Apple Cinnamon Cookies Recipe: Easy Homemade Treat with Maple Glaze

Introduction

The first time I pulled a tray of apple cinnamon cookies out of the oven, my kitchen smelled like autumn had moved in for good—warm, spicy, and sweet. You know that moment when you catch the scent of cinnamon and baked apples, and suddenly, all you want is a cozy sweater and a mug of something hot? That’s exactly what these cookies do. I started making them when my neighbor dropped off a basket of orchard apples one October. I wanted something that felt like a hug but was easy enough for a busy weekday.

This apple cinnamon cookies recipe is kind of my comfort baking go-to, especially when the weather starts turning chilly. It’s got all the classic flavors—tender apple bits, fragrant cinnamon (never too overpowering!), and a maple glaze that sets into a glossy, sweet shell. Honestly, they’re a treat for everyone: perfect for after-school snacks, casual gatherings, or just sneaking one with your morning coffee. The maple glaze was a happy accident when I ran out of regular icing sugar, and now I can’t imagine these cookies without it.

I’ve tested this recipe more times than I can count, tweaking little things here and there. The result is a batch of cookies that’s soft in the middle, lightly crisp on the edges, and drizzled with maple goodness. If you’re looking for a homemade cookie that feels special but doesn’t ask for fancy tricks or rare ingredients, this apple cinnamon cookies recipe is exactly what you need. It’s a winner for busy families, cinnamon lovers, and anyone who likes their treats just a bit nostalgic. As someone who’s baked professionally and for fun, these cookies always make me smile. Let’s get baking!

Why You’ll Love This Recipe

Let’s face it—there are a lot of cookie recipes out there, but these apple cinnamon cookies with maple glaze really stand out. I’ve made dozens of different versions, but this one keeps coming back for a reason. Here’s why you’ll love it:

• Quick & Easy: The whole recipe comes together in under 30 minutes (plus baking time). No chilling, no complicated steps, just mix, bake, glaze, and enjoy!
• Simple Ingredients: Everything you need is probably already in your pantry or fridge. Apples, cinnamon, flour, and a few baking basics—plus real maple syrup for that luscious glaze.
• Perfect for Any Occasion: I’ve made these for cozy fall brunches, holiday cookie swaps, and even summer picnics (they travel surprisingly well). They’re a crowd-pleaser in every season.
• Crowd-Pleaser: Kids go nuts for the soft texture and sweet glaze, and adults love the nostalgia hit from the apple-cinnamon combo. If you bring these to a party, expect the recipe requests to roll in!
• Unbelievably Delicious: The balance of sweet apple and spicy cinnamon is just right, and the maple glaze adds a flavor twist that makes each bite memorable.

What really sets this apple cinnamon cookies recipe apart? The apples are diced small and sautéed before mixing in, which keeps them tender without making the dough soggy. The cinnamon is blended throughout for an even warmth, and the maple glaze is poured while the cookies are still a touch warm—so it soaks in, giving every bite a perfect finish. There’s no chilling required, and cleanup is a breeze too. It’s the kind of recipe that makes you close your eyes after the first bite and just savor the moment. Cozy, homey, and a little bit fancy, without any stress. If you want a cookie that’s reliably delicious and just a little bit magical, this is it.

Ingredients Needed

This apple cinnamon cookies recipe shines because it uses basic, wholesome ingredients, but delivers on flavor and texture. You won’t need anything fancy, and most substitutions work great if you’re missing something. Here’s what you’ll need:

• For the Cookies:
  • All-purpose flour (2 cups / 240g) – gives structure and lightness
  • Baking powder (1 tsp / 4g) – helps the cookies rise
  • Baking soda (1/2 tsp / 2g) – for a bit of lift and tenderness
  • Salt (1/4 tsp / 1g) – balances flavors
  • Ground cinnamon (1 1/2 tsp / 4g) – brings that signature warmth
  • Unsalted butter, softened (1/2 cup / 115g) – adds richness and soft crumb
  • Brown sugar, packed (3/4 cup / 150g) – for deep sweetness and chew
  • Granulated sugar (1/4 cup / 50g) – balances the brown sugar
  • Large egg (1, room temperature) – binds the dough
  • Pure vanilla extract (1 tsp / 5ml) – adds aroma
  • Apple, peeled and finely diced (1 medium, about 1 cup / 130g) – choose a tart apple like Granny Smith or Honeycrisp for best flavor
• For the Maple Glaze:
  • Powdered sugar (1 cup / 120g) – creates smooth glaze
  • Pure maple syrup (2 tbsp / 30ml) – for that deep, caramel-like sweetness
  • Milk (2-3 tsp / 10-15ml) – thins the glaze (use dairy-free if needed)
  • Salt (a pinch) – sharpens the maple flavor

