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Apple Cinnamon Muffin Cookies

Apple cinnamon muffin cookies bake in batches until their edges are lightly golden and centers look set. Finely diced apple adds soft, tender bites throughout these cinnamon-spiced cookies.
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Prep Time 15 minutes
Cook Time 30 minutes
chilling and cooling 35 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 113
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 apple medium; peeled, cored, and finely diced (about 1 cup)

Equipment

  • 1 18x13-inch baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line an 18x13-inch baking sheet with parchment paper.
  3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a medium bowl.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl until creamy, about 2 minutes.
  5. Beat in the egg and vanilla.
  6. Mix the dry ingredients into the butter mixture just until combined.
  7. Fold in the diced apple.
  8. Chill the dough for 30 minutes.
  9. Scoop the dough into 24 portions of about 2 tablespoons each, spacing them about 2 inches apart on the baking sheet.
  10. Bake the cookies in batches at 350°F for 12–15 minutes, until the edges are lightly golden and the centers look set.
  11. Cool the cookies on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack.
  13. Let the baking sheet cool completely before baking the next batch.

Notes

For even baking, finely dice the apple. Store the cookies in an airtight container in the refrigerator for up to 3 days; they can be frozen for up to 2 months. For a dairy-free option, use a dairy-free butter substitute.