Soft Apple and Cinnamon Cookies: light as clouds, perfect for a snack
There’s incredible joy in baking a dessert that surprises, and these Soft Apple and Cinnamon Cookies do just that!
After trying them, I immediately realized that I could also call them baked apple fritters because their texture is like a soft cookie, almost like a cloud, and incredibly delicious.
That’s why today I’m proposing this recipe which, after many attempts, for me is the best Apple Cookie recipe, resulting in an extremely soft, moist inside thanks to the apple and cinnamon.
They are the perfect answer for those who crave comfort food but want to avoid the guilt of frying.
The trick here lies in the batter, which must be substantial, almost like that of a pancake, and in the cutting of the apple.
We won’t use thin slices, but small apple cubes that soften during baking and integrate perfectly into the dough.
This combination creates that unique texture, between a fritter, a cookie, and a small cake, which makes them so special.
I love to serve them still warm, just dusted with powdered sugar. They are the perfect snack for children (and us adults), a light and healthy treat that fills the house with the scent of cinnamon.
And I’ll tell you more: in my opinion, they are even better the next day!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
Ingredients for Soft Apple Cookies
- 2 1/8 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoon ground cinnamon
- 1 pinch fine salt
- 3.2 oz butter (cold, cut into small cubes)
- 2 apples (Granny Smith (peeled and finely chopped))
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 3/4 cups powdered sugar
- 1/4 cup milk (cold)
- 1 pinch fine salt (optional)
Tools
- Bowl
- Sieve
- Small bowl
- Spatula
- Oven
- Parchment paper
- Baking tray
Soft Apple Cookie Procedure
Dry Ingredients: Sift together the flour and baking powder. Add the sugar, cinnamon, and a pinch of salt and mix with a spoon. Add the cold butter cut into cubes and start kneading with your fingers to obtain a crumbly mixture.
Apples: Peel the apples, first slice them then cut them into very small cubes.
Add the apples to the dry ingredients and mix with a spoon to combine and fully coat the apples with the mixture.
Liquids: In a bowl, place the eggs, add the heavy cream and vanilla extract. Beat with a spoon.
Gradually add to the liquid mixture in the bowl with the apples and flour, mixing with a spatula until the batter is homogeneous and has completely covered the apples.Preheat: Turn on the oven to 356°F in convection mode. Line a baking tray with parchment paper.
Form the Cookies: Create the cookies by taking a portion of the mixture (I use an ice cream scoop but a spoon is fine too). Arrange them slightly spaced apart as they will grow during baking.
Baking: Bake for about 18-20 minutes (times are indicative and depend on the type of oven and the size of the cookies), or until the surface is golden and the touch is soft but cooked. I recommend starting to check them after 15 minutes of baking.The air fryer is an excellent alternative to the oven for achieving similar results, faster and with perfect browning:
Preheat: Preheat the air fryer to 338°F for about 3 minutes.
Baking: Line the basket with parchment paper (making sure it doesn’t cover the air vents). Arrange the batter-coated cookies spaced apart.
Timing: Bake for about 8-10 minutes total. Halfway through cooking (4-5 minutes), open the basket, shake slightly or flip the cookies with tongs for even cooking.Remove: Remove and let cool slightly.
Decorate: Serve them warm with a generous dusting of powdered sugar and, if you like, an extra pinch of cinnamon or with powdered sugar and milk glaze.
Ingredient Notes and Substitutions
Aroma: To enhance the flavor, add the grated zest of half an organic lemon to the batter.
Cinnamon: If you don’t like cinnamon, you can replace it with vanilla or cardamom.
Granny Smith apples: My favorites for their crispness that withstands cooking and acidity that balances the sweetness. Substitution: Honeycrisp or Gala apples are also great.
Heavy Cream: Cold cream gives body, moisture, and a richer flavor. Substitution: If needed, use whole cold milk (about 100 ml), but the texture will be less rich.
Storage
Store the Soft Cookies in an airtight container at room temperature for a maximum of 2-3 days. To regain their original softness, warm them for a few minutes in the toaster or oven before consuming.
Recipe Alternatives and Variants
Crispy Version: For a contrast in textures, add 2 tablespoons of chopped nuts or almond granules to the batter.
Whole Apple: Instead of the disc slices, you can cut the apples into small dice and mix them directly into the batter to get real small apple cakes.
Chocolate Version: Replace 15 g of flour with 15 g of unsweetened cocoa powder and add a tablespoon of chocolate chips to the batter.
Perfect Usage and Pairings
Ideal Moment: Perfect for snack time, an energetic breakfast, or as a light dessert after dinner.
Pairing: Serve with a scoop of vanilla ice cream, a drizzle of Maple Syrup warm (perfect with cinnamon!), or a splash of fresh whipped cream. They are also delicious dipped in a cup of spiced black tea.
Origins and History of the Recipe
Apple-based desserts in batter are a timeless classic, rooted in the culinary traditions of much of Europe (from Austria to Northern Italy). The classic “Apple Fritters” originate as a fried dessert, often associated with Carnival or village festivals. This “oven” or “soft cookie” version is a modern reinterpretation, born from the need to lighten the preparation and make it everyday, while keeping the taste and comforting aroma of apple cooked with cinnamon unchanged.
FAQ (Frequently Asked Questions)
Can I use whole milk instead of heavy cream in the batter?
A: Yes, you can, but the batter will be less rich, and the final texture will be less soft and “buttery.” If you use whole milk, stick to about 100 ml to avoid making the batter too liquid.
Can I use other fruits?
A: Yes, the method works well with slices of not too ripe banana or pineapple.
Can I prepare the batter in advance?
A: It’s not recommended to prepare the batter too far in advance, as the baking powder would lose its potency. It’s best to prepare everything 10 minutes before baking.
What size should the apple pieces be?
The apples should be finely chopped (cubes of about 5 mm). If they are too large, the batter will struggle to bind; if too small, they will melt. The fine chop ensures they remain crunchy but well distributed.