Ingredient Tips:

• I always use real maple syrup for the glaze, not pancake syrup—it’s worth it!
• If you want a gluten-free version, swap the flour with a 1:1 gluten-free blend (Bob’s Red Mill works well).
• Dairy-free? Substitute the butter with vegan baking sticks and the milk with oat or almond milk. The texture stays lovely.
• For extra apple flavor, add 1/4 tsp apple pie spice to the dough.
• If you’re short on apples, try diced pears—they’re sweet and bake up just as nicely.

I usually grab Honeycrisp apples because they’re crisp and tart, but any firm apple works. The key is dicing them small so every bite gets a bit of fruit. If you have a favorite cinnamon brand, go for it—I find Penzey’s or Saigon cinnamon give a vibrant flavor.

Equipment Needed

• Mixing bowls: One large, one medium (I use stainless steel—they’re light and easy to clean)
• Measuring cups and spoons: For precise results—the difference between a chewy and dry cookie is sometimes a single tablespoon!
• Hand mixer or stand mixer: Speeds up creaming the butter and sugar (but you can use a sturdy wooden spoon and some elbow grease, too)
• Rubber spatula: For folding in apples and scraping down the dough
• Baking sheet: I prefer heavy-duty aluminum for even browning
• Parchment paper or silicone baking mat: Makes cleanup easy and prevents sticking
• Small saucepan: For sautéing apples (if you want extra tender bits)
• Wire cooling rack: So cookies cool evenly and don’t get soggy bottoms
• Spoon or piping bag: For glazing (a spoon works fine, but a zip-top bag with the corner snipped off gives a pretty drizzle)

If you don’t have a mixer, don’t stress—you can cream butter and sugar by hand. Just make sure your butter is really soft. For baking sheets, I’ve used everything from cheap nonstick to fancy insulated pans, and they all work (though thicker pans prevent burning). If you’re on a budget, line your tray with reusable silicone mats—mine’s lasted years with just a quick rinse after each use.

Preparation Method

1. Prep the apples:
   Peel and finely dice 1 medium apple (about 1 cup / 130g). If you want extra tender apples, sauté them in a small saucepan with 1 tsp butter over medium heat for 2-3 minutes until just softened. Let cool. The apples should be tender but not mushy, and the kitchen will smell incredible.
2. Mix dry ingredients:
   In a medium bowl, whisk together 2 cups (240g) all-purpose flour, 1 tsp (4g) baking powder, 1/2 tsp (2g) baking soda, 1/4 tsp (1g) salt, and 1 1/2 tsp (4g) ground cinnamon. Set aside. The cinnamon gives the flour a warm beige hue.
3. Cream butter and sugars:
   In a large bowl, beat 1/2 cup (115g) unsalted butter, 3/4 cup (150g) brown sugar, and 1/4 cup (50g) granulated sugar until light and fluffy (about 2-3 minutes). Use a hand mixer on medium speed or a stand mixer with the paddle attachment. The mixture should look pale and aerated.
4. Add wet ingredients:
   Beat in 1 large egg and 1 tsp (5ml) pure vanilla extract. Mix until well combined—scrape the bowl once or twice to catch any unmixed butter.
5. Combine dry and wet:
   Add the dry flour mixture to the wet ingredients in two parts, mixing gently after each addition. The dough should be soft, not sticky.
6. Fold in apples:
   Using a rubber spatula, gently fold the cooled diced apples into the dough until evenly distributed. If the apples are warm, let the dough sit for 3 minutes before shaping to avoid melting the butter.
7. Shape and bake:
   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Scoop dough by rounded tablespoons (about 25g each) and place 2 inches (5cm) apart. They spread just a little. Bake for 10-12 minutes or until edges are golden and centers look set but still soft. Rotate the tray halfway for even coloring.
8. Cool:
   Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. This helps them firm up without getting dry.
9. Mix the maple glaze:
   In a small bowl, whisk together 1 cup (120g) powdered sugar, 2 tbsp (30ml) pure maple syrup, 2-3 tsp (10-15ml) milk, and a pinch of salt until smooth and pourable. If glaze is too thick, add milk 1/2 tsp at a time. If too thin, add a bit more sugar.
10. Glaze the cookies:
    Drizzle glaze over cooled cookies using a spoon or piping bag. Let set for 15 minutes until the glaze is shiny and firm. The cookies will smell buttery and sweet with maple notes.

