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    Home » Gluten Free Dessert Recipes

    Apple Cinnamon Cookies

    Published: Sep 6, 2022 · Modified: Sep 25, 2022 by Lee · This post may contain affiliate links · 8 Comments .

    Jump to Recipe Jump to Video

    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). 

    Sugary glaze crosshatched on an Apple Cinnamon Cookie.

    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.

    Jump to:
    • Reasons to Love these Cookies
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Apple Cinnamon Cookies
    • Expert Baking Tips
    • Recipe FAQs
    • Other Apple Recipes You'll Love
    • 📖 Recipe
    • Apple Cinnamon 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!

    A plate of cookies flanked by cinnamon sticks and glaze.

    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.

    A whisk with the dry ingredients.
    Step 2
    Bowl of cornstarch water.
    Step 3

    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.

    Creamed butter in a bowl.
    Step 4
    Creamed butter and cornstarch water mix.
    Step 5

    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.

    Mixing the wet and dry ingredients to make a batter.
    Step 6
    A scooped ball of cookie batter.
    Step 7

    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.

    A ball of batter in a bowl of cinnamon sugar.
    Step 8
    Sugar coated ball of cookie dough.
    Step 9- Part 1
    A cookie on parchment paper.
    Step 9- Part 2

    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!

    Powdered sugar and vanilla in a bowl.
    Whisking the glaze.
    A cookie drizzled in glaze.

    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

    Can I make the dough ahead of time?


    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.

    Can I make these cookies ahead of time?


    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.

    I can't find gluten free apple cider. Can I use apple juice instead?


    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. 

    Do I have to reduce the apple juice/cider? Can I just use it as is?

    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.

    How do I store these Apple Cinnamon Cookies?


    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.

    A cookie with a bite taken out.

    Other Apple Recipes You'll Love

    • A scoop of Apple Pie Ice Cream coming out of the darkness.
      Apple Pie Ice Cream
    • An internal look at the layers of Apple Cider Layer Cake.
      Gluten Free Apple Cake
    • A plate of donuts sit covered in cinnamon sugar.
      Baked Apple Cider Donuts
    • Gluten free Jumbo Apple Cinnamon Muffins served in a bowl.
      Gluten Free Apple Muffins

    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

    Sugary glaze crosshatched on an Apple Cinnamon Cookie.

    Apple Cinnamon Cookies

    Author: Lee
    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). 
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 13 minutes mins
    Chill Time 30 minutes mins
    Total Time 1 hour hr 3 minutes mins
    Course Dessert
    Cuisine American
    Servings 6 large cookies
    Calories 343 kcal

    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!

    Video

    Notes

    For smaller cookies: Use a small cookie scoop and bake at same temperature for 11 min. Make sure to keep dough in the fridge in-between baking the batches.
    Vegan: Use a dairy free gluten free flour, vegan sugar and vegan baking sticks.
    All Purpose Flour: I cannot test this due to celiac disease, but use 1 packed cup and 2 tablespoons of regular flour (168 grams). Eliminate the cornstarch water. Still chill the dough due to lack of eggs. 
    Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Heat in microwave a few seconds before serving if you want them warm. Be careful not to burn your mouth.
    Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 
     

    Nutrition

    Calories: 343kcalCarbohydrates: 68gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 152mgPotassium: 6mgFiber: 2gSugar: 54gVitamin A: 237IUVitamin C: 0.01mgCalcium: 48mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Emily

      September 22, 2023 at 7:32 pm

      5 stars
      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!

      Reply
    2. Yume

      February 01, 2023 at 6:46 pm

      5 stars
      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❤️

      Reply
      • Lee

        February 01, 2023 at 8:02 pm

        Thank you so much!

        Reply
    3. Abbey

      November 10, 2022 at 6:05 pm

      Can these be made with all purpose flour?

      Reply
      • Lee

        November 13, 2022 at 9:03 am

        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!

        Reply
    4. A

      September 05, 2022 at 3:56 pm

      These are amazing. The perfect fall addition to any tailgate, shower, etc.

      Reply
      • Lee

        September 06, 2022 at 10:45 am

        So glad thanks!

        Reply
    5. John

      June 21, 2022 at 11:30 am

      5 stars
      These cookies are a breeze to make and I love the apple cinnamon flavour!

      Reply
    5 from 11 votes (8 ratings without comment)

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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