Description
These Apple Cinnamon Muffin Cookies combine the comforting flavors of apple and cinnamon into a soft, moist cookie with a delightful cinnamon-sugar crust. Perfect for a quick snack or dessert, these cookies bake up tender and flavorful, reminiscent of classic apple cinnamon muffins but in a convenient, handheld form.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup butter, softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1/2 tsp vanilla extract
Main Flavor and Texture Ingredients
- 1 small apple, peeled and finely chopped
- 2 tsp cornstarch
For Rolling
- 1 tsp cinnamon
- 2 tbsp granulated sugar
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your cookies evenly.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, salt, and baking soda until well combined. This creates the leavening and base for the cookie dough.
- Prepare the apples. In a separate bowl, combine the finely chopped peeled apple with the cornstarch. Stir well to fully coat the apple pieces, which helps to prevent excess moisture from affecting the dough.
- Cream butter and sugars. Using a mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium speed until the mixture is smooth and creamy, ensuring a light and tender texture.
- Add egg and vanilla. Beat in the egg and vanilla extract until well incorporated, which adds richness and flavor to the dough.
- Combine wet and dry ingredients. Gradually add the flour mixture to the butter mixture, beating slowly until the dough is fully combined. Then gently fold in the cornstarch-coated apples to evenly distribute them without crushing.
- Prepare cinnamon sugar coating. In a small bowl, mix together the cinnamon and granulated sugar, which will provide a sweet and spicy crust on the cookies.
- Form and roll cookies. Scoop tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the cinnamon sugar mixture to coat thoroughly. Place the coated dough balls on a baking sheet lined with parchment paper, spaced to allow for slight spreading.
- Bake the cookies. Bake in the preheated oven for 10 to 12 minutes. To test doneness, insert a toothpick into the center of a cookie; it should come out clean. The cookies should be lightly golden and set but still soft.
- Cool the cookies. Remove from the oven and transfer the cookies to a wire rack to cool completely. This prevents sogginess from steam and helps the cookies set properly.
Notes
- Ensure the apple is finely chopped to allow even distribution and prevent large chunks that may affect the cookie texture.
- Coating the apples with cornstarch helps absorb moisture and keeps the cookies from becoming too wet.
- Use room temperature butter for easier creaming with sugars and better cookie texture.
- If you prefer a stronger cinnamon flavor, you can increase the cinnamon in the rolling sugar mixture slightly.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