Troubleshooting Tips:

• If cookies spread too much, chill the dough for 10 minutes before baking.

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• Bake one tray at a time for consistent results.
• If glaze hardens before you finish, whisk in a few drops of milk and keep going.

Personal tip: I usually double the recipe for parties. The dough freezes well for up to a month—just scoop and freeze raw, then bake from frozen, adding 2 minutes to the bake time.

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks that make this apple cinnamon cookies recipe foolproof. Here’s what works for me—and what I wish I’d known from the start:

• Don’t overmix the dough once the flour goes in. Overworking makes the cookies tough instead of soft. Mix just until you don’t see dry flour.
• Dicing apples small is key. Big chunks look pretty but can make the cookies fall apart. Aim for pea-sized pieces so each cookie bakes evenly.
• If your apples are super juicy, sautéing them for a couple of minutes helps concentrate the flavor and keeps the dough from getting soggy.
• Bake on the middle rack. I once baked a batch too close to the bottom of the oven, and the cookies browned way too fast.
• For perfect glaze consistency, start with less milk and add as needed. The glaze should slowly fall off the spoon—not runny, not stiff.
• Rotate the tray halfway through baking. It really does help the cookies brown evenly.
• Let the cookies cool before glazing. If you glaze too soon, it’ll melt and run everywhere (learned that the messy way!).
• Test-bake one cookie first if you’re unsure about the dough—adjust the bake time or apple size as needed.

Honestly, my first batch was a little lumpy and thin, but practice makes perfect. Now, the cookies come out soft and thick every time. I multitask by prepping the glaze while the cookies bake, so everything’s ready to go as soon as they’re cool. Consistency is all about gentle mixing and watching your oven—every oven’s a little different!

Variations & Adaptations

No two kitchens are the same, and this apple cinnamon cookies recipe is endlessly adaptable. Here are some favorite twists and swaps:

• Gluten-Free: Use a 1:1 gluten-free flour blend—Bob’s Red Mill or King Arthur work well. Texture stays chewy.
• Vegan: Swap butter for vegan baking sticks, egg for a flaxseed “egg” (1 tbsp ground flax + 3 tbsp water), and use non-dairy milk in the glaze.
• Seasonal Flavor: Add 1/4 cup chopped toasted pecans or walnuts for crunch, or a handful of dried cranberries for tartness.
• Spiced Up: Mix in 1/4 tsp ground ginger or cardamom for extra warmth. I’ve tried this with pumpkin pie spice, and it’s fantastic for fall.
• Alternative Sweeteners: Use coconut sugar instead of brown sugar for a subtly different sweetness profile.
• Cooking Methods: You can bake these as bar cookies in an 8×8-inch (20x20cm) pan—just increase the bake time to 25-30 minutes and cut into squares.

One of my favorite personal twists is adding a dash of espresso powder to the glaze—sounds odd, but it deepens the maple flavor without tasting like coffee. If you have nut allergies in the family, skip the nuts and try sunflower seeds for that crunch. For picky eaters, you can use applesauce in place of the diced apple (about 1/2 cup / 120g)—the cookies will be softer but still taste amazing.

Serving & Storage Suggestions

These apple cinnamon cookies are best enjoyed slightly warm, when the glaze is just set and the apple bits are tender. I love serving them on a rustic wooden board with a pot of chai tea or spiced cider. They make a pretty dessert platter for brunches, and honestly, they’re perfect for packing in lunchboxes or picnic baskets.

• Serving temperature: Room temp or gently warmed for 10 seconds in the microwave.
• Pairings: Serve with vanilla ice cream, a dollop of whipped cream, or a glass of cold milk. They go great with coffee, too.
• Storage: Store in an airtight container at room temperature for up to 3 days. The cookies will get softer as they sit, but the flavor deepens.
• Freezing: Freeze baked cookies for up to 2 months. Place parchment between layers to prevent sticking. Thaw at room temp, then refresh in a warm oven for 2-3 minutes.
• Reheating: Microwave for 10-15 seconds or pop in a 300°F (150°C) oven for a few minutes to revive that fresh-baked texture.

