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Apple cinnamon swirl cookies

These delicious Apple Cinnamon Swirl Cookies are soft, chewy, and bursting with apple flavor. Featuring chopped apples in the dough and rolled in a delightful cinnamon-sugar mixture, they are an irresistible treat perfect for fall!
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Prep Time 45 minutes
Cook Time 24 minutes
Total Time 1 hour 9 minutes
Servings: 35
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3.125 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 large eggs
  • 1.5 tsp vanilla extract
  • 3 cups diced Granny Smith apples about 3 apples, peeled
  • 5 tbsp granulated sugar for rolling mixture
  • 1.5 tbsp ground cinnamon for rolling mixture
  • 1.75 tsp ground nutmeg for rolling mixture

Method
 

Preparation Steps
  1. Preheat oven to 350 degrees F (175 C). Prepare a cookie sheet with a silicone baking mat or parchment paper.
  2. Combine the flour, cream of tartar, baking soda, and salt in a medium-sized bowl. Set aside.
  3. Add the butter, 1 cup of sugar, and brown sugar to a large mixer bowl and cream until light in color and fluffy in texture, about 2-3 minutes.
  4. Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl, as needed.
  5. Add the vanilla extract and mix until well combined.
  6. Add the dry ingredients and mix until combined. Be careful not to overmix.
  7. Gently stir in the diced apples.
  8. Use a scoop to create balls of one and a half tablespoons of cookie dough each. There will be a good bit of moisture, so just place the scoops onto a plate or something you can refrigerate or freeze.
  9. Chill the cookie dough. You can freeze it for 10-15 minutes or refrigerate for 20-30 minutes. If you leave it for too long, the moisture can actually make them softer though.
  10. Combine the remaining 5 tablespoons of sugar with the cinnamon and nutmeg in another small bowl for the rolling mixture.
  11. Roll the chilled cookie dough balls in the cinnamon sugar mixture, then set on the prepared cookie sheet with about 2 inches between them.
  12. Bake for 8-10 minutes or until the centers are just set. Do not overbake.
  13. Remove cookies from the oven and allow to sit for 2-3 minutes on the baking sheet, then move to a cooling rack to finish cooling completely.
  14. Store leftover cookies in an airtight container for 3-4 days at room temperature.

Notes

Chilling the cookie dough is an important step to help manage the moisture from the apples and prevent the cookies from spreading too much. Adjust baking time as needed for your oven.