11 Easy Apple Cookie Recipes That Stay Soft for Days

Apple cookies are one of the easiest bakes you can make with a pile of fresh fruit. The grated or diced apple melts into the dough, keeping the centers soft while the sugar and spice do the heavy lifting for flavor. The versions below take that tender base in a few different directions, from a crisp cheddar edge to a gooey caramel center.

If you want the most traditional place to begin, start with the Classic Soft Apple Cinnamon Cookies. Go for the Caramel Apple Thumbprint Cookies when you need something a little fancier, the Vegan Apple Spice Cookies if you are baking without eggs or dairy, and the Mini Apple Cookie Bites for a lunchbox-friendly batch.

Which Apple Cookies Should You Make?

Classic Soft Apple Cinnamon Cookies

This is the one I keep going back to when I want a soft, cakey center. Fresh grated apple adds moisture, so you get a tender cookie without turning on a mixer for long.

Ingredients (makes 24 cookies)

• All-purpose flour: 280 g (2 1/4 cups)
• Baking soda: 1 tsp
• Fine salt: 1/2 tsp
• Ground cinnamon: 2 tsp
• Unsalted butter, softened: 170 g (3/4 cup)
• Light brown sugar, packed: 150 g (3/4 cup)
• Granulated sugar: 100 g (1/2 cup)
• Large egg: 1
• Vanilla extract: 2 tsp
• Grated peeled apple, squeezed gently dry: 180 g (1 1/2 cups)

Instructions

Step 1: Heat your oven to 180°C (350°F) and line two baking sheets with parchment. You’ll whisk the 280 g flour, 1 tsp baking soda, 1/2 tsp salt, and 2 tsp cinnamon in a medium bowl until no streaks remain.

Step 2: In a large bowl, beat the 170 g butter, 150 g brown sugar, and 100 g granulated sugar with a hand mixer until light and fluffy, about 2 minutes. Beat in the egg and 2 tsp vanilla, and you will see the mixture turn pale and creamy.

Step 3: Fold the dry ingredients into the butter mixture until just combined, then gently stir in the 180 g grated apple. The dough will look sticky and soft, which is exactly what you want here.

Step 4: Drop rounded tablespoonfuls of dough onto your lined sheets, spacing them about 5 cm apart. Bake for 10 to 12 minutes, until the edges are set and the centers look slightly underdone, because they will finish cooking as they cool.

Step 5: Let the cookies cool on the sheet for 3 minutes, then move them to a wire rack. Serve them warm, and keep any leftovers in a sealed container so they stay soft overnight.

Chewy Apple Oatmeal Cookies

If you like a cookie with real chew, this is the one to try. Melted butter and applesauce work together to keep the oats tender instead of dry.

Ingredients (makes 18 cookies)

• Unsalted butter, melted: 115 g (1/2 cup)
• Unsweetened applesauce: 120 g (1/2 cup)
• Light brown sugar, packed: 200 g (1 cup)
• Large egg: 1
• Vanilla extract: 1 tsp
• All-purpose flour: 150 g (1 1/4 cups)
• Baking soda: 1/2 tsp
• Fine salt: 1/2 tsp
• Ground cinnamon: 1 tsp
• Ground ginger: 1/2 tsp
• Old-fashioned rolled oats: 160 g (2 cups)
• Chopped peeled apple: 120 g (1 cup)

Instructions

Step 1: Whisk the 115 g melted butter, 120 g applesauce, and 200 g brown sugar in a large bowl until smooth. Add the egg and 1 tsp vanilla, then whisk until your mixture looks glossy.

Step 2: Stir in the 150 g flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/2 tsp ginger just until no dry pockets remain. Fold in the 160 g oats and 120 g chopped apple.

Step 3: Cover the bowl and chill the dough for 30 minutes while you heat the oven to 175°C (350°F). This short rest gives the oats time to absorb liquid, which keeps the cookies chewy.