If you glaze before storing, the glaze will set and stay glossy. For extra crunch, sprinkle a little cinnamon sugar on top before glazing. I swear, the flavors get even better after a day—something about the apples and cinnamon mingling overnight.

Nutritional Information & Benefits

Each apple cinnamon cookie (with glaze) has about 120 calories, 4g fat, 20g carbs, and 2g protein. The apples add fiber and vitamin C, and cinnamon is known for its antioxidant properties. Real maple syrup (used in the glaze) contains trace minerals like manganese and zinc.

This apple cinnamon cookies recipe can be made gluten-free and dairy-free, so it fits a ton of dietary needs. Just watch out for allergens in the flour or butter. From a wellness perspective, I love that these cookies offer a little fruit in every bite—makes indulging feel just a bit more wholesome. Moderation is key, but these are a treat you can feel good about sharing.

Conclusion

If you’re looking for a homemade treat that’s easy, cozy, and totally irresistible, this apple cinnamon cookies recipe is the answer. It’s simple enough for weeknight baking but special enough to share at any gathering. The hint of maple in the glaze takes it over the top—trust me, these cookies disappear fast!

Feel free to switch up the ingredients and make this recipe your own. Whether you go gluten-free, add nuts, or keep things classic, the result is always a batch of cookies that feels like a celebration. I keep coming back to this recipe because it’s reliable, delicious, and always makes my kitchen smell like happiness.

Give these apple cinnamon cookies a try and let me know how yours turn out! Drop a comment below, share your own twists, or snap a photo for Pinterest—there’s no wrong way to enjoy these. Happy baking, friends!

FAQs

Can I make apple cinnamon cookies ahead of time?

Absolutely! Bake and glaze them a day in advance—just store in an airtight container. The flavors get even better overnight.

What type of apples are best for this recipe?

Firm, tart apples like Granny Smith or Honeycrisp hold their shape and add a nice contrast to the sweet cookie.

Can I freeze the dough or baked cookies?

Yes, you can freeze the raw dough (scooped) for up to a month. Baked cookies freeze well for up to 2 months—just thaw and refresh in the oven.

Is the maple glaze necessary?

It’s optional, but honestly, the glaze adds a unique depth of flavor. You can skip it or use a simple powdered sugar icing if you prefer.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread—the moisture keeps them soft. Don’t overbake, and let them cool on the tray for a few minutes before moving.

Apple Cinnamon Cookies Recipe: Easy Homemade Treat with Maple Glaze

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• Author: Isabella Russo
• Total Time: 27 minutes
• Yield: 24 cookies 1x

Print Recipe

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Description

These apple cinnamon cookies are soft in the middle, lightly crisp on the edges, and drizzled with a glossy maple glaze. Packed with tender apple bits and fragrant cinnamon, they’re a cozy, easy treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 medium apple, peeled and finely diced (about 1 cup)
• 1 teaspoon butter (for sautéing apples, optional)
• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 2–3 teaspoons milk (dairy or non-dairy)
• Pinch of salt (for glaze)

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Instructions

1. Peel and finely dice the apple. For extra tender apples, sauté in a small saucepan with 1 teaspoon butter over medium heat for 2-3 minutes until just softened. Let cool.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
4. Beat in the egg and vanilla extract until well combined.
5. Add the dry ingredients to the wet ingredients in two parts, mixing gently after each addition.
6. Fold in the cooled diced apples until evenly distributed.
7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
8. Scoop dough by rounded tablespoons and place 2 inches apart on the baking sheet.
9. Bake for 10-12 minutes, rotating the tray halfway, until edges are golden and centers are set but still soft.
10. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
11. In a small bowl, whisk together powdered sugar, maple syrup, milk, and a pinch of salt until smooth and pourable.
12. Drizzle glaze over cooled cookies using a spoon or piping bag. Let set for 15 minutes until glaze is shiny and firm.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter and milk with plant-based alternatives. Sautéing apples helps concentrate flavor and prevents soggy dough. Dough can be frozen for up to a month; bake from frozen, adding 2 minutes to bake time. Store cookies in an airtight container with a slice of bread to keep them soft.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 12
• Sodium: 60
• Fat: 4
• Saturated Fat: 2
• Carbohydrates: 20
• Fiber: 1
• Protein: 2

Keywords: apple cinnamon cookies, maple glaze, fall dessert, easy cookies, homemade cookies, autumn baking, apple cookies, cinnamon cookies, snack, treat