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).
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!
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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.