These Apple Cinnamon Cookies are a dream come true. Thin crispy edges and soft chewy middles with the apple cinnamon flavor dancing throughout. If that wasn’t enough, they’re drizzled with an apple cider glaze that just accentuates the apple flavor. Best yet, they're gluten free, nut free, egg free and easily dairy free (vegan).
These Apple Cinnamon Cookies roll all the best things into one. A sugar cookie, apple, cinnamon and even apple cider. They have apple flavor throughout while still tasting like my Small Batch Sugar Cookies! Thanks to all the moisture, these beauties stay soft for days!
The first day these cookies are soft and chewy in the middle with crisp edges just like my Cinnamon Chocolate Chip Cookies. Once stored in an airtight container, the cookies are soft throughout.
If you're looking for more sugar cookie recipes try Sprinkle Sugar Cookies, Small Batch Sugar Cookies, Chocolate Chip Sugar Cookies and Dark Chocolate Sugar Cookies.
Reasons to Love these Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Chewy- These cookies are the most perfect texture.
- Covered in Cinnamon Sugar- The sugar coating gives a nice woodsy sweetness!
- Autumn Flavors- The apple and the cinnamon combined remind us of fall!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Unsalted Butter or Vegan Baking Sticks- Don’t use melted; the cookies will spread into a giant mess.
- Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together.
- Applesauce- For this recipe we use applesauce with cinnamon and no added sugar. You can use store bought or use my slow cooker apple sauce recipe.
- Apple Cider/ Apple Juice- We reduce it down to concentrate the flavor so the glaze has that lovely apple taste!
- Cinnamon- There is cinnamon in the applesauce, the batter and then the dough balls are rolled in cinnamon sugar!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
How to Make this recipe with All Purpose Flour
- Use 1 cup plus 2 tablespoons packed AP Flour (168 grams plus 2 tablespoons).
- Eliminate the cornstarch water.
- You still need to chill the dough due to the lack of eggs.
How to Make Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11 minutes. Reshape as needed. Should make 12 cookies.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Apple Cinnamon Cookies
Here are the step by step instructions to make these apple cookies!
Make The Cookies
Step 1: Reduce The Apple Cider/Juice
Over low heat, simmer 1 cup of apple cider for about 10-15 minutes until you have 3-4 tablespoons remaining. Take off heat and let cool.
Step 2: Whisk Together The Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder, cinnamon and salt. Set aside.
Step 3: Make The Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and the water until it is thin and watery. It will be thick and tacky at first. Set aside.
Step 4: Cream The Butter And Sugar
In the large bowl of an electric mixer or using a hand held mixer, beat the room temperature butter or vegan baking stick with the ¾ cup of granulated sugar until smooth and creamy. About 2 minutes.
Step 5: Add In the Cornstarch Water, Vanilla and Applesauce
Add in the cornstarch water and vanilla and beat to combine. It will appear chunky and that’s normal.
Add in the applesauce, beat to combine.
Step 6: Mix In the Dry Ingredients and Freeze
With the mixer on low speed, slowly add in the gluten free flour mixture. Mix until just combined. Scrape down the sides of the bowl with the spatula and combine.
The dough will be super sticky, almost like cake batter. Transfer to a bowl and pop the entire bowl uncovered in the freezer for at least 30 minutes. Make sure the bowl is freezer safe. You must not skip this step or the cookies will spread everywhere.
When the dough has 15 minutes left of chilling, preheat your oven to 325 degrees and line a baking sheet with parchment paper.
Step 7: Scoop The Dough
Take the bowl of dough out of the freezer.
Using an ice cream scoop, scoop the dough out into 6 scoops. If it is sticking to your hands, get your hands slightly wet.
Step 8: Make the Cinnamon Sugar and Coat Dough Balls
In a small bowl, whisk together the ¼ cup granulated sugar with ¼ teaspoon of ground cinnamon.
Drop the dough balls one at a time into the cinnamon sugar mixture and coat completely.
Step 9: Bake the Cookies and Cool
Place dough balls about 3-4 inches apart on the parchment lined baking sheet.
Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 13 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Make The Glaze
Step 1: Mix The Glaze Ingredients
In a medium bowl, whisk together the confectioners’ sugar, 2 tablespoons of the apple cider reduction and 1 tablespoon plus 1 teaspoon of water until combined and smooth.
Step 2: Drizzle The Glaze
Drizzle the apple cider glaze on top of the cool cookies. If you drizzle it on warm cookies, the glaze with melt. Enjoy!
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape.
- Reduce The Apple Cider/Juice- Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 3-4 tablespoons. This takes me about 10-15 minutes. It helps make a strong apple flavor.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- Chill The Dough-Chill the Dough- If you don’t freeze the dough for at least 30 minutes, the cookies will spread and be flat and thin, especially since this recipe contains applesauce which adds a bunch of moisture.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.
- Making The Glaze- If the glaze appears too watery, add more confectioners’ sugar 1 tablespoon at a time. If it appears too thick, add more cider/juice ¼ teaspoon at a time. Or, if you run out of the reduced cider you can always use a little non reduced. The flavor just won’t be as strong. You want the glaze thin enough to drizzle but thick enough to solidify on the cookies.