Step 4: Scoop the dough into 18 mounds on two lined baking sheets, leaving about 5 cm between them. Bake for 12 to 14 minutes, until the edges turn deep golden and the centers still look soft.

Step 5: Cool the cookies on the sheet for 5 minutes, then move them to a wire rack. Serve them once they are cool enough to hold, and the chew will be even better the next day.

Apple Butter Snickerdoodles

Swapping the butter in a snickerdoodle for apple butter gives the cookie a gentle tang and a softer middle. I roll these in extra cinnamon sugar because the coating is half the reason to make them.

Ingredients (makes 28 cookies)

• All-purpose flour: 300 g (2 1/2 cups)
• Cream of tartar: 2 tsp
• Baking soda: 1 tsp
• Fine salt: 1/2 tsp
• Ground cinnamon: 1 tsp
• Unsalted butter, softened: 170 g (3/4 cup)
• Granulated sugar: 150 g (3/4 cup)
• Apple butter: 120 g (1/2 cup)
• Large egg: 1
• Vanilla extract: 1 tsp
• Cinnamon sugar for rolling: 50 g (1/4 cup) sugar mixed with 1 tsp cinnamon

Instructions

Step 1: Whisk the 300 g flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon in a medium bowl. Your nose will tell you the cinnamon is fresh before you even start mixing.

Step 2: Beat the 170 g butter and 150 g granulated sugar in a large bowl until fluffy, about 2 minutes. Beat in the egg, 1 tsp vanilla, and 120 g apple butter until the mixture looks smooth and slightly loose.

Step 3: Stir the dry ingredients into the wet ingredients just until a soft dough forms. It will be a little sticky, so you can chill it for 10 minutes if it bothers you.

Step 4: Roll the dough into 28 small balls, then roll each ball in the cinnamon sugar. Place them on two lined baking sheets with about 4 cm of space between them.

Step 5: Bake at 175°C (350°F) for 9 to 11 minutes, until the cookies puff and crack on top. Cool them on the sheet for 2 minutes, then serve the cinnamon-scented cookies warm.

Caramel Apple Thumbprint Cookies

This version takes the soft apple cookie base and fills the center with a quick caramel. Cream cheese in the dough keeps it tender, so the thumbprint stays crisp around the edges but soft underneath the caramel.

Ingredients (makes 20 cookies)

• All-purpose flour: 240 g (2 cups)
• Baking powder: 1/2 tsp
• Fine salt: 1/4 tsp
• Ground cinnamon: 1 tsp
• Unsalted butter, softened: 150 g (2/3 cup)
• Cream cheese, softened: 60 g (1/4 cup)
• Light brown sugar, packed: 150 g (3/4 cup)
• Large egg yolk: 1
• Vanilla extract: 1 tsp
• Finely diced peeled apple: 100 g (3/4 cup)
• Soft caramel candies, unwrapped: 160 g (about 1 cup)
• Heavy cream: 2 tbsp

Instructions

Step 1: Heat the oven to 180°C (350°F) and line two baking sheets with parchment. Whisk the 240 g flour, 1/2 tsp baking powder, 1/4 tsp salt, and 1 tsp cinnamon in a medium bowl.

Step 2: Beat the 150 g butter, 60 g cream cheese, and 150 g brown sugar in a large bowl until fluffy, about 2 minutes. Beat in the egg yolk and 1 tsp vanilla, then stir in the dry ingredients and fold in the 100 g diced apple.

Step 3: Scoop the dough into 20 balls and place them on your lined sheets. Press your thumb or the back of a small spoon into the center of each ball to make a deep well.

Step 4: Bake the cookies for 10 minutes, then remove the sheets and press the wells again while the cookies are still hot. You want the indent to stay deep enough to hold the caramel.

Step 5: Melt the 160 g caramels with the 2 tbsp heavy cream in the microwave in 20-second bursts, stirring between each one. Spoon about 1 tsp of the caramel into each well and let it set for 10 minutes before you serve the cookies warm.

Apple Cheddar Drop Cookies

These straddle the line between savory and sweet in the best way. The apple keeps the center soft, and the sharp cheddar turns crisp and almost nutty at the edges.

