These Apple Pie Spice Drop Cookies have the flavors of your favorite classic dessert, all wrapped up in one delicious cookie!
‘Tis the season folks! Cookie season that is!
I popped in Monday and shared that crazy delish Slow Cooker Chicken Tinga, so now it’s time for our weekly dose of all things Christmas cookie.
Since I’m a huge fan of apple pie, but don’t make it as often as I’d like because I’m sort of challenged in the pie crimping/decorating department, I decided to make a cookie this holiday season that’s reminiscent of the classic dessert.
What does apple pie spice contain?
The spices found in apple pie spice are cinnamon, nutmeg, allspice and ginger.
These warm spices come together to make a super simple delicious drop cookie.
And who doesn’t like an easy drop cookie when you’re busier than busy and need to crank out a few dozen for the holiday cookie party?!
The dough takes minutes to prepare and there’s no need to chill. Just scoop, flatten a bit with the bottom of a glass, sprinkle with some pretty pure cane sugar and bake.
They’re chewy and buttery with hints of cinnamon, nutmeg, allspice and ginger.
The perfect cozy cookie to add to your holiday tray this season! Enjoy!
A Few Cook’s Notes for Apple Pie Spice Drop Cookies Recipe:
To make things easy, you can also use store-bought apple pie spice if you’d like. McCormick’s brand makes one.
If you use store-bought, use 1 tablespoon for this recipe.
I used my 1 1/2-inch cookie scoop to scoop my cookie dough into balls. The amount of cookies will depend on the size balls you make. If you don’t have a cookie scoop, use roughly one heaping tablespoonful of dough to form into balls.
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. nutmeg
- 1/2 tsp. allspice
- 1/4 tsp. ground ginger
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup unsweetened applesauce
- 1 tsp. vanilla extract
- 1/2 cup pure cane sugar, for rolling
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, cinnamon, nutmeg, allspice, ginger, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add egg, applesauce and vanilla extract and continue to beat until smooth, scraping the sides of the bowl with a spatula, as needed. Reduce the speed to low and slowly add the flour mixture mixing until just incorporated. Do not overmix.
- Scoop dough with a 1 1/2-inch cookie scoop and form into balls. Roll the balls in the pure cane sugar. Place on prepared sheet 2 inches apart. Flatten each cookie slightly with the bottom of a glass. Bake for 10-11 minutes until edges of cookies are set. Let cool slightly on sheet, then remove to wire racks. Repeat with remaining dough.
- Store cooled cookies at room temperature in an airtight container for up to five days.