Recipe FAQs
Yes. Keep the dough shaped in a disc, wrapped in plastic and place in a zip top bag.
If doing this, there is no need to chill it again, prior to baking.
Or you can freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Most gluten free baked goods are best made the same day, but you can make these cookies a day before!
Unlike most gluten free/eggless cookies, they’re actually so soft they stay fresh for several days! Just make sure the drizzle has hardened before storing.
Yes you can! Make sure you buy a natural style apple juice that has no added sugar. It's as close to cider as you can find.
As much as I am obsessed with apple cider, the cider is made by local farms where they make other items as well.
None of the ciders local to me have a gluten free label.
I know what you’re thinking, cider doesn’t have gluten. However, the facility could have gluten and I have a zero tolerance policy for cross contamination.
Over time, cross contamination with celiac can lead to horrible things like cancers, organs not functioning properly, heart disease, epilepsy, other autoimmune diseases, etc later in life and that’s not a chance I’m willing to take.
You really do need to reduce the juice/cider to concentrate and draw out that apple flavor.
If you don't, the glaze will still be good but will have hardly any apple flavor.
Once the glaze has hardened, store them in an airtight container or zip top bag at room temperature for up to two days.
If you want them warm and soft, heat the cookie in the microwave for a few seconds prior to serving.
Other Apple Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Apple Cinnamon Cookies
Ingredients
For the Cookies
- 1 cup plus 2 tablespoons gluten free flour (I use a 1:1 gf flour with xanthan gum)
- ¾ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ¾ cup granulated sugar
- ¼ cup applesauce with cinnamon
- 1 heaping tablespoon cornstarch mixed with 1.5 tablespoons of water
- 1 teaspoon pure vanilla extract
For The Cinnamon Sugar
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
For the Glaze
- 1 cup confectioners’ sugar
- 2 tablespoons apple cider reduction (start with 1 cup apple cider or natural style apple juice)
- 1 tablespoon plus 1 teaspoon water
Instructions
- Make the apple cider reduction: Over low heat, simmer 1 cup of apple cider for about 10-15 minutes until you have 3-4 tablespoons remaining. Take off heat and let cool.
- While that’s simmering make the cookies. In a large bowl, whisk together the gluten free flour, baking powder, cinnamon and salt. Set aside.
- In a small bowl, using a spoon, mix together the cornstarch and the water until it is thin and watery. It will be thick and tacky at first. Set aside.
- In the large bowl of an electric mixer or using a hand held mixer, beat the room temperature butter or vegan baking stick and the ¾ cup of granulated sugar until smooth and creamy. About 2 minutes.
- Add in the cornstarch water and vanilla and beat to combine. It will appear chunky and that’s normal.
- Add in the applesauce, beat to combine.
- With the mixer on low speed, slowly add in the gluten free flour mixture. Mix until just combined. Scrape down the sides of the bowl with the spatula and combine.
- The dough will be super sticky, almost like cake batter. Transfer to a bowl and pop the entire bowl uncovered in the freezer for at least 30 minutes. Make sure the bowl is freezer safe.When the dough has 15 minutes left of chilling, preheat your oven to 325 degrees and line a baking sheet with parchment paper.
- Take the bowl of dough out of the freezer. Using an ice cream scoop, scoop the dough out into 6 scoops. If it is sticking to your hands, get your hands slightly wet.
- In a small bowl, whisk together the ¼ cup granulated sugar with the ¼ teaspoon cinnamon.
- Drop the dough balls one at a time into the cinnamon sugar mixture and coat completely.
- Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 13 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
- Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Make The Glaze
- In a medium bowl, whisk together the confectioners’ sugar, 2 tablespoons of the apple cider reduction and 1 tablespoon plus 1 teaspoon of water until combined and smooth.
- Drizzle the apple cider glaze on top of the cool cookies. If you drizzle it on warm cookies, the glaze with melt. Enjoy!
Emily
Made this a while ago but figured I should leave a comment here. Used AP flour and 1 large egg (substituted for cornstarch mixture) and they came out amazing! Hope this is useful for anyone who wants to try a non-gluten free and non-eggless version of this recipe. It works great!
Yume
I love it❤️
I use AP floor and went perfect, the cookie flavor make me remember the flavor of the ‘tres leche’ cake. It’s perfect with a cup of coffee. Thanks for the recipe❤️
Lee
Thank you so much!
Abbey
Can these be made with all purpose flour?
Lee
Hi Abbey! Yes! I have it listed in the FAQ section of the post. I wrote: I use a 1 to 1 gluten free flour so ideally you can. Sadly I cannot test the recipe due to celiac disease, but:
- Use 1 cup plus 2 tablespoons packed AP flour (168 grams plus 2 tablespoons)
- Eliminate the cornstarch water
Hope this helps!
A
These are amazing. The perfect fall addition to any tailgate, shower, etc.
Lee
So glad thanks!
John
These cookies are a breeze to make and I love the apple cinnamon flavour!