Ingredients (makes 22 cookies)

• All-purpose flour: 300 g (2 1/2 cups)
• Baking powder: 1 tsp
• Fine salt: 1/2 tsp
• Ground black pepper: 1/2 tsp
• Granulated sugar: 50 g (1/4 cup)
• Cold unsalted butter, cut into small cubes: 150 g (2/3 cup)
• Sharp cheddar cheese, shredded: 150 g (1 1/2 cups)
• Finely diced peeled apple: 150 g (1 cup)
• Milk: 120 ml (1/2 cup)

Instructions

Step 1: Heat the oven to 190°C (375°F) and line a baking sheet with parchment. In a large bowl, whisk the 300 g flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp pepper, and 50 g sugar until combined.

Step 2: Work the 150 g cold butter into the dry ingredients with your fingers or a pastry blender until the mixture looks like coarse crumbs. Stir in the 150 g cheddar and 150 g apple so every bite gets a little of both.

Step 3: Pour the 120 ml milk over the dry mixture and stir just until the dough comes together and no flour smears remain on the bottom of the bowl.

Step 4: Drop heaping tablespoonfuls of dough onto your lined sheet, leaving about 5 cm between them. Bake for 15 to 18 minutes, until the cookies are golden on top and the cheese at the edges has browned.

Step 5: Cool the cookies on the sheet for 5 minutes, then transfer them to a wire rack. Serve them warm alongside soup or as a snack with a cold glass of milk.

Vegan Apple Spice Cookies

No eggs or dairy here, but the applesauce and oil keep these soft for days. I go heavier on the cinnamon and add a little nutmeg so the apple flavor has some warmth behind it.

Ingredients (makes 16 cookies)

• Unsweetened applesauce: 100 g (1/2 cup)
• Vegetable oil: 80 ml (1/3 cup)
• Light brown sugar, packed: 150 g (3/4 cup)
• Vanilla extract: 2 tsp
• All-purpose flour: 280 g (2 1/4 cups)
• Baking soda: 1 tsp
• Fine salt: 1/2 tsp
• Ground cinnamon: 2 tsp
• Ground nutmeg: 1/4 tsp
• Chopped peeled apple: 130 g (1 cup)

Instructions

Step 1: Heat the oven to 180°C (350°F) and line a baking sheet with parchment. Whisk the 100 g applesauce, 80 ml oil, 150 g brown sugar, and 2 tsp vanilla in a large bowl until smooth.

Step 2: Combine the 280 g flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, and 1/4 tsp nutmeg in a separate bowl. You want the spices evenly distributed before they hit the wet mixture.

Step 3: Stir the dry ingredients into the applesauce mixture just until blended, then fold in the 130 g chopped apple. The dough will feel soft but not runny.

Step 4: Scoop the dough into 16 mounds on your lined sheet, spacing them about 5 cm apart, and press each one slightly flat. Bake for 12 to 14 minutes, until the edges look set and the tops are dry.

Step 5: Cool the cookies on the sheet for 5 minutes, then move them to a wire rack. Serve them warm with a mug of tea, or leave them out and they will stay tender until the next day.

Gluten-Free Apple Almond Cookies

Almond flour gives these a soft, slightly nutty crumb, and dried apple brings concentrated fruit flavor without adding extra moisture. They hold together well and stay tender on day two.

Ingredients (makes 14 cookies)

• Almond flour: 200 g (2 cups)
• Gluten-free oat flour: 60 g (1/2 cup)
• Baking soda: 1/2 tsp
• Fine salt: 1/4 tsp
• Ground cinnamon: 1 tsp
• Unsalted butter, softened: 115 g (1/2 cup)
• Honey: 80 ml (1/3 cup)
• Large egg: 1
• Vanilla extract: 1 tsp
• Finely chopped dried apple: 80 g (1/2 cup)
• Sliced almonds, for topping: 3 tbsp

Instructions

Step 1: Heat the oven to 170°C (340°F) and line a baking sheet with parchment. Whisk the 200 g almond flour, 60 g oat flour, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp cinnamon in a medium bowl.

