Go Back
+ servings
Print Recipe
5 from 13 votes

Apple Pie Spice Drop Cookies

These Apple Pie Spice Drop Cookies have the flavors of your favorite classic dessert, all wrapped up in one delicious cookie!

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: apple pie spice, cookies, Fall
Servings: 30 cookies
Calories: 121kcal
Author: MaryAnn Dwyer

Ingredients

  • 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

Instructions

  • 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.

Notes

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.
I like to use pure can sugar to roll the cookies in, but you could also just use regular granulated sugar. I just like the look of the pure cane sugar.

Nutrition

Calories: 121kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 58mg | Potassium: 32mg | Fiber: 1g | Sugar: 10g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg