Cinnamon Apple Cookies
Sweet and aromatic cinnamon apple cookies feature oats, nuts, and spices, offering a comforting treat perfect for fall gatherings or everyday snacking.
Ingredients
Instructions
- Cream together the shortening and sugar.
- Add eggs and beat until well combined.
- Sift together the flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the creamed mixture.
- Stir in the chopped apples and nuts.
- Drop teaspoon-sized portions onto a greased cookie sheet.
- Bake at 350°F (175°C) for 15 to 18 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar in this recipe. If you don't have shortening, unsalted butter or coconut oil can be great substitutes. Feel free to add raisins or dried cranberries for extra sweetness. To enhance the spice profile, you could add a pinch of allspice or ginger. Make sure to let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.
Serving Suggestions
These Cinnamon Apple Cookies are delightful on their own, but they also pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve them alongside a warm cup of spiced cider for a cozy dessert experience. For a fun twist, consider serving them with a side of Horseradish Sauce For Roast Beef for a savory contrast.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a freezer-safe bag for up to three months. To reheat, simply place them in a preheated oven at 300°F (150°C) for about 5-7 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Apple Cookies contains roughly 138 calories, with 2g protein, 15g carbohydrates, and 9g fat. It is a good source of iron (16% of the Daily Value) and dietary fiber (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture of the cookies may be denser. You might want to use a mix of both flours to maintain a light texture while benefiting from the added fiber of whole wheat.
What type of apples are best for this recipe?
For the best flavor and texture, use tart apples like Granny Smith or sweet varieties like Fuji or Honeycrisp. If using applesauce, make sure it’s unsweetened to control the overall sweetness of the cookies.
How can I make these cookies gluten-free?
To make these cookies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help bind the ingredients together and achieve the right texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).