Step 2: Beat the 115 g butter and 80 ml honey in a large bowl until smooth, then beat in the egg and 1 tsp vanilla. Your mixture may look a little curdled at first, but it will come together.

Step 3: Stir the dry ingredients into the butter mixture until combined, then fold in the 80 g chopped dried apple. The dough will be soft and slightly sticky.

Step 4: Roll the dough into 14 balls and place them on your lined sheet. Press each ball flat with your palm, then press a few sliced almonds onto the top.

Step 5: Bake for 11 to 13 minutes, until the edges turn light golden and the tops look dry. Cool the cookies on the sheet for 10 minutes, then serve them once they are completely set.

Apple Walnut Breakfast Cookies

These are the ones you make on Sunday and grab all week. They are chewy, not too sweet, and full of enough oats and walnuts to feel like breakfast rather than dessert.

Ingredients (makes 12 large cookies)

• Ripe banana, mashed: 120 g (1 large)
• Unsweetened applesauce: 100 g (1/2 cup)
• Creamy peanut butter or almond butter: 120 g (1/2 cup)
• Maple syrup: 2 tbsp
• Vanilla extract: 1 tsp
• Old-fashioned rolled oats: 180 g (2 cups)
• Gluten-free oat flour: 60 g (1/2 cup)
• Ground flaxseed: 2 tbsp
• Ground cinnamon: 1 tsp
• Baking powder: 1/2 tsp
• Fine salt: 1/4 tsp
• Grated peeled apple: 100 g (3/4 cup)
• Chopped walnuts: 60 g (1/2 cup)

Instructions

Step 1: Heat the oven to 175°C (350°F) and line a baking sheet with parchment. Mash the 120 g banana in a large bowl, then stir in the 100 g applesauce, 120 g peanut butter, 2 tbsp maple syrup, and 1 tsp vanilla until smooth.

Step 2: Add the 180 g oats, 60 g oat flour, 2 tbsp flaxseed, 1 tsp cinnamon, 1/2 tsp baking powder, and 1/4 tsp salt to the bowl. Stir with your wooden spoon until no dry patches remain.

Step 3: Fold in the 100 g grated apple and 60 g chopped walnuts. The mixture will be thick and sticky, so you may need to use your hands to bring it together.

Step 4: Scoop the dough into 12 large mounds on your lined sheet and press each one into a flat round about 2 cm thick. Bake for 15 to 18 minutes, until the edges are golden and the centers feel set.

Step 5: Cool the cookies on the sheet for 5 minutes, then move them to a wire rack. Serve one or two with coffee, and the rest will keep well in the fridge for mornings.

Skillet Apple Cookie Wedges

This is a single giant cookie baked in a cast iron skillet, so the edges turn crisp and buttery while the middle stays soft enough for a spoon. It is the one I make when we want dessert to come to the table warm.

Ingredients (makes 8 wedges)

• All-purpose flour: 250 g (2 cups)
• Baking soda: 1/2 tsp
• Fine salt: 1/2 tsp
• Ground cinnamon: 1 tsp
• Unsalted butter, softened: 170 g (3/4 cup)
• Light brown sugar, packed: 150 g (3/4 cup)
• Granulated sugar: 50 g (1/4 cup)
• Large egg: 1
• Vanilla extract: 2 tsp
• Diced peeled apple: 150 g (1 cup)
• Granulated sugar for topping: 1 tbsp

Instructions

Step 1: Heat the oven to 180°C (350°F) and butter a 25 cm cast iron skillet. You’ll whisk the 250 g flour, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon in a medium bowl.

Step 2: Beat the 170 g butter, 150 g brown sugar, and 50 g granulated sugar in a large bowl until fluffy, about 2 minutes. Beat in the egg and 2 tsp vanilla, then stir in the dry ingredients and fold in the 150 g diced apple.

