There’s something magical about the smell of apple and cinnamon wafting through the house—it feels like a cozy autumn afternoon, yet it also whispers of the festive season to come. I created these Apple Cinnamon Crinkle Cookies to capture that very feeling. They’re soft, cake-like, and dusted with a crackly cinnamon sugar top, making them the ultimate comfort food recipe. Every time I pull a batch from the oven, I’m reminded how a simple treat can hold so much warmth.
As the calendar turns, this recipe seamlessly becomes a cherished part of my holiday baking. If your cookie platter needs something special, look no further. These are truly unique Christmas cookies, a delicious twist that stands out among traditional holiday cookies. They’ve earned a permanent spot in my collection of Christmas cookie recipes because they’re just that good.
So, whether you’re brainstorming Christmas baking ideas for a weekend project or need elegant Christmas dessert ideas for a party, these cookies are a perfect choice. They’re wonderfully simple to make yet yield a tray of beautiful, powdered Christmas sweets that never fail to impress.
If you're looking for the perfect Apple Cinnamon Crinkle Cookies, you're in the right place. Whether you love Christmas Cookie or want to explore our Chicken Recipes collection, we've got you covered.
Why You’ll Love This Apple Cinnamon Crinkle Cookies
- Fall in a bite: Real apple and warm cinnamon create pure coziness.
- Dreamy texture: Soft interior, chewy edge, and crackly sugar top.
- Surprisingly simple: Straightforward method with no fancy equipment.
- Crowd-pleasing delight: Perfect for bake sales or a treat with tea.
Ingredients & Tools
- 225 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon, divided
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 115 g unsalted butter, softened
- 100 g granulated sugar
- 100 g light brown sugar, packed
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 cup finely grated apple (from about 1 medium apple, peeled)
- 50 g granulated sugar (for rolling)
Tools: Mixing bowls, whisk, electric hand mixer or stand mixer, box grater, baking sheets, parchment paper or silicone baking mats, cooling rack.
Notes: A mix of white and brown sugar adds sweetness and depth; fresh grated apple is essential for moisture and flavor.
Nutrition (per serving)
| Calories: | 145 kcal |
| Protein: | 1.5 g |
| Fat: | 5 g |
| Carbs: | 24 g |
| Fiber: | 0.5 g |
Serves: 18 | Prep Time: 20 minutes | Cook Time: 10-12 minutes | Total Time: 35 minutes (plus chilling)
Before You Start: Tips & Ingredient Notes
- Don’t skip the chilling. This dough is quite soft because of the wet apple. Chilling it for at least an hour is crucial for the cookies to hold their shape and not spread into puddles in the oven. It also deepens the flavors.
- Choose the right apple. You want a firm, tart apple that holds its shape when grated, like Granny Smith or Honeycrisp. They provide the best flavor and texture without making the dough too watery.
- Grate, don’t shred. Use the fine side of your box grater. This creates almost an apple pulp that incorporates seamlessly into the dough, distributing moisture and flavor evenly without leaving big, wet chunks.
- Room temperature ingredients are key. Your egg and butter need to be at room temp to emulsify properly with the sugars. This creates a light, aerated base for your cookies, which helps with that lovely soft texture.
- Squeeze that apple… but not too much. After grating, give the apple a very gentle press in a paper towel to remove a little excess liquid. You still want it moist, but you don’t want a puddle in your mixing bowl.
How to Make Apple Cinnamon Crinkle Cookies
Step 1: First, let’s get our dry ingredients ready. In a medium bowl, whisk together the flour, baking powder, baking soda, one teaspoon of the cinnamon, nutmeg, and salt. Whisking is important here—you want to ensure those leavening agents are evenly distributed so your cookies rise uniformly. Set this bowl aside for now.
Step 2: In a larger bowl, cream together the softened butter, 100g of granulated sugar, and all of the brown sugar. Use an electric mixer on medium speed for about 2-3 minutes. You’ll know it’s ready when the mixture looks pale, fluffy, and well-combined. This step is where you’re building the structure and airiness of your cookie, so don’t rush it.
Step 3: Beat in the room-temperature egg and vanilla extract. Mix just until they’re fully incorporated and the mixture looks smooth again. Now, grab your grated apple. If it seems very wet, give it a light squeeze over the sink to remove a bit of juice, but remember, we want some moisture! Stir the grated apple into the wet mixture by hand until it’s just combined.
Step 4: It’s time to bring the wet and dry together. Gradually add the flour mixture to the wet ingredients, mixing on low speed or by hand with a spatula. Mix only until the last streaks of flour disappear. Overmixing is the enemy of a tender cookie, so as soon as it looks combined, stop! The dough will be quite soft and sticky—that’s perfectly normal and exactly what we want.
