Ingredients
• 2½ cups (315g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¾ cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1½ cups (225g) peeled & finely diced apples (about 2 medium; Honeycrisp or Fuji)
• 2 tbsp coarse sugar + 1 tsp cinnamon (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Whisk flour, baking soda, salt, and 1 tsp cinnamon. Set aside.
- Beat butter and sugar 3–4 min until light. Add egg and vanilla; mix until smooth.
- Fold in dry ingredients until just combined. Stir in diced apples (pat them dry first to prevent sogginess!).
- Scoop 2-tbsp mounds onto sheets (they’ll spread). Flatten slightly into 2½”-wide rounds.
- Mix coarse sugar and 1 tsp cinnamon; sprinkle generously over each.
- Bake 12–14 min until edges are golden and centers look set. Cool 5 min on sheet—then transfer to rack.
💡 Pro tip: For bakery-style softness, store cooled slices in an airtight container with a slice of bread (keeps them moist for days!).
PREP TIME & NUTRITION (per cookie, makes 18):
Prep Time: 20 min | Cook Time: 14 min | Total Time: 35 min | Servings: 18 | Calories: 140 | Net Carbs: 20g | Fats: 6g | Protein: 2g