Quick Apple Cookies

Here is my favorite apple cookie recipe, with soft, chewy cookies packed with fresh apples, warm cinnamon, and a hint of vanilla that makes the whole house smell amazing.

These apple cookies are what I bake when I want something cozy but don’t have time for a full pie. My kids love grabbing them from the cookie jar after school, and I love that they’re getting a little fruit with their treat!

What Kind of Apples Should I Use?

For apple cookies, you’ll want to choose apples that hold their shape well when baked and won’t turn to mush. Granny Smith apples are a great choice because they stay firm and add a nice tart flavor that balances the sweetness of the cookie dough. Honeycrisp and Braeburn apples also work well since they maintain their texture and bring a good mix of sweet and tart flavors. Avoid softer apples like Red Delicious or McIntosh, as these tend to break down too much during baking and can make your cookies soggy. When chopping your apples, aim for small, uniform pieces about the size of a pea – this helps them distribute evenly throughout the dough and ensures they bake properly.

Options for Substitutions

These apple cookies are pretty forgiving when it comes to swapping ingredients:

• Apples: Any baking apple works great here – try Granny Smith for tartness, Honeycrisp for sweetness, or Gala for a mild flavor. You can even use pears for a different twist, just make sure to chop them finely and drain any excess juice.
• Butter: If you’re out of butter, you can use vegetable oil (use 3/4 cup instead of 1 cup) or melted coconut oil. The texture will be slightly different but still delicious.
• All-purpose flour: For a healthier option, you can substitute up to half the flour with whole wheat flour. Just know your cookies will be a bit denser and have a nuttier flavor.
• Granulated sugar: Brown sugar works wonderfully here and adds a nice caramel flavor that pairs perfectly with apples. You can also use coconut sugar or reduce to 1/2 cup if your apples are very sweet.
• Eggs: For each egg, you can substitute 1/4 cup applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes first).
• Vanilla extract: Try almond extract for a different flavor profile, or add a pinch of cinnamon and nutmeg to complement the apples even more.

Watch Out for These Mistakes While Baking

The biggest mistake when making apple cookies is using apples that are too wet or large, which can make your cookies spread too much and turn out soggy – make sure to pat your chopped apples dry with paper towels and dice them into small, uniform pieces about 1/4 inch in size.

Another common error is adding the melted butter while it’s still too hot, as this can start cooking the eggs and create a lumpy batter, so let it cool for about 10 minutes until it’s just warm to the touch.

Don’t skip letting your eggs come to room temperature either, since cold eggs won’t mix properly with the other ingredients and can lead to uneven cookies.

Finally, resist the urge to overbake these cookies – they should look slightly underdone when you pull them out since they’ll continue cooking on the hot pan for a few minutes.

What to Serve With Apple Cookies?

These soft apple cookies are perfect with a warm cup of coffee or tea, especially during fall when you want something cozy and comforting. I love serving them alongside a glass of cold milk for dunking, or you can pair them with hot apple cider for the perfect autumn treat. They also make a great addition to a dessert spread with vanilla ice cream or a simple fruit salad. For breakfast or brunch, try them with Greek yogurt and a drizzle of honey for a lighter way to enjoy their sweet apple flavor.

Storage Instructions

Store: These apple cookies stay soft and delicious when kept in an airtight container at room temperature for up to a week. I like to place a piece of bread in the container to help keep them extra moist. Just dust them with fresh powdered sugar before serving if they need a little refresh.

Freeze: Apple cookies freeze really well for up to 3 months! Layer them between parchment paper in a freezer-safe container or bag. You can freeze them with or without the powdered sugar dusting – I usually add that fresh when I’m ready to serve them.

Thaw: When you want to enjoy your frozen cookies, just let them sit at room temperature for about 30 minutes to thaw completely. They’ll taste just like you made them fresh! Give them a light dusting of powdered sugar and they’re ready to go.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 45-55 g
• Fat: 160-180 g
• Carbohydrates: 470-520 g

Ingredients

For the dough:

• 4 large eggs, at room temp
• 3/4 to 1 cup white sugar
• 2 tsp vanilla extract
• 1 cup (8 oz) melted unsalted butter, slightly cooled
• 4 cups plain flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 3 apples (about 3 cups), peeled, cored, finely diced

For finishing:

• Powdered sugar, for dusting

Step 1: Prepare the Baking Sheet and Preheat Oven

Preheat your oven to 375°F (190°C).