Step 5: This is the most important step for perfect cookies: chilling. Cover the bowl with plastic wrap and press it directly onto the surface of the dough. Refrigerate for at least one hour, or up to 24 hours. This firms up the butter, allowing the cookies to spread slowly and evenly, and it gives the flour time to fully hydrate, resulting in a better texture and more concentrated flavor.
Step 6: When you’re ready to bake, preheat your oven to 175°C (350°F) and line your baking sheets with parchment paper. In a small bowl, mix the remaining 50g of granulated sugar with the last teaspoon of cinnamon. This is your rolling sugar, and that extra cinnamon will give the cookies their beautiful, speckled, spiced exterior.
Step 7: Scoop out portions of the chilled dough—a tablespoon-sized cookie scoop is perfect for uniformity. Roll each portion into a rough ball between your palms. Then, roll each ball generously in the cinnamon-sugar mixture until it’s completely coated. Place the balls about 5 cm (2 inches) apart on your prepared baking sheets; they will spread a little.
Step 8: Bake for 10-12 minutes. The cookies are done when the edges look set and are lightly golden, and the tops are puffed and covered in those gorgeous crinkles. They might still look a little soft in the center—that’s good! They will firm up as they cool. Let them rest on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This final rest on the pan helps them set without becoming too crisp.
Storage & Freshness Guide
- Fridge: Not recommended; store at room temperature for best texture.
- Freezer: Freeze baked cookies for up to 3 months, or freeze dough balls and bake from frozen.
- Reviving: Refresh cookies in a 300°F oven for 2–3 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- A sharp cheddar cheese plate — The salty, tangy bite of a good aged cheddar creates a fantastic sweet-and-savory contrast that makes the apple and cinnamon flavors pop even more.
- A bowl of creamy butternut squash soup — Dunking a soft, spiced cookie into a velvety, savory soup is an unexpectedly delightful autumnal experience. Trust me on this one.
Drinks
- Hot spiced apple cider — It’s a match made in heaven, amplifying the apple notes and wrapping you in a double layer of cinnamon-spiced warmth.
- A strong cup of chai tea — The cardamom, ginger, and black tea in chai complement the cinnamon and nutmeg in the cookies beautifully, creating a complex and cozy spice profile.
Something Sweet
- A scoop of vanilla bean ice cream — Sandwich a slightly warm cookie around a scoop of ice cream for the ultimate fall-inspired ice cream sandwich. The hot and cold contrast is sublime.
- Drizzle of salted caramel sauce — A little drizzle over the top adds a rich, buttery depth and a touch of salt that cuts through the sweetness perfectly.
Top Mistakes to Avoid
- Mistake: Skipping the chill time. I know it’s tempting to bake them right away, but this dough is wet. Chilling solidifies the butter, which controls spread and gives you a thick, soft cookie instead of a flat, cakey puddle.
- Mistake: Overmixing the dough after adding the flour. This develops the gluten in the flour, leading to tough, dense cookies. Mix just until you no longer see dry flour streaks, then walk away.
- Mistake: Using a super juicy apple variety without adjusting. Apples like Red Delicious can be too watery. A firmer, tart apple provides structure and flavor without compromising the dough’s consistency.
- Mistake: Overbaking. These cookies continue to cook on the hot tray out of the oven. Take them out when the edges are just set and the centers still look slightly underdone for the perfect chewy-soft texture.
Expert Tips
- Tip: Brown your butter for a nutty twist. Let the butter cool slightly after browning before creaming it with the sugars. It adds a incredible, deep, toasty flavor that pairs wonderfully with the apple.
- Tip: Add a handful of toasted walnuts or pecans. Fold in about a half cup of chopped nuts at the end for a wonderful crunch and a flavor that just screams “autumn.”
- Tip: For a more intense apple flavor, reduce some apple cider. Simmer a cup of apple cider until it reduces down to about two tablespoons of syrupy liquid, then let it cool and add it with the wet ingredients.
- Tip: Make the dough ahead. You can chill this dough for up to 72 hours. The flavor gets even better, and you can have freshly baked cookies anytime with just a 12-minute bake.
FAQs
Can I use apple sauce instead of fresh grated apple?
I wouldn’t recommend a straight swap. Applesauce has a much higher water content and a different texture that will make the dough far too wet and alter the final cookie’s consistency. The fine texture of freshly grated apple is key for distributing moisture without making the batter soupy. If you’re in a real pinch, you could try using a very thick, unsweetened applesauce, but you’d need to reduce another liquid in the recipe, and the result won’t be quite the same.
Why didn’t my cookies crinkle?
