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!
Servings: 30 cookies
Calories: 121kcal
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.