Step 3: Press the dough evenly into your buttered skillet, then sprinkle the 1 tbsp sugar over the top. The sugar will melt into a thin, crackly crust as it bakes.

Step 4: Bake for 22 to 26 minutes, until the edges are deep golden and the center looks set but still soft. You will see the cookie puff up and then settle as it comes out of the oven.

Step 5: Let the skillet cool for 10 minutes, then cut the cookie into 8 wedges. Serve the wedges warm, and I like a small scoop of vanilla ice cream on top of each one.

Air Fryer Cinnamon Apple Cookies

These are a small-batch answer for when you want warm cookies without heating the whole kitchen. They come out crisp at the edges and soft in the middle, with a strong cinnamon hit.

Ingredients (makes 10 small cookies)

• All-purpose flour: 120 g (1 cup)
• Baking soda: 1/4 tsp
• Fine salt: 1/4 tsp
• Ground cinnamon: 1 tsp
• Unsalted butter, softened: 85 g (6 tbsp)
• Light brown sugar, packed: 100 g (1/2 cup)
• Large egg yolk: 1
• Vanilla extract: 1 tsp
• Grated peeled apple, squeezed gently dry: 80 g (1/2 cup)

Instructions

Step 1: In a medium bowl, whisk the 120 g flour, 1/4 tsp baking soda, 1/4 tsp salt, and 1 tsp cinnamon. You want those dry ingredients blended before the butter goes in.

Step 2: In another bowl, beat the 85 g butter and 100 g brown sugar until creamy, then beat in the egg yolk and 1 tsp vanilla. Stir in the dry ingredients and fold in the 80 g grated apple.

Step 3: Divide the dough into 10 balls and place them on a small parchment round that fits inside your air fryer basket, leaving a little space between each one.

Step 4: Air fry at 160°C (320°F) for 10 to 12 minutes, checking at the 9-minute mark. You will need to cook the cookies in batches and keep the uncooked balls covered while you wait.

Step 5: Cool the cookies for 5 minutes, then transfer them to a wire rack. Serve them warm right out of the air fryer, because that first crackly edge is the best part.

Mini Apple Cookie Bites for Lunchboxes

Tiny cookies for small hands, but I make them for adults too. The apple is cut very fine so the bites bake evenly, and they are soft enough to last several days in a lunchbox without turning hard.

Ingredients (makes 36 mini cookies)

• All-purpose flour: 210 g (1 3/4 cups)
• Baking powder: 1/2 tsp
• Fine salt: 1/4 tsp
• Ground cinnamon: 1/2 tsp
• Unsalted butter, softened: 115 g (1/2 cup)
• Granulated sugar: 100 g (1/2 cup)
• Large egg: 1
• Vanilla extract: 1 tsp
• Very finely chopped peeled apple: 100 g (3/4 cup)

Instructions

Step 1: Heat the oven to 180°C (350°F) and line a baking sheet with parchment. Whisk the 210 g flour, 1/2 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon in a small bowl.

Step 2: Beat the 115 g butter and 100 g sugar in a medium bowl until creamy, about 1 minute. Beat in the egg and 1 tsp vanilla, then stir in the dry ingredients and fold in the 100 g very finely chopped apple.

Step 3: Roll the dough into 36 small balls, about 2 tsp of dough each, and place them on your lined sheet with a little space between them.

Step 4: Bake for 8 to 10 minutes, until the edges just turn golden. You want to pull them while the centers still look soft so they stay tender after cooling.

Step 5: Cool the mini cookies completely on a wire rack. Serve a small handful with lunch, or pack them straight from the freezer in the morning and they will thaw by snack time.

The single most important move in any apple cookie is squeezing some of the liquid out of the grated fruit before you fold it in. That stops the dough from turning wet and lets the cookie bake with a soft center instead of a raw streak. When in doubt, pat the apple dry with a paper towel.

Pick one version that matches your afternoon and bake a batch while the oven is already warm. You will learn the feel of the dough quickly, and the apple will do the rest.