Line a rimmed baking sheet with parchment paper so the cookies don’t stick and are easy to remove after baking.

Step 2: Mix Eggs and Sugar

• 4 large eggs, at room temp
• 3/4 to 1 cup white sugar

In a stand mixer or using a hand mixer, combine the eggs and white sugar.

Beat the mixture on medium-high speed until it becomes pale yellow and fluffy, which should take about 5 minutes.

This helps the cookies rise and gives them a tender texture.

Step 3: Add Vanilla and Melted Butter

• 2 tsp vanilla extract
• 1 cup (8 oz) melted unsalted butter, slightly cooled

Add the vanilla extract and melted, slightly cooled unsalted butter to the egg and sugar mixture.

Mix until everything is fully incorporated and the batter looks smooth.

Step 4: Combine Dry Ingredients and Make Dough

• 4 cups plain flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

The dough will be quite stiff at this point.

Be careful not to overmix—the cookies will be more tender this way.

Step 5: Add Diced Apples to the Dough

• 3 apples (about 3 cups), peeled, cored, finely diced

Peel, core, and dice the apples into very small cubes (about 3 cups total) right before adding them to the dough to minimize browning.

Gently fold the apple pieces into the batter using a wooden spoon or rubber spatula, making sure they are well distributed.

Step 6: Portion and Bake the Cookies

Using a cookie scoop or heaping tablespoon, drop portions of cookie dough onto the prepared baking sheet, spacing them slightly apart.

Bake in the preheated oven for 12-14 minutes, until the edges just begin to brown but the tops remain pale.

I usually watch closely near the end—the cookies firm up more as they cool.

Step 7: Dust with Powdered Sugar and Store

• powdered sugar, for dusting

After the cookies have cooled on the baking sheet for a few minutes, transfer them to a wire rack and dust with powdered sugar.

Store at room temperature in an airtight container for up to 5 days, or freeze for longer storage.

For an extra touch, I like to dust a bit more powdered sugar just before serving for a pretty finish.

Quick Apple Cookies

Delicious Quick Apple Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 3550 kcal

Ingredients

  

For the dough:

• 4 large eggs, at room temp
• 3/4 to 1 cup white sugar
• 2 tsp vanilla extract
• 1 cup (8 oz) melted unsalted butter, slightly cooled
• 4 cups plain flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 3 apples (about 3 cups), peeled, cored, finely diced

For finishing:

• powdered sugar, for dusting

Instructions

 

• Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper so the cookies don't stick and are easy to remove after baking.
• In a stand mixer or using a hand mixer, combine the eggs and white sugar. Beat the mixture on medium-high speed until it becomes pale yellow and fluffy, which should take about 5 minutes. This helps the cookies rise and gives them a tender texture.
• Add the vanilla extract and melted, slightly cooled unsalted butter to the egg and sugar mixture. Mix until everything is fully incorporated and the batter looks smooth.
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. The dough will be quite stiff at this point. Be careful not to overmix—the cookies will be more tender this way.
• Peel, core, and dice the apples into very small cubes (about 3 cups total) right before adding them to the dough to minimize browning. Gently fold the apple pieces into the batter using a wooden spoon or rubber spatula, making sure they are well distributed.
• Using a cookie scoop or heaping tablespoon, drop portions of cookie dough onto the prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for 12-14 minutes, until the edges just begin to brown but the tops remain pale. I usually watch closely near the end—the cookies firm up more as they cool.
• After the cookies have cooled on the baking sheet for a few minutes, transfer them to a wire rack and dust with powdered sugar. Store at room temperature in an airtight container for up to 5 days, or freeze for longer storage. For an extra touch, I like to dust a bit more powdered sugar just before serving for a pretty finish.