The crinkle comes from a contrast: a cold, sugar-coated exterior hitting the hot oven. The most common reasons for no crinkles are the dough not being chilled enough (so the butter melts too fast) or not using enough of the cinnamon-sugar coating. Make sure your dough is thoroughly chilled and you’re rolling the balls generously in the sugar mixture—that outer layer of sugar is what cracks so beautifully as the cookie expands.
How should I store these cookies?
To keep them soft, store them in an airtight container at room temperature with a piece of bread tossed in. The cookies will draw moisture from the bread, staying tender for up to 4 days. You can also freeze the baked cookies for up to 3 months, or freeze the shaped dough balls and bake them straight from the freezer, adding a minute or two to the baking time.
Can I make these cookies gluten-free?
Absolutely! A 1:1 gluten-free flour blend typically works very well in this recipe. Just make sure your blend contains a binder like xanthan gum. The texture might be slightly more delicate, but they will still be delicious. The chilling step is even more important with GF flour to help the cookies hold their shape.
My dough is really sticky, even after chilling. Is that normal?
Yes, it is a sticky dough thanks to the fresh apple—that’s what keeps the cookies so moist! Don’t be tempted to add more flour, as that will make them dry and cakey. Instead, lightly dampen your hands with water when you’re rolling the dough into balls. This will prevent sticking and make the process much easier without altering the recipe.
Apple Cinnamon Crinkle Cookies: An Easy Fall Baking Recipe
Apple Cinnamon Crinkle Cookies are the easy apple cookies you need for holiday baking. These soft, cake-like treats with a cinnamon sugar top are a cozy Christmas dessert idea.
Ingredients
For the dry ingredients:
-
225 g all-purpose flour
-
1 tsp baking powder
-
1/2 tsp baking soda
-
2 tsp ground cinnamon (divided)
-
1/2 tsp ground nutmeg
-
1/4 tsp salt
For the wet ingredients:
-
115 g unsalted butter (softened)
-
100 g granulated sugar
-
100 g light brown sugar (packed)
-
1 large egg (at room temperature)
-
1 tsp vanilla extract
-
1 cup finely grated apple (from about 1 medium apple, peeled)
For the rolling:
-
50 g granulated sugar (for rolling)
Instructions
-
First, let's get our dry ingredients ready. In a medium bowl, whisk together the flour, baking powder, baking soda, one teaspoon of the cinnamon, nutmeg, and salt. Whisking is important here—you want to ensure those leavening agents are evenly distributed so your cookies rise uniformly. Set this bowl aside for now.01
-
In a larger bowl, cream together the softened butter, 100g of granulated sugar, and all of the brown sugar. Use an electric mixer on medium speed for about 2-3 minutes. You’ll know it’s ready when the mixture looks pale, fluffy, and well-combined. This step is where you’re building the structure and airiness of your cookie, so don't rush it.02
-
Beat in the room-temperature egg and vanilla extract. Mix just until they’re fully incorporated and the mixture looks smooth again. Now, grab your grated apple. If it seems very wet, give it a light squeeze over the sink to remove a bit of juice, but remember, we want some moisture! Stir the grated apple into the wet mixture by hand until it’s just combined.03
-
It’s time to bring the wet and dry together. Gradually add the flour mixture to the wet ingredients, mixing on low speed or by hand with a spatula. Mix only until the last streaks of flour disappear. Overmixing is the enemy of a tender cookie, so as soon as it looks combined, stop! The dough will be quite soft and sticky—that’s perfectly normal and exactly what we want.04
-
This is the most important step for perfect cookies: chilling. Cover the bowl with plastic wrap and press it directly onto the surface of the dough. Refrigerate for at least one hour, or up to 24 hours. This firms up the butter, allowing the cookies to spread slowly and evenly, and it gives the flour time to fully hydrate, resulting in a better texture and more concentrated flavor.05
-
When you’re ready to bake, preheat your oven to 175°C (350°F) and line your baking sheets with parchment paper. In a small bowl, mix the remaining 50g of granulated sugar with the last teaspoon of cinnamon. This is your rolling sugar, and that extra cinnamon will give the cookies their beautiful, speckled, spiced exterior.06
-
Scoop out portions of the chilled dough—a tablespoon-sized cookie scoop is perfect for uniformity. Roll each portion into a rough ball between your palms. Then, roll each ball generously in the cinnamon-sugar mixture until it’s completely coated. Place the balls about 5 cm (2 inches) apart on your prepared baking sheets; they will spread a little.07
-
Bake for 10-12 minutes. The cookies are done when the edges look set and are lightly golden, and the tops are puffed and covered in those gorgeous crinkles. They might still look a little soft in the center—that’s good! They will firm up as they cool. Let them rest on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This final rest on the pan helps them set without becoming too crisp.08
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