ cups (315g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon (optional, for a warm apple-pie feel)

¾ cup (170g) unsalted butter, softened

1 cup (200g) granulated sugar

1 large egg

1 tsp vanilla extract

½ tsp almond extract (optional, enhances apple flavor)

½ cup finely chopped fresh apple (peeled and grated or finely diced — about 1 small apple)*

*For best results, use a firm apple like Granny Smith, Honeycrisp, or Fuji.

For Rolling:

¼ cup granulated sugar

½ tsp cinnamon (optional)

Instructions:

1. Prep the Apples

Peel and grate or finely dice your apple. Pat lightly with a paper towel to remove excess moisture. You should end up with about ½ cup.

Set aside.

2. Make the Dough

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy (2–3 minutes).

Add the egg, vanilla, and almond extract (if using). Beat until well combined.

Mix in the prepared apple gently.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

3. Chill the Dough (Optional)

If time allows, cover the dough and refrigerate for 30 minutes. This helps prevent spreading and enhances flavor.

4. Preheat the Oven

Preheat your oven to 350°F (175°C).

Line baking sheets with parchment paper or silicone baking mats.

5. Shape & Roll

In a small bowl, mix the ¼ cup sugar and ½ tsp cinnamon (for rolling).

Scoop about 1.5 tablespoons of dough and roll into balls.

Roll each ball in the cinnamon-sugar mixture and place them 2 inches apart on the baking sheet.

6. Bake

Bake for 10–12 minutes, or until the edges are set and the tops look slightly cracked but still soft.

Don’t overbake — they will continue to firm up as they cool.

7. Cool

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

 Tips for Best Cookies:

Apples: Avoid overly juicy or soft apples. Granny Smith adds a tart contrast to the sweet dough.

Texture: Grated apples integrate better than chunks and keep the cookies soft.

Storage: Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze up to 2 months.

Optional Glaze (for extra sweetness)

If you want a drizzle on top:

Ingredients:

½ cup powdered sugar

1–2 tsp milk or apple juice

Dash of cinnamon

Instructions:
Mix until smooth. Drizzle over cooled cookies.