These homemade apple cinnamon cookies are soft, tender, and full of warm cinnamon flavor. Made with fresh apples, butter, and simple pantry ingredients, they’re easy to prepare without eggs and have a delicate, melt-in-your-mouth texture. Perfect with coffee, tea, or as an everyday homemade treat.
Soft Apple Cinnamon Cookies
50
cookies25
minutes20
minutes125
kcal45
minutesEasy homemade apple cinnamon cookies made with fresh apple purée, butter, and cinnamon. These eggless cookies are soft, tender, and lightly fluffy, with a delicate texture that melts in your mouth. An economical recipe using simple ingredients.
Ingredients
820-850 g All-purpose Flour
20 g Baking Powder
2 Apples
240 g Granulated Sugar
240 g Unsalted Butter
2 tsp Lemon Juice
2 Vanilla Powder Capsules
1 pinch Salt
1 tsp Ground Cinnamon
A little oil, for shaping
Recipe directions
- In a large mixing bowl, add the softened butter and sugar.
- Mix thoroughly with a whisk until combined.
- Add the vanilla, a pinch of salt, and the ground cinnamon.
- Mix until evenly incorporated.
- Peel the apples and remove their cores.
- Place them in a food processor with the lemon juice.
- Blend until you have a smooth apple purée.
- Add the apple purée to the bowl containing the butter, sugar, and flavorings.
- Mix well until combined.
- Add the baking powder.
- Gradually incorporate the all-purpose flour, mixing as you go, until a soft dough forms.
- Place the bowl in the refrigerator for 15 minutes to allow the dough to firm up slightly.
- Lightly oil your work surface.
- Take small portions of dough and shape them into your preferred cookie shapes.
- Place the shaped cookies on a baking sheet lined with parchment paper, leaving a little space between them.
- Bake in a preheated oven at 180°C / 355°F using conventional top-and-bottom heat, on the middle rack, for approximately 16–20 minutes, depending on your oven.
- The cookies should be set and lightly golden.
- Allow them to cool before serving.
Did you make this recipe?
Tag @georgezolis on Instagram and hashtag it with #georgezolis
Like this recipe?
Follow @gzoliskitchen on Pinterest
Γίνετε μέλος της Ομάδας μας
Ακολουθήστε τις Μαγειρικές Απολαύσεις στο Facebook
Why These Apple Cookies Don’t Need Eggs
Eggs are commonly used in cookie recipes to help bind ingredients and contribute structure.
In this recipe, the fresh apple purée adds moisture and helps bring the dough together.
The combination of apple purée, butter, and flour creates a soft dough that can be shaped by hand.
Baking powder provides additional lift, giving the cookies a slightly fluffy texture as they bake.
The result is an eggless cookie that remains tender without requiring an egg substitute.
Fresh Apples Make the Difference
Unlike cookies made with dried apple pieces or store-bought applesauce, this recipe uses two fresh apples blended into a purée.
This distributes the apple flavor throughout the dough rather than concentrating it in individual pieces.
The lemon juice is added while blending the apples.
It provides a little acidity and helps limit browning of the freshly prepared apple purée.
For the best results, use ripe, flavorful apples.
Sweeter varieties will produce a milder flavor, while slightly tart apples can provide more contrast with the sugar and butter.
Why the Dough Needs to Chill
After mixing, the dough rests in the refrigerator for 15 minutes.
This short chilling period allows the butter to firm up and makes the dough easier to handle.
Because the dough contains fresh apple purée, it may feel softer than traditional shortbread dough.
Chilling helps make shaping easier without needing to add excessive flour.
Avoid adding large amounts of extra flour simply to make the dough easier to handle, as this can produce dry, dense cookies.
How to Store Apple Cinnamon Cookies
Allow the cookies to cool completely before storing them.
Keep them in an airtight container to help preserve their texture.
Because these cookies contain fresh apple purée and are relatively moist, refrigeration is the safer choice for longer storage.
For the best quality, refrigerate for up to 4–5 days.
You can also freeze the fully baked cookies in an airtight, freezer-safe container.
Thaw at room temperature before serving.